Based on a recipe from Lora Brody's cookbook, Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine - Perfect Every Time. She says, "Just when you thought things couldn't get better bread-wise, along comes a whole new concept: two layers of rosemary-scented dough 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 a more assertive flavor. Think of this as a pizza with hidden filling. "The focaccia dough can be made up to three days ahead, placed in a large plastic bag or in an oiled bowl and covered with plastic wrap, and refrigerated. Alternatively, the cooled baked focaccia can be wrapped in plastic and frozen for three months. Defrost the wrapped focaccia at room temperature, then warm it in a 250°F oven for fifteen minutes."
- 1 tablespoon yeast
- 3 cups white bread flour
- 1 1⁄2 teaspoons salt
- 1 teaspoon black pepper, coarsely ground
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary leaf
- 1⁄4 cup olive oil
- 1 1⁄4 cups water
TO FINISH THE FOCACCIA
- 1⁄2 cup sun-dried tomato packed in oil, drained and cut into 1/2-inch pieces
- 1⁄3 cup oil-cured black olive, pitted and cut in half
- 4 ounces cream cheese or 4 ounces goat cheese
- 2 tablespoons oil, from the tomatoes
- coarse salt
- Place all the ingredients in the machine in the order according to the manufacturer's instructions and program for "manual" or "dough", and press "start". Add just enough extra water, if necessary, to make a soft, slightly tacky dough. At the end of the final knead, remove the dough from the machine to a lightly floured work space.
- Knead the dough several times, adding just enough flour to keep it from sticking to the surface.
- Cover it with a clean cloth while you prepare the filling.
- TO FINISH THE FOCACCIA.
- Spray a 9- or 10-inch springform pan with nonstick vegetable spray or coat it lightly with vegetable oil.
- Cut the dough in half and stretch or roll one half in a circle large enough to fit the 9- or 10-inch bottom of the springform pan, and place it in the bottom of the prepared pan.
- Sprinkle the tomatoes, the olives, and pinches of the cream cheese (or crumbles of the goat cheese) over the dough, leaving a 1-inch border of dough around the circumference. Moisten the outer edge of the dough with water.
- Roll the remaining dough out to the same size as the first one and place it over the filling. Pinch the edges of the two doughs together to seal.
- Using the tip of a knife, carve three 1/2-inch vent strips in the top layer of dough.
- Cover the pan with plastic wrap and set it in warm place to rise for 30 minutes, or until doubled in bulk.
- Preheat the oven to 475°F with the rack positioned in the middle of the oven.
- Before placing the pan in the oven, using your fingertips, 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 the focaccia to cool for 10 minutes before cutting.
- Serve hot or at room temperature.
Great idea, excellent recipe. I used cream cheese, mozzarella, and sweet Italian sausage for the stuffing. I had pulled the springform pan out, but decided to use a cast iron skillet instead.<br/>I'll make it again, using the recipe stuffing.
OMG, mersaydees, this is absolutely delicious! And beautiful to look at, as well, despite my general clumsiness when it comes to breadmaking. I used 1 c each of white, wheat, and spelt flours, and used spinach, red peppers, olives, herbed feta, and Do-It-Yourself Oven Sun-Dried Tomatoes for the filling. Really this is a very forgiving recipe, as so many things would work beautifully in it! I also used only 2 t olive oil on top, and 2 T in the crust instead of 1/4 c. Like Katzen said, my crew liked it best dipped in tomato sauce. Next time I might up the rosemary just a touch, and may use garlic salt for the garnish on top (though the kosher salt was delish!). Thanks so much for posting; this goes in my favorite keeper file! Made for Veg*n Swap #15. ETA: oops! Forgot to mention that I made this by hand instead of ABM. I just mixed the yeast, warm water, and a little bit of flour, then added the oil and spices. Mixed in the rest of the flour until I could knead easily, and presto!
This was really, really delicious, mersaydees! I used 1 cup of whole wheat flour in place of 1 cup of white, and used some lovely Do-It-Yourself Oven Sun-Dried Tomatoes (probably more like a cup worth), herbed goat's cheese, and added a layer of fresh basil leaves and a jar of artichoke hearts, too. I really think the 10" pan would be alot better, because my 8" springform was too small - the dough was pretty thick... oh well, just another kitchen tool too pick up! :D I WILL make this again... maybe serve some tomato sauce next time, per DH's request (I think he's nuts, myself.) Thanks, mersaydees - this opens up whole new culinary ideas for me!!! Made for PAC Fall 2009.