We love this bread filled with fresh herbs alongside meals and for lunch - dipped in a good quality olive oil, or used to build a sandwich on.Yield: 12 servings
|1 package||(1/4 ounce) active dry yeast|
|1 cup||warm water (110° to 115°)|
|2 tablespoons||olive oils, divided|
|1 1/2 teaspoons||salt|
|1 teaspoon||garlic powder|
|1 teaspoon||each fresh oregano, thyme and rosemary, snipped finely with scissors|
|1/2 teaspoon||fresh basil, snipped finely with scissors|
|2 to 2 1/2||all-purpose flour|
|2||plum tomatoes, thinly sliced|
|1/4 cup||shredded part-skim mozzarella cheese|
|1 tablespoon||grated Parmesan cheese|
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. Yield: 1 loaf (12 pieces).