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  • Starters and Sides

    Focaccia With Sun-Dried Tomatoes

    This fabulous focaccia is filled with rich Mediterranean flavours

    21 February 2015
    Foccacia-bread

    Makes 1 large focaccia
    Preparation Time About an hour, depending on how fast the dough rises
    Oven Temperature 180°C
    Baking Time 25 minutes

    Base

    • 750ml (420g) bread or cake flour
    • 5ml salt
    • 7.5ml sugar
    • 1 packet dried yeast
    • 30ml olive oil

    Topping

    • 100ml olive oil
    • 10ml coarse salt
    • 4 large cloves of garlic, crushed
    • 100g sun-dried tomatoes in olive oil, drained (keep the oil)
    • fresh rosemary

    1 Prepare Base Sift the flour and salt together and add the sugar and yeast. Add the olive oil and about 200ml warm water, and mix to form a soft dough.
    2 Turn out the dough onto a floured surface and knead for 5 to 10 minutes until smooth and elastic. Place in a greased mixing bowl, cover and stand in a warm place for about 10 minutes until dough has almost doubled in volume.
    3 Knead the dough down until smooth. Roll out into a 1cm-thick circle. Place on a greased baking tray, cover with greased cling wrap and leave to rise.
    4 Press hollows into the dough with your thumbs, drizzle with the olive oil, and sprinkle with the salt, garlic, sun-dried tomatoes and rosemary. Bake for about 25 minutes until golden brown, remove from oven, drizzle with the olive oil from the sun-dried tomatoes, slice and serve.

    Text and image: Home

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