Pineapple Focaccia

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Pineapple Focaccia

 

From Prevention

 

 

Ingredients

 

 

1/2 cup warm water (110 degrees F)

1 tablespoon active dry yeast

2 teaspoon honey

1 tablespoon canola oil

1 cup unbleached flour

1/2 cup whole wheat flour

3/4 cup dried pineapple, thinly sliced

2 tablespoon sesame seeds

 

 

Preparation

1 In a large bowl, mix the water, yeast, honey and 2

teaspoons of the oil. Let stand for about 2 minutes,

or until the yeast is dissolved.

2 Sift together the unbleached flour and whole wheat

flour. Add to the yeast mixture. Stir well.

3 Turn the dough out onto a floured surface and knead

until elastic, about 5 or 6 minutes. Let stand 5

minutes.

4 Coat two 9-inch round cake pans with nonstick spray.

Roll the dough into two circles and place in the pans.

Divide the pineapple between the pans and press it

into the dough. Brush lightly with the remaining oil.

Sprinkle with the sesame seeds.

5 Bake at 500 degrees F for 7 minutes. Cover with foil

to prevent the fruit from burning. Bake another 5 to 8

minutes. Remove from the pans and cut with kitchen

shears or a pizza cutter. Serve warm.

 

Nutritional Analysis

Number of Servings: 4

Per Serving

calories 285 calories from fat 20%

cholesterol 0 mg fat 6.3 g

fiber 5.8 g sodium 5 mg

 

 

 

 

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