Olive and Sundried Tomato Focaccia Bread

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Always check the ingredients to make sure the product is vegan.



In a large bowl, stir together the yeast, warm water and sweetener. Let sit for 10 minutes. Stir in flour and salt until well combined. On a lightly floured surface, knead dough for 6 - 8 minutes. Tranfer dough to a large, lightly oiled bowl. Cover with a cloth and let rise in a warm place until doubled in size, approx 1 - 1 1/2 hour.

Preheat oven to 400. In a small bowl, mix together the rosemary, oregano, salt and pepper. Set aside. Punch down dough and roll out to form a rectangle. Place on a lightly oiled cookie sheet and let rise for 30 minutes. Dimple surface of dough all over with fingertips and brush surface with olive oil. Sprinkle rosemary mixture evenly over dough and top with and sundried tomatoes. Bake 15 - 20 minutes or until the edge is browned.

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