Lunch: Tomato & Brie Focaccia Recipe

Ingredients

2-1/2 to 3 cups all-purpose flour
2 packages (1/4 ounce each) quick-rise yeast
1 teaspoon sugar
1 teaspoon salt
1 cup water
1/4 cup plus 1 tablespoon olive oil, divided
1 can (14-1/2 ounces) diced tomatoes, drained
2 garlic cloves, minced
1 teaspoon Italian seasoning
6 ounces Brie cheese, cut into 1/2-inch cubes

Instructions

In a large bowl, combine 2 cups flour, yeast, sugar and salt. In a small saucepan, heat the water and 1/4 cup oil to 120 °-130 °. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise for 20 minutes.
Preheat oven to 375 °. Punch dough down. Press into a greased 13x9-in. baking pan. Cover and let rest 10 minutes.
In a small bowl, combine tomatoes, garlic, Italian seasoning and remaining oil. Spread over dough; top with cheese. Bake 25-30 minutes or until golden brown. Place pan on a wire rack.

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