Tomato Herb Focaccia

Focaccia is one of my favorite Italian Breads. The Tomato Herb Focaccia was a winner from the moment it went on the table and it sure didn't last long. I have served this Focaccia for an appetizer and a lunch with a great salad, it is a very versatile Focaccia, sure hope you enjoy it!

Tomato Herb Focaccia

Miz Helen's Kitchen
Ingredients

1 package (1/4 ounce) active dry yeast

1 cup warm water

2 tablespoons olive oil, divided

1 1/2 teaspoon salt

1 teaspoon sugar

1 garlic clove, minced

1 teaspoon each dried oregano, thyme and rosemary, crushed

1/2 teaspoon dried basil

pinch of pepper

2 to 2 1/2 cups all purpose flour

1 large tomato, thinly sliced

1/4 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Directions

In a large bowl, dissolve yeast in the warm water. Add 1 tablespoon olive oil, salt, sugar garlic, dried herbs, pepper and 1 1/2 cups flour. Beat until smooth. Sitr in enough of the remaing flour to form a soft, sticky dough.

Turn onto a floured surface; knead until smooth, about 6-8 minutes. Place in a greased bowl.

Cover and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 400 degrees

Punch dough down. Cover and let rest for 10 minutes. Shape into a 13 in. X9-in. rectangle; place on parchment paper covered baking sheet. Cover and let rise until doubled, about 30 minutes. Drizzle the remaining oil over the dough; use your fingertips to press dimples into the dough while speading the oil around. Top with tomatoes and cheese

Bake in preheated oven for 20 -25 minutes or until golden brown. Cool on a wire rack.

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