* Exported from MasterCook *
Sun Dried Tomato Focaccia
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Ethnic Italian
Amount Measure Ingredient -- Preparation Method
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1 Cup water
3 Cups bread flour
2 tablespoons dry milk powder
3 1/2 tablespoons white sugar
1 teaspoon salt
3 tablespoons margarine
2 teaspoons active dry yeast
1/2 cup chopped sun-dried tomatoes
2 tablespoons olive oil
2 tablespoons Parmesan cheese
2 teaspoons dried rosemary -- crushed
1 teaspoon garlic salt
1 cup shredded mozzarella cheese
Place water, flour, powdered milk, sugar, salt, butter or margarine,
tomatoes, and yeast into bread machine in the order suggested by the
manufacturer. Set to Dough cycle, and start the machine. Dough will
be 1/2 pound.
When the bread machine has finished the Dough cycle, take the dough
out. Knead for 1 minute by hand. Place in an oiled bowl, and turn a
few times to coat the surface of the dough. Cover with a damp cloth,
and let rise for 15 minutes in a warm place.
Dust a 10 x 15" baking tray with cornmeal. Roll out dough to fit the
pan. Make indentations in the dough with your finger tips. Brush top
surface with oil, and cover with a damp cloth. Allow to rise for 30 minutes.
Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
Bake at 400F (205C) for 15 minutes, or until nicely browned. Cool
slightly, and cut into squares for serving.
Source:
"allrecipes.com"
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Per Serving (excluding unknown items): 451 Calories; 17g Fat (33.4%
calories from fat); 14g Protein; 61g Carbohydrate; 1g Dietary Fiber;
18mg Cholesterol; 971mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1
Lean Meat; 2 1/2 Fat; 1/2 Other Carbohydrates.