Sun-dried tomato focaccia
1 Servings
Ingredients
| Quantity | 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 |
Directions
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