Sundried Tomato Focaccia Bread Recipe
In association with Vivatta (ChakkiAtta)
The Sundried Tomato Focaccia Bread Recipe is a wonderful, quick alternative to garlic bread that is packed with flavors from the herbs and the sundried tomatoes. Make the Sundried Tomato Focaccia Bread for a weeknight dinner along a Couscous Salad with Raw Mangoes and Beetroot Gazpacho Soup to make a wholesome meal.
If you like making breads, then you must try some of our other recipes
- 1 cup Vivatta Maida
- 1 cup Vivatta Maida
- 1 tablespoon Active dry yeast
- 1 teaspoon Salt
- 1 tablespoon Honey
- 1 teaspoon Dried oregano
- 1 teaspoon Rosemary
- 1 teaspoon Whole Black Peppercorns , coarsely pounded
- 2 to 3 tablespoons Olive Oil
- 1 cup Lukewarm Water
- 2-3 tablespoons Parmesan cheese , grated
- 1 Onion , thinly sliced
- 2 tablespoons Sun Dried Tomatoes , chopped
How to make Sundried Tomato Focaccia Bread Recipe
To begin making the Sundried Tomato Focaccia Bread Recipe, in a large bowl, stir together the flour, salt, sugar, yeast, oregano, rosemary and black pepper. Mix in the oil and water.
When the Focaccia dough has come together, place it on a lightly floured surface, and knead until smooth and elastic.
Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for about an hour.
Preheat oven to 200 C. Punch dough down on a dusted surface and flatten it with your fingers. Pinch it to make a few depressions, add more herbs the sundried tomatoes on the top and place on the greased baking sheet.
Bake the Sundried Tomato Focaccia Bread preheated oven for about 30 minutes, or until golden brown.
Serve the Sundried Tomato Focaccia Bread, as a side dish or an appetizer for dinner or parties.
Sundried Tomato Focaccia Bread Recipe is part of the Baking With Flour Contest
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