Recipe - Focaccia With Tomato And Cheese

DIANE PRITCHARD (BHJP68A)

DOUGH
1 One half tablespoon Olive Oil
1 cup Water
1 lg Egg
1 teaspoon Sugar
One half teaspoon Salt
3 cup Allpurpose Flour
2 teaspoon Herbs to taste; ANY combo of
Dill;
Oregano
Bail;
Rosemary
1 pack Yeast

TOPPING
3 tablespoon Tomato paste
One half cup Spicy spaghetti sauce
( I used Classico )
One fourth cup Proscuitto; chopped
( or more; to taste )
One half cup Mozzarella; slivered
One fourth cup Green onion; slivered
1 Clove garlic; crushed

DOUGH SETTING Special instructions: If dough is too
sticky because of oil; add up to One half cup flour by
Tablespoons until you reach the correct consistency.

After the dough has completed the first rising,remove
from b/m and punch down. Cover on lightly floured
board and allow to rest 510 minutes.
Spray a 9x13x2 pan with Pam, or brush with olive oil.
Briefly knead dough and spread into pan, using hands
to acheive a "bumpy texture". Form a low ridge around
the edge of the dough. Push dough into corners. The
bumps and ridge will allow the topping to stay in
place. Brush surface with olive oil.
You can cover and allow to rise, and bake at this
stage, or continue on for Tomato & Cheese topping.
TOPPING: Combine tomato paste and spaghetti sauce.
Spread on dough. Combine remaining ingredients. Spread
evenly over sauce. Press gently into dough. Cover &
allow to rise til doubled.
Preheat oven to 375.
Bake 25 minutes.
Slide out of pan onto cutting board. Cut into small
pieces for appetizers or large wedges for dinner.
This bread rose almost to the top of the 2" pan. It
could be cut or sliced up in half for sandwich bread. It
was~05/31 L
FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME:
05/31 10:04 PM

TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA
(WSKD49A) SUBJECT: MM:BREADMAKER MEGA

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini