Focaccia with Tomato & Cheese

Focaccia with Tomato & Cheese Category Cheese 
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Ingredients And Procedures

-DIANE PRITCHARD (BHJP68A) -----------------------------------DOUGH----------------------------------- 1 1/2 tb Olive Oil

1 c Water

1 lg Egg

1 ts Sugar

1/2 ts Salt

3 c All-purpose Flour

2 ts Herbs to taste; ANY combo of

Dill; Oregano Bail; Rosemary 1 pk Yeast

----------------------------------TOPPING---------------------------------- 3 tb Tomato paste

1/2 c Spicy spaghetti sauce

-( I used Classico ) 1/4 c Proscuitto; chopped

-( or more; to taste ) 1/2 c Mozzarella; slivered

1/4 c Green onion; slivered

1 Clove garlic; crushed

DOUGH SETTING Special instructions: If dough is too sticky because of oil; add up to 1/2 cup flour by Tablespoons until you reach the correct consistency. After the dough has completed the first rising,remove from b/m and punch down. Cover on lightly floured board and allow to rest 5-10 minutes. Spray a 9x13x2 pan with Pam, or brush with olive oil. Briefly knead dough and spread into pan, using hands to acheive a "bumpy texture". Form a low ridge around the edge of the dough. Push dough into corners. The bumps and ridge will allow the topping to stay in place. Brush surface with olive oil. You can cover and allow to rise, and bake at this stage, or continue on for Tomato & Cheese topping. TOPPING: Combine tomato paste and spaghetti sauce. Spread on dough. Combine remaining ingredients. Spread evenly over sauce. Press gently into dough. Cover & allow to rise til doubled. Preheat oven to 375. Bake 25 minutes. Slide out of pan onto cutting board. Cut into small pieces for appetizers or large wedges for dinner. This bread rose almost to the top of the 2" pan. It could be sliced in half for sandwich bread. It was~05/31 L FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 05/31 10:04 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: MM:BREADMAKER MEGA

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