See Also: Tomato-Artichoke Focaccia(recipes)
Tomato-Feta Focaccia(recipes)
Tomato and Cheese Focaccia(recipes)
Tomato focaccia with spiced sea salt(recipes)
Focaccia stuffed with tomato, ricotta and pesto(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Tempura prawns with avocado and tomato salad and ginger, tomato and chilli basmati rice(recipes)
focaccia(dictionary)
focaccia(dictionary)
Focaccia(recipes)

lithopedion (medicine) and Tomato-Artichoke Focaccia (recipes)


lithopedion (medicine)


lithopedion


Lithopedium

A retained foetus, usually extrauterine, which has become calcified.

Origin: Litho-+ G. Paidion, small child


Tomato-Artichoke Focaccia (recipes)


Tomato-Artichoke Focaccia

Yield: Makes 16 servings



Ingredients:



1package (16 ounces) hot roll mix

2tablespoons wheat bran

1-1/4cups hot water

4teaspoons olive oil, divided

1cup thinly sliced onion

2cloves garlic, minced

4ounces sun-dried tomatoes (not packed in oil), rehydrated* and cut into strips

1cup canned artichoke hearts, cut into quarters

1tablespoon minced fresh rosemary

2tablespoons shredded Parmesan cheese









Preparation:





1.Preheat oven to 400°F. Combine dry ingredients and contents of yeast packet from hot roll mix in large bowl. Add bran; mix well. Stir in hot water and 2 teaspoons oil. Knead dough about 5 minutes or until ingredients are blended.2.Spray 2 (9-inch) round cake pans with nonstick Cooking spray. Press dough onto bottom of prepared pans. Cover and let rise 15 minutes.3.Heat 1 teaspoon oil in medium skillet over low heat. Add onion and garlic; cook and stir 2 to 3 minutes until onions are tender. Brush surface of dough with remaining 1 teaspoon oil. Top dough with onion mixture, tomatoes, artichokes and rosemary. Sprinkle with Parmesan.4.Bake 25 to 30 minutes or until lightly browned on top.