Tomato Focaccia
Taste of Home
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Mary Lou Wayman of Salt Lake City, Utah tops these savory appetizers with tomatoes, onion and Parmesan cheese.
SERVINGS: 10
CATEGORY: Appetizer
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 15 min.
Ingredients:
- 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
Directions:
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.