Dairy and Egg Free Focaccia Bread

I love going to Italian restaurants for dinner, and love it even more when a big bread basket is plopped on the table. One bread in particular that I adore is Focaccia Bread. I love it topped with everything and anything; herbs, tomatoes, olives, fresh garlic or even just plain. It is the perfect bread to serve to dinner guests, or even your own family's dinner table during the week. In fact, I've made this bread often when I bring over dinner to friends who recently have had babies, etc. I always like to serve it when I make minestrone soup or a hearty Bolognese sauce. The bread is so easy to make that it practically makes itself. This recipe is straightforward with just a little rosemary and canned tomatoes that have been squeezed of any extra juice. Right now is tomato season so feel free to substitute some of those beautiful heirloom tomatoes found at the local farmer's markets. Since I make this bread all winter long I usually turn to canned tomatoes often. This bread keeps well wrapped in plastic at room temperature. I hope your family enjoys this yummy focaccia as much as mine does! Dairy and Egg Free Italian Focaccia Bread 11/3 cups warm water (about 110ºF) 1 package active dry yeast 5 tablespoons olive oil, divided 31/4 cups unbleached all-purpose flour 11/2 teaspoons salt 2 cups canned diced tomatoes, drained 1 tablespoon dried rosemary, crumbled 1/2 teaspoon kosher salt, for sprinkling Combine the warm water, yeast, and 3 tablespoons olive oil in a liquid measuring cup with a wire whisk. In a medium bowl, combine the flour and salt with a wire whisk, and slowly mix in the water mixture with a rubber spatula. Stir until the mixture is well incorporated, then mix for about 2 minutes. Cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 hour. Spread 1 tablespoon olive oil with a brush on the bottom and up the sides of a 14-inch round pizza pan. Transfer the dough into the pan, and press the dough into the pan and up the sides. Cover the dough with plastic wrap sprayed with dairy-free baking spray, and let rise again until doubled, 30 to 45 minutes. Preheat oven to 425ºF. Use your fingers to poke holes into the surface of the focaccia. Drizzle the remaining 1 tablespoon olive oil evenly over the top. Sprinkle with the tomatoes, rosemary, and salt, and bake 20 to 25 minutes, or until top is golden brown. Cool on a wire rack for about 10 minutes, and cut into slices.  Makes 1 14 inch round loaf