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Smoky Sun-Dried Tomato Focaccia

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Submitted by: dkldcbj

 

Focaccia stuffed with sun-dried tomatoes, gouda cheese, and corn-a mouthful of flavor.
 

Ingredients

  • 3/4 cup water (70F to 80F)
  • 1 1/2 teaspoons salt
  • 1 teaspoon mesquite liquid smoke flavoring
  • 1 Tablespoon sundried tomato pesto
  • 3 Tablespoons butter or margarine, softened
  • 3 cups bread flour
  • 3 Tablespoons sugar
  • 2 Tablespoons dry buttermilk powder
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup slivered drained oil-packed sundried tomatoes
  • 1/2 cup frozen corn, thawed
  • 1 cup shredded smoked gouda cheese
  • TOPPING:
  • 2 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 1/2 Tablespoons minced fresh chives
  • 1/4 cup slivered drained oil-packed sundried tomatoes
  • 1/2 small red onion, thinly sliced

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Method

In bread machine pan, add water, salt, liquid smoke flavoring and pesto. Next add the butter, flour, sugar, buttermilk powder and yeast. Lastly, add the sun-dried tomatoes, corn and cheese. Select dough setting (check dough after 5 minutes of mixing, add 1 to 2 tablspoons water or flour if needed). When cycle is completed, turn dough out onto a slightly floured surface. Cover and let rest for 15 minutes. Knead for 1 minute. Roll into a 15 x 10 inch rectangle. Transfer to a greased 15 x 10 inch baking pan. Press dough 1/4 inch up sides of pan. Cover and let rise in a warm place for 20-30 minutes or until slightly risen. With your fingertips, make indentations all over the dough. Drizzle the olive oil evenly over the dough. Scatter the garlic, chives and sun-dried tomatoes over the dough. Arrange the onion slices evenly on top of the dough. Bake at 400 degrees F for 13-15 minutes or until lightly browned. Cool slightly and cut into squares. Serve warm.

 

Notes: Makes great bread for panini sandwiches.

 

Number of Servings: 24

 

Submitted by: dkldcbj ()

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