Sun-Dried Tomato Focaccia Recipe

Name: Sun-Dried Tomato Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped sun-dried tomatoes (not packed in oil); 1/2 cup boiling water; 1-1/4 cups warm V8 juice (70u00b0 to 80u00b0); 2 tablespoons olive oil; 1/4 cup grated Parmesan cheese; 1 tablespoon dried parsley flakes; 2 teaspoons sugar; 1 teaspoon salt; 1 teaspoon dried basil; 1/2 teaspoon garlic powder; 2 cups whole wheat flour; 1-1/2 cups all-purpose flour; 2 teaspoons active dry yeast; 2 tablespoons slivered sun-dried tomatoes (not packed in oil); 1/4 cup boiling water; 12 thin slices red onion, halved; 1 tablespoon olive oil

Servings: persons

1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1-1/4 cups warm V8 juice (70u00b0 to 80u00b0)
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 cups whole wheat flour
1-1/2 cups all-purpose flour
2 teaspoons active dry yeast
2 tablespoons slivered sun-dried tomatoes (not packed in oil)
1/4 cup boiling water
12 thin slices red onion, halved
1 tablespoon olive oil

1
In a small bowl, combine chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain.
2
In bread machine pan, place the V8 juice, oil, softened tomatoes, cheese, parsley, sugar, salt, basil, garlic powder, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
3
In a small bowl, combine slivered tomatoes and boiling water. Let stand for 5 minutes; drain and pat dry with paper towels.
4
When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide in half; roll each portion into a 9-in. circle. Transfer to two greased 9-in. round baking pans.
5
Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Arrange tomato slivers and onion slices over dough; press down lightly. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil. Bake at 375u00b0 for 20-25 minutes or until golden brown. Remove to wire racks.

955

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup chopped sun-dried tomatoes (not packed in oil), 1/2 cup boiling water, 1-1/4 cups warm V8 juice (70u00b0 to 80u00b0), 2 tablespoons olive oil, and more.

Yes, Sun-Dried Tomato Focaccia falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sun-Dried Tomato Focaccia

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