Post by shadow on Mar 26, 2007 18:36:01 GMT -5
I moved this from recipes to try. We really enjoyed this tonight. I did this in my bread machine and here are the couple changes I did (I did forget my basil):
I added ~ 1 ½ t of Italian Seasoning.
1 ½ c diced sun-dried tomato
1 c monterrey jack (was out of mozzarella
)
Olive oil and garlic – brush on top
Sun-Dried Tomato and Mozzarella Focaccia
Submitted by: dlife
Source: dLife
Ingredients:
3/4 cup plus 2 tablespoons water
2 tablespoon olive oil
2 1/4 cups bread flour
1 teaspoon salt
1 package rapid-rise yeast
1 tablespoon bread flour
Olive oil flavored vegetable cooking spray
1 tablespoon cornmeal
1 cup sun-dried tomatoes
1 cup hot water
1/4 cup plus 2 tablespoons shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil
Instructions:
1. Heat the water and oil in a pan.
2. Mix together 1 cup of the bread flour with the salt and yeast.
3. Use an electric mixer to gradually mix in the heated water with the flour mixture.
4. Continue beating with mixer on medium speed for 2 minutes then add 3/4 cup more of the bread flour, beat another 2 minutes on medium.
5. Stir in the remaining flour until you have a soft dough.
6. Spread 1 tablespoon flour out to create a floured work surface and knead out the dough on the surface for about 10 minutes or until smooth.
7. Allow the dough to sit for 10 minutes.
8. Use a 14-inch round pizza pan, coat with the cooking spray and sprinkle with cornmeal.
9. Knead the dough 4 or 5 more times and roll into a 14-inch circle. Place dough in the pizza pan.
10. Use a wooden spoon handle to poke holes in the dough. Allow the dough to rise for 30 minutes, covered, in a warm place.
11. While dough is rising place the sun-dried tomatoes in a small bowl and pour the hot water over them. Cover and allow to sit for 15 minutes.
12. Drain tomatoes then chop and set aside.
13. When dough has risen place in the oven for 10 minutes at 375 degrees.
14. Remove dough from oven and coat with cooking spray. Sprinkle on the chopped tomato and return to oven for another 10 minutes.
15. Again remove from the oven and sprinkle on the mozzarella and basil. Return to oven for 5 minutes. Cut and serve!
I added ~ 1 ½ t of Italian Seasoning.
1 ½ c diced sun-dried tomato
1 c monterrey jack (was out of mozzarella
)Olive oil and garlic – brush on top
Sun-Dried Tomato and Mozzarella Focaccia
Submitted by: dlife
Source: dLife
Ingredients:
3/4 cup plus 2 tablespoons water
2 tablespoon olive oil
2 1/4 cups bread flour
1 teaspoon salt
1 package rapid-rise yeast
1 tablespoon bread flour
Olive oil flavored vegetable cooking spray
1 tablespoon cornmeal
1 cup sun-dried tomatoes
1 cup hot water
1/4 cup plus 2 tablespoons shredded part-skim mozzarella cheese
1/4 cup shredded fresh basil
Instructions:
1. Heat the water and oil in a pan.
2. Mix together 1 cup of the bread flour with the salt and yeast.
3. Use an electric mixer to gradually mix in the heated water with the flour mixture.
4. Continue beating with mixer on medium speed for 2 minutes then add 3/4 cup more of the bread flour, beat another 2 minutes on medium.
5. Stir in the remaining flour until you have a soft dough.
6. Spread 1 tablespoon flour out to create a floured work surface and knead out the dough on the surface for about 10 minutes or until smooth.
7. Allow the dough to sit for 10 minutes.
8. Use a 14-inch round pizza pan, coat with the cooking spray and sprinkle with cornmeal.
9. Knead the dough 4 or 5 more times and roll into a 14-inch circle. Place dough in the pizza pan.
10. Use a wooden spoon handle to poke holes in the dough. Allow the dough to rise for 30 minutes, covered, in a warm place.
11. While dough is rising place the sun-dried tomatoes in a small bowl and pour the hot water over them. Cover and allow to sit for 15 minutes.
12. Drain tomatoes then chop and set aside.
13. When dough has risen place in the oven for 10 minutes at 375 degrees.
14. Remove dough from oven and coat with cooking spray. Sprinkle on the chopped tomato and return to oven for another 10 minutes.
15. Again remove from the oven and sprinkle on the mozzarella and basil. Return to oven for 5 minutes. Cut and serve!
