This recipe provides a much more interesting focaccia recipe than normal. The bread itself is a great pink color because of the tomato paste and the toppings give it so much great flavor. The bread is light and soft without having a lot of air pockets. It's perfect for an interesting sandwich, and it fulfills a pizza craving as a snack or lunch with a salad.
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- 1 oz active dry yeast
- 2/3 oz sugar
- 1 oz salt
- 2 lb bread flour
- 2 eggs
- 2 Tbsp tomato paste
- 3 Tbsp chopped fresh rosemary
- water (about 2 cups)
- tomatoes, basil, olives, Parmesan and feta cheese for garnish
- In the bowl of a stand mixer, mix yeast, sugar, salt, flour, eggs, tomato paste and rosemary. Begin mixing and slowly add water as needed until a soft dough forms. It should still be heavy, but uniform and not wet. Knead until dough comes together
- Let dough rise in an oiled bowl for 1 hour or until doubled in size
- Remove dough and roll out to the size of a half sheet pan. Line pan with parchment paper. The dough should be about half an inch thick when rolled out.
- Oil the top of the dough and top it with tomatoes, Parmesan, basil, olives and feta cheese as desired. Let rise another hour
- Bake at 350 degrees for 20 minutes or until everything on the top is golden.
- Cool completely before serving.