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Focaccia
is one of Italy's favorite breads especially when it is topped
with fresh vine-ripened tomato slices, onions, rosemary and
kalamata olives. It is best when served with cream cheese.
Herbed
Cream Cheese
⅓ cup butter, softened
1
(8-ounce) package cream cheese
2
teaspoons dried parsley
2
teaspoons dried rosemary
1
teaspoon dried thyme
Focaccia
2
½ cups water, warmed to 110°
2
tablespoons active dry yeast
2
tablespoons sugar
2
teaspoons salt
3
tablespoons olive oil
6 cups
all-purpose flour
Toppings
Olive oil
Dried
rosemary
Fleur
de Sel
2
medium vine-ripened tomatoes, sliced
2
slices yellow onion
Kalamata
olives, pitted and sliced into slivers
1. Herbed
cream cheese: In a medium bowl, use a mixer to
cream
the butter and cream cheese. Crush the parsley,
rosemary
and thyme, then mix into the cream cheese.
Refrigerate
until needed.
2. Bread
machine method: Measure the water, yeast, sugar,
salt,
olive oil and flour into bread pan. Program for white
bread,
dough cycle and large loaf. Remove after kneading
cycle
is complete and let rise in a large bowl until doubled.
3. Hand
method: In an extra large bowl, whisk the water, yeast,
sugar,
salt and olive oil. Stir in the flour, then knead dough on
a
floured breadboard. Place in an oiled bowl covered with a
damp
cloth. Let rise until double.
4. Punch the dough
down, then divide it in half. Set each piece
of
dough on a baking sheet and roll each piece into an 8-inch
square.
Make deep indents with the end of the rolling pin
handle
at regular intervals.
5. Brush the top
with olive oil. Turn oven on to 200
°. When you
can
feel the heat, turn the oven off. Let it rise in warm oven
for
1 hour or until dough has almost doubled. Sprinkle with
rosemary
and Fleur de Sel. Arrange the tomato slices, onions
and
olives on the top of the flattened dough.
6. Bake in a
preheated 400
°
oven 30 minutes.
Hint:
Leftover turkey breast is delicious on focaccia bread.
Look
for canned roasted bell peppers and use a garlic
mayonnaise.
Makes 2 focaccia bread
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