Recipe: Sun-Dried Tomato Focaccia (using whole wheat pastry flour)

SUN-DRIED TOMATO FOCACCIA

"This focaccia, which is a bit denser than the average one, has an intense flavor derived from substituting the reconstituting liquid from the sun-dried tomatoes for water when you make the dough. For this recipe, we prefer the robust flavor of red tomatoes to that of the milder yellow variety."

8 sun-dried red tomato halves*
1 1/4 cups cold water, divided use
1 tablespoon honey
1/4 cup lukewarm water (105 to 115 degrees F on an instant-read thermometer)
1 packet (1/4 ounce) active dry yeast
2 3/4 cups unbleached all-purpose flour
1/2 cup whole wheat pastry flour
1 tablespoons salt
1 large egg white, plus 1 additional egg white beaten with 1 tablespoon water
Olive oil cooking spray
1/2 tablespoon coarse salt

Combine the sun-dried tomatoes and 1/2 cup of the cold water in a small microwave-safe bowl. Cover with plastic wrap and microwave at full power for about 1 minute to reconstitute the tomatoes. (You can also reconstitute the tomatoes by combing them with enough boiling water to cover and letting them steep until soft, 20 to 30 minutes.) Remove the tomatoes and squeeze out the excess moisture. Transfer the liquid to a measuring cup, add just enough of the remnant 3/4 cup cold water to make 1 cups, and reserve. Chop the tomatoes. (You should have about 1/4 cup.)

In a small bowl, whisk together the honey and1/4 cup lukewarm water. Whisk in the yeast and set aside for about 10 minutes, until bubbly.

In a food processor, combine the all-purpose flour, whole wheat pastry flour, salt, and 1 egg white. Process for 1 minute, then scrape in the yeast mixture and add the sun-dried tomatoes. Turn the machine on and drizzle in the reserved tomato water through the feed tube. Once a dough ball forms, process for about 1 minute more. Transfer the dough ball to a large ceramic or glass bowl lightly coated with olive oil spray. Roll the ball to coat. Cover the bowl with a clean, dry dish towel and set the dough aside for about 1 hour, until it has doubled in size and no longer springs back to the touch.

Remove the dough to a 9 1/4-by-13 1/4-inch baking sheet that has been lightly coated with olive oil spray. Push the dough out over the surface of the sheet to cover it evenly. Cover it with the towel and set aside for 15 minutes.

With your hands, push the dough flat, leaving only a 1/2-inch raised outer border. Paint the dough with the egg-white-and-water mixture and sprinkle it with the coarse salt. Cover it again and set aside for 15 minutes more.

Meanwhile, preheat the oven to 350 degrees F.

Bake the focaccia for about 45 minutes, until the top is lightly browned and the crust sounds hollow when tapped. Transfer the baking sheet to a wire rack to cool. Cut into 12 squares about 3-by-3 1/4 inches.

Serve warm or at room temperature.

*To "sun-dry" your own tomatoes indoors, cut plum tomatoes in half lengthwise and bake them in a 170 degree oven, cut side up, for about 6 hours, until they are moisture-free but still pliable, or dry them in a dehydrator according to the manufacturer's directions.

Makes 12 servings
Source: 99% Fat-Free Italian Cooking: All Your Favorite Dishes with Less Than 1 Gram of Fat by Barry Bluestein and Kevin Morrisey