Recipe - Quick Focaccia (Bridgford Frozen Bread Dough)

1 pound Frozen white bread dough;
thawed or 1 loaf
1 tablespoon Olive oil
2 tablespoon Chopped fresh basil
1 tablespoon Chopped fresh oregano
1 tablespoon Chopped fresh marjoram
1 tablespoon Chopped fresh rosemary
One half teaspoon Garlic powder
One fourth cup Grated Parmesan cheese
1 cup Grated mozzarella; optional

On a lightly floured surface, roll dough into a 15 x 10inch rectangle.
Transfer to a 15 x 10inch greased pan. Press dough to fit into corners.
Brush with olive oil and let rise until puffy, 30 minutes to an hour. Make
dimples in dough by pressing down with fingertips. Sprinkle dough with
herbs, garlic powder and cheese. Bake at 375 degrees until golden brown,
about 15 to 20 minutes. Bread should sound hollow when tapped. Remove to
wire rack. Slice and serve warm.

PER SERVING (6th): 305 calories, 12 g protein, 39 g carbohydrate, 10 g fat
(4 g saturated), 17 mg cholesterol, 573 mg sodium, 2 g fiber.

Recipe Exchange, SF Chronicle 05/06/98 Food Section see www.sfgate.com and
Busted by Hanneman

Notes: *Marie Peelen copied this from a Bridgford cookbook. COMMENTS: Lorna
Brown says she's been doing this for years. She simply pushes thawed dough
onto a greased sheet cake pan, lets it rest a few minutes, then stretches
it again to fit the pan. She makes dents with her knuckles and either
presses fresh herbs into those dents before spreading 2 tablespoons olive
oil over the dough; or spreads the oil first, then sprinkles on dried or
granulated herbs of choice. She tops it off with salt and bakes it at 350
degrees until golden. **Generally 1 tsp dried herb may be substituted for
each tbs (3 tsp) of fresh. Bridgford makes bread dough. They are located in
Anaheim Calif.

Recipe by: http://bridgford.com/cookbook/contents

Posted to MCRecipe Digest by Kitpath phannema@wizard.ucr.edu on May 08,
1998