Tomato-Herb Focaccia

I got this recipe from Taste of home and modified it just a bit.  What you will learn about me is that I am always making alteration and substitutions to recipes.  I do this because I am either missing an ingredient or I think something else sounds better.  In the end they usually turn out good and my family likes/loves them.

Our take on this well herbed bread?  We loved it!  It is a definitely one we will make again.  We agreed that this would also make a fabulous pizza crust.  Enjoy!


1 pkg. (1/4oz.) active dry yeast
1 c. warm water (110 to 115 degrees)
2 T. olive oil, divided
1 1/2 tsp. salt
1 tsp. sugar
1 tsp. garlic powder
1 tsp. each dried oregano, thyme and rosemary, crushed
1/2 tsp. dried basil
dash of pepper
2 - 2 1/2 c. flour
2 Roma tomatoes or other variety, seeded
1/4 c. shredded mozzarella cheese
1+ T. grated Romano cheese
parsley flakes to sprinkle


1.  In a large bowl, dissolve yeast in warm water.  Add 1 T. oil, salt, sugar, garlic powder, herbs, pepper and 1 1/2 c. flour.  Beat until smooth.  I like to use my stand mixer.  Stir in enough remaining flour to form a soft dough (dough will be sticky.)


2.  With dough hook on your stand mixer, knead for 5 minutes adding a little flour if needed.  If you are not using a stand mixer, place dough on a floured surface.  Knead until smooth and elastic, about 6-8 minutes.  Either way, when done kneading place dough into a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.  (I like to use the speed method of raising the dough.  Pre-heat your oven to 200 and then turn it off.  Place the covered dough into oven and let raise 20-30 minutes until doubled.  Continue following the direction from there.)


3.  Punch dough down.  Cover and let rest for 10 minutes.  Shape into a 13x9 inch rectangle; place on a greased baking sheet.  Cover and let raise until doubled, about 30 minutes.  With fingertips, make several dimples over top of dough.  


4.  Brush dough with remaining oil; arrange tomatoes over the top.   Sprinkle with cheeses.  Dust with a little parsley to add green color.  Bake at 400 for 20 -2 5 minutes or until golden brown.  Remove to a wire rack.