Breakfast Focaccia Recipe

Ingredients

1

                        can (11 oz) refrigerated Pillsbury™ Original French Bread

1

tablespoon chopped pecans

3

tablespoons apricot preserves

Preparation

Heat oven to 350°F. On ungreased cookie sheet, shape dough into ring; pinch ends together to seal. Press or roll dough to form 8-inch round, pinching and sealing dough in center. Press out any air bubbles. Press or roll until even thickness. Sprinkle top of dough with pecans; press into dough.

Bake 20 to 25 minutes or until edges are golden brown.

Meanwhile, spoon preserves into small microwavable bowl. Microwave on High 20 to 30 seconds to soften.

Spread preserves over warm focaccia. To serve, cut into wedges.