Recipe: Sun-Dried Tomato Focaccia (bread machine dough cycle)

SUN-DRIED TOMATO FOCACCIA

Use bread machine that produces 1 1/2 pound or larger loaf.

FOR THE BREAD:
3/4 cup water
2 teaspoons olive oil
1/4 cup cut up oil packed sun dried tomatoes, drained
1 cup Pillsbury Bread flour
1 cup Pillsbury Whole Wheat Flour
1 tablespoon instant nonfat dry milk
2 teaspoons sugar
1 teaspoon salt
1 teaspoon bread machine dry yeast or active dry
yeast
FOR THE TOPPING:
1 tablespoon olive oil
1 garlic clove, minced
1/2 teaspoon dried basil leaves
2 tablespoons shredded fresh parmesan cheese

Lightly spoon flour into measuring cup; level off. Measure remaining ingredients carefully, adding all bread ingredients. Follow manufacturer's directions for placing ingredients in bread machine pan.

Select Dough/Manual cycle. Do not use delay cycle. Follow manufacturer's directions for starting machine.

Remove dough from pan with lightly floured hands; place on lightly floured surface. Knead dough 5 times. Cover; let rest 10 minutes. In small bowl, combine 1 tablespoon olive oil and garlic; mix well. Set aside.

Grease large cookie sheet or 12-inch pizza pan. Place dough on greased cookie sheet; press or roll to form 10-inch round. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) for 25 to 35 minutes or until doubled in size.

Heat oven to 400 degrees.

With fingers or handle of wooden spoon, poke holes 1 inch apart in dough. Brush with oil-garlic mixture. Sprinkle with basil and cheese.

Bake at 400 degrees for 15 to 20 minutes or until golden brown. Cool 5 minutes before serving. Cut into wedges.

Servings: 8
Source: Pillsbury Home-Cooked Soups & Stews, February 2001