Everyone's garden has plenty of tomatoes this time of the year, so slice a few and throw them on this herb-induced, cheese-covered form of bread. Experiment with different kinds of cheeses and try some meat such as ham, pepperoni, prosciutto, etc. Onions and garlic would be another choice of topping. Anything you would put on your pizza could go on top of this focaccia.
Ingredients: 1 package (1/4 ounce)active dry yeast, 1 cup warm water (110-115 degrees), 2 tablespoons olive oil, divided, 1 1/2 teaspoons salt, 1 teaspoon granulated sugar, 1 teaspoon garlic powder, 1 teaspoon each dried oregano, thyme and rosemary, crushed, 1/2 teaspoon basil, dash of 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.
Instructions: In a large bowl, dissolve the yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1 1/2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to form a soft dough (the dough will be sticky).
Turn out 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 with plastic wrap and a kitchen towel and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Re-cover and let rest for 10 minutes. Shape dough into a 13x9-inch rectangle on a lightly floured surface; place on a greased baking sheet. Cover again and let rise until double, about 30 minutes.
Preheat oven to 400 degrees. With fingertips, make several dimples over top of dough. Brush dough with the remaining oil; arrange tomatoes over the top. Sprinkle with the cheeses. Bake in preheated 400 degree oven for 20-25 minutes or until golden brown. Remove to a wire rack. Serve hot or cold. I like this with a good marinara sauce for dipping.
Makes 12 pieces.
"Taste of Home 2012 Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2011, pg 82.
"Rolling in the dough!"
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