Sun-Dried Tomato and Herb Focaccia
Using prepared pizza dough means you can have "home-baked" bread in minutes.
Servings: 8
Ingredients:
Sun-Dried Tomato and Herb Focaccia Photography by Hasnain Dattu
| Nutritional Info | |
| Per piece: about | - |
| cal | 169 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 28 g |
| fibre | 1 g |
| chol | 2 mg |
| sodium | 331 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 10% |
| vit A | 1% |
| vit C | 7% |
| folate | 8% |
-
1 lb (500 g) pizza dough
2 tsp (10 mL) oil from sun-dried tomatoes
1/4 tsp (1 mL) coarse salt
1/4 tsp (1 mL) dried rosemary, thyme or oregano
1/4 cup (50 mL) chopped drained oil-packed sun-dried tomatoes
Preparation:
Pat dough evenly into greased 9-inch (2.5 L) square metal cake pan. Cover and let rise for 30 minutes.
With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary. Press tomatoes into dough. Bake in centre of 450°F (230°C) oven until golden brown, about 30 minutes. Remove from pan; let cool slightly on rack. (Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.) Cut into 4 strips; cut each in half.
Additional Information
Source
Canadian Living Magazine: November 2004
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