Focaccia Casserole Bread

INGREDIENTS

• 3 c AP flour
• 1 package rapid-rise yeast (not bread yeast)
• 1 c lukewarm water
• 1 egg
• 1 Tbsp sugar
• 1 Tbsp EVOO
• 1/2 tsp salt
• EVOO
• 1/2 tsp Italian seasoning, mortared
• Grated Parmesan or Romano (optional)
• 1 sliced green onion (optional)
• 2 Tbsp chopped Kalamatas (optional)

PREPARATION

1. Grease the small round wavy casserole very well; set aside.
2. In a medium mixing bowl, combine 1 1/2 c flour with yeast.
3. Add the water, egg, sugar, 1 Tbsp EVOO and the salt.
4. Beat on low for 30 seconds. Beat on high for 3 minutes.
5. Using a wooden spoon, stir in the remaining 1 1/2 c flour; batter will be stiff.
6. Spoon batter into the prepared casserole. Brush top with EVOO.
7. Sprinkle Italian seasoning, and optional ingredients if using.
8. Cover. Let rise in a warm place about 25-30 minutes or until doubled.
9. Meanwhile, preheat oven to 375. Bake for 35-40 minutes or until bread sounds hollow when tapped.
10. Remove from casserole; cool completely on wire rack.

To Reheat

1. Thaw if frozen
2. Bake at 350 for 10-12 minutes, until warm.

JMag Guthrie - 2014-12-02