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 cookingwithauntjuju.com