is one of Italy's favorite breads especially when it is topped
with fresh vine-ripened tomato slices, onions, rosemary and
kalamata olives. It is best when served with cream cheese.
⅓ cup butter, softened
(8-ounce) package cream cheese
teaspoons dried parsley
teaspoons dried rosemary
teaspoon dried thyme
½ cups water, warmed to 110°
tablespoons active dry yeast
tablespoons olive oil
medium vine-ripened tomatoes, sliced
slices yellow onion
olives, pitted and sliced into slivers
cream cheese: In a medium bowl, use a mixer to
the butter and cream cheese. Crush the parsley,
and thyme, then mix into the cream cheese.
machine method: Measure the water, yeast, sugar,
olive oil and flour into bread pan. Program for white
dough cycle and large loaf. Remove after kneading
is complete and let rise in a large bowl until doubled.
method: In an extra large bowl, whisk the water, yeast,
salt and olive oil. Stir in the flour, then knead dough on
floured breadboard. Place in an oiled bowl covered with a
cloth. Let rise until double.
4. Punch the dough
down, then divide it in half. Set each piece
dough on a baking sheet and roll each piece into an 8-inch
Make deep indents with the end of the rolling pin
at regular intervals.
5. Brush the top
with olive oil. Turn oven on to 200
°. When you
feel the heat, turn the oven off. Let it rise in warm oven
1 hour or until dough has almost doubled. Sprinkle with
and Fleur de Sel. Arrange the tomato slices, onions
olives on the top of the flattened dough.
6. Bake in a
oven 30 minutes.
Leftover turkey breast is delicious on focaccia bread.
for canned roasted bell peppers and use a garlic
Makes 2 focaccia bread