Tuesday, August 20, 2013


serves six

1/2 recipe baked focaccia bread (recipe below)
1/2 cup alfredo sauce

1/4 cup torn fresh basil leaves

4 ounces fresh mozzarella cheese, drained and sliced

1 can (6 1/2 oz.) minced clams, drained

3 strips bacon, cooked and crumbled

Preheat oven to 425F.

Prepare and bake focaccia as directed below. Spoon alfredo sauce over focaccia. Top with basil leaves, mozzarella slices, minced clams and crumbled bacon. Bake 8 to 10 minutes in preheated oven.

5 cups unbleached all-purpose flour

2 teaspoons salt

2 cup warm water

1 package dry yeast

3 tablespoons extra-virgin olive oil, plus additional for drizzling

In a large bowl, combine flour and salt; set aside. In another bowl, combine warm water with yeast; stir until yeast dissolves. Whisk in olive oil. Add yeast mixture to flour. Mix on low speed using an electric mixer about 2 minutes or until well combined. Remove dough from bowl; knead until a smooth ball of dough forms. Place dough in bowl; cover and let rise 60 to 90 minutes or until doubled.

Generously oil a 17×13 inch baking sheet with additional olive oil. Place dough in pan; press and stretch dough evenly with oiled fingers to fill pan. Pierce the dough with a fork at 1-inch intervals. Drizzle lightly with olive oil. Cover the focaccia dough and let rise about 45 minutes or until doubled. Preheat oven to 450F. Bake focaccia about 20 minutes or until golden brown. Place on a rack to cool. 

bacon recipe courtesy of: Deborah Harroun, Taste and Tell, November 16, 2009

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