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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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After adding my own special touches to a basic foccacia recipe, including sun-dried tomatoes, olives and roasted sweet red peppers, the results were simply delectable. The flavorful, chewy loaf makes a wonderful accompaniment to nearly any meal. âDee Froemel, Hayward, Wisconsin Ingredients:
1-1/8 teaspoons active dry yeast |
1/2 cup warm water (110° to 115°) |
1 tablespoon sugar |
1 tablespoon italian seasoning |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1-1/3 to 1-2/3 cups king arthur unbleached all-purpose flour |
2 tablespoons oil-packed sun-dried tomatoes, chopped |
2 tablespoons roasted sweet red peppers, drained and chopped |
2 tablespoons sliced ripe olives, drained |
5 greek olives, sliced |
5 sliced green olives with pimientos, drained |
2 tablespoons minced fresh parsley |
1 tablespoon olive oil |
1 teaspoon kosher salt |
1 teaspoon shredded parmesan cheese |
1 teaspoon shredded romano cheese |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, Italian seasoning, salt, pepper and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in tomatoes, peppers, olives and parsley.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 50 minutes.
3. Punch dough down. Shape into a 9-in. circle on a greased baking sheet. Cover and let rise in a warm place until doubled, about 25 minutes. With fingertips, make several dimples over top of dough. Brush with oil. Sprinkle with kosher salt and cheeses.
4. Bake at 400° for 14-18 minutes or until golden brown. Remove to a wire rack. Yield: 1 loaf (8 wedges).
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