Tomato Rosemary Focaccia Food

TOMATO-ROSEMARY FOCACCIA

Steps:

• Heat oven to 450ºF.
• Beat 3 cups flour, 1/2 cup cheese, 2 Tbsp. dressing, yeast and warm water in large bowl with mixer until blended. Add remaining flour; mix well.
• Spread dough onto bottom of 15x10x1-inch pan sprayed with cooking spray; cover with damp paper towels. Let rise 1 hour or until doubled in size.
• Press shallow indentations evenly into dough with your fingers; brush with remaining dressing. Top with tomatoes; sprinkle with rosemary and remaining cheese.
• Bake 23 to 25 min. or until golden brown. Cool slightly.

ROSEMARY FOCACCIA

Steps:

• Sprinkle the yeast over the warm water. Let stand for a few minutes.
• In a mixer, combine the flour and salt. With the mixer running on low speed (with the paddle attachment), drizzle in the olive oil until combined with the flour. Next, pour in yeast/water mixture and mix until just combined and the dough comes together in a very sticky mass.
• Form the dough into a ball, drizzle over olive oil and toss to coat the dough. Then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.
• To make focaccia, remove half the dough from the bowl (leave the rest for another time) and place on a lightly floured surface. Place the chopped rosemary on top of the dough, then very gently knead it into the dough. (Don't over knead!) Roll into a large, thin oval. Place on a sheet pan drizzled with olive oil. Drizzle more olive oil on top of the dough, then cover with plastic wrap. Put in a draft-free/warm place for 1 hour.
• Preheat the oven to 400 degrees F.
• Remove the plastic wrap (the dough will be puffy) and use your fingertips to press dimples all over the surface of the dough. Drizzle the surface with more olive oil and sprinkle with kosher salt. Bake until the focaccia is golden brown, 30 to 40 minutes.
• Cut into pieces with a pizza wheel or sharp knife. Serve immediately.

TOMATO ROSEMARY FOCACCIA

Steps:

• Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425° for 12-15 minutes or until golden. Cut into rectangles.