Sun Dried Tomato Focaccia Bread Recipes

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.

SUN-DRIED TOMATO FOCACCIA BREAD

Steps:

• In a large bowl, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. In a food processor put blend sun-dried tomatoes and olive oil until well chopped. Add tomatoe and olive oil mixture, flour, and salt to yeast mixture. Stir with a spoon or in a mixture until dough forms a ball. About 5-7 minutes. Add up 1/2 cup flour to the work surface while kneading to prevent the dough from sticking.
• Form the dough into a ball, place in a well oiled bowl. Let rise for 1 1/2 hours. Punch the dough down and put on a half sheet pan. Cover the entire surface, let rise for 20 minutes then dimple the dough. If you want to you can put feta cheese or any other kind of cheese.
• Bake at 375 for 15-20 minutes.

SUN-DRIED TOMATO AND BASIL FOCACCIA

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.

BREAD MACHINE FOCACCIA WITH SUN-DRIED TOMATO

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 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.