MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tomato Focaccia
 Categories: Breads, Herbs, Cheese, Vegetables
      Yield: 12 Servings

    1/4 oz Env active dry yeast
      1 c  Water; warm (110°F/43°C)
      2 tb Olive oil; divided
  1 1/2 ts Salt
      1 ts Sugar
      1 ts Garlic powder
      1 ts Dried oregano; crushed
      1 ts Dried thyme; crushed
      1 ts Dried rosemary; crushed
    1/2 ts Dried basil
      1 ds Pepper
      2 c  A-P flour; up to 2-1/2 c
      2    Plum tomatoes; thin sliced
    1/4 c  Mozzarella cheese; shredded
      1 tb Parmesan cheese; grated

  In a large bowl, dissolve yeast in warm water. Add 1 tb oil, salt,
  sugar, garlic powder, herbs, pepper, and 1-1/2 cups flour. Beat
  until smooth. Stir in enough remaining flour to form a soft dough.
  Dough will be sticky.

  Turn onto a floured surface; knead until smooth and elastic, 6 to
  8 minutes. Place in a greased bowl, turning once to grease the top.
  Cover and let rise in a warm place until doubled, about 1 hour.

  Punch dough down. Cover and let rest for 10 minutes. Shape into a
  13x9" rectangle; place on a greased baking sheet. Cover and let
  rise until doubled, about 30 minutes. With fingertips, make several
  dimples over top of dough.

  Brush dough with remaining oil; arrange tomatoes over the top.
  Sprinkle with cheeses. Bake @ 400°F/205°C for 20 to 25 minutes or
  until golden brown. Remove to a wire rack.

  Recipe by Janet Miller, Indianapolis, Indiana

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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