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Tomato Herb Focaccia

1 (1/4 ounce) package active dry yeast
1 cup warm water (110F to 115F)
2 tablespoons olive oil, divided
1 12 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon dried oregano (crushed)
1 teaspoon thyme (crushed)
1 teaspoon rosemary (crushed)
12 teaspoon dried basil
1 dash pepper
2 -2 12 cups all-purpose flour
2 plum tomatoes, thinly sliced
14 cup shredded part-skim mozzarella cheese
1 tablespoon grated parmesan cheese


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.

Source: www.food.com