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Tomato-Herb Focaccia

With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, from a family meal to a game day get-together. And it won’t last long. —Janet Miller Indianapolis, Indiana

12 ServingsPrep: 30 min. + rising Bake: 20 min.

Ingredients

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
Dash pepper
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

Directions

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.

2 of 2

Tomato-Herb Focaccia (continued)

Directions (continued)

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).

Nutrition Facts: 1 piece equals 111 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 314 mg sodium, 17 g carbohydrate, 1 g fiber, 3 g protein.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.