Tomato-Herb Focaccia
We love this bread filled with fresh herbs alongside meals and for lunch - dipped in a good quality olive oil, or used to build a sandwich on.
Yield: 12 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 package | (1/4 ounce) active dry yeast |
| 1 cup | warm water (110° to 115°) |
| 2 tablespoons | olive oils, divided |
| 1 1/2 teaspoons | salt |
| 1 teaspoon | sugar |
| 1 teaspoon | garlic powder |
| 1 teaspoon | each fresh oregano, thyme and rosemary, snipped finely with scissors |
| 1/2 teaspoon | fresh basil, snipped finely with scissors |
| dash pepper | |
| 2 to 2 1/2 | all-purpose flour |
| 2 | plum tomatoes, thinly sliced |
| 1/4 cup | shredded part-skim mozzarella cheese |
| 1 tablespoon | grated Parmesan cheese |
Directions:
In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through. Yield: 1 loaf (12 pieces).
Source: tasteofhome.com
