Monday, September 19, 2011

Prepare Today Homemade-Garden Foccacia Bread

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This recipe came out of a necessity because of all the tomatoes and zucchini I have from my garden. I don't like to throw anything away and I can only dehydrate so much :)  So I went through a bunch of old Taste of Home magazines and found all the recipes that had zucchini in them.  

Garden Focaccia Bread
2 1/2 C flour (I used a wheat/white flour mixture)
1 t salt
1 t sugar
1 T quick rise yeast (I use SAF instant yeast)
1 C warm water (120-130degrees)
2 T oil-divided
1 t dried rosemary
1 t dried thyme

Combine the first 4 ingredients in a bowl.  Combine the water and oil and add to the flour mixture.  Add additional flour if needed to make a soft dough.  Knead for 1-2 minutes or until smooth and elastic.  Place in a greased bowl, cover and let rise for 20 minutes.  Punch down and pat into a cookie sheet.  Using your fingertips make indentations into the dough.  Brush with 1 T oil and sprinkle with rosemary and thyme.  Bake at 400 for 12-15 minutes or until golden brown. 
Sauce & Toppings
1 package cream cheese (8oz) reduced fat works great!
1/4 C finely chopped onion (I used dehydrated onion)
1 garlic clove, minced
4 large mushrooms, sliced (I used canned, dehydrated would work too)
3 medium tomatoes, sliced
1 small zucchini thinly sliced
1/4 C Parmesan cheese

In a bowl, combine the cream cheese, onion and garlic.  Spread over the cooled crust.  Top with mushrooms tomatoes, zucchini;  sprinkle with Parmesan cheese.  Bake for 12-15 minutes longer at 400 degrees.  Cool for 5 minutes before slicing. 
**You can also use 1lb frozen bread dough instead of making your own.

I served this with a tomato quiche for our tomato garden dinner :)  This would also make an amazing appetizer if you cut it into smaller pieces.  Enjoy!!

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