Recipe

Sundried Tomato And Herb Focaccia Alla Novese Recipe

Add Step-by-Step Photos	Jo_jo_ba / All my dishes 6 months ago An adaptation of Nick Malgeri's recipe in "A Baker's Tour" that I made with my home-dried tomatoes from last year's garden and a touch of Italian seasoning. Using a richly flavoured olive oil in the dough and topping brings it to life! Makes 2 rounds of 10 wedges each.... More Prep:145m Cook:30m Servings:20	Jo_jo_ba
	salty savoury herby tomatoey italian plain chewy olive oil crispy crust chewy side starter appetizer breadbowl nickmalgeri simple variable yeast adaptation

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Ingredients

4 cups all-purpose flour

2 tsp Kosher salt

4 tbsp full-bodied olive oil, divided

20 dry-pack sundied tomato halves, chopped (I use kitchen shears to cut them into 2-3 pieces)

2 tbsp Italian seasoning, divided

2 tsp dry active yeast

1 2/3 cups warm water

Kosher salt and coarse-ground pepper

Directions

Combine the flour, salt, 3 tbsp of the oil, tomatoes and 1 tbsp of the Italian seasoning in a large mixing bowl until oil is well dispersed and mixture is crumbly-looking.

In a small bowl or cup, combine yeast and water, let stand 10 minutes, until foamy.

Stir yeast mixture into the flour, beating well to thoroughly hydrate the dough.

Place into a lightly greased bowl, cover and allow to rise 1 hour.

Deflate the dough gently, then divide in half.

Stretch and press into two flattened 8-9 inch rounds. They don't have to be perfect!

Use your fingertips to dimple the surface of each round, then brush the surfaces of the dough with the remaining olive oil and sprinkle with last tbsp of Italian seasoning. Add Kosher salt and pepper to taste.

Cover and allow to rise 45 minutes further.

Preheat oven to 425F, place an oven rack on the lowest tier of the oven.

Bake loaves 30 minutes, until golden all over and hollow sounding when tapped. Remove to wire racks immediately and cool.

These can be served warm, or room temperature. Wrap in heavy foil and freeze for storage.

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Comments

jo_jo_ba 6 months ago said:
Amount Per Serving
Calories: 124.6
Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 233.9 mg
Total Carbs: 20.3 g
Dietary Fiber: 0.8 g
Protein: 3.4 g

dollhead 6 months ago said:
Mmmmm-sounds scrumptious! Thanks for the share.

fishtrippin 6 months ago said:
Another great one, and easy enoughfor me to make in the summer. ^5

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