ITALIAN HERB & SUN-DRIED TOMATO FOCACCIA

Italian Herb & Sun-Dried Tomato Focaccia image

Provided by Lisa Ann DiNunzio

Time 55m

Number Of Ingredients 10

1 1/2 c cups warm water
3 Tbsp extra virgin olive oil (plus additional for drizzling)
1 1/4 tsp sea salt
3 1/2 c unbleached all-purpose flour
1 Tbsp instant yeast
1 tsp dried oregano (plus additional for topping dough)
1/2 tsp dried basil
1 tsp garlic powder
1/4 c shredded parmesan cheese
10 sun-dried tomatoes in olive oil, drained and chopped, optional

Steps:

1. Lightly grease bottom and sides of a 9 x13 baking pan with 1 - 2 tablespoons of olive oil. In a large bowl combine all ingredients except cheese and sun-dried tomatoes, and beat at high speed with an electric mixer or wooden spoon for 60 seconds, batter will be sticky. Scoop batter into the prepared pan and spread evenly, cover with plastic wrap, let rise at room temperature for 1 hour or until it becomes puffy. The last 10-15 minutes that the dough is rising, preheat oven to 375°. Gently poke the dough all over with your fingers, but do not poke through the dough, just create small "dimples". Drizzle dough lightly with olive oil, and sprinkle with shredded Parmesan cheese, additional dried herbs of your choice, and sun-dried tomatoes, if desired. Bake the bread until it's golden brown, 35 to 40 minutes. Remove from oven, wait 5 minutes, then take Focaccia out of the pan and place onto a rack. Slice and serve warm or at room temperature. *Note: You could add a variety of toppings such as; sliced olives, crushed red pepper, shredded mozzarella cheese, sliced roma tomatoes, caramelized onions, fresh garlic etc.