| 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 | t | Salt |
| 2 | t | Rapid-rise active-dry yeast |
| 6 | T | Olive oil |
| **TOPPING** | ||
| 3 | T | Olive |
| 1 | T | Sea salt |
| 1 | T | Fresh basil, chop |
| 1 | T | 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" <mega-bytes@email.msn.com> on Apr 9, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2652
Calories From Fat: 1156
Total Fat: 131.2g
Cholesterol: 2.3mg
Sodium: 5987mg
Potassium: 1081.3mg
Carbohydrates: 310.8g
Fiber: 18.3g
Sugar: 2.6g
Protein: 58.4g