Receta Tomato-Herb Focaccia
Tomato-Herb Focaccia
Oops!
I hadn't realized this had been posted until I popped onto the computer this
morning. I guess I was distracted when I exited last night, because I thought I
had just saved this as a partial post, not actually published it.
So last
week while my husband and I were out one evening our 10 month
old puppy, Mr. Peabody, decided I needed an open-toe pair of boots. He
literally chewed off the toe of my suede boots. This dog is the most
destructive little animal I've ever come across. In fact, I've nick-named
him Destructo because of all the property he has destroyed, too much to begin to name here. But my
husband absolutely loves him and I keep holding out hope that he will get
better once he gets older. I've included a picture of him, although it is
a few months old. He's bigger than this now.
Ingredients:
- 1 package (1/4 ounce) active dry yeast
- 1 cup warm water (110° to 115°)
- 2 tablespoons olive oil, divided
- 1-1/2 teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon each dried oregano, thyme and rosemary, crushed
- 1/2 teaspoon dried basil
- Dash pepper
- 2 to 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
- 1 small can chopped olives
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 (as you can plainly see, I shaped mine as a pizza). 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 and olives over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack.