Focaccia

Ingredients

some garlic
425 gr bread dough
16 ml olive oil
1 slice size onion
2 gr sage
1 gr sage
2 gr coarse salt
55 gr golden raisins
60 ml orange juice
3 gr rosemary
1 gr rosemary
1 tomato
1/4 crosswise paper
20 gr sun tomatoes
80 ml water
5 gr oregano
2 gr oregano
24 gr cilantro
1/4 dry sunflower seeds

Instructions

This version of the popular Italian flat bread gets a head start from thawed frozen bread dough. It takes 25 minutes to prepare and bakes in 8 minutes. Cut dough into 6 equal pieces. On a lightly floured board, roll each piece into 5-to-6 inch circle. Lightly spray three dozen by 38 cm baking sheet with cooking spray. Place 2 circles of dough far apart on each sheet. Brush circles with olive oil. Sprinkle with topping. Lightly cover with plastic wrap and let stand in a warm place until dough rises and appears puffy, about 20 minutes. Preheat oven to 475 degrees. Bake until puffed and golden. 8 to 10 minutes. Serve warm. Best eaten same day; freeze for longer storage.