Sun Dried Tomato Focaccia Recipes

SUN DRIED TOMATO FOCACCIA

Steps:

• Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer. Set to Dough cycle, and start the machine. Dough will be 1/2 pound.
• When the bread machine has finished the Dough cycle, take the dough out. Knead for 1 minute by hand. Place in an oiled bowl, and turn a few times to coat the surface of the dough. Cover with a damp cloth, and let rise for 15 minutes in a warm place.
• Dust a 10 x 15 inch baking tray with cornmeal. Roll out dough to fit the pan. Make indentations in the dough with your finger tips. Brush top surface with oil, and cover with a damp cloth. Allow to rise for 30 minutes.
• Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
• Bake at 400 degree F (205 degrees C) for 15 minutes, or until nicely browned. Cool slightly, and cut into squares for serving.

ITALIAN HERB & SUN-DRIED TOMATO FOCACCIA

Steps:

• 1. Lightly grease bottom and sides of a 9 x13 baking pan with 1 - 2 tablespoons of olive oil. In a large bowl combine all ingredients except cheese and sun-dried tomatoes, and beat at high speed with an electric mixer or wooden spoon for 60 seconds, batter will be sticky. Scoop batter into the prepared pan and spread evenly, cover with plastic wrap, let rise at room temperature for 1 hour or until it becomes puffy. The last 10-15 minutes that the dough is rising, preheat oven to 375°. Gently poke the dough all over with your fingers, but do not poke through the dough, just create small "dimples". Drizzle dough lightly with olive oil, and sprinkle with shredded Parmesan cheese, additional dried herbs of your choice, and sun-dried tomatoes, if desired. Bake the bread until it's golden brown, 35 to 40 minutes. Remove from oven, wait 5 minutes, then take Focaccia out of the pan and place onto a rack. Slice and serve warm or at room temperature. *Note: You could add a variety of toppings such as; sliced olives, crushed red pepper, shredded mozzarella cheese, sliced roma tomatoes, caramelized onions, fresh garlic etc.

SUN-DRIED TOMATO FOCACCIA

Steps:

• In a small bowl, combine chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain. , In bread machine pan, place the V8 juice, oil, softened tomatoes, cheese, parsley, sugar, salt, basil, garlic powder, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine slivered tomatoes and boiling water. Let stand for 5 minutes; drain and pat dry with paper towels. , When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide in half; roll each portion into a 9-in. circle. Transfer to two greased 9-in. round baking pans. , Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Arrange tomato slivers and onion slices over dough; press down lightly. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks.

SUNDRIED TOMATOES FOCACCIA WITH CARAMELISED ONIONS AND HERBS RECIPE - (3.9/5)

Steps:

• 1. Gather and finely chop the leaves for 4 sprigs of rosemary, 2 sprigs of oregano and 4 sprigs of thyme. Next, chop 30g of sundried tomatoes into fine bits. 2. Sprinkle yeast over 60ml of lukewarm water. Stir well to dissolve. Allow it to stand for 5 minutes till mixture turns frothy. 3. In the meantime, add flour, salt and sugar into a large mixing bowl. Mix well. Use your hands to make a well in the centre. Add 60ml of olive oil, yeast mixture, a generous pinch of black pepper and chopped sundried tomatoes and herbs into the well. Followed by pouring in 240ml of lukewarm water into the well. Gradually stir in the flour to form a dough. Dough should be sticky and soft. 4. Flour your hands and sprinkle your work surface with flour. Knead the dough for about 7 to 10 minutes. The dough should be smooth and elastic. You could test by pressing the dough with one finger. It should bounce back if it is ready. Place the dough in an oiled bowl. Cover with a damp tea towel and leave to rise for 1 hour till it has doubled in size. 5. While waiting for the dough to rise, heat the pan and drizzle a little olive oil. Add in onions and cook till soft and transparent. Season with sugar, salt and black pepper. Stir well. Cook till onions turn brown. Deglaze with a splash of white wine. Transfer onions into a bowl and leave them to cool. 6. When the dough has doubled in size, knock out the air by punching the dough once. Cover with a tea towel and let it rest for 5 minutes. Transfer the dough to a tin. Flatten the dough with your fingers to fill the tin evenly. 6. Preheat oven to 200C. Poke the dough with your fingers to make dimples. Distribute the rest of the rosemary leaves on top. Cover it with a damp tea towel and leave it to rise. Takes about 30 to 35 minutes. 7. Sprinkle dough with salt and black pepper. Scatter caramelised onions, drizzle olive oil on top and bake for 25 to 30 minutes. Halfway through baking, top focaccia with sliced sundried tomatoes. Leave it to cool for 10 minutes before serving!

FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES

Steps:

• For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)
• In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.
• Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.