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Sun-dried Tomato Focaccia

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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)
----------------------------------------------
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


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