Recipe for Tomato And Cheese Filled Foccacia


1 pkg active dry yeast
3/4 cup warm water (105 to 115f)
2 cup all-purpose flour
1/2 teaspoon salt
5 tablespoon olive oil, divided
1 cup shredded provolone cheese
5 tablespoon grated parmesan cheese, div.
1 1/2 teaspoon italian seasoning, divided
1/8 teaspoon pepper
1 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 425F. 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 350F. Combine Provolone, 1/4 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 1/2 teaspoon Italian seasoning. Bake 10 minutes or until cheese inside is melted. Cut into wedges; serve immediately.

African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here