Tomato Focaccia Bread

    Tomato Focaccia Bread

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    About this recipe: Traditional Italian sun dried tomato bread.

    Serves: 12 

    • 1/4 cup sun-dried tomatoes
    • 3 cups (375g) bread flour
    • 1/2 teaspoon salt
    • 2 teaspoons rapid rise yeast
    • 6 tablespoons olive oil
    • 2/3 cup warm water (45 degrees C/110 degrees F)
    • 3 tablespoons olive oil
    • 1 tablespoon sea salt
    • 1 tablespoon chopped fresh Italian basil
    • 1 tablespoon fresh thyme

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr proofing  ›  Ready in:1hr40min 

    1. Place sun dried tomatoes in a small bowl. Cover with warm water and let soak for 10 minutes. Drain, chop and set aside.
    2. 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.
    3. Roll dough into a rectangle approximately 18x28cm. Place on a lightly oiled baking tray 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.
    4. Preheat oven to 220 degrees C (425 degrees F).
    5. Brush dough with olive oil and sprinkle with sea salt, basil, and thyme. Bake in the preheated oven until golden brown, about 20 minutes.

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