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Tomato & Brie Focaccia

 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.
  • Preheat oven to 375°. Punch dough down. Press into a greased
  • 13x9-in. baking pan. Cover and let rest 10 minutes.
  • In a small bowl, combine tomatoes, garlic, Italian seasoning and
  • remaining oil. Spread over dough; top with cheese. Bake 25-30
  • minutes or until golden brown. Place pan on a wire rack. Yield: 12

2 of 2

Tomato & Brie Focaccia (continued)

Directions (continued)

  • servings.
Nutritional 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.