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INGREDIENTS
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| Focaccia: |
| 1
1/4 |
cups
water |
| 1/3 |
cup
plus 2 tablespoons olive oil |
| 2 |
tablespoons
basil pesto |
| 1
1/2 |
teaspoons
table salt |
| 3 |
cups bread flour |
| 1/2 |
cup
cornmeal |
| 2
1/4 |
teaspoons
dry yeast |
| 1-2 |
teaspoons
coarse
salt |
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| Topping: |
| 2 |
tablespoons
olive oil |
| 1 |
clove
garlic, minced |
| 1/4 |
teaspoon
black pepper |
| 1/4 |
cup
finely shredded Mozzarella cheese |
| 1 |
medium
tomato, peeled, seeded, and cut into a small dice |
| 1/4 |
cup
crumbled Gorgonzola cheese |
| 1 |
teaspoon
dried herb mix: basil, oregano, and crushed rosemary |
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METHOD
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Add
water, 1/3 cup of the olive oil, pesto, table salt, bread flour,
cornmeal, and yeast to the bread machine and set on the dough cycle.
Remove the dough from the pan at the end of the cycle and shape
it into a 9-inch circle.
Preheat
the oven to 475°. Stretch the dough into a 9x13-inch baking
pan coated with DuPont SilverStone® non-stick. Let rise, covered
with a tea towel, in a warm place until doubled in bulk (about 1
hour).
Dimple
the bread by making indentations with your fingertips, covering
the entire surface of the dough. Drizzle with the remaining 2 tablespoons
of olive oil. Sprinkle with the coarse salt. Bake for 10 to 15 minutes,
just until the bread is light brown. Remove from the oven and reduce
heat to 400°. For the topping, stir together oil, garlic, and
pepper and brush mixture generously over the baked bread. Sprinkle
the focaccia with the Mozzarella cheese. Add the chopped tomatoes
and Gorgonzola cheese. Finish with herbs and bake 10 to 15 minutes
or until warm through and the cheese melts. Cut into squares and
serve.
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