How to Make Focaccia Bread with Sun Dried Tomatoes
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If you're a fan of homemade bread and sun-dried tomatoes, then you'll love this focaccia bread recipe! Here are the steps to make it at home:
Ingredients:
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* 4 cups all-purpose flour
* 2 tsp active dry yeast
* 2 tbsp olive oil
* 2 tsp salt
* 1 cup warm water
* 1/2 cup sun-dried tomatoes, chopped
* 1/4 cup grated Parmesan cheese (optional)
Equipment:
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* Large mixing bowl
* Dough scraper
* Kitchen scale
* Proofing basket or baking sheet lined with parchment paper
* Baking stone or cast iron skillet (optional)
Instructions:
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### Step 1: Mix the ingredients
In a large mixing bowl, combine the flour, yeast, salt, olive oil, and warm water. Stir until all the ingredients are incorporated and form a rough dough. Knead the dough for about 5-7 minutes on a floured surface until it becomes smooth and elastic.
### Step 2: Add the sun-dried tomatoes and cheese (optional)
If using, fold in the chopped sun-dried tomatoes and grated Parmesan cheese into the dough. Knead for another minute or two to incorporate the ingredients.
### Step 3: Let it rise
Place the dough in a proofing basket or baking sheet lined with parchment paper, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour until it doubles in size.
### Step 4: Shape the focaccia bread
Once the dough has risen, punch it down gently to release any air bubbles. Using your hands or a rolling pin, stretch and fold the dough into a rough rectangle shape. Sprinkle with olive oil and salt and let it rise again for another 30 minutes.
### Step 5: Preheat the oven
Preheat your oven to 425°F (220°C) with a baking stone or cast iron skillet in it. If you don't have either, you can line a baking sheet with parchment paper and place it on a baking sheet.
### Step 6: Bake the focaccia bread
Place the dough onto the hot baking stone or cast iron skillet and let it bake for about 10-12 minutes until it's golden brown and sounds hollow when tapped. If using, sprinkle with grated Parmesan cheese before baking.
### Step 7: Cool and enjoy
Remove the focaccia bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing and serving. You can also store it in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Frequently Asked Questions (FAQ)
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### Q: Can I use active dry yeast or instant yeast?
You can use either active dry yeast or instant yeast in this recipe. If using active dry yeast, make sure to activate it with warm water before adding it to the dough. If using instant yeast, simply mix it into the flour and skip the step where you activate it with warm water.
### Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
Yes, you can use fresh tomatoes instead of sun-dried tomatoes. Simply chop them up and fold them into the dough before kneading and let it rise as usual.
### Q: Can I make this recipe ahead of time?
Yes, you can make the dough ahead of time and store it in the fridge for up to 2 days or freeze it for up to 3 months. To use it, simply let it come to room temperature and proceed with the rest of the recipe.
### Q: Can I use a different type of flour?
Yes, you can use a different type of flour if you prefer. All-purpose flour works well in this recipe, but you can also try using bread flour or whole wheat flour for a different texture and flavor.