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Topped with vegetables and feta cheese, these individual focaccia make a perfect appetizer; or add a green salad for a light lunch.
8 (5-inch) flat breads
18 to 22 minutes
1-3/4 to 2-1/4 cups bread flour
1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
1/2 teaspoon salt
2/3 cup water
1 tablespoon olive oil
1/2 teaspoon sweet basil
1/2 teaspoon leaf oregano
1 small red onion, sliced in rings
3 tablespoons olive oil, divided
4 ounces feta cheese
1 jar (6 ounces) artichoke hearts, well drained and chopped
1 can (2.25 ounces) sliced black olives, well drained
1 cup sliced fresh mushrooms
Combine 1 cup flour, undissolved yeast and salt in a large mixer bowl. Heat water and oil until very warm (120o to 130oF); stir into dry ingredients. Stir in basil, oregano and enough remaining flour to make soft dough. Knead dough on a lightly floured surface until dough is smooth and elastic, about 8 to 10 minutes. Cover; let rest on floured surface 10 minutes.
While dough rests, heat 1 tablespoon olive oil in a medium skillet and sauté onion rings until softened. Set aside for topping.
Divide dough into 8 equal portions; form each into smooth ball. Roll each ball to 4-inch round. Place on greased baking sheets.
Use a wooden spoon to make indentations in dough at 1-1/2-inch intervals. Brush focaccia evenly with 2 tablespoons olive oil. Top each with cheese, artichokes, olives, mushrooms and sautéed onions, dividing evenly. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Bake at 400oF for 18 to 22 minutes, or until done. Serve immediately.
Note: Focaccia can be reheated in 350oF oven for 5 to 10 minutes. If needed, cover loosely with foil to prevent additional browning.