A delightful stuffed focaccia filled with herbed cream cheese, sun-dried tomatoes, and olives, perfect for any occasion.
Place the bread flour, salt, black pepper, dried rosemary, fresh rosemary, olive oil, and warm water in the bread machine according to the manufacturer's instructions.
Ensure the water is warm but not hot to activate the yeast properly.
Set the bread machine to the dough setting and start it. Let the machine knead and rise the dough.
Check the dough after a few minutes to ensure it forms a smooth ball; add water or flour if needed.
Once the dough is ready, remove it from the machine and place it on a lightly floured surface.
Cover the dough with a clean cloth to prevent it from drying out.
Divide the dough into two equal parts. Roll one part into a circle to fit the bottom of a springform pan.
Use a rolling pin to achieve an even thickness.
Place the rolled dough into the springform pan and add the sun-dried tomatoes, olives, and cream cheese evenly over it.
Leave a border around the edges to seal the dough later.
Roll out the second piece of dough and place it over the filling. Pinch the edges to seal.
Ensure the edges are sealed well to prevent the filling from leaking.
Cover the pan with plastic wrap and let the dough rise in a warm place until doubled in size.
A warm, draft-free area is ideal for rising.
Preheat the oven to 475°F. Make indentations in the top of the dough with your fingertips, drizzle with tomato oil, and sprinkle with coarse salt.
The indentations help the focaccia bake evenly.
Bake the focaccia in the preheated oven for 20-25 minutes or until golden brown.
Rotate the pan halfway through baking for even browning.
Remove the focaccia from the oven, release the springform sides, and let it cool for 10 minutes before serving.
Serve warm for the best flavor and texture.
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