Sun Dried Tomato Focaccia Bread Recipes

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.

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.

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.

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the table salt, and the sun-dried tomatoes with 1 tablespoon of the reserved tomato oil, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jell-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
• While the dough is rising, in a saucepan cook the garlic in the olive oil over moderately low heat for 20 minutes, transfer it with a slotted spoon to a cutting surface, discarding the oil, and chop it fine. In a bowl stir together the garlic, the bell peppers, the remaining 3 tablespoons reserved tomato oil, and pepper to taste, sprinkle the mixture evenly over the dough, and sprinkle it with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 30 to 35 minutes, or until it is golden brown, sprinkle it with the red pepper flakes, and let it cool in the pan on a rack. Serve the focaccia warm or at room temperature.

Steps:

• Pat dough evenly into greased 9-inch square metal cake pan.
• Cover and let rise for 30 minutes.
• With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
• Press tomatoes into dough.
• Bake in centre of 450°F (230°C) oven until golden brown, about 20 minutes.
• Remove from pan; let cool slightly on rack.
• To serve: cut into 4 strips; cut each in half.
• (Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).
• Prep time does not include 30 minutes it takes to rise.

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.

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.

Steps:

• Sprinkle yeast into 200ml of the water in a bowl.
• Let sit 5 mins; stir to dissolve.
• Mix about 3/4 of the flour with salt together in a large bowl.
• Make a well in the centre and pour in the yeasted water and olive oil.
• Mix in the flour.
• Stir in remaining water to make a sticky dough, using a wooden spoon.
• Add the remaining flour, if needed, 1 tablespoon at a time, to form a knead-able dough.
• Turn dough out onto a lightly floured surface.
• Knead until smooth, silky and elastic, about 10mins.
• (you can add more flour if necessary, 1 tablespoon at a time) Put the dough in an oiled bowl and cover with plastic wrap/tea towel.
• Leave to rise until doubled, 1 1/2- 2 hours.
• Knock back and divide the dough into 2 equal pieces.
• Chafe for 5 minutes.
• Chafing: Form each piece into a ball by cupping your hands gently around it.
• Apply a light, downwards pressure to the sides, while simultaneously rotating the dough in a steady, clockwise motion.
• Continue until the dough forms an even, round shape.
• This action is called CHAFING.
• Leave to rest 10 minutes.
• Roll out each piece of dough into a 9 inch round.
• Place one round on an oiled baking sheet.
• Arrange the cheeses and basil on top, then seal the filling using the second round.
• Cover the dough loosely with a tea towel.
• Prove until doubled, about 30 minutes.
• Using your fingertips, lightly press into the surface of the dough to form dimples about 1/2 inch deep.
• Sprinkle with coarse salt and 1 tablespoon of olive oil.
• Top with rosemary sprigs.
• Bake in a preheated oven at 400°F/200°C for 30-45mins until golden.
• Drizzle immediately with remaining olive oil, and serve warm.
• Variation- use 1 lb cherry tomatoes (drizzle with 1 TB olive oil, season with salt and pepper, then bake at 400°F for 20 mins), 5 oz mozzarella and 4 oz rocket (arugula) as filling.