Tomato Focaccia Bread

Tomato Focaccia Bread

7
WHATCITY 1

"Traditional Italian sun dried tomato bread."

Ingredients

1 h 15 m {{adjustedServings}} servings 218 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 218 kcal
  • 11%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 562 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

7
  1. 11 Ratings

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Something is missing in this recipe - it doesn't have the "umph" that I would suspect from a focaccia. I am going to try adding the seasoning to the actual bread rather than on top. I would su...

I was disappointed by this recipe. I had hoped it would be much better than it was. I however do think I will try it again as it has the potential to be great with a little work. First, 1 t...

this is really good...be patient with the rising....let it rise longer if necessary.....great sliced in half and stuffed with chicken, mushrooms, peppers, and onions, sauteed in garlic and olive...