Tomato Focaccia

michelle taylor

michelle taylor

31st January 2011

Tomato Focaccia

Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into mixer

Ingredients

  • 1 cup water
  • 3 cups bread flour
  • 2 tablespoons dry milk powder
  • 3 1/2 tablespoons white sugar
  • 1 teaspoon salt
  • 3 tablespoons margarine
  • 14g yeast
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons Parmesan cheese
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon garlic salt
  • 1 cup shredded mozzarella cheese

Method

Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into mixer with dough hook,, and start the machine at speed 2 for 10 mins. take the dough out. Knead for 1 minute by hand. Place in an oiled bowl, and turn a few times to coat the surface of the dough. Cover with a damp cloth, and let rise for 30 minutes in a warm place. Dust a baking tray with l. Roll out dough to fit the pan. Make indentations in the dough with your finger tips. Brush top surface with oil, and cover with a damp cloth. Allow to rise for 30 minutes.
Sprinkle with parmesan, rosemary, garlic salt, and mozzarella. Bake at 200oc for 20minutes, or until nicely browned.