Easy Bacon and Olive Focaccia

Give your focaccia an even more savory flavor by studding the dough olives and crispy bacon. This easy bread recipe uses millet and whole wheat flour for a firmer and chewier texture.

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  • Makes: 12 servings
  • Makes: 12 to 16 servings
  • Prep: 20 mins
  • Rise: 4 hrs
  • Bake: 30 mins 400°F

Easy Bacon and Olive Focaccia

Directions

  1. In large bowl combine millet flour, whole wheat flour, and 1 cup of the all-purpose flour. Stir in yeast and salt. Add the warm water. Stir until flour mixture is moistened (the dough will be sticky and soft). Cover bowl; let stand at room temperature 2 hours.*
  2. Grease a 15x10-inch baking pan. Stir the remaining 1 cup all-purpose flour into the dough. Transfer dough to the prepared baking pan. Using a rubber spatula coated with cooking spray, gently spread dough evenly in pan (dough will be sticky). Coat a piece of plastic wrap with cooking spray; cover dough with plastic wrap, coated side down. Let stand at room temperature 2 hours or until puffy.
  3. Meanwhile, in a large skillet cook bacon just until starting to brown and is still soft.
  4. Preheat oven to 400 degrees F. Discard plastic wrap. Use your fingertips to make indentations in surface of dough. Drizzle with olive oil. Top with bacon and olives. Bake, uncovered, about 30 minutes or until golden brown. Cool slightly in pan on wire rack. Serve warm.

From the Test Kitchen

*Tip

Or chill dough overnight in the refrigerator. Let dough let stand at room temperature 30 minutes before continuing with Step 2.

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Nutrition Facts (Easy Bacon and Olive Focaccia)

  • Per serving:
  • 198 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 5 mg chol. ,
  • 554 mg sodium ,
  • 31 g carb. ,
  • 2 g fiber ,
  • 0 g sugar ,
  • 7 g pro.

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