Just when you thought things couldn't get better bread wise, along comes
a whole new concept: 2 layers if rosemary scented sough surrounding a
savory filling of oil cured olives, sun dried tomatoes and cream cheese
(or goat cheese if you wish). The cream cheese makes a smooth mild
filling while the goat cheese has an assertive flavor. Think if this as
a pizza with hidden filling.
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
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
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
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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (73g)
|Recipe Makes: 10
|Calories from Fat: 58 (28%)
|Amt Per Serving
|Total Fat 6.5g
|Saturated Fat 2.6g
|Monounsaturated Fat 2.5g
|Polyunsanturated Fat 0.6g
|Total Carbohydrate 31.4g
|Dietary Fiber 1.9g
|Sugars, other 29.5g
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 205
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