|Dried Tomato Focaccia|
10 - pieces dried tomatoes
1/2 - cup boiling water
1 - cup milk
2 - tablespoons butter or margarine
3 1/2 - bread flour, divided
2 - packages active dry yeast
2 - tablespoons sugar
2 - tablespoons salt
1 - large egg
3 - tablespoons dried chopped chives*
1/4 - cup olive oil
1/4 - teaspoon dried oregano*
1/4 - teaspoon dried rosemary*
- Combine tomatoes and boiling water in a small saucepan; let stand 30 minutes.
- Remove tomatoes, reserving liquid; finely chop tomatoes, using kitchen shears, and set aside.
- Stir milk and butter into resrved liquid, and heat until mixture reaches 120 to 130 degrees.
- Combine 1 1/2 cups flour and nex 3 ingredients in a large mixing bowl. Gradually add liquid mixture to flour mixture, beating at low speed with an electric mixer. Add egg, and beat 3 minutes at medium speed. Stir in tomatoes, chives, and enough remaining flour to make a soft dough.
- Turn dough out onto a floured surface, and knead 5 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk.
- Combine olive oil, oregano, and rosemary; set aside.
- Punch dough down. For round loaves, divide dough in half; shape each portion into a 10-inch round. For sandwich buns, divide dough into 12 balls, and shape each portion into a 3-inch round. Place on lightly greased baking sheets; flatten dough slightly, and brush with half of olive oil mixture. Cover and let rest 10 minutes.
- Bake at 350 degrees for 15 minutes. Brush with remaining olive oil mixture, and bake 5 to 10 additional minutes or until lightly browned and bread sound hallow when wrapped. Cool on wire racks.
Yield: two 10-inch loaves or 12 sandwich buns
* 1/4 cup chopped fresh chives, 3/4 teaspoon chopped fresh oregano, and 1/4 teaspoon chopped fresh rosemary may be substituted for dried herbs.
Recipe By: Phyllis Taylor
From: Giliham, Arkansas
Book: Southern Living