Pineapple Focaccia Bread


1/2 cup warm water

1 tablespoon active dry yeast

2 teaspoons honey

1 tablespoon canola oil

1 cup unbleached flour

1/2 cup whole wheat flour

3/4 cup Mariani Tropical Pineapple, thinly sliced

2 tablespoons sesame seeds


In a large bowl, mix the water, yeast, honey, and 2 teaspoons of the oil. Let stand for 2 minutes, or until the yeast is dissolved.

Sift the unbleached flour and whole wheat flour together. Add to the yeast mixture. Stir well. Turn the dough onto a floured surface and knead until elastic, about 5 or 6 minutes. Let stand 5 minutes.

Coat two 9” round cake pans with nonstick spray. Roll dough into two circles and place in pans. Divide Mariani Tropical Pineapple between pans and press into dough. Brush lightly with remaining oil. Sprinkle with sesame seeds.

Bake at 500 degrees F for 7 minutes. Cover with foil to prevent the fruit from burning. Bake another 5 to 8 minutes. Remove from pans and cut with kitchen shears or pizza cutter. Serve warm.

Yields four servings.