Sun Dried Tomato Focaccia
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 16 ingredients
- 2 teaspoon s dried rosemary -- crushed
- 2 tablespoon s Parmesan cheese
- 1/ 2 cu p chopped sun-dried tomatoes
- 3 tablespoon s margarine
- 1 Cu p water
- 2 tablespoon s dry milk powder
- 1 cu p shredded mozzarella cheese
- 1 teaspoo n salt
- Cornmeal
- Cut
- 1 teaspoo n garlic salt
- Butter
- 3 1/2 tablespoon s white sugar
- 3 Cup s bread flour
- 2 teaspoon s active dry yeast
- 2 tablespoon s olive oil
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer. Set to Dough cycle, and start the machine. Dough will be 1/2 pound.
- When the bread machine has finished the Dough cycle, take the dough out. Knead for 1 minute by hand. Place in an oiled bowl, and turn a few times to coat the surface of the dough. Cover with a damp cloth, and let rise for 15 minutes in a warm place.
- Dust a 10 x 15" baking tray with cornmeal. Roll out dough to fit the pan. Make indentations in the dough with your finger tips. Brush top surface with oil, and cover with a damp cloth. Allow to rise for 30 minutes.
- Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
- Bake at 400F (205C) for 15 minutes, or until nicely browned. Cool slightly, and cut into squares for serving.
- "allrecipes.com"
Plating
Cookware for this recipe
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Baking tray
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Mixing bowl
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Chef's knife
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Cutting board
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Rolling pin