Ciao Bella Italian Herb Focaccia
Anna Sciancalepore Antoniello
I can't take full credit as it is a Fleischmann's yeast recipe, but I added the tomatoes. It keeps the bread moist, especially when reheating. Of course you could experiment with other toppings as well like, onions, peppers and sliced tomatoes. Just slice them as thin as possible to cook evenly when baking. Just remember no mozzarella cheese is traditional to focaccia.
I have served this as a finger food at parties and as an accompaniment to Sunday pasta dinner's to soak up any extra sauce on your plate. Enjoy!
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- 1 can(s)
- (15 oz) diced tomatoes, no salt added
- 3 1/4 c
- yeast, rapid rise
- 1 Tbsp
- 1 tsp
- 1/4 c
- olive oil, divided
- 1 2/3 c
- water,warmed to 120-130 degrees
- 2 Tbsp
- parmesan cheese
- 1 Tbsp
- italian seasoning
1In a fine sieve drain tomatoes. When most of the juices have drained mash tomatoes with a fork; set aside.
2In a large bowl mix flour,yeast,sugar and salt. Add 2 tablespoons of oil and water. Stir until well mixed. Spread into a greased 9" X 13" baking dish. Cover and let rise for 30 minutes.
3Poke holes with a wooden spoon end. Spread tomatoes over dough. Sprinkle with parmesan cheese and Italian seasoning. Drizzle remaining 2 tablespoons of oil over top. Cover and let rise an additional 15 minutes while preheating oven to 375 degrees.
4Bake 35 minutes until golden brown. Cool slightly and cut into squares; serve warm or room temp. Enjoy!