Sun Dried Tomato And Herb Focaccia Recipes

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SUN-DRIED TOMATO FOCACCIA



Sun-Dried Tomato Focaccia image

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

Provided by Taste of Home

Time 2h

Yield 2 loaves (8 servings each).

Number Of Ingredients 18

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

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.

Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

TOMATO-HERB FOCACCIA



Tomato-Herb Focaccia image

With its medley of herbs and tomatoes, this rustic bread will liven up any occasion, whether it's a family dinner or a game-day get-together. It never lasts long! -Janet Miller, Indianapolis, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 12 servings.

Number Of Ingredients 13

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
2 tablespoons olive oil, divided
1-1/2 teaspoons salt
1 teaspoon sugar
1 teaspoon garlic powder
1 teaspoon each dried oregano, thyme and rosemary, crushed
1/2 teaspoon dried basil
Dash pepper
2 to 2-1/2 cups all-purpose flour
2 plum tomatoes, thinly sliced
1/4 cup shredded part-skim mozzarella cheese
1 tablespoon grated Parmesan cheese

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.

Nutrition Facts : Calories 112 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 320mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic exchanges

SUN-DRIED TOMATO AND HERB FOCACCIA



Sun-Dried Tomato and Herb Focaccia image

Prepare a 'home-baked' bread in minutes using prepared pizza dough. I use rosemary, thyme, basil, oregano, for variety.

Provided by Elly in Canada

Categories     Yeast Breads

Time 40m

Yield 8 pieces, 4-8 serving(s)

Number Of Ingredients 5

1 lb pizza dough, ready to use
1/4 cup sun-dried tomato packed in oil, drained and chopped
2 teaspoons oil, from sun-dried tomatoes
1/4 teaspoon kosher salt
1/4 teaspoon dried rosemary

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.

Nutrition Facts : Calories 34.8, Fat 3.2, SaturatedFat 0.4, Sodium 163.7, Carbohydrate 1.6, Fiber 0.4, Protein 0.3

FOCACCIA WITH ROSEMARY AND SUN-DRIED TOMATOES



Focaccia with Rosemary and Sun-dried Tomatoes image

Provided by Katie Lee Biegel

Time 3h10m

Yield 12 servings

Number Of Ingredients 10

One 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Nonstick cooking spray, for the baking dish
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup chopped oil-packed sun-dried tomatoes
2 teaspoons chopped fresh rosemary
Flaky sea salt

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.

RECIPES



Recipes image

This sun dired tomato and herb focaccia is an Italian style bake. We've used Allinson's new addition 'Sun Dried Tomato & Herb' sachet in our bake which is available to buy in your supermarket next to the yeast and flour. Treat your family to this wholesome delicious bread.

Time 2h

Yield 8

Number Of Ingredients 12

500g Allinson's Strong White Bread Flour
1 tsp Salt
7g Allinson's easy bake yeast or time saver yeast
1 Allinson's sun dried tomato & herb addition
80ml Olive oil (plus extra for drizzling)
300ml Warm water
500g Allinson's Strong White Bread Flour
1 tsp Salt
7g Allinson's easy bake yeast or time saver yeast
1 Allinson's sun dried tomato & herb addition
80ml Olive oil (plus extra for drizzling)
300ml Warm water

Steps:

  • Step 1:Place the flour and salt in a large bowl. Add the yeast and Sun Dried Tomato & Herb addition and mix gently.Step 2:Add the olive oil and enough water to form a soft but not sticky dough. The more water that can be added the lighter the bread will be.Step 3:Knead the dough for 10 minutes either by machine with a dough hook or on a lightly floured work surface.Step 4:Shape the dough into an oval and place on a floured baking tray. Flatten the dough out using rolling pin to about 12" x 8", cover dough with oiled cling film and allow to sit somewhere warm for an 1 hour or until it has almost doubled in size.Step 5:Preheat the oven to 200°C, fan 180°C, gas mark 6.Step 6:After the dough has doubled in size, use a floured index finger press holes in the dough at regular intervals, pressing right down to the bottom. Place in the oven and bake for about 25-30 minutes or until bread is well risen and golden brown in colour, and hollow when tapped underneath.Step 7:Remove from oven, drizzle with remaining olive oil and leave to cool on the baking tray.

SUN-DRIED TOMATO AND BASIL FOCACCIA



Sun-Dried Tomato and Basil Focaccia image

I found this recipe at Robin Hood - The focaccia dough can be made the day ahead. Simply refrigerate after kneading, Bring to room temperature for about 1 hour before punching down dough and proceeding with recipe. Use sun-dried tomatoes packed in oil for this recipe. If you can only get dry packed tomatoes, soak in warm water for 10 minutes before proceeding with recipe.

Provided by Chef mariajane

Categories     < 30 Mins

Time 20m

Yield 1 12"x9" focaccia

Number Of Ingredients 13

1 teaspoon granulated sugar
1 cup warm water
1 (11 ml) package active dry yeast, - 2 1/4 tsp
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons cornmeal
1 teaspoon salt
2 1/2 cups bread flour, plus extra for kneading
3/4 cup sun-dried tomato, chopped
2 teaspoons dried basil
1/4 cup sliced sun-dried tomato, packed in oil
2 teaspoons extra virgin olive oil
1 teaspoon coarse salt

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.

Nutrition Facts : Calories 1760.3, Fat 41.7, SaturatedFat 5.8, Sodium 5805.1, Carbohydrate 306.1, Fiber 18.7, Sugar 42.7, Protein 44.8

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



Sundried Tomatoes Focaccia with Caramelised Onions and Herbs Recipe - (3.9/5) image

Provided by cookism

Number Of Ingredients 17

For Caramelised Onions:
425 g of Bread Flour + Extra for Dusting
1 tbsp of Dry Active Yeast
2 tsp of Salt + Extra for Topping
1 tbsp of Sugar
7 Sprigs of Rosemary
2 Sprigs of Oregano
4 Sprigs of Thyme
70 g of Sundried Tomatoes
A Pinch of Black Pepper
Lukewarm water (60ml + 240ml)
60 ml of Olive Oil + Extra for Topping
2 Large Yellow Onions (Chopped into Thin Slices)
1 tsp of Sugar
Pinch of Salt and Black Pepper
A Splash of Dry White Wine
Olive Oil

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!

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From bakingmad.com


SUN-DRIED TOMATO AND GARLIC FOCACCIA — DISTRACTED BY PRETTY THINGS
Directions. To make the focaccia: Mix the warm water and yeast in the bowl of a stand mixer fitted with the dough hook until foamy. Add the flour, sugar, kosher salt, garlic powder, and olive oil and knead for 5 to 8 minutes, until the dough forms a …
From distractedbyprettythings.com


SUN DRIED TOMATO FOCACCIA RECIPE
Sun dried tomato focaccia recipe. Learn how to cook great Sun dried tomato focaccia . Crecipe.com deliver fine selection of quality Sun dried tomato focaccia recipes equipped with ratings, reviews and mixing tips. Get one of our Sun dried tomato focaccia recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


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