Dried Plum and Cheese Focaccia
Store-bought bread dough is the time-saving base of a dried plum-studded, cheese-topped focaccia. Cut into squares and serve with green salad.
No-stick cooking spray
1 1/2 cups (about 9 ounces) pitted dried plums, quartered (divided)
1 pound frozen bread dough, thawed
3 tablespoons olive oil
1/2 cup chopped onions
2 teaspoons fennel seed
1/2 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
Lightly coat 13 x 9-inch baking pan with cooking spray; set aside. Knead 1/2 cup of the dried plums into dough until well dispersed. Roll and stretch dough to fit baking pan. Generously brush with olive oil. Sprinkle remaining dried plums over top of dough; press down lightly. Sprinkle evenly with onion and fennel. Cover; let rise in warm, draft-free place until doubled in size, about 40 minutes.
After dough has risen about 20 minutes, heat oven to 425ºF. When doubled, bake focaccia 10 minutes; sprinkle top evenly with cheeses. Continue to bake 10 additional minutes or until bread is browned and cheese is bubbly. Cut into squares; serve warm or at room temperature.
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