Rosemary Focaccia Using Frozen Bread Dough

I need to post the recipe from a baking class I took recently from Zingerman’s Bakery in Ann Arbor on making ciabatta and focaccia.  This recipe is not a bad alternative and very quick to fix. See my recipe for Two Dipping Oils for Ciabatta and Focaccia.

Rosemary Focaccia Using Frozen Bread Dough

  • 1 loaf (1 pound) frozen bread dough, thawed (Rhodes White Bread comes with 3 frozen 1 lb. loaves)
  • olive oil
  • red onion, thinly sliced
  • garlic powder
  • mozarella cheese, shredded
  • fresh rosemary, minced

Thaw the dough according to package directions. I place one loaf in a greased loaf pan,  brush the top with oil and place saran wrap on top.  I then place the frozen dough in my oven, turn on the light and let the dough rise until it is an inch above the pan.  It took about 5 hours this way.

Pat the dough gently with your finger tips into an ungreased 15x10x1-inch baking pan, build up edges slightly.  Brush with oil; top with onion slices, garlic powder, cheese and rosemary.

Bake at 400°F for 15 to 20 minutes or until golden brown and the cheese is melted.  Let stand 5 minutes before slicing.

Recipe by  

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