Gruyere and Parmesan Focaccia Bread

11 Aug

As a alternative to all the sweets I have been making, I made bread again. Being a fan of italian breads that I am, I decided to make focaccia again. To make the dough more flavorful, I chose to add 2 kinds of grated cheese in the dough, gruyere and parmesan. Sun dried tomatoes were soaked and added to impart roasted tomato taste. Having said that, I first kneaded and proofed the dough with the cheese and tomato already in the dough. When the dough doubled in size, I punched down the dough and began to work on the toppings such as tomato sauce, black forest ham, salami, green peppers, onions and smoked mozzarella. The dough was then proofed again and then baked at 350 for approx 20-25 minutes. Recipe for the Foccacia Bread could be found here.


Nothing tastes better than fresh bread that just came out the the oven. I know this from experience. Enjoy!!!


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