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Sun-Dried Tomato Focaccia

Total Time

Prep: 1 hour 40 min. + rising Bake: 20 min.

Makes

2 loaves (8 servings each)

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
Sun-Dried Tomato Focaccia Recipe photo by Taste of Home

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
  • 3 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
  • Minced fresh parsley, optional

Directions

  1. In a small bowl, combine chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain.
  2. 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 dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
  3. In a small bowl, combine slivered tomatoes and boiling water. Let stand for 5 minutes; drain and pat dry with paper towels.
  4. When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide in half; roll each portion into a 9-in. circle. Place in 2 greased 9-in. cast-iron skillets or round baking pans.
  5. 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.
  6. Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove to wire racks. If desired, top with additional Parmesan cheese and minced parsley.
To prepare dough by hand: Combine the chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain. Dissolve yeast in V8 juice (110° to 115°).
Combine the olive oil, cheese, parsley, sugar, salt, basil and garlic powder. Stir in yeast mixture and softened chopped tomatoes; mix well. Stir in enough flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1 hour.
Proceed with recipe as directed.

Nutrition Facts

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

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