Tomato Focaccia Bread recipe

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Ingredients

¼ cup sun-dried tomatoes
3 cups bread flour
½ teaspoon salt
2 teaspoons rapid rise yeast
6 tablespoons olive oil
⅔ cup warm water (110 degrees F/45 degrees C)
3 tablespoons olive oil
1 tablespoon sea salt
1 tablespoon chopped fresh basil
1 tablespoon fresh thyme

Nutrition Info

94.6 calories
carbohydrate: 0.9 g
cholesterol: : -
fat: 10.2 g
fiber: 0.3 g
protein: 0.4 g
saturatedFat: 1.4 g
servingSize: -
sodium: 561 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  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 7x11 inches. Place on a lightly oiled baking sheet 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 425 degrees F (220 degrees C).

  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.

Recipe Yield

1 loaf

Recipe Note

Traditional Italian sun dried tomato bread.

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