SUN-DRIED TOMATO AND BASIL FOCACCIA
I found this recipe at Robin Hood - The focaccia dough can be made the day ahead. Simply refrigerate after kneading, Bring to room temperature for about 1 hour before punching down dough and proceeding with recipe. Use sun-dried tomatoes packed in oil for this recipe. If you can only get dry packed tomatoes, soak in warm water for 10 minutes before proceeding with recipe.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 1 12"x9" focaccia
Number Of Ingredients 13
Steps:
- In bowl, sprinkle sugar over water and add yeast. Let stand for 10 minutes or until frothy.
- Stir in olive oil, honey, cornmeal, salt and enogh flour to make a soft dough. Transfer dough to a lightly floured work surface. Sprinkling surface with extra flour as needed to prevent dough from sticking, knead for 10 minutes or until dough is soft and elastic. Place in lightly greased bowl. Cover bowl with plastic wrap and let rise in warm, draft-free place until doubles in size, about 45 minutes. Preheat oven to 375°F.
- Punch dough down, Knead in 3/4 cup sun dried tomatoes and basil. Let rest 5 minutes. Shape or roll into 15-inch rectangle. Transfer to ungreased baking sheet. Cover with plastic wrap and let rest for 15 minutes. Press into dough to create dimpled effect. Drizzle oil over top and sprinkle with coarse salt.
- Bake in center of preheated oven for 10 minutes. Remove from oven and sprinkle with 1/4 cup sundried tomatoes. Bake for an additional 10 minutes or until golden and hollow sounding when tapped on the bottom.
Nutrition Facts : Calories 1760.3, Fat 41.7, SaturatedFat 5.8, Sodium 5805.1, Carbohydrate 306.1, Fiber 18.7, Sugar 42.7, Protein 44.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sumbal Murad
[email protected]Overall, I thought this focaccia was pretty good. It was easy to make, and the flavors were nice. I would definitely make it again.
MD Abdul kadir
[email protected]This focaccia was a bit too oily for my taste. I think I'll try using less olive oil next time.
Kamogelo Semenya
[email protected]I'm not a big fan of sun-dried tomatoes, but I loved this focaccia. The flavors were very well-balanced.
Elis Quinones
[email protected]This focaccia is a great way to use up leftover sun-dried tomatoes. It's also a great bread to serve with soup or salad.
Bishnu Shrestha
[email protected]I love this focaccia! It's so easy to make, and it always turns out perfectly. I especially love the crispy crust.
Shae Valenzuela
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The focaccia is absolutely delicious.
The Sustars
[email protected]I followed the recipe exactly, but my focaccia turned out dry and crumbly. I'm not sure what went wrong.
Khan Sohail
[email protected]This focaccia is amazing! The flavors are so well-balanced, and the bread is so soft and chewy. I highly recommend this recipe.
Koko Janan
[email protected]I've made this focaccia several times now, and it always turns out perfectly. The recipe is easy to follow, and the bread is always delicious.
Ansah Michael
[email protected]This focaccia was a hit at my last party! Everyone loved the combination of sun-dried tomatoes and basil, and the bread itself was light and fluffy. I'll definitely be making this again.