Piece of Pizza Pie Herb Garden: Sun-Dried Tomato Focaccia

Serves 4 to 6

Accompany this hand­­some bread simply with antipasto and a hearty red wine.

  • ½ cup pieces of sun-dried tomato (not oil-packed)
  • 3 tablespoons chopped Greek or Italian oregano
  • 1 batch Master Recipe, mixed but not kneaded
  • Semolina, flour, or cornmeal for dusting the paddle
  • 2 tablespoons extra-virgin olive oil, mixed with 1 minced garlic clove
  1. Knead the sun-dried tomato pieces and oregano into the dough. Let it rise and shape it on a baking sheet according to the Master Recipe.
  2. Fifteen minutes before baking, preheat the oven to 425°F. Stretch the dough to its final dimensions of about 10 by 15 inches, cover it with a damp tea towel and let it rest in a warm place until doubled in bulk.
  3. Just before baking, dimple the dough with your knuckles and drizzle with the olive oil. Bake for 20 minutes, or until the focaccia is light golden brown. Remove to a rack, then cut and serve warm or at room temperature.

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