Vegetable & Cheese Focaccia |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 16 |
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My family eats up this flavorful bread as fast as I can make it. Sometimes I add different herbs, red onion or crumbled bacon. It's one of my best recipes! Mary Cass, Baltimore, Maryland Ingredients:
1 cup water (70° to 80°) |
4-1/2 teaspoons olive oil |
4-1/2 teaspoons sugar |
2 teaspoons dried oregano |
1-1/4 teaspoons salt |
3-1/4 cups king arthur unbleached bread flour |
1-1/2 teaspoons active dry yeast |
topping: |
1 tablespoon olive oil |
1 tablespoon dried basil |
2 medium tomatoes, thinly sliced |
1 medium onion, thinly sliced |
1 cup frozen chopped broccoli, thawed |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup grated parmesan cheese |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Roll into a 13-in. x 9-in. rectangle; transfer to a 13-in. x 9-in. baking dish coated with cooking spray.
3. For topping, brush dough with olive oil; sprinkle with basil. Layer with the tomatoes, onion and broccoli; sprinkle with salt, pepper and Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 10-15 minutes longer or until golden brown and cheese is melted. Cut into 16 pieces. Yield: 16 servings.
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