Tomato Focaccia Bread recipe
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Ingredients
- ¼ cup sun-dried tomatoes 3 cups bread flour ½ teaspoon salt 2 teaspoons rapid rise yeast 6 tablespoons olive oil ⅔ cup warm water (110 degrees F/45 degrees C) 3 tablespoons olive oil 1 tablespoon sea salt 1 tablespoon chopped fresh basil 1 tablespoon fresh thyme
Nutrition Info
- 94.6 caloriescarbohydrate: 0.9 gcholesterol: : -fat: 10.2 gfiber: 0.3 gprotein: 0.4 gsaturatedFat: 1.4 gservingSize: -sodium: 561 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Tomato Focaccia Bread
Directions
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Place sun dried tomatoes in a small bowl. Cover with warm water and let soak for 10 minutes. Drain, chop and set aside.
In a large bowl, sift together flour and salt, stir in yeast. Add olive oil, warm water, and chopped sun-dried tomatoes, mix well. Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover dough and let relax for 10 minutes.
Roll dough into a rectangle approximately 7x11 inches. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with plastic and leave in a warm place until doubled in size, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Brush dough with olive oil and sprinkle with sea salt, basil, and thyme. Bake in the preheated oven until golden brown, about 20 minutes.