Tomato and Brie Focaccia

I'm always on the hunt for fun, new recipes for our Friday pizza night tradition.  I found this one in a Taste of Home magazine and we loved its fresh, simple goodness.  The chunks of slightly sweet brie cheese balanced out the fresh tomatoes perfectly.  The kids still preferred their plain sauce and cheese pizza, but for the more adventurous sort (those of us over the age of 10) we loved this fun new recipe!   

Click here for printable recipe. 

The ingredients: 

2-1/2 to 3 cups all-purpose flour

2 Tbs. yeast

1 tsp. sugar

1 tsp. salt

1 cup water

1/4 cup plus 1 Tbs. olive oil, divided

1 can (14-1/2 oz.) diced tomatoes, drained

2 garlic cloves, minced

1 tsp. Italian seasoning

6-oz. Brie cheese, cut into 1/2-inch cubes

Directions:  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 degrees.  Add to dry ingredients; beat just until moistened.  Stir in enouch remaining flour to form a soft dough. 

Turn onto 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. 

Punch dough down.  Press into a greased 9x13-inch baking pan.  Cover and let rest for 10 minutes.

In a small bowl, combine the tomatoes, garlic, Italian seasoning, and oil.  Spread over dough; top with cheese cubes.

Bake at 375 degrees for 25-30 minutes or until golden brown and cheese is melted.  Place pan on wire rack to cool.  Enjoy!