Sun-Dried Tomato Focaccia



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Sun-Dried Tomato Focaccia

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Sift the flour and salt together into a warm bowl, then stir in the yeast.
Add the oil, 2/3 c warm water and tomatoes. Mix together well. Knead on a
lightly floured surface for 5 minutes. Roll out into an 11x6" rectangle.
Place on a lightly oiled baking sheet. Make about 20 deep thumb
indentations in the dough. Brush with the olive oil, cover with plastic
wrap and leave in a warm place for about 40 minutes. Preheat the oven to
425~. Mix together the topping ingredients. Sprinkle over the dough. Bake
for about 20 minutes. Best eaten warm. MY NOTE-I would put some oil-pk
sun-dried tomatoes on top of the focaccia also.

Ingredients:

2 oz Sun-dried tomatoes; soak in
-warm water to soften, chop
-fine
3 c Bread flour
1/2 ts Salt
2 ts Rapid-rise active-dry yeast
6 tb Olive oil
**TOPPING**
3 tb Olive
1 tb Sea salt
1 tb Fresh basil; chop
1 tb Fresh thyme; chop

Serves:

1 Servings 		 
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