Best Sun Dried Tomato And Basil Focaccia Recipes

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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

ITALIAN HERB & SUN-DRIED TOMATO FOCACCIA



Italian Herb & Sun-Dried Tomato Focaccia image

Focaccia is a flat oven-baked Italian bread made with different herbs, seasonings & toppings! You could add olives, crushed red pepper, shredded cheese, sliced roma tomatoes, caramelized onions, fresh garlic etc. It's really not difficult to make, tastes wonderful, and the aroma of fresh baked Focaccia is amazing! Try this...

Provided by Lisa Ann DiNunzio

Categories     Vegetable Appetizers

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.

BREAD MACHINE FOCACCIA WITH SUN-DRIED TOMATO



Bread Machine Focaccia With Sun-Dried Tomato image

This has been a staple in our house for years. Wonderful with a bowl of soup. Prep time includeds time in bread machine and rising times.

Provided by Rhonda_H

Categories     Yeast Breads

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 cup water
3 cups bread flour
2 tablespoons powdered milk
3 1/2 tablespoons white sugar
1 teaspoon salt
3 tablespoons margarine
2 teaspoons active dry yeast
1/2 cup chopped sun-dried tomato
2 tablespoons olive oil
2 tablespoons parmesan cheese
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1 cup shredded mozzarella cheese

Steps:

  • 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 inch 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 400 degree F for 15 minutes, or until nicely browned.
  • Cool slightly, and cut into squares for serving.

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.

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