Easy cheese focaccia

Yield: 22 Servings

Measure Ingredient
2 cups All-purpose flour
¾ cup Whole wheat flour
1 pack Fast-acting dry yeast
1 tablespoon Sugar
¾ teaspoon Cracked black pepper
½ teaspoon Salt
⅛ teaspoon Ginger
1 cup Hot water (120 to 130F)
3 tablespoons Olive oil, divided
2 cups Sargento Fancy Supreme Shredded Colby-Jack Cheese
4 slices Bacon, crisply cooked and crumbled
1 \N Egg, beaten
1 teaspoon Rosemary, crushed

In large bowl, stir together flours, yeast, sugar, salt, ¼ teaspoon pepper and ginger. Stir in hot water and 2 tablespoons oil, forming a soft dough. Cover; let rest 10 minutes. Grease large baking sheet. With flour-covered hands, press dough into 12 x 14-inch oval on baking sheet.

Pierce surface of dough with fork; brush with remaining 1 tablespoon oil.

Let rise in warm place 20 minutes. Combine, Colby-Jack Cheese, bacon, egg, rosemary and remaining ¼ teaspoon pepper; spoon evenly over dough. Bake at 400 degrees F 20 to 22 minutes or until deep golden brown. Cut crosswise into 8 slices; cut each slice into 3-inch pieces. Serve warm or at room temperature.

22 slices

Source: Travigne - Napa Valley, Sargento Selections.

Nutrional Information Per Serving Calories 127 Protein 5 g. Carbohydrates 20mg. Fat 6g. Cholesterol 20 mg. Sodium 155 mg. Calcium 79 mg.

Downloaded from , Recipes of America, Milwaukee PBS

MCBuster formatted by Gail Shermeyer <4paws@...> on Mar 25, 1997 Recipe by: , Recipes of America Posted to MC-Recipe Digest V1 #558 by 4paws@... (Shermeyer-Gail) on Apr 08, 1997

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