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Tomato and Cheese Focaccia

List of Ingredients




Try this version of focaccia created by a
finalist in the 1994 Pillsbury Bake-Off. It tastes great and really
is a snap to make.


1 package active dry yeast
3/4 cup warm water
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons olive oil, divided
4 ounces Provolone cheese, shredded
6 tablespoons grated Parmesan cheese, divided
1 1/2 teaspoons Italian seasoning, divided
1/8 teaspoon pepper
1 large tomato, sliced thinly



Recipe



Dissolve yeast in warm water. Let stand 5 minutes. Combine flour and salt in food processor with fitted metal blade. Stir in yeast mixture and 3 tablespoons olive oil.

Process until ingredients form ball. Process 1 minutlonger. Turn out onto lightly floured surface. Knead until smooth and elastic, about 2 minutes.

Place dough in oiled bowl. Turn dough over to oil top. Cover and let rise in warm place until doubled in bulk, about 30 minutes. Punch dough down. Let rest 5 minutes. Fit dough into oiled 10-inch cake pan, deep-dish pizza pan or springform pan. Brush with 1 tablespoon olive oil. Cover and let rise 15 minutes.

Meanwhile, preheat oven to 425 degrees. Place focaccia in preheated oven and bake 20-25 minutes or until golden. Cool completely in pan on wire rack.

When ready to complete focaccia, heat oven to 350 degrees. Combine Provolone, 1/4 cup Parmesan, 1 teaspoon Italian seasoning and pepper. Cut baked focaccia in half horizontally. Place half on bottom of cookie sheet. Cover with sliced tomatoes. Sprinkle with cheese mixture. Cover with top of focaccia. Brush with remaining tablespoon
olive oil; sprinkle with remaining 1 tablespoon Parmesan cheese and 1/2 teaspoon Italian seasoning.

Bake in preheated oven 10 minutes or until cheese inside is melted. Cut into wedges and serve immediately.

Note: If mixing dough by hand, proceed as recipe directs, using mixing bowl to hold flour and salt. Stir in yeast mixture until ingredients form ball. Turn out onto lightly floured surface and knead until smooth and satiny, about 10 minutes. Proceed as directed above.