Tomato Focaccia Bread

    Tomato Focaccia Bread

    Save this recipe
    1hr40min


    11 people made this

    About this recipe: Traditional Italian sun dried tomato bread.

    Ingredients
    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

    Directions
    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate