Get the Recipe:Stuffed Tomato and Arugula Focaccia
A delicious savoury treat, great eaten alone with a glass of wine or enjoy it as a side with any meal. Makes 1 large focaccia. Best enjoyed right after it's baked, but you can give it new life by popping it under the broiler for a few minutes. Leftovers can be frozen.
To make the focaccia dough: In a stand mixer fitted with a paddle or in a large bowl using a wooden spoon, combine the yeast, 1 cup of the flour and the salt. In a small saucepan over medium-low heat, combine the water and milk and gently heat until just warm (about 110° F.) Add the oil and whisk to combine. Pour evenly over the flour mixture and beat on medium speed for 2 minutes. Add the remaining 2 cups flour, 1/2 cup at a time, until the dough pulls away from the side of the bowl.If mixing by hand, when it becomes too hard to mix, turn onto a floured surface and knead in the flour. Knead until the dough is smooth and elastic.
Oil a large bowl, place the dough in the bowl and turn the dough to coat it with the oil. Cover with plastic wrap and leave to double at room temperature, about 90 minutes.
To prepare the toppings: While the dough rises, line a 10-15-inch rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal. If using oil-packed sun-dried tomatoes, drain them.
Turn the dough onto a large, lightly floured cutting board and divide the dough in half. Roll 1 piece into a 10x15-inch rectangle. Slide the dough off the board onto the baking sheet; press the dough so it covers the bottom and sides. Sprinkle half each of the arugula, cilantro, tomatoes and cheese over the surface. Drizzle with a bit of oil; Roll the second piece of dough into a 10x15-inch rectangle and slide it on top of the first, pinching the sides to seal. Sprinkle with oil and top with the remaining arugula, cilantro, tomatoes and cheese. Add a sprinkle of coarse salt and fresh cracked pepper.
Let rise, uncovered, for 40 minutes. While the dough is rising, preheat the oven to 400° F.
Bake for 20 to 25 minutes, or until golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a rack to continue cooling. Eat while still warm.