Yield: 1 Servings
|2 ounces||Sun-dried tomatoes; soak in warm water to soften, chop fine|
|3 cups||Bread flour|
|2 teaspoons||Rapid-rise active-dry yeast|
|6 tablespoons||Olive oil|
|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