Tomato-Herb Focaccia

Oops! I hadn't realized this had been posted until I popped onto the computer this morning. I guess I was distracted when I exited last night, because I thought I had just saved this as a partial post, not actually published it. 

So last week while my husband and I were out one evening our 10 month old puppy, Mr. Peabody, decided I needed an open-toe pair of boots.  He literally chewed off the toe of my suede boots.  This dog is the most destructive little animal I've ever come across.  In fact, I've nick-named him Destructo because of all the property he has destroyed, too much to begin to name here.  But my husband absolutely loves him and I keep holding out hope that he will get better once he gets older.  I've included a picture of him, although it is a few months old.  He's bigger than this now.

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 2 tablespoons olive oil, divided
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon each dried oregano, thyme and rosemary, crushed
• 1/2 teaspoon dried basil
• Dash pepper
• 2 to 2-1/2 cups all-purpose flour
• 2 plum tomatoes, thinly sliced
• 1/4 cup shredded part-skim mozzarella cheese
• 1 tablespoon grated Parmesan cheese
• 1 small can chopped olives

Directions:

1. In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2. Turn onto a 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 in a warm place until doubled, about 1 hour.

3. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet (as you can plainly see, I shaped mine as a pizza). Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.

4. Brush dough with remaining oil; arrange tomatoes and olives over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack.