Sun-Dried Tomato And Herbes De Provence Focaccia

1. 1

   Hydrate the sun-dried tomatoes in warm water for 15 to 20 minutes. Drain and chop them once they have hydrated. Set the water the tomatoes were soaked in aside.

2. 2

   In a bowl, add the flour, yeast, tomatoes, herbs, salt, sugar and the water used to soak the tomatoes and mix until a dough forms.

3. 3

   Knead thoroughly for 10 to 15 minutes until the dough is smooth and even. Coat a bowl with olive oil and place the dough inside. Cover with plastic wrap and let it rest for 1 hour in a warm place until it double in size.

4. 4

   Sprinkle some flour on a cutting board and knead the dough for about 3 to 4 minutes.

5. 5

   Stretch the dough with the help of a rolling pin.

6. 6

   Put it on a baking tray and once again cover with plastic wrap. Let it rest for another hour in a warm place.

7. 7

   Preheat the oven at 180 degrees Celsius.

8. 8

   Once the dough has risen, make indents on the focaccia using your fingers. Drizzle a good amount of olive oil and sprinkle the coarse salt on top.

9. 9

   Bake for 25 minutes. Serve warm.

* Per serving · 4 servings · Values may vary.

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