Olive and Sundried Tomato Focaccia Bread
Recipe Description
Always check the ingredients to make sure the product is vegan.Ingredients
- 2 tsp dry active yeast
- 1 1/2 cups warm water
- 1 tsp dry sweetener
- 3 cups flour
- 1 tsp salt
- 1 1/2 tsp dried rosemary (or 1 tbsp fresh)
- 1 1/2 tsp dried oregano (or 1 tbsp fresh)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tsp olive oil
- 1/2 cup kalmata , chopped
- 1/2 cup sundried tomatoes, rehydrated and chopped
In a large bowl, stir together the yeast, warm water and sweetener. Let sit for 10 minutes. Stir in flour and salt until well combined. On a lightly floured surface, knead dough for 6 - 8 minutes. Tranfer dough to a large, lightly oiled bowl. Cover with a cloth and let rise in a warm place until doubled in size, approx 1 - 1 1/2 hour.
Preheat oven to 400. In a small bowl, mix together the rosemary, oregano, salt and pepper. Set aside. Punch down dough and roll out to form a rectangle. Place on a lightly oiled cookie sheet and let rise for 30 minutes. Dimple surface of dough all over with fingertips and brush surface with olive oil. Sprinkle rosemary mixture evenly over dough and top with and sundried tomatoes. Bake 15 - 20 minutes or until the edge is browned.
Preheat oven to 400. In a small bowl, mix together the rosemary, oregano, salt and pepper. Set aside. Punch down dough and roll out to form a rectangle. Place on a lightly oiled cookie sheet and let rise for 30 minutes. Dimple surface of dough all over with fingertips and brush surface with olive oil. Sprinkle rosemary mixture evenly over dough and top with and sundried tomatoes. Bake 15 - 20 minutes or until the edge is browned.
This article uses material from the "Olive and Sundried Tomato Focaccia Bread" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
