Feta and Fire Roasted Tomato Focaccia Bread

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Store Bought Pizza Dough Or A Similar Amount Of Homemade Focaccia Bread Dough
• ¼ cups Olive Oil
• 2 cloves Minced Garlic
• 1 can Hunt’s Fire Roasted Diced Tomatoes-drained (14.5 Oz) Size
• ½ containers Feta Cheese (container Size 5 Oz.)
• ¼ containers Asiago Shredded Cheese (container Size 5 Oz.)
• ½ cups Chopped Sweet Red Peppers
• 2 Tablespoons Fresh Spinach, Chopped
• 1 Tablespoon Fresh Cilantro Chopped Finely

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Let the dough sit covered at room temperature for about 60 minutes until soft and easy to stretch.

2. Heat the oven to 425°F (218°C) and set a rimmed baking sheet inside to heat.

3. Stir the olive oil and minced garlic together in a small bowl.

4. Press the dough onto an oiled baking sheet into a rough rectangle, dimple it with your fingertips, and brush it with some of the garlic oil.

5. Spread the drained fire roasted tomatoes over the dough and scatter the chopped sweet red peppers on top.

6. Crumble the feta over the top and sprinkle with the shredded asiago cheese.

7. Bake for 15 to 20 minutes until the edges are golden and the cheese is bubbling.

8. Scatter the chopped spinach and cilantro over the hot focaccia, drizzle with the remaining garlic oil, and cool 5 minutes before slicing.