| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
1 |
Servings |
INGREDIENTS
| 2 |
oz |
Sun-dried tomatoes; soak in warm water to soften, chop fine |
| 3 |
c |
Bread flour |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Rapid-rise active-dry yeast |
| 6 |
tb |
Olive oil |
|
|
**TOPPING** |
| 3 |
tb |
Olive |
| 1 |
tb |
Sea salt |
| 1 |
tb |
Fresh basil; chop |
| 1 |
tb |
Fresh thyme; chop |
INSTRUCTIONS
Sift the flour and salt together into a warm bowl, then stir in the yeast.
Add the oil, 2/3 c warm water and tomatoes. Mix together well. Knead on a
lightly floured surface for 5 minutes. Roll out into an 11x6" rectangle.
Place on a lightly oiled baking sheet. Make about 20 deep thumb
indentations in the dough. Brush with the olive oil, cover with plastic
wrap and leave in a warm place for about 40 minutes. Preheat the oven to
425~. Mix together the topping ingredients. Sprinkle over the dough. Bake
for about 20 minutes. Best eaten warm. MY NOTE-I would put some oil-pk
sun-dried tomatoes on top of the focaccia also.
MC formatted and busted by Martha Hicks 4/98
Posted to MC-Recipe Digest by "Mega-bytes" <[email protected]> on
Apr 9, 1998
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