Sun-dried Tomato Focaccia... I don't make it often and when I do we wonder why I don't make it a lot. It's so good. It's Wednesday and other than the
Looks yummy! I wonder how soon airmail could get it here-LoL! Barb:o)
Sun-Dried Tomato Focaccia
½ T Garlic Powder 2 T Oregano (dried) 2 tsp salt ¼ cup Extra Virgin Olive Oil ½ pound sun-dried tomatoes 2 ½ cups warm water (approximately see directions for exact amount) 7 cups Bread flour 2 T dry yeast (Optional: 7 ½ gently rounded tablespoons of dough relaxer) About 2 cups of grated mozzarella cheese for topBefore putting the warm water in with the ingredients, place the desired amount of sun-dried tomatoes (1/2 pound) in 4 cup glass measuring cup. Then add warm water until the tomatoes and water measure 2 ½ cups all together. If you do not do this dough will be too soft.
Put all ingredients in mixing bowl in the order listed, making sure to put the flour and yeast in last. Mix on low speed with dough hook, until dough forms a ball and then mix on medium speed for 6 minutes.
Take the dough out of bowl and form it into a ball. Then place it back into the bowl with a damp towel over it. Let it rest until it almost doubles in volume. It takes approximately 30 minutes. It is now ready to be shaped.
Roll the dough out flat in a rectangular shape (use a 16X11 jelly roll pan). Brush top with olive oil and sprinkle with mozzarella cheese. Let it proof a 2nd time by about 50%. Bake for 20-30 minutes at 375º F.
looks really tasty Lynne! I love Foccacia bread. Garlic and parmesan is good too!
Linda
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