LEE'S FOCACCIA BREAD

Lee's Focaccia Bread image

One of my friend Lee's treasured recipes. This is so easy to make and absolutely delicious served with soup, salad or chips for a light lunch or supper.

Provided by SueVM

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) package hot roll mix (I use Pillsbury)
1 cup water, heated to activate the yeast
2 tablespoons butter, softened
1 egg
3 tablespoons extra virgin olive oil
1 teaspoon dried rosemary leaves
1/3 cup Italian salad dressing
6 -10 lettuce leaves
4 ounces turkey
4 ounces salami
4 ounces swiss cheese
1 cup mixed sprouts (alfalfa or salad cress)

Steps:

Grease a cookie sheet and set aside. In a large bowl combine flour mixture with yeast, stir in hot water, butter and egg.
Combine until the dough pulls away from the sides of bowl.
Turn dough onto a floured board and kneed for 5 minutes until smooth, place dough into the bowl and let rise for 5 minutes.
Place the dough onto the greased cookie sheet and mold into a circle, cover loosely with greased plastic wrap and let rise for 30 minutes or until doubled in size.
Heat oven to 375 degrees, uncover dough and with the handle of a wooden spoon poke holes in the dough. Dribble with olive oil and sprinkle with the rosemary leaves.
Bake for 30-35 minutes or until golden brown.
When the bread is completley cooled cut in half and begin to assemble the filling above or of your choice, replace bread lid.
Cut into 6 or 8 portions. Serve with soup, salad or chips.

Nutrition Facts : Calories 630.2, Fat 37.9, SaturatedFat 12.9, Cholesterol 90.6, Sodium 1499.7, Carbohydrate 52.9, Fiber 2.3, Sugar 11.5, Protein 19.4