Sun-Dried Tomato Focaccia – a delicious recipe with yeast, warm water, egg whites, olive oil, brown sugar, flour. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dissolve yeast in water in bowl of mixer fitted with dough hook; let stand 5 min.
2
Stir in egg whites, oil and sugar.
3
Add flour and salt; beat 2 to 3 min.
4
or until well blended.
5
Place in large greased bowl; cover.
6
Let rise in warm place 1 hour or until doubled in size.
7
Punch down dough.
8
Place about 3-1/2 lb.
9
dough in each of 3 greased half-sheet pans (or in 1 half-sheet pan for trial recipe); pat dough to edges of pan.
10
Cover; let rise 30 min.
11
or until doubled in size.
12
Make indentations in dough with fingertips.
13
Brush dough in each pan with 1/4 cup dressing.
14
Bake in 375 degrees F-convection oven 10 min.
15
or until lightly browned.
16
Cool on wire racks.
1575
kcal
Calories
153
g
Fat
44
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: - active dry yeast, 2 qt. warm water (105 degrees F to 115 degrees F), 3 each egg whites, 4-1/2 Tbsp. 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.
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