Tomato, Basil, and Asiago Focaccia
Focaccia is an Italian flatbread that is similar to a pizza without all the toppings. You may experiment and try different herbs and vegetables on top of your Focaccia.
Serves: 12Hands-on: 40 minutesTotal: 2 hours 40 minutesDifficulty: Medium
- 3 packets (.25 oz.) yeast
- 1 1⁄2 cups warm water
- 1 tsp. sugar
- 7 Tbsp. olive oil, divided
- 5 cups flour
- 2 tsp. salt
- 2 cloves garlic, minced
- 2 tomatoes, sliced
- 1⁄4 cup fresh basil
- 1⁄4 cup grated Asiago cheese
- Mix yeast with water and sugar. Let sit for 10 minutes until foam forms on top. Add 3 tablespoons olive oil. In large bowl, mix flour and salt. Add the yeast mixture and form into dough. Knead the dough for 10 minutes until it is smooth. Form into a ball. Oil the inside of a bowl, and roll the dough to coat it. Cover with a damp cloth and set in warm place for 1 hour or until the dough has doubled in size.
- Punch down the dough and divide into three rounds. With your fingers or the end of a wooden spoon, make slight indentations along the top of the bread. Cover and let rise 30 minutes or until it has doubled in size.
- Preheat oven to 400°F. Brush with olive oil and top with garlic, sliced tomatoes, basil, and cheese. Bake for 20 to 25 minutes, or until focaccia has turned golden brown. Remove from baking sheet and cool on a wire rack. Cut into slices, and serve.