Focaccia with Herbed
Cream Cheese Spread
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
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