Focaccia with sun-dried tomatoes

Home Magazine
Prep Time: 01:00
Servings: 6
Cooking Time: 00:25
  • 100g - sun-dried tomatoes in olive oil, drained (keep the oil)
  • 1 - packet dried yeast
  • 5ml - salt
  • - TOPPING:
  • 10ml - coarse salt
  • 7.5ml - sugar
  • 750ml - bread or cake flour
  • - BASE:
  • 30ml - olive oil
  • 100ml - olive oil
  • 4 - large cloves of garlic, crushed
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.

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.

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.

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.

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