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Sun-Dried Tomato Focaccia

This bread looks inviting and doesn’t disappoint when you take a bite. The sun-dried tomatoes and red onions give it an extra-special appearance, fit for any celebratory meal. —Kathy Katz, Ocala, Florida

16 ServingsPrep: 1 hour 40 min. + rising Bake: 20 min.

Ingredients

1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1-1/4 cups warm V8 juice (70° to 80°)
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 cups whole wheat flour
1-1/2 cups all-purpose flour
2 teaspoons active dry yeast
TOPPING:
2 tablespoons slivered sun-dried tomatoes (not packed in oil)
1/4 cup boiling water
12 thin slices red onion, halved
1 tablespoon olive oil

Directions

In a small bowl, combine chopped sun-dried tomatoes and boiling
water. Let stand for 5 minutes; drain.
In bread machine pan, place the V8 juice, oil, softened tomatoes,
cheese, parsley, sugar, salt, basil, garlic powder, flours and yeast
in order suggested by manufacturer. Select dough setting (check

2 of 2

Sun-Dried Tomato Focaccia (continued)

Directions (continued)

dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or
flour if needed).
In a small bowl, combine slivered tomatoes and boiling water. Let
stand for 5 minutes; drain and pat dry with paper towels.
When cycle is completed, turn dough onto a lightly floured surface.
Punch down. Divide in half; roll each portion into a 9-in. circle.
Transfer to two greased 9-in. round baking pans.
Using the end of a wooden spoon handle, make 1/4-in. indentations in
dough. Arrange tomato slivers and onion slices over dough; press
down lightly. Cover and let rise in a warm place until doubled,
about 30 minutes. Brush with oil. Bake at 375° for 20-25 minutes
or until golden brown. Remove to wire racks. Yield: 2 loaves (8
servings each).

Nutrition Facts: 1 piece equals 135 calories, 3 g fat (1 g saturated fat), 1 mg cholesterol, 247 mg sodium, 23 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.