Category: flat bread

eggplant bruschetta

Eggplant Bruschetta

2 tablespoons salt
1 pound eggplant
6 tablespoons olive oil
8 slices Italian bread
1 medium red onion, cut into 1/4-inch dice
2 garlic cloves, peeled and thinly sliced
Salt and pepper to taste
1/2 cup finely chopped Italian parsley

Peel and slice eggplant into 1/4-inch rounds. Cut each round in half and sprinkle with salt. Place slices in a colander over a bowl or in a sink. Let eggplant sit until it begins to weep, about 1 hour. Using paper towels, press eggplant to release moisture. Wipe off moisture and salt from slices.

In a 10-inch saut

faccia de vecchia – old woman’s face

Faccia de Vecchia (Old Woman’s Face)

1 (16 ounce) box Pillsbury hot roll mix or your
    favorite one-pound bread machine roll recipe
1 cup hot water
2 tablespoons butter or margarine
1 egg
1 pound raw Italian sausage (mild or hot), casing removed
1 large, sweet onion, chopped
5 ounces shredded Asiago cheese or any hard, sharp grating cheese
Black pepper

Preheat oven to 350 degrees F.

If using roll mix, prepare as directed with water, butter and egg but skip over the dough rising step. Roll the dough into a large rectangle, about the size of a jellyroll pan. Dough will be quite thin, but be sure there are no holes.

Cover the rectangle with very small pieces of the sausage, flattening the pieces and dotting them all over the dough until you have used all of the meat. Sprinkle the raw onion and then the cheese over the sausage in an even layer. Sprinkle the top with black pepper to taste.

Starting along the long side of the rectangle, roll the dough, jellyroll style. As you roll, gently squeeze and stretch the dough until you have a log about 1 1/2 times as long as what you started with.

Slice the roll in 1/2-inch pieces and place on air-bake cookie sheet that has been coated with cooking spray. Bake 20-25 minutes, or until golden brown and the sausage appears cooked.

Serves 12 to 14.

Nutrition values per serving: 269 calories, 14 g fat, 24 g carbohydrates, 1 g fiber, 11 g protein, 34 mg cholesterol, 487 mg sodium

pesto chicken bruschetta

Pesto Chicken Bruschetta

2 tablespoons olive oil
1 teaspoon garlic, coarsely chopped
8 (1/4-inch) diagonal slices sourdough bread
1/2 cup Asiago cheese, grated
2 tablespoons prepared pesto
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves
12 slices mozzarella cheese
2 tomatoes, sliced

In a 10-inch skillet, heat 1 tablespoon olive oil and 1/2 teaspoon garlic. Add 4 slices bread. Cook over medium-high heat, turning once, 5 to 7 minutes or until toasted. Remove from pan. Add remaining oil and garlic; repeat with remaining bread slices. Sprinkle 1/4 cup Asiago on bread.

In same skillet, combine pesto and pepper. Add chicken, coating with pesto. Cook over medium-high heat, turning once, 8 to 10 minutes or until chicken is brown.

Place 3 slices of mozzarella on each bread slice; top with tomato slice. Slice chicken pieces in half horizontally. Place on tomato; sprinkle with remaining Asiago cheese.

Makes 4 servings.

pita

Pita (Middle Eastern Bible or Pocket Bread)

1 package yeast
1 1/3 cups warm water
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1 teaspoon salt
3 to 4 cups all-purpose flour

Dissolve yeast in warm water. Stir in oil, sugar and salt, then stir in 2 cups of the flour. Beat until smooth. Stir in remaining flour until the dough is easy to handle. Knead for 10 minutes. Cover and let rise in a greased bowl until double in size

rosemary tomato focaccia

Rosemary Tomato Focaccia

1 (10 ounce) tube refrigerated pizza crust
1/4 cup olive oil
2 garlic cloves, minced
Salt and pepper to taste
2 tablespoons fresh rosemary, crushed
2 fresh tomatoes, sliced
1/4 cup Parmesan cheese, grated
1/4 cup minced fresh parsley

Roll out pizza crust and place on a greased baking sheet. Poke indentations with fingertip about 1 inch apart all over the crust.

Combine olive oil, garlic, salt and pepper and 1 tablespoon of rosemary and spread over pizza crust. Top with remaining rosemary, tomatoes, Parmesan cheese and parsley and bake for 10 – 15 minutes at 425 degrees F.

sweet focaccia

Sweet Focaccia

2 1/2 cups warm water
1 envelope yeast
1/4 cup vegetable oil
1 egg
5 cups all-purpose flour
3/4 cup granulated sugar
Pinch of salt
1/2 cup raisins
Sugar/cinnamon

Dissolve yeast in warm water. Add oil and egg. Add to dry ingredients and mix well. Add raisins and knead well. Allow to rise until double in bulk.

Punch down and press out or roll out to fit a greased jellyroll or baking pan. Sprinkle with sugar and cinnamon. Bake at 375 degrees F for 25 to 30 minutes.

easy focaccia

Easy Focaccia

1 (10 1/2 ounce) package refrigerated
    unbaked pizza dough
1 tablespoon extra-virgin olive oil
1/4 cup shredded Parmesan cheese

Preheat oven to 400 degrees F.

Unroll dough onto a baking sheet, stretching it to fit over entire surface. Push your fingertips lightly into the dough, creating depressions all over the surface. Place dough in preheated oven for 7 minutes.

Remove dough from the oven, brush the top with olive oil, and sprinkle cheese evenly over the surface. Place dough back in the oven for about 6 more minutes, or until cheese is melted and starting to brown lightly.

Remove from oven and cut or break into 12 pieces.

easy rosemary focaccia

Easy Rosemary Focaccia

1 (16 ounce) ball pizza dough
3 tablespoons extra virgin olive oil
1/2 cup grated extra sharp white Cheddar or mozzarella cheese
2 tablespoons fresh rosemary
1 teaspoon coarse salt

Preheat oven to 400 degrees F.

Lightly flour a work surface. Roll the pizza dough to about 1/2 inch thick. Place the dough on a baking sheet. Brush liberally with olive oil. Scatter the grated Cheddar, rosemary and salt on top. Puncture the dough with a fork to keep it from bubbling. Place it in the oven for 20 to 25 minutes, until golden. Cut into serving pieces.

Serve warm or at room temperature.