This has been a favorite bread of mine. To me nothing tastes or smells better than fresh baked bread; in this case, Italian cheese bread. When baked, a wonderfully aromatic cheesy fragrance filled the kitchen mmmmmm. I found a recipe from Intermezzo Magazine and have been using it eversince. Like all breads, I boiled some milk, cooled it and added the yeast. As a tip 1 cup of flour was added with the yeast mixture for a better starter. Now for my favorite part, Sundried tomatoes and grated Parmesan. Both ingredients were added to make the dough more flavorful. Kneading took 10-15 minutes and proofing took 2 hours. Once the dough had doubled in size, it was punched down and kneaded a few minutes more prior to placing the dough onto the baking sheet. Mozzarella, Genoa salami, red bell peppers and tomato Sauce served as topping. Bake at approximately 360F for about 20 minutes.
Focacca with Fresh Mozzarella, Basil and Tomatoes(Adapted from Intermezzo)
10 tbsp. olive oil
2 tsp yeast
1/2 tsp. sugar
2 cups water (I used milk)
3 1/2 cups all purpose flour ( I used a mixture of bread flour and all purpose flour)
1 tsp. salt
2/3 cup diced canned tomatoes (I chopped up sun dried tomatoes and added them to the dough)
10 ounces fresh mozzarella
1/2 cup roughly chopped bazil ( I used italian spice)
Topping: Genoa Salami, Tomato sauce, red bell peppers.
Focaccia really was versatile, as there are lots of combinations one could use. For me I have used pesto and sundried tomato with mushrooms in the pastt; however, I’m sure there are lots more combination out there. Nonetheless, it was delicious served warm or toasted the next day.