Herbed Focaccia Stuffed With Tomato And Provolone Cheese Recipes

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TOMATO-HERB FOCACCIA



Tomato-Herb Focaccia image

With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it's a family dinner or a game-day get-together. It never lasts long! -Janet Miller, Indianapolis, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 12 servings.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil, divided
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon each dried oregano, thyme and rosemary, crushed
1/2 teaspoon dried basil
Dash pepper
2 to 2-1/2 cups all-purpose flour
2 plum tomatoes, thinly sliced
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

Steps:

  • In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., 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 in a warm place until doubled, about 1 hour., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.

Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

HERBED FOCACCIA STUFFED WITH TOMATO AND PROVOLONE CHEESE



Herbed Focaccia Stuffed With Tomato and Provolone Cheese image

Make and share this Herbed Focaccia Stuffed With Tomato and Provolone Cheese recipe from Food.com.

Provided by evelynathens

Categories     Yeast Breads

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 14

yellow cornmeal
2 (1/4 ounce) packages active dry yeast
1/2 teaspoon sugar
7 -7 1/2 cups unbleached all-purpose flour
2 teaspoons salt
2 teaspoons dried marjoram
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons dried summer savory
1 cup olive oil
sea salt
12 ounces sliced mild provolone cheese
1 1/2 lbs ripe plum tomatoes, sliced thin and wrapped in plastic wrap
5 ounces yellow cherry tomatoes or 5 ounces cherry tomatoes, halved crosswise

Steps:

  • Oil lightly a well-seasoned 12 inch cast-iron skillet with vegetable oil and sprinkle bottom with cornmeal.
  • In a large bowl, proof yeast in ½ cup lukewarm water and ½ tsp sugar for 15 minutes, or until foamy.
  • Add 2 cups of flour, salt, herbs, ¾ cup olive oil and 1 ½ cups lukewarm water and stir until combined well.
  • Stir in 4 cups flour and gather dough into a ball.
  • Knead dough on a floured surface, adding more of remaining flour if necessary, for 15-20 minutes, or until smooth and elastic and no longer sticky.
  • Form into a ball, put in an oiled bowl and turn to coat.
  • Let dough rise, covered tightly with plastic wrap, in a warm place, for 45 minutes, or until doubled in bulk.
  • Punch dough down.
  • Knead lightly and halve.
  • In skillet, flatten and stretch half the dough to cover bottom completely.
  • With fingertips, dimple the dough in places 2 inches apart.
  • Brush with 1 tblsp oil and sprinkle with sea salt.
  • Arrange ¾ of the provolone, overlapping and leaving a ½ inch border; layer ¾s of plum tomatoes and top with remaining provolone.
  • On a flat surface, flatten and stretch remaining dough to fit skillet.
  • Lay over filling and press edges together firmly to enclose filling.
  • Make dimples in the dough in the same manner as before, brush with 2 tblsps oil, and sprinkle with more coarse salt.
  • Arrange remaining plum tomatoes and cherry tomatoes decoratively on dough.
  • Brush with 1 tblsp oil.
  • Let dough rise, covered with dampened kitchen towel, in a warm place, for 30 minutes.
  • Bake in upper third of a preheated 400F oven for 50 minutes to 1 hour, or until golden-brown around edge, and let cool in skillet for 5 minutes.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 1084.5, Fat 53, SaturatedFat 15, Cholesterol 39.1, Sodium 1288.3, Carbohydrate 119.9, Fiber 6.6, Sugar 4.1, Protein 31.8

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