Every time I go to the grocery store, I always end up in the bakery dept, drooling over all the baked goods. Most of the time I see something and wish I knew how to make it. Which was the case with Focaccia. I saw it, I would drool, cave in and buy it. Then once I got home and we ate it all, I would long to know how to make it for myself. Then I got the latest issue of Taste of Home magazine. Guess what was on the cover??
Focaccia! It looked so wonderful that I knew right away I would make it. I anxiously held my breath, as I turned the page, hoping it didn't require any exotic ingredient, or require long tedious hours in the kitchen. I was in luck, because it was simple and used ingredients I always have on hand.
Let me just say that Mr.B is not a big herb and spice fan. But, you know what? He ate 2 pieces of this bread! That's how stinkin' good it is. While I was making it, Hubby kept insisting I use more cheese. I kept reminding him that it was Focaccia, not pizza. Normally I would give in ( after all, it is cheese and cheese is GOOD!), but I am very glad I did not go heavier on the cheese. It gave the dough and the tomatoes a chance to shine and compliment each other so nicely. The herbs weren't overpowering at all. This surprised me, since I started to doubt the recipe, as I was making it. It sure seemed like A LOT of dried herbs to me, LOL. But no, there was just the right amount to make the dough savory and to mingle nicely with the sweet tomatoes and salty cheese.
Tomato Herb Focaccia
Adapted from Taste of Home
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
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
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. Yield: 1 loaf (12 pieces).
This post linked to
Tuesday Night Supper Club
Made from Scratch Tuesday
Hearth and Soul
Tempt my Tummy Tuesday