Sun Dried Tomato And Olive Focaccia |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I tweaked this recipe using regular grocery items...nothing fancy as called for in the original recipe. I also made the dough by hand without using a food processor as indicated in the recipe...not easy on the fingers but hey whatever works right? Read more ?! Ingredients:
3 1/2 cups all purpose flour |
1 tsp dry yeast |
1 tsp sugar |
1tbs salt plus 1/2 tsp |
2 tbsp extra virgin olive oil plus more for coating bowl and pan |
1 cup sun dried tomatoes (i cut into strips with kitchen scissors)_and coated with olive oil |
1 small can (2.25 oz dry weight) black pearls sliced olives, drained |
1 tsp dried oregano |
1/4 cup parmesan cheese |
Directions:
1. To prepare dough I mixed the flour, dry yeast, sugar and1 tbs of the salt in a bowl.
2. I added about 1 1/4 cups warm (not hot) water and mixed it all together forming a soft dough
3. If the dough is too sticky add a little more flour or more water if it is too dry
4. form a ball and place in a bowl coated with olive oil
5. cover the dough and let rise in a dry place for about 1 hour
6. press the dough into a pizza pan greased with olive oil, stretching the dough gently to cover the pan
7. drizzle with remaining olive oil and spread over entire dough
8. sprinkle top of dough with olives and sun dried tomatoes
9. sprinkle the remaining salt, oregano and parmesan cheese
10. let rise at room temperature for 45 minutes, meanwhile, preheat oven at 475 degrees
11. bake in oven 20 minutes
12. serve warm or room temperature with extra parmesan cheese to sprinkle on top
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