Tomato and Brie Focaccia
I couldn’t believe how easy this was to make and Mark couldn’t believe how yummy it was. Served this with Marinated Chuck Steak and it was delicious.
- 2-1/2 to 3 cups all-purpose flour
- 2 pkg. quick rise yeast
- 1 tsp sugar
- 1 tsp salt
- 1 cup water
- 1/4 cup plus 1 Tbsp olive oil, divided
- 1 can (14-1/2 oz) diced tomatoes, drained
- 2 garlic cloves, minced
- 1 tsp Italian seasoning
- 6 oz. Brie cheese, cut into 1/2 inch cubes
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120-130 degrees. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
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 for 20 minutes.
Punch dough down. Press into a greased 9 x 13 baking pan. Cover and let rest for 10 minutes.
In a small bowl, combine the tomatoes, garlic, Italian seasoning and remaining oil. Spread over dough; top with cheese. Bake at 375 degrees for 25-30 minutes or until golden brown and cheese is melted. Place pan on wire rack to cool.