February 25, 2010

• Sun-dried Tomato Focaccia

   

  Sun-Dried Tomato Focaccia

  6 c bread flour

  2 tsp kosher salt

  2 tsp freshly ground black pepper

  2 tbl extra light olive oil

  4 tsp yeast      

  4 c warm water

   

  Mix all of the above ingredients in a bowl.  Stir together until a soft dough begins to form.  Knead in enough flour only to make the dough cohesive but don’t take the stickiness out of it.

  Turn the dough into a VERY well oiled bowl, turn the dough once, cover with plastic wrap and let rise in a warm place.

  When the dough has doubled, turn out onto a very lightly floured surface and knead it until it has gone back to its former size.  Return to the oiled bowl (re-oil if it needs it).  Cover with plastic wrap and return to the warm place to rise again. 

  Repeat this procedure twice more. 

   While the dough is rising chop up and soak in olive oil about 8 ounces of sun-dried tomatoes.

   After the last rising, turn the dough out onto the counter, heavily oil two sheet pans with sides and pre-heat oven to 425.

   Cut the dough in two pieces with a dough blade and work it with your finger tips until it is slightly less than twice the size of your sheet pan.  Set it on the pan and sandwich ½ the tomatoes in the dough.  Use your finger tips again to press down the edges and also to make indentations throughout the middle of the dough.  Let rest for 15-20 minutes.  Sprinkle the top with more kosher salt.

   Place in the oven and back 10 min. at a time.  Each time the timer goes off not only switch what level the loaves are at but rotate them 180 degrees so that they bake evenly.  They are done when the tops and sides are golden brown. Mine usually take approximately 3 rotations.

   

   

  • 3:13 pm
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