Tomato Herb Focaccia

Tomato Herb Focaccia

Adapted From Taste of Home

Fake Ginger

Prepared In Miz Helen's Kitchen

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


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.