{Recipe} Sun-dried Tomato Focaccia with Mixed Herbs

Tried my hand at making bread once and it turned out very very well, fluffy and flavourful and all. The only disappointment was that I could only have a couple of squares or else I’d get a carb overload. The original recipe called for cherry tomatoes but I used sun-dried tomatoes instead because that’s what I had in the fridge. Not a very good idea I’d say because they all got singed to oblivion. The marinating oils, though, gave a definite tick in the flavour column.

Sun-dried Tomato Focaccia with Mixed Herbs

Original recipe from Family Styles

21 carb exchanges

(definitely carb overload if you have more than 4 exchanges, buddy!)

4 halves sun-dried tomatoes in oil

2 cups plain flour

1 cup wholemeal flour

20g yeast

2tsp salt

1 1/2 cup water

Olive oil (I used the oil from the tomatoes)

Mixed herbs

Mix flour, salt, yeast and water. Take care to not pour salt on top of the yeast, else they’ll all be killed before they can do their job. Start scraping together by hand. Add more flour if too sticky. Add approximately 1/4 cup of oil and mix until dough turns smooth and slightly puffy. Lightly oil a bowl and pet dough rest inside, covering with a clean damp tea towel. Leave for a couple of hours until the size has doubled. In a baking dish, spread dough out and leave to rise for a further a quarter to an hour. Poke dough in a grid (or randomly if you’d like but I’m just being anal) and place tomatoes into the wells, pushing them deeper. Sprinkle herbs and the remaining oil. Leave to proof for another quarter hour. Preheat oven to 170 degrees Celsius. Bake for about half and hour or until the bread is golden. YUM!

Happy baking!