Tomato and Brie Focaccia

Posted by on June 17, 2009 in Blog | 0 comments

focacciaI 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.

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