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This chewy flatbread features the tantalizing flavor of sun-dried tomatoes.
1 1/2 cups water
1/4 cup sun-dried tomato flakes OR chopped sun-dried tomatoes
2 tablespoons dried red and green peppers
2 cups King Arthur Unbleached All-Purpose Flour
1 cup semolina
1/2 cup low-fat soy flour
2 tablespoons garlic oil or olive oil
1 tablespoon Pizza Dough Flavor
2 teaspoons instant yeast
1 1/4 teaspoon salt
1 1/2 teaspoons Pizza Seasoning (or a mixture of oregano, thyme and basil)
Combine all of the dough ingredients. Mix and knead--by hand, mixer, or bread machine--till smooth, adding additional water or all-purpose flour if needed to produce a soft, slightly sticky dough. Allow the dough to rise for 1 hour, until puffy.
Turn the dough out onto a lightly greased surface and deflate it gently. Place it on a well greased baking pan, either a 12- to 14-inch round pan, or a half sheet pan. Gently stretch and pat the dough to fit the pan. Brush with olive oil or garlic oil and let rise until very puffy, about an hour. Just before placing it into the oven, dimple (gently poke) the dough with your fingers.
Bake the focaccia in a preheated 450°F oven for 10 minutes. Remove from the oven, sprinkle with seasoned salt or herbs, and the shredded cheese of your choice, then return to the oven and bake until browned on the bottom and cheese is melted, about 6 to 10 minutes.
Yield: 12 slices.
Nutrition per serving (1 slice without toppings, 65g): 150 cal, 3g fat, 6g protein, 26g total carbohydrate, 1g sugar, 1g dietary fiber, 0mg cholesterol, 330mg sodium.