Tomato-Herb Focaccia

By shelliec

Nutrition Facts: 1 piece equals 111 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 314 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 2 tablespoons olive oil, divided
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon each dried oregano, thyme and rosemary, crushed
• 1/2 teaspoon dried basil
• Dash pepper
• 2 to 2-1/2 cups all-purpose flour
• 2 plum tomatoes, thinly sliced
• 1/4 cup shredded part-skim mozzarella cheese
• 1 tablespoon grated Parmesan cheese

Preparation

Step 1

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.