Easy Sundried Tomato Focaccia

    Recipe Picture:Easy Sundried Tomato Focaccia
    3

    Easy Sundried Tomato Focaccia

    (76)
    1hour30min


    76 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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (76)

    Reviews in English (47)

    by
    59

    I've made this bread twice now by hand rather than in the bread machine and it turned out fabulous. I find most home-made breads to be very "floury" tasting but this one was moist, flavorful and a big hit with my dinner guests.  -  22 May 2000  (Review from Allrecipes USA and Canada)

    by
    51

    One word of caution: Partially cook the bread BEFORE topping with the mozzarella. The bread did not rise where the cheese was. It looked great, smelled wonderful, was even tasty, but.... was undercooked and did not rise with the cheese. Since the combination of flavors is a definite winner, I will try this recipe again with modifications.  -  23 Feb 2003  (Review from Allrecipes USA and Canada)

    by
    29

    I made this both the traditional way (at my in-laws who don't have a bread machine) and at home in my machine. Either way, it was delicious! I skipped the garlic and didn't miss it a bit.  -  22 Jan 2001  (Review from Allrecipes USA and Canada)

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