Sundried Tomato and Olive Focaccia
Baking tip: this recipe called for the oven temp = 425 degrees F, but I found that after 5 minutes, this high heat started scorching the sun-dried tomatoes, so I turned the oven down to 375 and continued baking for 20 minutes.
Ingredients for Sun-dried Tomato and Olive Focaccia Bread
Olive oil dough base
4 thin slices of white onion
6 to 12 Kalamata olives
6 to 12 sun-dried tomatoes (if packed in oil, blot dry)
1 tablespoon fresh rosemary
pinch of pepper and coarse salt
1 to 2 basil leaves, julienne
1 to 2 tablespoons of olive oil
Directions for Sun-dried Tomato and Olive Focaccia Bread
In a small skillet, over medium heat, add a drizzle of olive oil to the pan. Saute onions until they become soft. Set aside.
Using olive oil, lightly oil a rimmed baking sheet or line baking sheet with parchment paper. Set aside
Preheat oven to 425 degrees. On the lower shelf, place a broiler tray. This will be used later to add water to create steam once the focaccia is in the oven.
With floured hands, pinch off about a pound size of olive oil dough. Form a ball with the dough and place onto a floured countertop. Lightly flour the surface of the dough and a rolling pin, roll dough out to the size of your baking sheet. Transfer to baking sheet. Using your hands, gently press dough to edges of the baking sheet. Next, using your fingertips, make wells or indentations in the dough.
Sprinkle salt, pepper, and rosemary onto dough. Add sundried tomatoes, olives, and onions.
If you want a thicker focaccia bread, allow dough to rise 20 minutes prior to baking. If not, cook immediately.
Warm 1 cup of water in the microwave. Place focaccia into the oven, then pour the heated water into the broiler tray. Close oven door promptly so steam stays inside the oven.
Bake for 5 minutes at 425 degrees F, then reduce heat to 375. Bake until golden brown.
Recipe courtesy of Food and Gladness