Serves 4-6
Goat Cheese, Tomato & Dill Focaccia
- 1 packet active dry yeast
- 1 teaspoon granulated sugar
- 3/4 cup warm water
- 2 cups flour
- 1/2 cup + 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried minced onion
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh dill + more for garnish
- large pinch Kosher salt and black pepper
- 1/3 cup shredded mozzarella cheese
- 1/3 cup cherry tomatoes, halved
- 4 oz. plain goat cheese
– Start by adding yeast, sugar and water to a medium sized bowl. Let sit for 10 minutes.
– Then add flour, 1/2 cup olive oil, garlic powder, onion powder, minced onion, basil, oregano, dill, salt and pepper and stir together until a tacky dough forms.
– Pour the remaining tablespoon of olive oil into the bowl and turn the dough ball to coat the entire exterior.
– Cover with saran wrap and let rise for 30 minutes in the warmest part of your kitchen. Remove dough from the bowl and press it into your baking dish. Today I used a 10 inch tart pan, but you could use a 9 inch pie pan, a 9×9 brownie pan, or something else similar in size. Sprinkle the top with the mozzarella.
– Using your finger, create small wells and gently smash bite size chunks of goat cheese into the bread in various spots about an inch or so apart. Do the same with the cherry tomato halves.
– Bake in a preheated 450 degree oven for about 15-20 minutes or until the top of the bread is golden brown and slightly crisp.
– Remove from pan and let cool on a cooling rack for a few minutes before slicing. Serve warm or at room temperature.