Tomato Herb Focaccia

Submitted by Lizzie_Rodriquez

"From Taste of Home Magazine"

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 1 loaf
• Serves: 12

ingredients

• 1 (1/4 ounce) package active dry yeast
• 1 cup warm water (110F to 115F)
• 2 tablespoons olive oil, divided
• 1 1⁄2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano (crushed)
• 1 teaspoon thyme (crushed)
• 1 teaspoon rosemary (crushed)
• 1⁄2 teaspoon dried basil
• 1 dash pepper
• 2 - 2 1⁄2 cups all-purpose flour
• 2 plum tomatoes, thinly sliced
• 1⁄4 cup shredded part-skim mozzarella cheese
• 1 tablespoon grated parmesan cheese

directions

1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon 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).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 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.
3. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. 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.
4. Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack.