Grape Tomato And Oregano Focaccia Recipes

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GRAPE TOMATO AND OREGANO FOCACCIA



Grape Tomato and Oregano Focaccia image

This focaccia's bright colors come from the yellow and red grape tomatoes sprinkled throughout and their complimented by Asiago cheese, garlic, oregano leaves and olive oil.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 2h30m

Yield 12

Number Of Ingredients 13

1 1/2 teaspoons regular active dry yeast
1/2 teaspoon sugar
1/4 cup plus 2/3 cup warm water (120°F to 130°F)
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon chopped fresh oregano leaves
2 1/2 to 2 3/4 cups bread flour or Gold Medal™ all-purpose flour
1 tablespoon olive oil
1 large clove garlic, finely chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup shredded Asiago cheese (1 oz)
1 cup yellow and red grape tomatoes or cherry tomatoes, halved
1/2 teaspoon coarse (kosher or sea) salt

Steps:

  • In large bowl, stir yeast, sugar and 1/4 cup of the water until blended. Let stand 10 minutes or until yeast is dissolved and foamy. Add remaining 2/3 cup water, 1 tablespoon olive oil, 1 teaspoon salt and 1 tablespoon oregano. Stir in 2 1/2 cups of the flour, slowly adding additional flour as necessary to make dough easy to handle.
  • Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place 45 minutes to 1 hour or until doubled in size. Dough is ready if indentation remains when touched.
  • Meanwhile, about 20 minutes before baking, place pizza stone or cookie sheet on oven rack. Heat oven to 425°F. Line cookie sheet with cooking parchment paper. Gently push fist into dough to deflate. On lightly oiled surface, pat dough to 14x9-inch oval. Place on paper-lined cookie sheet. Cover loosely with plastic wrap sprayed with cooking spray; let rise 20 minutes.
  • Meanwhile, in small bowl, mix 1 tablespoon oil and garlic. With fingertips, gently make 1/2-inch-deep depressions about 2 inches apart in dough. Brush with garlic-oil mixture; sprinkle with 1 tablespoon oregano. Sprinkle cheese over dough; top with tomatoes. Gently press tomatoes into dough. Sprinkle with sea salt. Slide dough and parchment paper from cookie sheet onto pizza stone.
  • Bake 18 to 20 minutes or until golden brown and crisp. Cool on cooling rack, about 20 minutes. Serve warm or cool.

Nutrition Facts : Fat 1/2, ServingSize 1 Slice, TransFat 0 g

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