Tomato and Brie Focaccia
Tomato and Brie Focaccia Bread
Nutrition Facts
12
193.07
84.96
9.81g
15.09%
3.30g
16.51%
14.17mg
4.72%
292.01mg
12.17%
102.39mg
2.93%
20.46g
6.82%
0.54g
2.15%
1.24g
6.20g
12.40%
4.43%
5.81%
3.25%
7.57%
1.29%
1.54%
11.72%
14.29%
10.42%
2.64%
4.46%
18.03%
4.79%
1.90%
3.06%
0.44%
1.63%
2.10%
Ingredients
- 2 1/2 c Flour
- 6 oz Brie Cheese
- 1 tsp Sugar
- 2 pkg Instant Yeast
- 1 tsp Italian Seasoning
- 1 tsp Salt
- 1 c Water
- 5 tbsp Olive Oil
- 2 cloves Garlic
- 14 1/2 oz Diced Tomatoes
Drain diced tomatoes. Cut brie into 1/2 inch cubes.
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120-130F. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour (about 1/2 cup) to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes.
Punch down dough. Press into a greased 13"x9" baking pan. Cover and let rest for 10 minutes.
In a small bowl, combine the tomatoes, garlic, Italian seasoning and 1 tbsp oil. Spread over dough; top with cheese. Bake at 375°F for 25-30 minutes or until golden brown and cheese is melted. Place pan on a wire rack
In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120-130F. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour (about 1/2 cup) to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes.
Punch down dough. Press into a greased 13"x9" baking pan. Cover and let rest for 10 minutes.
In a small bowl, combine the tomatoes, garlic, Italian seasoning and 1 tbsp oil. Spread over dough; top with cheese. Bake at 375°F for 25-30 minutes or until golden brown and cheese is melted. Place pan on a wire rack