Sun-dried tomato focaccia

Yield: 1 Servings

Measure Ingredient
2 ounces Sun-dried tomatoes; soak in warm water to soften, chop fine
3 cups Bread flour
½ teaspoon Salt
2 teaspoons Rapid-rise active-dry yeast
6 tablespoons Olive oil
**TOPPING**
3 tablespoons Olive
1 tablespoon Sea salt
1 tablespoon Fresh basil; chop
1 tablespoon Fresh thyme; chop

Sift the flour and salt together into a warm bowl, then stir in the yeast.

Add the oil, ⅔ 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.

MC formatted and busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 9, 1998

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