Tuesday, June 14, 2011

Tomato Herb Focaccia

I got this recipe from fellow blogger Christy at Christy's Musings and have already made it twice. It smells delicious and tastes great, too!

Tomato Herb Focaccia (from TOH)

1 pkg (1/4 oz) active dry yeast
1 cup warm water
2 Tbsp olive oil, divided
1 1/2 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp each: dried oregano, thyme and rosemary
1/2 tsp dried basil
dash pepper
2 to 2 1/2 cups all-purpose flour
2 plum tomatoes, thinly sliced
1/4 cup shredded part-skim mozzerella cheese
1 Tbsp grated Parmesan cheese

In a large bowl, dissolve yeast in warm water. Add 1 Tbsp 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 9 x 13 inch rectangle; place on a greased baking sheet. Cove and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
Brush dough with 1 Tbsp oil; arrange tomatos over the top. Sprinkle with cheeses. Bake at 400* for 20-25 minutes, or until golden brown. Remove to a wire rack.

Enjoy! =)

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