Mini Holiday Focaccias

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 -2 1/2 cups bread flour
• 1/4 ounce fast rising yeast
• 1/2 teaspoon salt
• 2/3 cup very warm water (125 to 130 f)
• 1 tablespoon olive oil
• 6 teaspoons prepared pesto sauce
• 2 medium tomatoes, quartered and sliced
• 3 tablespoons pine nuts

Recipe

• 1 to make dough:
• 2 combine 1 cup flour, undissolved yeast and salt. stir water and oil into dry ingredients.
• 3 stir in enough remaining flour to make soft dough. knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. cover let rest on floured surface 10 minutes.
• 4 divide dough into six equal portions and form each into smooth ball. roll each ball into 5-inch round. place on greased baking sheets.
• 5 spread 1 teaspoon pesto sauce on each round. top each with two to three slices tomato and sprinkle with pine nuts; dividing evenly. cover; let rise in warm draft-free place until almost doubled in size, 20 to 30 minutes.
• 6 bake at 425ºf for 15 to 18 minutes or until done, switching positions of sheets halfway through baking for even browning. makes six 6-inch flat breads. remove from sheets and cool on wire racks.
• 7 other toppings:.
• 8 brush rounds with olive oil and sprinkle with one of the following combinations:.
• 9 sliced mushrooms, sliced red onion, grated parmesan cheese, chopped green onions.
• 10 crumbled feta cheese, walnut halves, basil leaves, sliced red bell pepper.
• 11 sliced black olives, sliced red and green bell pepper, pecan halves, minced garlic.