Dried Tomato Focaccia

Dried Tomato Focaccia

Focaccia, a fragrant bread that's the kissing cousin to pizza, is rising in popularity. Dried Tomato Focaccia is so good that we prepared it several ways.


Ingredients:

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*


Procedure:

Step 1
- Combine tomatoes and boiling water in a small saucepan; let stand 30 minutes.

Step 2
- Remove tomatoes, reserving liquid; finely chop tomatoes, using kitchen shears, and set aside.

Step 3
- Stir milk and butter into resrved liquid, and heat until mixture reaches 120 to 130 degrees.

Step 4
- 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.

Step 5
- 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.

Step 6
- Combine olive oil, oregano, and rosemary; set aside.

Step 7
- 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.

Step 8
- 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
Page: 345