Tomato Herb Focaccia Recipe YUM!
Over the years, I have tried many new recipes. Sometimes they are a huge fail and other times they turn out great! Tonight’s attempt at a new recipe was delicious and fairly easy, so I wanted to share it with all of you.
Here is a slice of my finished product. Yum, right?
(Recipe courtesy of Taste of Home Magazine)
Tomato-Herb Focaccia
1 pkg (1/4 oz) active dry yeast
1 cup warm water (110* to 115*)
2 Tbsp. olive oil, divided
1 1/2 Tsp. salt
1 Tsp. sugar
1 Tsp. garlic powder
1 Tsp. each of dried oregano, thyme, and rosemary, crushed
1/2 Tsp. dried basil
Dash pepper
2 to 2 1/2 cups all purpose flour
2 plum tomatoes, thinly sliced (I used beef steak tomatoes)
1/2 cup shredded mozzarella cheese
1 Tbsp. grated parmesan cheese
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 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 about 10 minutes. Shape into a 13 x 9 inch rectangle and place on a greased baking sheet. Cover and let rise until doubled (about 30 minutes). With fingerprints, make several dimples over top of dough.
4. Brush dough with remaining 1 Tbsp. of oil, arrange tomatoes on top. Sprinkle the cheese. Bake at 400* for 20-25 minutes. Enjoy right out of the oven or at room temperature.
5. Enjoy!
Here are pictures of my finished bread:
