 Mediterranean Grilled Focaccia
Makes 8 servings
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Ingredients
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1
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pound frozen bread dough, thawed and at room temperature
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1/2
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cup chopped walnuts or shelled pistachio nuts, toasted
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1/3
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cup raisins or pitted oil-cured black olives
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1
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tablespoon plus 1 teaspoon chopped fresh rosemary or 1-1/4 teaspoons dried rosemary
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2
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teaspoons grated orange peel
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3
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tablespoons French's® Classic Yellow® Mustard or Honey Dijon Mustard, divided
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Cornmeal
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Olive oil
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Prep Time
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20 minutes
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Stand Time
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30 minutes
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Cook Time
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20 minutes
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1. Knead bread dough, walnuts, raisins, rosemary and orange peel on lightly floured surface until well combined. Gradually knead in 2 tablespoons mustard, adding additional flour as necessary to prevent dough from sticking.* Shape dough into 12×8-inch rectangle.
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2. Sprinkle baking sheet with cornmeal. Place dough on baking sheet and sprinkle with cornmeal. Cover with damp towel. Let stand in warm place 30 minutes.
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3. Generously brush 1 side of dough with oil. Place on well-oiled grid. Grill over medium-low heat 10 minutes or until bottom is golden brown. Mix remaining 1 tablespoon mustard with 1 tablespoon oil; brush over top of dough. Turn dough over; grill 10 minutes longer or until golden brown and cooked through. Cool slightly. Tear into pieces to serve.
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*To knead mustard into bread dough, flatten dough to 8-inch circle. Brush with 1 tablespoon mustard. Fold dough in half and knead. Repeat with additional 1 tablespoon mustard.
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© Reckitt Benckiser Inc.
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Printed
from fbnr.com
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