BEETROOT ONION TOMATO BLUE CHEESE PECAN FOCCACIA

1 1/2 tbsp. yeast 1 c. warm water (105 to 115 degrees) 2 tsp. salt 1/3 c. oil 1 tsp. sugar 3 c. flour

sliced beetroot

sliced tomato

blue cheese crumbled

pecans

Dissolve yeast in water. In large bowl combine salt, sugar and oil. Add yeast water; stir until salt and sugar are dissolved. Stir in 2 cups flour until mixture is smooth. Add 1 cup flour; knead 5 minutes. Raise in greased bowl 30 to 60 minutes. Can cut in half to make 2 small loaves or make 1 large loaf. Shape into circle on greased cookie sheet about 1 inch thick. Dimple with end of wooden spoon. Drizzle with olive oil. Top with beetroot, onions, tomato, pecans and crumbled blue cheese. Bake in 400 degree oven for 25 minutes.

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