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Tomato & Brie Focaccia

Combine tender, golden yeast bread with creamy, melted brie and tomatoes, and you've got an appetizer that guests will line up for. It also makes a great side to soup, salad or pasta dishes. —Laurie Figone, Petaluma, California

12 ServingsPrep: 20 min. + rising Bake: 25 min.

Ingredients

2-1/2 to 3 cups all-purpose flour
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon sugar
1 teaspoon salt
1 cup water
1/4 cup plus 1 tablespoon olive oil, divided
1 can (14-1/2 ounces) diced tomatoes, drained
2 garlic cloves, minced
1 teaspoon Italian seasoning
6 ounces Brie cheese, cut into 1/2-inch cubes

Directions

In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a
small saucepan, heat the water and 1/4 cup oil to 120°-130°.
Add to dry ingredients; beat just until moistened. 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 the
top. Cover and let rise for 20 minutes.
Punch dough down. Press into a greased 13-in. x 9-in. baking pan.
Cover and let rest for 10 minutes.
In a small bowl, combine the tomatoes, garlic, Italian seasoning and
remaining oil. Spread over dough; top with cheese. Bake at 375°
for 25-30 minutes or until golden brown and cheese is melted. Place

2 of 2

Tomato & Brie Focaccia (continued)

Directions (continued)

pan on a wire rack. Yield: 12 servings.

Nutrition Facts: 1 piece equals 204 calories, 10 g fat (3 g saturated fat), 14 mg cholesterol, 331 mg sodium, 23 g carbohydrate, 2 g fiber, 6 g protein.