My family eats up this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes!
—Mary Cass, Baltimore, Maryland
Featured In:
33 Non-Scary Bread Recipes Anyone Can Bake
VERIFIED BY Taste of Home Test Kitchen
- 1 cup water (70° to 80°)
- 4-1/2 teaspoons olive oil
- 4-1/2 teaspoons sugar
- 2 teaspoons dried oregano
- 1-1/4 teaspoons salt
- 3-1/4 cups bread flour
- 1-1/2 teaspoons active dry yeast
- TOPPING:
- 1 tablespoon olive oil
- 1 tablespoon dried basil
- 2 medium tomatoes, thinly sliced
- 1 medium onion, thinly sliced
- 1 cup frozen chopped broccoli, thawed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup grated Parmesan cheese
- 1 cup shredded part-skim mozzarella cheese
- In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed).
- When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13x9-in. rectangle; transfer to a 13x9-in. baking dish coated with cooking spray.
- For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
- Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted. Yield: 15 servings.
Originally published as Vegetable & Cheese Focaccia in Taste of Home
August/September 2008, p66
Reviews forVegetable & Cheese Focaccia
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Jan. 14, 2010
"this is delicious and healthy and even my super picky five year old daughter will eat it."
