Pineapple Focaccia Bread

Pineapple Focaccia Bread

Ingredients:
water, bottled, generic
leavening agents, yeast, baker's, active dry
honey
oil, canola
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
pineapple, raw, all varieties
seeds, sesame seeds, whole, dried

Directions:
In a large bowl, mix the water, yeast, honey, and 2 teaspoons of the canola oil.
Let stand for 2 minutes, or until the yeast is dissolved.
Sift the flours together and 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 for 5 minutes.
Coat two 9" round cake pans with nonstick spray.
Roll dough into two circles and place in pans.
Divide the sliced pineapple between pans and press into dough.
Brush dough lightly with remaining oil and sprinkle with sesame seeds.
Bake at 500 degrees for 7 minutes.
Cover with foil to prevent the fruit from burning and bake an additional 5 to 8 minutes.
Remove from pans and cut with kitchen shears or pizza cutter.
Serve warm.