Tomato and cheese filled foccacia

Yield: 1 10\" bread

Measure Ingredient
1 pack Active dry yeast
¾ cup Warm water (105ø to 115øF)
2 cups All-purpose flour
½ teaspoon Salt
5 tablespoons Olive oil, divided
1 cup Shredded Provolone cheese
5 tablespoons Grated Parmesan cheese, div.
1½ teaspoon Italian seasoning, divided
⅛ teaspoon Pepper
1 \N Large tomato, thinly sliced

Dissolve yeast in warm water; let stand 5 minutes. Combine flour and salt in work bowl of food processor. Add yeast mixture and 3 tablespoons olive oil. Process until ingredients form a ball.

Process 2 minutes or until smooth and elastic. Place dough in oiled bowl. Turn dough over to coat top. Cover; let rise in warm place about 30 minutes or until doubled in bulk. Punch dough down. Preheat oven to 425øF. Let dough rest 5 minutes. Pat dough into oiled 10-inch round cake pan, deep dish pizza pan or springform pan. Brush with 1 tablespoon olive oil. Cover; let rise 15 minutes. Bake 20 to 25 minutes or until golden. Cool complete in pan on wire rack.

To serve, preheat oven to 350øF. Combine Provolone, ¼ cup Parmesan, 1 teaspoon Italian seasoning and pepper. Horizontally cut baked foccacia to make 2 layers. Place bottom on cookie sheet. Cover with tomato slices. Sprinkle with cheese mixture. Cover with top of foccacia. Brush with remaining olive oil; sprinkle with remaining 1 tablespoon Parmesan cheese and ½ teaspoon Italian seasoning. Bake 10 minutes or until cheese inside is melted. Cut into wedges; serve immediately. Submitted By FRANK HEMPHILL On 03-19-95

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