Tomato Focaccia

This is a perfect rainy day activity with the kids! This recipe can be enjoyed by itself or partnered with soup or salad. 

2    Cups flour
4    Tsp sugar
1    Tsp salt
1    Envelope instant yeast
1    Cup water
1    Tbsp butter
¾    Cup grated parmesan cheese
1    Tsp Italian seasoning
2    Ontario greenhouse tomatoes, thinly sliced
      Garlic flavoured olive oil
      Freshly ground pepper
   
In a large bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Heat water and butter until very warm (120-130oF) and add to dry ingredients. Stir in ¼ cup parmesan cheese and enough of the remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic. Cover dough and let rest 10 minutes. Roll out dough and press evenly into a greased 15-1/2 x 10-1/2 x ¾ inch pan. Cover and let rise over pan of hot water approx. 30-40 minutes.

With handle of a wooden spoon, make indentations in the dough at 1-1/2 inch intervals. Brush dough lightly with olive oil and sprinkle Italian seasoning and ¼ cup parmesan cheese. Place tomatoes in a single layer over dough. Sprinkle remaining parmesan cheese and black pepper over the top.

Bake at 400 F for 15-20 minutes. Remove from pan to a wire rack. Serve warm. Makes 12 servings.