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Sun-Dried Tomato Rosemary Focaccia
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Sun-Dried Tomato Rosemary Focaccia

3 Hours
3 Hr Cook
What You Need
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1 serving
Original recipe yields 1 serving
1 package (1/4 ounce) active-dry yeast (or 2 1/4 tsp.)
1 1/2 tsp honey
1 1/2 cups warm water (110°F)
1/2 cup semolina
4 cups all-purpose flour
1 tsp fine salt
6 Tbsp California Olive Ranch EVOO, divided
2 cloves garlic, minced
1 1/2 Tbsp chopped fresh rosemary needles, divided
2 tsp coarse sea salt
Freshly ground black pepper, to taste
10 sundried tomatoes packed in oil, drained and quartered
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Let's Make It
1
In a stand mixer fitted with dough hook attachment, dissolve yeast and honey in water. Add semolina, flour, fine salt, 4 tablespoons olive oil, garlic and 1 tablespoon rosemary; mix to combine. Beat dough on medium speed until shiny and smooth; add more flour if needed. Place dough in lightly oiled bowl; cover and let rise until doubled in size, about 2 hours.
2
Preheat oven to 400°F. Brush a 10 x 15-inch (approximate size) jellyroll pan with 1 tablespoon olive oil. Without kneading, gently place dough in pan to fit. Set aside to rise for about 15 minutes.
3
Just before baking, make dimples in bread by pressing with fingertips. Drizzle remaining tablespoon of olive oil evenly over surface. Sprinkle with coarse sea salt, pepper, tomatoes, and remaining chopped rosemary. Bake until lightly browned, about 20 minutes. Remove from pan, and cool on wire rack.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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