Tomato Herb Focaccia
Miz Helen's Kitchen
Ingredients
1 package (1/4 ounce) active dry yeast
1 cup warm water
2 tablespoons olive oil, divided
1 1/2 teaspoon salt
1 teaspoon sugar
1 garlic clove, minced
1 teaspoon each dried oregano, thyme and rosemary, crushed
1/2 teaspoon dried basil
pinch of pepper
2 to 2 1/2 cups all purpose flour
1 large tomato, thinly sliced
1/4 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Directions
In a large bowl, dissolve yeast in the warm water. Add 1 tablespoon olive oil, salt, sugar garlic, dried herbs, pepper and 1 1/2 cups flour. Beat until smooth. Stir in enough of the remaining flour to form a soft, sticky dough.
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.
Preheat oven to 400 degrees
Punch dough down. Cover and let rest for 10 minutes. Shape into a 13 in. X9-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.
Bake in preheated oven for 20 -25 minutes or until golden brown. Cool on a wire rack.