Tomato Focaccia Bread Recipe - Allrecipes.com
Tomato Focaccia Bread Recipe
  • READY IN hrs

Tomato Focaccia Bread

Recipe by  

"Traditional Italian sun dried tomato bread."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Place sun dried tomatoes in a small bowl. Cover with warm water and let soak for 10 minutes. Drain, chop and set aside.
  2. In a large bowl, sift together flour and salt; stir in yeast. Add olive oil, warm water, and chopped sun-dried tomatoes; mix well. Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover dough and let relax for 10 minutes.
  3. Roll dough into a rectangle approximately 7x11 inches. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with plastic and leave in a warm place until doubled in size, about 40 minutes.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. Brush dough with olive oil and sprinkle with sea salt, basil, and thyme. Bake in the preheated oven until golden brown, about 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2007

this is really good...be patient with the rising....let it rise longer if necessary.....great sliced in half and stuffed with chicken, mushrooms, peppers, and onions, sauteed in garlic and olive oil....spread a bot of baba ghanoush and freshly shredded mozarella cheese, wrap in foil, heat and serve...yum!

 
Most Helpful Critical Review
Jan 28, 2006

I was disappointed by this recipe. I had hoped it would be much better than it was. I however do think I will try it again as it has the potential to be great with a little work. First, 1 tablespoon of sea salt on the top is WAY too much. I would cut this dramatically. Second, I purchased a new non-stick cookie sheet to make this. I feat part of the problem may have been my pan as everything I have cooked on it to date has come out overdone or burnt on the bottom. The final issue I had was the bread itself was dry. I think part of this may have been due to the cookie sheet. The top of the bread, after you knocked most of the salt off did have good flavor though. I will make this again as I have tomatoes left over I need to use. I am hoping once I make a second attempt I can work the kinks out.

 

11 Ratings

Mar 24, 2008

Something is missing in this recipe - it doesn't have the "umph" that I would suspect from a focaccia. I am going to try adding the seasoning to the actual bread rather than on top. I would suggest maybe substituting Italian seasoning for the basil and thyme. Rather than greasing up a pan, try throwing down some corn meal. This recipe seems to work well with fresh veggie's on top as well (try adding sliced onions and mozzarella over the top!)

 
Jan 02, 2010

I did not care for this recipe.

 
Sep 29, 2006

very nicely flavored-I would add a little more yeast & let it rise a little more as we like a lighter bread

 
Feb 05, 2006

Not happy with this at all. It was the first time I had ever made Focaccia and this recipe sounded good. (I do make regular homemade bread quite a bit)This came out very dry and not very flavorful.

 
May 07, 2010

The recipes was poorly written. The recipe did not allow for the necessary amount of time for the dough to rise, especially the first rise. The combination of ingredients leaves something lacking as well.

 

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Nutrition

  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 562 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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