Focaccia With Tomato & Cheese
Recipe By :
Serving Size :1
Cuisine :
Main Ingred. :
Categories
airy Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
-Diane Pritchard Bhjp68a
1 1/2 Tbsp Olive Oil
1 cup Water
1 lg Egg
1 tsp Sugar
1/2 tsp Salt
3 cup All-purpose Flour
2 tsp Herbs to taste --ANY combo of
Dill
Oregano
Bail
Rosemary
1 pk Yeast
3 Tbsp Tomato paste
1/2 cup Spicy spaghetti sauce
- I used Classico
1/4 cup Proscuitto --chopped
- or more to taste
1/2 cup Mozzarella --slivered
1/4 cup Green onion --slivered
1 Clove garlic --crushed
Food And Wine Bb Topic: Breads By Machine
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 achieve 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.
From: Loreli Aguda (Wskd49a)
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