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Speedy Focaccia with Fennel and Thyme

Becky Luigart-Stayner; Mary Catherine Muir
Yield 8 servings (serving size: 1 wedge)
A handy, time-saving trick: Use the microwave to make yeast bread dough rise. (You still have to bake the bread in the oven, though.)

Ingredients

  • 1 tablespoon olive oil, divided
  • 3/4 cup chopped fennel bulb
  • 1 (1-pound) loaf frozen white bread dough
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 148
  • caloriesfromfat 21 %
  • fat 3.5 g
  • satfat 0.6 g
  • monofat 2.1 g
  • polyfat 0.7 g
  • protein 4.7 g
  • carbohydrate 24.4 g
  • fiber 1.2 g
  • cholesterol 0.0 mg
  • iron 1.5 mg
  • sodium 294 mg
  • calcium 40 mg

How to Make It

  1. Heat 2 teaspoons oil in a small skillet over medium-high heat. Add fennel; sauté 3 minutes or until golden brown.

  2. Cover bread dough loosely with plastic wrap. Microwave at MEDIUM-LOW (30% power) 6 minutes or until dough is completely thawed, turning dough over every 2 minutes. Let stand, covered, 3 minutes.

  3. Preheat oven to 375°.

  4. Place dough on a lightly floured surface; pat to a 1/2-inch thickness. Combine fennel, thyme, and pepper; sprinkle over dough. Knead 1 minute or just until fennel mixture is incorporated into dough.

  5. Place dough in a large microwave-safe bowl; cover loosely with plastic wrap. Place bowl in microwave; place a small bowl of warm water beside large bowl. Microwave again at MEDIUM-LOW 2 minutes; let rest 3 minutes. Microwave at MEDIUM-LOW 3 minutes. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Let dough rest 9 minutes.

  6. Pat dough into an 8-inch round; place on a baking sheet coated with cooking spray. Brush with 1 teaspoon oil, and sprinkle with salt. Bake at 375° for 25 minutes or until lightly browned. Remove from pan. Cool slightly on a wire rack. Cut into 8 wedges.