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Tomato & Brie Focaccia

Total Time

Prep: 20 min. + rising Bake: 25 min.

Makes

12 servings

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
Tomato & Brie Focaccia Recipe photo by Taste of Home
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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
  • Olive oil and crushed red pepper flakes, optional

Directions

  1. 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.
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes.
  3. Preheat oven to 375°. Punch dough down. Press into a greased 13x9-in. baking pan. Cover and let rest 10 minutes.
  4. 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. If desired, serve with olive oil and red pepper flakes.

Nutrition Facts

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

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