Recipe #212  

Italian Focaccia

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Makes 8 (5-inch) flat breads 
Dough
2/3 cup water
1 tablespoon olive oil
1/2 teaspoon salt
2 1/4 cups bread flour
1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast 
2 tablespoons sun-dried tomatoes, chopped and soaked in 
1 tablespoon olive oil for about 30 minutes
1 tablespoon dried rosemary
1 teaspoon dried basil leaves

Topping
2 tablespoons olive oil
1/2 cup shredded fresh Parmesan cheese
2 ounces or 2 thin slices prosciutto, chopped

Directions
Measure dough ingredients into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough from machine to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle.

Divide dough into eight equal portions; form each into smooth ball. Roll each ball to 4-inch round. Place on greased baking sheets.

With handle of wooden spoon, make indentations in dough at 1 1/2-inch intervals. Brush with olive oil. Top each with prosciutto and cheese, dividing evenly. Cover; let rise in warm, draft-free place until almost doubled in size, about 1 hour.

Bake at 400oF for 18 to 20 minutes or until done. Serve immediately.

Nutritional Information:
Per Serving:
Serving size:  1 flatbread
Serving weight: 2.9 ounces
Calories 250; Total fat 11 g; Saturated fat 2.5 g; Cholesterol 10 mg; Sodium 290 mg; Carbohydrates 29 g; Dietary fiber 1 g; Sugars 1g; Protein 10 g
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