Recipe - Focaccia Florentine

3 tablespoon Olice oil
2 10 ounce pkg frozen chopped
spinach, thawed/sqeeze dry
3 ounce Canadian bacon, minced
1 One fourth teaspoon Salt
3 cup Allpurpose flour
1 Env quickrise yeast
1 cup Water
1 One half cup Shredded Fontina Cheese

Heat 2 tablespoons oil in skillet. Add spinach, bacon and One fourth tsp salt;
saute until softened, 5 minutes. Remove from heat. Combine 1 cup flour,
yeast and remaining salt in bowl. Heat water and remaining oil in saucepan
until very warm (125130 degrees). Gradually beat water mixture into flour
mixture. Beat in 1 One half cups flour with wooden spoon, One half cup at a time, to
make soft dough. Knead dough on floured surface until smooth and elastic,
10 minutes, working in remaining flour as needed to prevent sticking. Shape
into ball. Cover; let rest 10 minutes.

Roll dough out on floured surface into 15x11inch rectangle. Fit in greased
15x11x1 inch jellyroll pan, gently pushing dough up into corners. Wtih
finger, make indentations all over surface of dough, pressing almost to
bottom of pan. Scatter spinach over top. Sprinkle with cheese. Cover with
plastic. Let rise in warm place until almost doubled in bulk, 30 minutes.

Bake in 400 oven for 20 to 25 minutes, until lightly browned. Cut into
12 pieces. Serve warm.
Posted to EATL Digest 29 Dec 96

Recipe by: Family Circle 1797

From: The Taillons taillon@ACCESS.MOUNTAIN.NET

Date: Mon, 30 Dec 1996 15:20:25 0500