SUN-DRIED TOMATO FOCACCIA
This bread looks inviting and doesn't disappoint when you take a bite. The sun-dried tomatoes and red onions give it an extra-special appearance, fit for any celebratory meal. -Kathy Katz, Ocala, Florida
Provided by Taste of Home
Time 2h
Yield 2 loaves (8 servings each).
Number Of Ingredients 18
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.
Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SUN-DRIED TOMATO FOCACCIA BREAD
Make and share this Sun-Dried Tomato Focaccia Bread recipe from Food.com.
Provided by Carson Uecker-Herman
Categories Yeast Breads
Time 2h10m
Yield 1 half sheet pan, 20 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 201.7, Fat 9.3, SaturatedFat 1.7, Cholesterol 3.3, Sodium 304.2, Carbohydrate 25.2, Fiber 1.2, Sugar 1, Protein 4.2
SUN-DRIED TOMATO AND BASIL FOCACCIA
I found this recipe at Robin Hood - The focaccia dough can be made the day ahead. Simply refrigerate after kneading, Bring to room temperature for about 1 hour before punching down dough and proceeding with recipe. Use sun-dried tomatoes packed in oil for this recipe. If you can only get dry packed tomatoes, soak in warm water for 10 minutes before proceeding with recipe.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 1 12"x9" focaccia
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1760.3, Fat 41.7, SaturatedFat 5.8, Sodium 5805.1, Carbohydrate 306.1, Fiber 18.7, Sugar 42.7, Protein 44.8
FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES
Provided by Katie Lee Biegel
Time 3h10m
Yield 12 servings
Number Of Ingredients 10
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.
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