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, making it fit for any celebratory meal. —Kathy Katz, Ocala, Florida
Sun-Dried Tomato Focaccia
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, about 1 hour.
Proceed with recipe as directed.
Sun-Dried Tomato Focaccia
Prep Time
1 hour 40 min
Cook Time
20 min
Yield
2 loaves (8 pieces each)
Ingredients
- 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 1/2 cup boiling water
- 3 teaspoons active dry yeast
- 1-1/4 cups warm V8 juice (110° to 115°)
- 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
- 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
- In a small bowl, combine chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain.
- In bread machine pan, place V8 juice, oil, softened tomatoes, Parmesan cheese, parsley flakes, sugar, salt, basil, garlic powder, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons 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 bread machine 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.
- Using 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.
- 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.
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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