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Terry & Dave Taylor

Italian Sun-dried Tomato Focaccia

Sun-dried Tomato FocacciaYour bread machine will mash the sun-dried tomatoes just enough to turn the dough a brilliant color, yet still leave bits of dried tomatoes to decorate and flavor the loaf. Use plain dried tomatoes – sold in a plastic bag. No need to re-hydrate in this recipe - just snip the dried tomatoes with scissors. (Do not use sun-dried tomatoes in oil.)I top this loaf with olive oil and grated Parmesan cheese before baking, but have suggested several other toppings. This is beautiful bread – colorful and fragrant.

Add to bread machine:
3/4 cup water
¼ cup virgin olive oil
½ teaspoon salt
1 teaspoon minced garlic (1-2 cloves)
2 to 2 ¼ cups white bread flour
2 teaspoons Italian seasoning (substitute dried oregano or basil)
2 teaspoons sugar
½ cup julienne-cut sun-dried tomatoes (do not re-hydrate)
2½ teaspoons yeast

OPTIONAL TOPPINGS, added before baking:
olive oil, additional Italian seasoning herbs, kosher salt, grated parmesan cheese

Use white/dough cycle. After cycle is finished, turn dough out onto a floured board. Let rest 10 minutes. Shape dough into a flat, rough circle-shape about 8-10 inches across. Place on an oiled baking sheet which has been sprinkled with cornmeal.

Brush top with olive oil. Sprinkle toppings of your choice over top of loaf. Let rise approximately 30 minutes in a warm place, uncovered, until doubled in size. Bake 25-30 minutes at 375°. Serve warm.

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