"This isn't just a bread, it's a meal - chewy foccacia with a cheese topping." — Margaret Dunk
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dry milk powder
3 1/2 tablespoons
active dry yeast
chopped sun-dried tomatoes
dried rosemary, crushed
shredded mozzarella cheese
I've made this bread twice now by hand rather than in the bread machine and it turned out fabulous. I find most home-made breads to be very "floury" tasting but this one was moist, flavorful and a big hit with my dinner guests.
I don't think the chunks of sun-dried tomatoes incorporated well into the bread. We had to pick them out. There's other focaccia recipes on this site that are much better- sorry.
One word of caution: Partially cook the bread BEFORE topping with the mozzarella. The bread did not rise where the cheese was. It looked great, smelled wonderful, was even tasty, but.... was undercooked and did not rise with the cheese. Since the combination of flavors is a definite winner, I will try this recipe again with modifications.
I made this both the traditional way (at my in-laws who don't have a bread machine) and at home in my machine. Either way, it was delicious! I skipped the garlic and didn't miss it a bit.
This bread with a bowl of soup or salad is a meal in itself. Next time I might cut down on the garlic salt abit or use fresh minced garlic.
This was even better than I thought it would be! If sun-dried tomatoes weren't so dang expensive, I'd make it all the time. :)
This was incredible - great flavor!! I added roasted red peppers on top for a added taste.
This has a strong sun-dried tomato flavor and was very good. I accidently added the oil into the bread machine and it didn't make a difference. It was a little lighter than the last time I made a focaccia (perhaps it was the oil). I also used fresh rosemary (2 Tablespoons) and cut the mozzarella to 1/2 cup. Very Good!
* Percent Daily Values are based on a 2,000 calorie diet.
Sun Dried Tomato Focaccia
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 452
** Calories from Fat: 143
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