Oregano and Asiago Focaccia

Recipe from Vegetarian Times

Husband-Tested in Debbie’s Kitchen

Oh, Mama!  This tastes just as good as it looks! My buddy, Debbie, made this for us when we got together to watch a rented movie. It was absolutely fabulous!  She said she followed the recipe exactly except she used plain olive oil because her hubby is allergic to garlic.  She served this with olive oil for dipping, but I thought it tasted great without any embellishment.  

1 ½ Tablespoons roasted garlic olive oil, plus more for greasing bowl or olive oil

4 ½ cups all-purpose flour

3 Tablespoons finely chopped oregano, plus 1 Tablespoon whole leaves, divided

2 Tablespoons sugar

1 ½ Tablespoons salt

1 ¼-oz. pkg. rapid-rise yeast

1 teaspoon dried oregano

½ cup grated Asiago cheese

1. Rub large bowl with roasted garlic olive oil. Combine flour, chopped oregano, sugar, salt, yeast, and dried oregano in large bowl. Stir in 1 2/3 cup warm water, and continue to stir 2 minutes (dough will seem wet and sticky). Transfer to prepared bowl, cover with plastic wrap, and let rise in warm place for 1 to 1 1/2 hours, or until doubled in bulk.

2. Line a baking sheet with silicone baking mat or parchment paper and spray with cooking spray. Stir cheese into dough. Transfer to baking sheet and spread to sides of sheet with wet fingers. Brush top with 1 1/2 Tablespoons roasted garlic olive oil, and sprinkle whole oregano leaves over top. Let rise 1 hour, or until dough is level with sides of pan. Preheat oven to 450°F. Bake 20 to 25 minutes, or until golden brown on top and bottom. Cool 20 minutes on wire rack before unmolding and serving.

Per SERVING: Calories: 216; Protein: 6 g; Total Fat: 4 g; Saturated Fat: 1 g; Carbohydrates: 39 g; Cholesterol: 4 mg; Sodium: 929 mg; Fiber: 1 g; Sugar: 3 g