• Preparation Time 15 minutes plus 1 hour rising
  • Baking Time 20 minutes
  • Makes One 12” x 9” focaccia
  • Freezing Not Recommended
  • Sun-Dried Tomato and Basil Focaccia
    Sun-Dried Tomato and Basil Focaccia

Ready.
Set.
Make.

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Ingredients

  • 1 tsp granulated sugar
  • 1 cup warm water (105°-115°F/40°-56°C)
  • 1 pkg (2 1/4 tsp/11 mL) active dry yeast
  • 2 tbsp Vegetable or Canola Oil
  • 1 tbsp honey
  • 2 tbsp cornmeal
  • 1 tsp salt
  • 2 1/2 cups Robin Hood® Best for Bread White Flour Homestyle White, plus extra flour for kneading
  • 2 tsp dried basil
  • Topping:
  • 1/4 cup sliced sun-dried tomatoes, packed in oil
  • 2 tbsp extra virgin olive oil
  • 1 tsp coarse salt
  • Dough:

Serving Size: One 12” x 9” focaccia

Next

Directions

Serving Size: One 12” x 9” focaccia

  • Sprinkle, in a large bowl, sugar over water and add yeast. Let stand for 10 minutes or until frothy. Stir in olive oil, honey, cornmeal, salt and enough flour to make a soft dough. Transfer dough to lightly floured work surface. Sprinkling surface with extra flour as needed to prevent dough from sticking, knead for 10 minutes or until dough is soft and elastic. Place in separate lightly greased large bowl. Cover bowl with plastic wrap and let rise in warm, draft-free place until doubles in size, about 45 minutes.
  • Preheat oven to 375ºF (180ºC).
  • Punch dough down. Knead in ¾ cup (175 mL) sun-dried tomatoes and basil. Let rest 5 minutes. Shape or roll into 15” (38 cm) rectangle. Transfer to ungreased baking sheet. Cover with plastic wrap and let rest for 15 minutes. Press fingers into dough to create dimpled effect. Drizzle oil over top and sprinkle with coarse salt.
  • Bake in centre of preheated oven for 10 minutes. Remove from oven and sprinkle with ¼ cup (50 mL) sun-dried tomatoes. Bake for an additional 10 minutes or until golden and hollow sounding when tapped on the bottom.
Finish

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