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Tomato Herb Focaccia

adapted from Taste of Home

Ingredients

  • 1 package ¼ ounce active dry yeast
  • 1 cup warm water
  • 2 tablespoons olive oil divided
  • 1-½ teaspoons salt
  • 1 teaspoon sugar
  • 1 garlic clove minced
  • 1 teaspoon each dried oregano thyme and rosemary, crushed
  • ½ teaspoon dried basil
  • pinch of pepper
  • 2 to 2-½ cups all-purpose flour
  • 1 large tomato thinly sliced
  • ¼ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese

Instructions

  1. In a large bowl, dissolve yeast in the warm water. Add 1 tablespoon olive oil, salt, sugar, garlic, dried herbs, pepper and 1-½ cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft, sticky dough.
  2. Turn onto a floured surface; knead until smooth, about 6-8 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Preheat oven to 400F.
  4. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on parchment paper covered baking sheet. Cover and let rise until doubled, about 30 minutes. Drizzle the remaining oil over the dough; use your fingertips to press dimples into the dough while spreading the oil around. Top with tomatoes and cheese.
  5. Bake in preheated oven for 20-25 minutes or until golden brown. Cool on a wire rack.