Tomato & Onion Focaccia

Ingredients

    Bread:

    4 lb (full box) Krusteaz Professional® Focaccia Bread Mix 734-0705

    2, 7 gram packets yeast (included in box)

    36 fl oz (4 1/2 cups) warm water (105˚-115˚F)

    2 fl oz (1 1/4 cups) olive oil, divided

    2 tsp dried rosemary

    Topping:

    6 oz (1 1/4 cups) thinly sliced onions

    6 oz (1 1/4 cups) thinly sliced tomatoes

    3 oz (1 cup) grated Parmesan cheese

    1 Tbsp garlic salt

    1 Tbsp ground black pepper

    1 Tbsp dried basil

 

Yield

64 slices

Method

    1. Place Krusteaz Professional Focaccia Bread Mix and yeast in mixer bowl. Using a dough hook, mix on low speed until blended.

    2. Add water and continue to mix on low speed 4 minutes. Scrape bowl and hook.

    3. Continue to mix on low speed 4 minutes. During last 15 seconds of mixing, pour half of oil down side of bowl to coat dough. Turn dough to coat entire surface with oil.

    4. Place dough on greased full sheet pan. Cover and rest 10 minutes. Press into pan. Brush with remaining oil then sprinkle with rosemary.

    5. Proof dough for 1 hour or until double in size. Gently dock over entire surface of dough.

    6. Arrange all topping ingredients over dough.

    7. For convection oven, bake at bake at 325˚F 12-17 minutes; for standard oven, bake at 375˚F 15-20 minutes.

 

WHEAT