Sun-Dried Tomato Focaccia With Feta Recipe

Name: Sun-Dried Tomato Focaccia With Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups All Purpose Flour, divided use; 1 cup (scant) Warm Water; 1-1/2 teaspoon Yeast; 1/2 teaspoons Salt; 1-1/2 Tablespoon Olive Oil, Good Quality; 3 cloves Garlic, Minced Or Finely Chopped; 1/4 cups Sun Dried Tomatoes; 1/4 cups Feta (I Used Trader Joe's Mediterranean Herb); 1/2 teaspoons Italian Herb; 1/8 teaspoons Dried Rosemary; 2 Tablespoons Olive Oil For Brushing; 3 pinches Coarse Salt, For Sprinkling; 2 Tablespoons Parmesan Cheese, For Sprinkling; 2 Tablespoons Semolina Flour, For Dusting Baking Sheet (optional - May Use Cooking Spray Instead)

Servings: persons

2-1/4 cups All Purpose Flour, divided use
1 cup (scant) Warm Water
1-1/2 teaspoon Yeast
1/2 teaspoons Salt
1-1/2 Tablespoon Olive Oil, Good Quality
3 cloves Garlic, Minced Or Finely Chopped
1/4 cups Sun Dried Tomatoes
1/4 cups Feta (I Used Trader Joe's Mediterranean Herb)
1/2 teaspoons Italian Herb
1/8 teaspoons Dried Rosemary
2 Tablespoons Olive Oil For Brushing
3 pinches Coarse Salt, For Sprinkling
2 Tablespoons Parmesan Cheese, For Sprinkling
2 Tablespoons Semolina Flour, For Dusting Baking Sheet (optional - May Use Cooking Spray Instead)

1
In a large mixing bowl combine 1 cup of flour with the water and yeast. Stir until smooth and set aside for a few minutes while you are assembling the rest of your ingredients. After a few minutes add the salt and olive oil and mix again. Add the garlic, tomatoes, feta and herbs, stir again. Add the remaining flour in 1/2 cup measurements, stirring after each addition to combine until all the flour is incorporated. The dough will be a bit wet. If it is too wet to work with, add a Tablespoon or two more of flour, being careful not to add too much. Do not knead the dough.
2
Place the dough in a greased mixing bowl and cover with plastic wrap. Put the dough in a warm area and let rise until dough has doubled, about 45 minutes. Punch down dough and pour out onto a well floured surface. Stretch the dough to about a 1 - 11/2 inch thickness and carefully transfer to a prepared baking sheet (I simply sprinkle the sheet liberally with semolina flour).
3
Preheat oven to 425u00b0F.
4
Cover dough with a cloth and let rise 20- 30 minutes. Drizzle dough with additional olive oil (I like to use a garlic flavored oil!) and sprinkle with a few pinches of coarse salt. Bake for 10 minutes. Remove focaccia from oven and quickly sprinkle with Parmesan Cheese. Quickly return focaccia to the oven and bake for about 10 more minutes, or until golden brown all over and slightly crispy.
5
Remove from oven and cool. May serve warm or cold. Wonderful dipped into an herb or garlic olive dipping oil!

575

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.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2-1/4 cups All Purpose Flour, divided use, 1 cup (scant) Warm Water, 1-1/2 teaspoon Yeast, 1/2 teaspoons Salt, and more.

Yes, Sun-Dried Tomato Focaccia With Feta 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 With Feta

How did you like this recipe?

Frequently Asked Questions