Tomato And Cheese Focaccia Recipe
Ingredients
1 package active dry yeast
3/4 cup warm water (105° to 115°F)
2 cups all-purpose flour 1/2 teaspoon salt
1/4 cup olive oil, divided
1 teaspoon Italian seasoning
8 oil-packed, sun-dried tomatoes, well drained
1/2 cup (2 ounces) shredded provolone cheese
1/4 cup (1 ounce) freshly grated Parmesan cheese
How to make Tomato And Cheese Focaccia
Dissolve yeast in warm water; let stand 5 minutes.Combine flour and salt in work bowl of food processor.
Stir in yeast mixture and 3 tablespoons oil.
Process until ingredients form a ball.
Process 1 minute more.
Turn out onto lightly floured surface.
Knead about 2 minutes or until smooth and elastic.
Place dough in oiled bowl; turn once to oil dough surface.
Cover with clean kitchen towel.
Let rise in warm place about 30 minutes or until doubled in bulk.
Punch dough down.
Let rest 5 minutes.
Press dough into oiled 10-inch cake pan, deep-dish pizza pan or springform pan.
Brush with remaining 1 tablespoon oil.
Sprinkle with Italian seasoning.
Press sun-dried tomatoes around side of bread, about 1 inch from edge.
Sprinkle with cheeses.
Cover and let rise in warm place 15 minutes.
Preheat oven to 425°F.
Bake 20 to 25 minutes or until golden brown.
Cool completely in pan on wire rack.
Carefully remove bread from pan before serving.
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Tomato And Cheese Focaccia
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