Focaccia with Tomato Slices
1 pound frozen white bread dough – thawed
1/4 cup olive oil, plus 2 tablespoons to grease cookie sheets
4 medium firm ripe, red tomatoes – cut into 1/4 inch slices
1 teaspoon coriander
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon black peppercorns
1 teaspoon red peppercorns
1 teaspoon green peppercorns
1 clove garlic – peeled and chopped
4 ounces mild goat cheese – crumbled
1/2 cup arugula leaves – washed and cut into strips
Preheat oven to 375 degrees.
Brush 2 cookie sheets with olive oil.
Divide thawed dough in half and shape into balls, then flatten each with a rolling pin into a 1/2 inch thick circle. Place each circle of dough on prepared cookie sheet. Divide and arrange tomatoes evenly on top of dough.
Grind spices together in a blender until lightly crushed, add garlic and remaining olive oil. Blend quickly and pour into a small bowl. Brush the spiced oil mixture over the tomato slices and along the edges of the bread. Salt lightly.
Place in the middle of oven and bake for about 20 minutes, or until bread is golden brown. Remove from oven, sprinkle with cheese and garnish with arugula strips.
Cut into wedges and serve.
Serves 6 to 8
“This spicy tomato Focaccia lends lots of flavor and is so simple and beautiful topped with a ring of fresh red Florida tomatoes.”