| Title: | Sun-Dried Tomato Focaccia |
| Category: | Breads - Clean (Only natural/organic ingredients), Vegetarian |
| From: | Vegetarian Goddess |
| Ingredients: |
1 1/2 t dry active yeast
1 1/4 c warm water
3 c whole wheat pastry flour
1 T cornmeal
1 t sea salt
1 T honey
3 T extra-virgin olive oil
15 sun-dried tomatoes (dry packed)- soaked in hot water till moist, drained and chopped
5 garlic cloves- minced
1 T Italian herbs
1 t chili flakes
1 to 2 T extra-virgin olive oil
Coarse sea salt
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| Directions: | 1. Combine the ingredients as you would to make a loaf of bread: dissolve yeast in warm water, and add the honey. Combine the other ingredients (from olive oil to chili flakes) in a mixing bowl, add the yeast and water, and mix well. When the dough easily forms a ball, place it on a floured board and knead for 7 to 10 minutes. Focaccia dough should be moist. Place dough in an oiled bowl and cover with oiled plastic wrap. Set it in a warm place to rest and let rise for 45 to 60 minutes. 2. After the dough has risen in your bowl, turn it out onto a board dusted with cornmeal. Sprinkle the surface with cornmeal and, using a rolling pin or your hands, shape it into a 12 to 14-inch flat oval or circle. Sprinkle a baking sheet with cornmeal and move the flattened dough to the pan. Brush the top surface with olive oil, sprinkle with coarse sea salt, and cover with a clean towel. Set aside to let it rise for 20 minutes, or until doubled in height. (If you are using a pizza stone, place the flattened dough on a peel dusted with cornmeal, brush with oil, cover, and let rise.) 3. Preheat your oven to 400F. (If using a pizza stone, warm it in the oven during the 20 minutes the focaccia is rising.) Place the focaccia into the oven. Bake for 10 minutes in the upper half of your oven, then reduce the temperature to 350F and continue to bake until the bread is golden brown, about 12 to 15 minutes. remove from the oven and cool on a wire rack. Serve warm or at room temperature. |
| Makes: |