Sun Dried Tomato And Basil Focaccia Recipes

SUN-DRIED TOMATO FOCACCIA

Steps:

• 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 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.

SUN-DRIED TOMATO AND BASIL FOCACCIA

Steps:

• In bowl, sprinkle sugar over water and add yeast. Let stand for 10 minutes or until frothy.
• Stir in olive oil, honey, cornmeal, salt and enogh flour to make a soft dough. Transfer dough to a lightly floured work surface. Sprinkling surface with extra flour as needed to prevent dough from sticking, knead for 10 minutes or until dough is soft and elastic. Place in lightly greased bowl. Cover bowl with plastic wrap and let rise in warm, draft-free place until doubles in size, about 45 minutes. Preheat oven to 375°F.
• Punch dough down, Knead in 3/4 cup sun dried tomatoes and basil. Let rest 5 minutes. Shape or roll into 15-inch rectangle. Transfer to ungreased baking sheet. Cover with plastic wrap and let rest for 15 minutes. Press into dough to create dimpled effect. Drizzle oil over top and sprinkle with coarse salt.
• Bake in center of preheated oven for 10 minutes. Remove from oven and sprinkle with 1/4 cup sundried tomatoes. Bake for an additional 10 minutes or until golden and hollow sounding when tapped on the bottom.

FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES

Steps:

• For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)
• In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.) Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
• Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.
• Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
• For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt.
• Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

SUN-DRIED TOMATO BASIL ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 to 10 minutes or until al dente. Drain and set aside.
• Place basil leaves and sun-dried tomatoes in a food processor. Pulse 4 or 5 times until blended.
• In a large bowl, toss together the orzo, basil-tomato mixture, olive oil, Parmesan cheese, salt and pepper. Serve warm or chilled.

SUN-DRIED TOMATO AND HERB FOCACCIA

Steps:

• Pat dough evenly into greased 9-inch square metal cake pan.
• Cover and let rise for 30 minutes.
• With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
• Press tomatoes into dough.
• Bake in centre of 450°F (230°C) oven until golden brown, about 20 minutes.
• Remove from pan; let cool slightly on rack.
• To serve: cut into 4 strips; cut each in half.
• (Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).
• Prep time does not include 30 minutes it takes to rise.

TOMATO-HERB FOCACCIA

Steps:

• In a large bowl, dissolve yeast in warm water. Add 1 tablespoon oil, salt, sugar, garlic powder, herbs, pepper and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 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., Punch dough down. Cover and let rest for 10 minutes. Shape into a 13-in. x 9-in. rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough., Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400° for 20-25 minutes or until golden brown. Remove to a wire rack. Freeze option: Freeze cooled focaccia squares in freezer containers, separating layers with waxed paper. To use, reheat squares on a baking sheet in a preheated 400° oven until heated through.

SUNDRIED TOMATOES FOCACCIA WITH CARAMELISED ONIONS AND HERBS RECIPE - (3.9/5)

Steps:

• 1. Gather and finely chop the leaves for 4 sprigs of rosemary, 2 sprigs of oregano and 4 sprigs of thyme. Next, chop 30g of sundried tomatoes into fine bits. 2. Sprinkle yeast over 60ml of lukewarm water. Stir well to dissolve. Allow it to stand for 5 minutes till mixture turns frothy. 3. In the meantime, add flour, salt and sugar into a large mixing bowl. Mix well. Use your hands to make a well in the centre. Add 60ml of olive oil, yeast mixture, a generous pinch of black pepper and chopped sundried tomatoes and herbs into the well. Followed by pouring in 240ml of lukewarm water into the well. Gradually stir in the flour to form a dough. Dough should be sticky and soft. 4. Flour your hands and sprinkle your work surface with flour. Knead the dough for about 7 to 10 minutes. The dough should be smooth and elastic. You could test by pressing the dough with one finger. It should bounce back if it is ready. Place the dough in an oiled bowl. Cover with a damp tea towel and leave to rise for 1 hour till it has doubled in size. 5. While waiting for the dough to rise, heat the pan and drizzle a little olive oil. Add in onions and cook till soft and transparent. Season with sugar, salt and black pepper. Stir well. Cook till onions turn brown. Deglaze with a splash of white wine. Transfer onions into a bowl and leave them to cool. 6. When the dough has doubled in size, knock out the air by punching the dough once. Cover with a tea towel and let it rest for 5 minutes. Transfer the dough to a tin. Flatten the dough with your fingers to fill the tin evenly. 6. Preheat oven to 200C. Poke the dough with your fingers to make dimples. Distribute the rest of the rosemary leaves on top. Cover it with a damp tea towel and leave it to rise. Takes about 30 to 35 minutes. 7. Sprinkle dough with salt and black pepper. Scatter caramelised onions, drizzle olive oil on top and bake for 25 to 30 minutes. Halfway through baking, top focaccia with sliced sundried tomatoes. Leave it to cool for 10 minutes before serving!