| Inventions: Tomato Focaccia Bread |
TOMATO FOCACCIA BREAD
Prep: 30 min. + rising
Bake: 15 min.
2-1/2 to 3 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3 teaspoons active dry yeast
1 cup warm water (110° to 115°)
1 tablespoon olive oil
TOPPING:
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
1/4 teaspoon salt
1 small red onion, thinly sliced and separated into rings
3 to 4 medium plum tomatoes, thinly sliced
In a large mixing bowl, combine 2-1/2 cups flour, salt and sugar. Dissolve yeast in water; stir in oil. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 30 minutes.
Punch the dough down. On a lightly floured surface, roll dough into a 12-in. circle. Place on a greased 12-in. pizza pan. Brush with oil. Combine the Parmesan cheese, rosemary, garlic and salt; sprinkle over dough. Arrange onion rings and tomatoes over top, pressing down lightly. Bake at 400° for 15-20 minutes or until crust is golden brown. Cut into wedges. Yield: 10 servings.
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