Focaccia With Tomato and Cheese

Course : Bread Machine
Serves: 4
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1 1/2 tablespoons olive oil
1 cup water
1 large egg
1 teaspoon sugar
1/2 teaspoon salt
3 cups all-purpose flour
2 teaspoons herbs to taste -- any combo of
1 teaspoon dill
1 teaspoon oregano
1 teaspoon bail
1 teaspoon rosemary
1 package yeast
3 tablespoons tomato paste
1/2 cup spicy spaghetti sauce -- ( i used classico )
1/4 cup proscuitto -- chopped
1/2 cup mozzarella -- slivered
1/4 cup green onion -- slivered
1 clove garlic -- crushed

Preparation / Directions:

DOUGH SETTING Special instructions: If dough is too sticky because of oil; add up to 1/2 cup flour by Tablespoons until you reach the correct consistency. After the dough has completed the first rising,remove from b/m and punch down. Cover on lightly floured board and allow to rest 5-10 minutes. Spray a 9x13x2 pan with Pam, or brush with olive oil. Briefly knead dough and spread into pan, using hands to acheive a "bumpy texture". Form a low ridge around the edge of the dough. Push dough into corners. The bumps and ridge will allow the topping to stay in place. Brush surface with olive oil. You can cover and allow to rise, and bake at this stage, or continue on for Tomato and Cheese topping. TOPPING: Combine tomato paste and spaghetti sauce. Spread on dough. Combine remaining ingredients. Spread evenly over sauce. Press gently into dough. Cover and allow to rise til doubled. Preheat oven to 375. Bake 25 minutes. Slide out of pan onto cutting board. Cut into small pieces for appetizers or large wedges for dinner. This bread rose almost to the top of the 2" pan. It could be sliced in half for sandwich bread.

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