TOMATO-HERB FOCACCIA
With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it's a family dinner or a game-day get-together. It never lasts long! -Janet Miller, Indianapolis, Indiana
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- 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)., 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., 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., 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. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.
Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges
ITALIAN HERB & SUN-DRIED TOMATO FOCACCIA
Focaccia is a flat oven-baked Italian bread made with different herbs, seasonings & toppings! You could add olives, crushed red pepper, shredded cheese, sliced roma tomatoes, caramelized onions, fresh garlic etc. It's really not difficult to make, tastes wonderful, and the aroma of fresh baked Focaccia is amazing! Try this...
Provided by Lisa Ann DiNunzio
Categories Vegetable Appetizers
Time 55m
Number Of Ingredients 10
Steps:
- 1. Lightly grease bottom and sides of a 9 x13 baking pan with 1 - 2 tablespoons of olive oil. In a large bowl combine all ingredients except cheese and sun-dried tomatoes, and beat at high speed with an electric mixer or wooden spoon for 60 seconds, batter will be sticky. Scoop batter into the prepared pan and spread evenly, cover with plastic wrap, let rise at room temperature for 1 hour or until it becomes puffy. The last 10-15 minutes that the dough is rising, preheat oven to 375°. Gently poke the dough all over with your fingers, but do not poke through the dough, just create small "dimples". Drizzle dough lightly with olive oil, and sprinkle with shredded Parmesan cheese, additional dried herbs of your choice, and sun-dried tomatoes, if desired. Bake the bread until it's golden brown, 35 to 40 minutes. Remove from oven, wait 5 minutes, then take Focaccia out of the pan and place onto a rack. Slice and serve warm or at room temperature. *Note: You could add a variety of toppings such as; sliced olives, crushed red pepper, shredded mozzarella cheese, sliced roma tomatoes, caramelized onions, fresh garlic etc.
SUN-DRIED TOMATO AND HERB FOCACCIA
Prepare a 'home-baked' bread in minutes using prepared pizza dough. I use rosemary, thyme, basil, oregano, for variety.
Provided by Elly in Canada
Categories Yeast Breads
Time 40m
Yield 8 pieces, 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Pat dough evenly into greased 9-inch square metal cake pan.
- Cover and let rise for 30 minutes.
- With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
- Press tomatoes into dough.
- Bake in centre of 450°F (230°C) oven until golden brown, about 20 minutes.
- Remove from pan; let cool slightly on rack.
- To serve: cut into 4 strips; cut each in half.
- (Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).
- Prep time does not include 30 minutes it takes to rise.
Nutrition Facts : Calories 34.8, Fat 3.2, SaturatedFat 0.4, Sodium 163.7, Carbohydrate 1.6, Fiber 0.4, Protein 0.3
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