Friday, August 29, 2008

Focaccia Bread with Tomatos

This is one of our favorites! The bread is great alone served with a soup or pasta dish, but with this tomato topping it is just heavenly!!

I stole the tomato topping idea from California Pizza Kitchen. I am not sure of the exact ingredients, but I think I have it pretty darn close! Served with a salad this is a perfect summer main meal idea!

The Focaccia Bread recipe I got from a very old Taste of Home Magazine years ago.

Focaccia Bread
1 cup water
3 tbls butter or margarine softened
2 tbls dry milk powder
3 tbls sugar
1-1/2 tsp salt
3 cups bread flour
2-1/4 tsp yeast
combine all ingredients in bread machine according to manufacturer's instructions. Select "dough" setting. Check and see if you need to add more water or flour while mixing. When cycle is done punch down dough and let rest for 15 minutes or so. Knead for one minute and roll out into a 15"x10" triangle. Move to greased baking pan and cover and let rise for 20-30 minutes. With a wooden spoon handle make indentations at 1-inch intervals. Brush with oil and sprinkle with desired toppings. I like to use garlic granules, fresh Parmesan cheese and rosemary.
Bake at 400 degrees for 13-15 minute or until lightly browned. Then top with tomato topping!
Tomato Topping
This like many of my own recipes is a little of this and a little of that, nothing is ever exact, but it always turns out yummy!
3 large tomato's or 5 medium
1 tsp salt
2-3 garlic cloves minced or crushed
1-2 tbls fresh basil(I have used 1 tsp dried in a pinch and as long as it soaks for several hours in the fridge it turns out fine!)
1/4-1/2 cup olive oil
I chop the tomato's and sprinkle salt on them and combine with the rest of the ingredients in a bowl and refridgerate covered several hours in the fridge. Top your Focaccia Bread (juices and all!) and enjoy!