Holiday Mini Focaccias
2 cups bread flour (2 to 2 1/2 cups)
1 package Fleischmann’sÂ® Rapid Rise Yeast
1/2 teaspoon salt
2/3 cup very warm water (125Âº to 130ÂºF)
1 tablespoon olive oil
6 teaspoons prepared pesto sauce
2 medium tomatoes – quartered and sliced
3 tablespoons pine nuts
To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into six equal portions; form each into smooth ball. Roll each ball into 5-inch round. Place on greased baking sheets.
Spread 1 teaspoon pesto sauce on each round. Top each with two to three slices tomato and sprinkle with pine nuts; dividing evenly. Cover; let rise in warm draft-free place until almost doubled in size, 20 to 30 minutes.
Bake at 425ÂºF for 15 to 18 minutes or until done, switching positions of sheets halfway through baking for even browning. Makes six 6-inch flat breads. Remove from sheets and cool on wire racks.
“6 Flat breads”
NOTES : *Other Toppings:
Brush rounds with olive oil and sprinkle with one of the following combinations:
? sliced mushrooms, sliced red onion, grated Parmesan cheese, chopped green onions
? crumbled Feta cheese, walnut halves, basil leaves, sliced red bell pepper
? sliced black olives, sliced red and green bell pepper, pecan halves, minced garlic