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FOCACCIA:Focaccia With Tomato and Cheese




Source of Recipe


Diane Pritchard (bhjp68a)


List of Ingredients




DOUGH
1 1/2 tablespoons olive oil
1 cup water
1 large egg
1 teaspoon sugar
1/2 teaspoon salt
3 cups all-purpose flour
2 teaspoons herbs to taste, any combo of
dill
oregano
bail
rosemary
1 package yeast

TOPPING
3 tablespoons tomato paste
1/2 cup spicy spaghetti sauce
1/4 cup prosciutto, chopped ( or more, -- to taste )
1/2 cup mozzarella cheese, slivered
1/4 cup green onion, slivered
1 clove garlic, crushed


Recipe



DOUGH SETTING Special instructions: If dough is too sticky because of oil; add up to 1/2 cup flour by Tablespoons until you reach the correct consistency.

AFTER dough has completed the first rising,remove from bread machine and punch down. Cover on lightly floured board and allow to rest 5-10 minutes. Spray a 9x13x2 pan with Pam, or brush with olive oil. Briefly knead dough and spread into pan, using hands to achieve a "bumpy texture". Form a low ridge around the edge of the dough. Push dough into corners. The bumps and ridge will allow the topping to stay in place. Brush surface with olive oil. You can cover and allow to rise, and bake at this stage, or continue on for Tomato & Cheese topping.

TOPPING: Combine tomato paste and spaghetti sauce. Spread on dough. Combine remaining ingredients. Spread evenly over sauce. Press gently into dough. Cover & allow to rise til doubled. Preheat oven to 375. Bake 25 minutes. Slide out of pan onto cutting board. Cut into small pieces for appetizers or large wedges for dinner. This bread rose almost to the top of the 2" pan. It could be sliced in half for sandwich bread.