Herb Cheese Focaccia
4 cups all-purpose flour
1 package Fleischmann’s® Rapid Rise Yeast
1/2 teaspoon salt
1 1/2 cups water
4 tablespoons olive oil — divided
2 large cloves garlic — minced
6 ounces Asiago cheese — finely shredded
1 teaspoon rosemary leaves — crumbled
1 teaspoon thyme leaves — crumbled
In large bowl combine 3 cups flour, undissolved yeast and salt. Heat water
and 2 tablespoons oil until very warm (125ş to 130şF). Stir hot liquids
into dry ingredients. Mix in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10
minutes. Cover; let rest 10 minutes. Press dough evenly into greased 10- ×
15-inch baking sheet. Cover; let rise in warm, draft-free place until
almost doubled, about 30 minutes. Press fingertips or wooden spoon handle
into dough at 1/2-inch intervals.
In small bowl mix garlic with remaining oil; brush over surface of dough.
Sprinkle evenly with cheese and herbs.
Bake at 400şF for 25 to 30 minutes or until done. Remove from pan and cool
on wire rack. Serve warm or at room temperature.
Yield:
“1 Focaccia”
Per serving: 246 Calories (kcal); 9g Total Fat; (33% calories from fat); 8g Protein; 33g Carbohydrate; 13mg Cholesterol; 264mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
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