Tomato & Brie Focaccia

Name: Tomato & Brie Focaccia
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings.
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

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

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

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. If desired, serve with olive oil and red pepper flakes.