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SUN-DRIED TOMATO FOCACCIA




Source of Recipe


Mark


List of Ingredients




¼ Cup sun-dried tomatoes
3 Cups bread flour
½ teaspoon salt
2 teaspoons rapid rise yeast
6 Tablespoons olive oil
2/3 Cup warm water (110° F/45° C)
3 Tablespoons olive oil
1 Tablespoon sea salt
1 Tablespoon chopped fresh basil
1 Tablespoon fresh thyme



Recipe



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° F (220° 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.