he focaccia dough can be made up to 3 days ahead, placed in a large

plastic bag or in an oiled bowl and covered with plastic wrap and

refrigerated. Alternatively, the cooled bakes Foccacia can be wrapped in

plastic and frozen for 3 months. Defrost the wrapped focaccia at room

temperature then warm it in a 250 degrees F. oven for 15 minutes.

Place all ingredients into the baking chamber in order recommended by

the manufacturer. Set to dough cycle and start. Add just enough extra

water, if necessary, to make a soft, slightly tacky dough. When the

dough cycle has finished remove the dough to a lightly floured work

surface. Knead dough several times, adding just enough flour to keep it

from sticking to the surface. Cover it with a clean cloth while you make

the filling.

Spray a 9 or 10" springform pan with nonstick vegetable spray or coat it

lightly with oil. Cut the dough in half and stretch or roll one half to

a 9 or 10" circle. Fit the circle into the bottom of the prepared pan.

Sprinkle the dough with the tomatoes, olives and finally pinches of the

cream cheese or crumbles of the goat cheese, leaving a 1" border of

dough around the circumference. Moisten the outer edge of the dough with

water.

Roll remaining dough out to a circle the same size as the other one and

place over the filling. Pinch the edges of the 2 pieces of dough to

close. Use the point of a knife and cut three 1/2" vent holes in the top

piece of dough. Cover the pan with a piece of plastic wrap and let sit

in a warm, draft free place to rise for 30 minutes, or until doubled in

bulk.

Preheat the oven to 475 degrees F. with the rack in the center position.

Just before you place the pam in the oven, press down lightly with your

fingertips to make indentations in the top of the dough. Drizzle on the

tomato oil and sprinkle with the salt. Bake for 20 to 25 minutes, or

until the top is golden brown. release the springform sides and allow

Focaccia to cool for 10 minutes before cutting. Serve hot or at room

temperature.