Email to A1_Suzy      

Recipe Categories: suzyjune's HOME PAGEAPPETIZERS BARCOOKIES BASICMIXESSEASONINGS BBQ BEEF BEVERAGES BISCUITSROLLS BREAD BREADMACHINE BREAKFAST BROWNIES CAKES CANDY CanningPreserving CASSEROLES CHEESEBALLS CHEESECAKES CHICKEN COFFEECAKES COOKIES CORNBREAD CROCKPOT DESSERTS DIABETIC DIPS Entertaining Equivalents ETHNIC Ethnic-Mexican FISHandSEAFOOD FrostingsandIcings ICECREAM Information JAMSandJELLIES MICROWAVE MUFFINS PASTA PASTRIES PIES PORK POULTRY SALADandDRESSING SALADS--SWEET SANDWICHES SAUCES SOUPSandSTEWS SWEETBREADS TartsTartlets VEGETABLES

Dried Tomato Focaccia




Source of Recipe


???


List of Ingredients




10 Pieces Dried Tomatoes (about 1/3 Cup)
1/2 Cup Boiling Water
1 Cup Milk
2 Tablespoons Butter
3 1/2 Cups Bread Flour, divided (3 1/2 to 4)
2 Pkgs. Active Dry Yeast
2 Tablespoons Sugar
2 Teaspoons Salt
1 Large Egg
3 Tablespoons Dried Chopped Chives
¼ Cup Olive Oil
¼ Teaspoon Dried Oregano
¼ Teaspoon Dried Rosemary

Recipe



Combine tomatoes and boiling water in a small saucepan; let stand 30 minutes. Remove tomatoes, reserving liquid. Finely chop tomatoes using kitchen shears and set aside. Stir milk and butter into reserved liquid; heat until mixture reaches 120 to 130 degrees.

Combine 1-1/2 cups flour and next 3 ingredients in a large mixing bowl. Gradually add liquid mixture to flour mixture, beating at low speed with an electric mixer. Add egg, and beat 3 minutes at medium speed. Stir in tomatoes, chives and enough remaining flour to make a soft dough.

Turn dough out onto a floured surface and knead 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, for one hour or until doubled in bulk. Punch dough down.

For round loaves, divide dough in half; shape each portion into a 10-inch round. For Sandwich Buns, divide dough into 12 balls, and shape each portion into a 3-inch round. Place on lightly greased baking sheets; flatten dough slightly and press your fingertips into the dough at even intervals, then brush with half of olive oil mixture. Cover and let rest 10 minutes.

Bake at 350 degrees for 15 minutes. Brush with remaining olive oil mixture and bake 5 to 10 additional minutes, or until lightly browned and bread sounds hollow when tapped. Cool on wire racks.

YIELD: Two 10-inch loaves or 12 sandwich buns.

NOTE: You can toast slices and smear with a soft, herbed cheese; shape into buns and fill with eggplant, onion and provolone cheese and serve with olive oil. Traditionally, olive oil and salt are drizzled into finger-marked little wells on FOCACCIA, allowing flavor to seep into the bread.