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Sun-Dried Tomato Focaccia

 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).
Nutritional 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.