Focaccia With Rosemary And Sun Dried Tomatoes Food

TOMATO-ROSEMARY FOCACCIA

Steps:

• Heat oven to 450ºF.
• Beat 3 cups flour, 1/2 cup cheese, 2 Tbsp. dressing, yeast and warm water in large bowl with mixer until blended. Add remaining flour; mix well.
• Spread dough onto bottom of 15x10x1-inch pan sprayed with cooking spray; cover with damp paper towels. Let rise 1 hour or until doubled in size.
• Press shallow indentations evenly into dough with your fingers; brush with remaining dressing. Top with tomatoes; sprinkle with rosemary and remaining cheese.
• Bake 23 to 25 min. or until golden brown. Cool slightly.

SUN-DRIED TOMATO FOCACCIA

Steps:

• In a small bowl, combine chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain. , In bread machine pan, place the V8 juice, oil, softened tomatoes, cheese, parsley, sugar, salt, basil, garlic powder, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine slivered tomatoes and boiling water. Let stand for 5 minutes; drain and pat dry with paper towels. , When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide in half; roll each portion into a 9-in. circle. Transfer to two greased 9-in. round baking pans. , Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Arrange tomato slivers and onion slices over dough; press down lightly. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks.

SUN-DRIED TOMATO AND HERB FOCACCIA

Steps:

• Pat dough evenly into greased 9-inch square metal cake pan.
• Cover and let rise for 30 minutes.
• With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
• Press tomatoes into dough.
• Bake in centre of 450°F (230°C) oven until golden brown, about 20 minutes.
• Remove from pan; let cool slightly on rack.
• To serve: cut into 4 strips; cut each in half.
• (Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).
• Prep time does not include 30 minutes it takes to rise.

SUN-DRIED TOMATO AND BASIL FOCACCIA

Steps:

• In bowl, sprinkle sugar over water and add yeast. Let stand for 10 minutes or until frothy.
• Stir in olive oil, honey, cornmeal, salt and enogh flour to make a soft dough. Transfer dough to a lightly floured work surface. Sprinkling surface with extra flour as needed to prevent dough from sticking, knead for 10 minutes or until dough is soft and elastic. Place in lightly greased bowl. Cover bowl with plastic wrap and let rise in warm, draft-free place until doubles in size, about 45 minutes. Preheat oven to 375°F.
• Punch dough down, Knead in 3/4 cup sun dried tomatoes and basil. Let rest 5 minutes. Shape or roll into 15-inch rectangle. Transfer to ungreased baking sheet. Cover with plastic wrap and let rest for 15 minutes. Press into dough to create dimpled effect. Drizzle oil over top and sprinkle with coarse salt.
• Bake in center of preheated oven for 10 minutes. Remove from oven and sprinkle with 1/4 cup sundried tomatoes. Bake for an additional 10 minutes or until golden and hollow sounding when tapped on the bottom.