Tomato And Cheese Filled Foccacia Recipe
Yield: 1 10" breadRecipe by luhu.jp
Ingredients:
1 package: Active dry yeast,
1 cup: Shredded Provolone cheese,
3/4 cup: Warm water, 105 to 115 F
5 tbsp: Grated Parmesan cheese, div.
2 cup: All-purpose flour,
1 1/2 tsp: Italian seasoning, divided
1/2 tsp: Salt,
1/8 tsp: Pepper,
5 tbsp: Olive oil, divided
1 Large: tomato, thinly sliced
Directions:
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 425
F. 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 350
F. 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. Submitted By FRANK HEMPHILL On 03-19-95
Source from luhu.jp
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 425
F. 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 350
F. 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. Submitted By FRANK HEMPHILL On 03-19-95
Source from luhu.jp
Tags
: breads