* Exported from MasterCook *
Focaccia, Cherry Tomato and Basil
Recipe By :Katie Ferrier
Serving Size : 20 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Italian Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 tsp active dry yeast -- (1/4 oz)
2 cups warm 2% milk -- (110 to 115F)
1/4 cup canola oil
4 1/2 teaspoons sugar
1 teaspoon salt
5 cups all-purpose flour -- (to 5 1/2)
2 cups cherry tomatoes
1/3 cup olive oil
2 tablespoons cornmeal
3 tablespoons thinly sliced fresh basil
1 teaspoon coarse salt
1/8 teaspoon pepper
When I had 80 pounds of tomatoes, I got creative incorporating them
into meals. Sometimes I slice this loaf into squares to make
sandwiches with fresh mozzarella cheese and deli meats
Prep: 45 min. + rising
Bake: 15 min.
In a small bowl, dissolve yeast in warm milk. In a large bowl,
combine canola oil, sugar, salt, yeast mixture and 2 cups flour; beat
on medium speed until smooth. Stir in enough remaining flour to form
a stiff dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic,
about 6 to 8 minutes. Place in a greased bowl, turning once to grease
the top. Cover with plastic wrap and let rise in a warm place until
doubled, about 45 minutes.
Meanwhile, fill a large saucepan two-thirds with water; bring to a
boil. Cut a shallow "X" on the bottom of each tomato. Using a slotted
spoon, place tomatoes, a cup at a time, in boiling water for 30
seconds or just until skin at the "X" begins to loosen.
Remove tomatoes and immediately drop into ice water. Pull off and
discard skins. Place tomatoes in a small bowl; drizzle with olive oil.
Preheat oven to 425F. Sprinkle two greased baking sheets with
cornmeal; set aside. Punch down dough. Turn onto a lightly floured
surface. Cover with a kitchen towel; let rest 10 minutes. Divide
dough in half. Shape each into a 12x8" rectangle and place on
prepared baking sheets.
Using fingertips, press several dimples into dough. Pour tomato
mixture over dough; sprinkle with basil, coarse salt and pepper. Let
rise in a warm place until doubled, about 30 minutes.
Bake until golden brown, 15 to 18 minutes.
Cal 97, Fat 4g, Carb 14g, Sod 125mg, Fiber 1g, Pro 2g
Source:
"Originally published as Tomato Foccacia in Taste of Home
Christmas Annual 2016"
S(Internet address):
"https://www.tasteofhome.com/recipes/cherry-tomato-basil-focaccia/";
Yield:
"2 loaves"
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Per Serving (excluding unknown items): 193 Calories; 7g Fat (33.6%
calories from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber;
2mg Cholesterol; 215mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0209