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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