Food recipes
Tomato Focaccia Bread
Tomato Focaccia Bread Ingredients: tomatoes, sun-dried wheat flours, bread, unenriched salt, table leavening agents, yeast, baker's, active dry oil, olive, salad or cooking water, bottled, generic oil, olive, salad or...
Tomato Focaccia Bread
Ingredients:
tomatoes, sun-dried
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, basil, dried
spices, thyme, dried
Directions:
Place sun dried tomatoes in a small bowl.
Cover with warm water and let soak for 10 minutes.
Drain, chop and set aside.
In a large bowl, sift together flour and salt; stir in yeast.
Add olive oil, warm water, and chopped sun-dried tomatoes; mix well.
Knead on a lightly floured surface until smooth and elastic, about 5 minutes.
Cover dough and let relax for 10 minutes.
Roll dough into a rectangle approximately 7x11 inches.
Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers.
Cover with plastic and leave in a warm place until doubled in size, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Brush dough with olive oil and sprinkle with sea salt, basil, and thyme.
Bake in the preheated oven until golden brown, about 20 minutes.
Ingredients:
tomatoes, sun-dried
wheat flours, bread, unenriched
salt, table
leavening agents, yeast, baker's, active dry
oil, olive, salad or cooking
water, bottled, generic
oil, olive, salad or cooking
salt, table
spices, basil, dried
spices, thyme, dried
Directions:
Place sun dried tomatoes in a small bowl.
Cover with warm water and let soak for 10 minutes.
Drain, chop and set aside.
In a large bowl, sift together flour and salt; stir in yeast.
Add olive oil, warm water, and chopped sun-dried tomatoes; mix well.
Knead on a lightly floured surface until smooth and elastic, about 5 minutes.
Cover dough and let relax for 10 minutes.
Roll dough into a rectangle approximately 7x11 inches.
Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers.
Cover with plastic and leave in a warm place until doubled in size, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Brush dough with olive oil and sprinkle with sea salt, basil, and thyme.
Bake in the preheated oven until golden brown, about 20 minutes.