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Tomato-Herb Focaccia Recipe

Tomato-Herb Focaccia Recipe photo by Taste of Home

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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

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Tomato-Herb Focaccia Recipe

Prep: 30 min. + rising Bake: 20 min.

Yield: 12 Servings

30 20 50

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.
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).

Nutritional 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.

Originally published as Tomato-Herb Focaccia in Taste of Home February/March 2011, p61

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Tomato-Herb Focaccia

Tomato-Herb Focaccia

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(11-16) of 16 reviews

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Reviewed on Feb. 19, 2011 by aug2295

This was ok, everyone ate it but no one loved it. I'm not sure I would take the trouble again of making it.

Reviewed on Feb. 09, 2011 by patches15431

Made this last night and my husband (who is very hard to please) loved this recipe. Very good and I will be making this again.

Reviewed on Feb. 06, 2011 by marycypert

Used the bread maker to make the dough, very easy and turned out great

Reviewed on Feb. 06, 2011 by marycypert

Used a bread maker to make the dough. Very easy and tasted great

Reviewed on Feb. 02, 2011 by andria_nicholas

I was kinda worried it wasn't going to turn out that great because my house stays pretty cool, so i didn't have a warm area, but it turned out really really good!

Reviewed on Jan. 30, 2011 by katrina_lyn

This bread has so much flavor! It's a nice, soft bread that's super easy to make. I substituted about 1/2 cup of the flour with whole wheat flour and it turned out beautifully. This will become a regularly made side for my meals.

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