Easy Sundried Tomato Focaccia

Easy Sundried Tomato Focaccia


74 people made this

The dough for this focaccia is easily made in the bread machine, but it can be made by hand if you prefer. It makes a delightfully moist and chewy bread with a cheese topping.

Margaret Dunk

Serves: 6 

  • 1 cup (250ml) water
  • 3 cups (375g) plain flour
  • 2 tablespoons powdered milk
  • 3 1/2 tablespoons white sugar
  • 1 teaspoon salt
  • 3 tablespoons margarine or butter
  • 2 teaspoons dry yeast
  • 1/2 cup chopped sundried tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons grated parmesan cheese
  • 2 teaspoons dried rosemary, crushed
  • 1 teaspoon garlic salt
  • 120g grated mozzarella cheese
  • 1 tablespoons polenta

Preparation:1hour15min  ›  Cook:15min  ›  Ready in:1hour30min 

  1. 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.
  2. 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.
  3. Dust a 25 x 40 baking tray with polenta. 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.
  4. Sprinkle with parmesan, rosemary, garlic salt and mozzarella.
  5. Bake at 205 degrees C for 15 minutes, or until nicely browned. Cool slightly and cut into squares for serving.

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