Fast rosemary-raisin focaccia
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf frozen white bread dough, (1-pound) thawed | |
| 1 | tablespoon | Dried rosemary |
| 1 | tablespoon | Raisins |
| Vegetable cooking spray | ||
| 1 | Egg white, lightly beaten | |
Directions
Turn dough out onto a lightly floured surface; knead in rosemary and raisins. Pat dough into a 9-inch circle on a large baking sheet coated with cooking spray. Cover and let rise in a warm place (85 degrees), free from drafts, 15 minutes or until puffy.
Uncover dough. Using the handle of a wooden spoon or your fingertips, make indentations in top of dough. Gently brush dough with egg white. Bake at 400 degrees for 20 minutes or until browned. Yield: 8 servings (serving size: 1 wedge).
Per serving: 13 Calories; 0g Fat (9% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 20mg Sodium Serving Ideas : Cut into wedges, and serve warm.
Recipe by: Cooking Light, May 1995, page 141 Posted to MC-Recipe Digest V1 #423 by igor@... on Jan 28, 1997.