There’s something about focaccia bread that keeps me coming back. There are so many possible topping choices, the olive oil and saltiness. I just can’t get enough. Be sure to use the best possible olive oil you can. It makes a difference. Better yet, use some of the oil from the tomatoes. This recipe is perfect to start on an afternoon & have ready by dinner.
Sundried Tomato & Onion Focaccia
Preparation: 20 min to prepare, 1-1.5 hours to rise, 30 min 2nd rise, 30-25 min bake
- 2 3/4 cup flour
- 1 packet of yeast (2 1/4 tsp)
- 1 cup warm water (105 to 115 degrees)
- 1 1/2 tsp salt
- 1 tsp sugar
- 1/4 cup olive oil
- 16 pieces, Sundried Tomatoes soaked in Olive Oil
- 3 tbsp Onion, diced
- 1/2 tsp coarse salt
- 2 tbsp olive oil
- Pour warm cup of water in mixing bowl. Add sugar then sprinkle yeast into the water. Let stand for 5 minutes. Yeast will be foamy.
- Stir oil and salt into yeast water mixture.
- Add flour spoon by spoon until a ball of dough forms.
- On a floured surface, knead dough until smooth and elastic. About 10 minutes. If the dough is too sticky, add a tbsp or 2 of flour.
- In a large oiled bowl, place dough inside, and cover with plastic wrap in warm location for 1 to 1.5 hours. Dough will double in size.
- Grease two 9-inch cake pans with a bit of olive oil. Punch dough down and split into 2 balls. Put in greased pans. Cover for 15 minutes.
- Pat dough down into pans evenly and let rest another 15 min.
- Heat oven to 450°F.
- Make dimples on the dough surface with your fingers and add a bit of olive oil, place a sundried tomato inside and sprinkle with salt and onions.
- Bake in oven for 10 minutes, reduce heat to 400°F and bake for 20-25 minutes, until golden brown.
- Place on rack to cool slightly then slice!