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Author Topic: Sun-dried tomato focaccia  (Read 1345 times)

Offline LorienneS

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Sun-dried tomato focaccia
« on: November 08, 2008, 02:44:17 PM »
This is a "quick" yeasted bread as it takes only one rise. It is adapted from Vegetariana by Nava Atlas and it is easy, whole grain, and very rewarding.

1 package (2 tsp.) active dry yeast
2 tsp. agave nectar
4 tablespoons olive oil
5 dried tomatoes, re-hydrated in a cup of water (save the water) and minced
1 and 1/2 cups whole wheat pastry flour
1 cup whole wheat flour
1/2 teaspoon salt

dried herbs or seasonings for garnishing the top, such as oregano, rosemary, garlic flakes
large grain sea salt (celtic) for garnish

Combine the yeast with 1 cup of warm water (I use the tomato water from re-hydrating the tomatoes) and let stand in a small bowl until the yeast proofs. Add the nectar, half of the olive oil, and the minced tomatoes.

In a large mixing bowl, combine the flours with the salt. Work the yeast mixture in, using your hands at the end. Knead on a floured board for 5 minutes, adding additional flour if the bread is too sticky. Shape into a round and roll out into a circle about 12 inches in diameter. Let it rise for 30 to 40 minutes, covered. DO NOT DEFLATE.

With your fingers, poke shallow holes all over the top at even intervals. Drizzle the remaining olive oil evenly over the top, then sprinkle with the herbs and seasonings and salt.

Bake in a preheated 400 degree oven for 20 to 25 minutes. The top should be golden and it should sound hollow when tapped on the bottom. Cut into wedges and serve.
eat food - not too much - mostly plants