Tomato Herb Focaccia Bread

Tomato Herb Focaccia Bread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    loaf (12


Ingredients

  • 1

    pkg (1/4oz) active dry yeast

  • 1

    cup warm water (110 to 115 degrees)

  • 2

    Tbsp olive oil, divided

  • tsp salt

  • 1

    tsp sugar

  • 1

    tsp garlic powder

  • 1

    tsp each dried oregano, thyme, and rosemary, crushed

  • ½

    tsp dried basil

  • Dash pepper

  • 1 to 2½

    cups all purpose flour

  • 2

    plum tomatores, thinly sliced

  • ¼

    cup shredded part-skim mozzarella cheese

  • 1

    Tbsp grated Parmesan cheese

Directions

1. 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). 2. 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. 3. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13in x 9in 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. 4. Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400 degrees for 20-25 minutes or until golden brown. Remove to a wire rack.


Nutrition

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