Side Pannel
Sun-Dried Tomato Focaccia
Ingredients List
- 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
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.
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.
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