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Archive for the ‘Focaccia – Sun-dried Tomatoes & Cheese’ Category

I got a pizza stone last Christmas but didn’t really use it until I tried out this recipe. Instead of baking the bread in a pan, I baked it on the stone. The purpose of pizza stone (some called baking stone) is to create an oven temperature that is similar to a brick oven, which distributes heat evenly and thus producing better crusty breads. I just love the rustic look of the focaccia.

Sundried Tomato & Cheese Focaccia

Sun-dried Tomato & Cheese Focaccia

This is a good bread to serve with pasta, dip with extra virgin olive oil, or as panini sandwiches. The orange color is from sun-dried tomatoes. The asiago cheese smells wonderful but I think it’s a little too much (although I love asiago cheese:)) and covering other flavors. Also on the next attempt, I should add a little crushed red pepper to spice it up and some herbs (thymes, rosemary etc), or pizza seasoning, to compliment the flavor.

Sundried Tomato & Cheese Focaccia

Sun-dried Tomato & Cheese Focaccia

Sun-dried Tomato & Cheese Focaccia Recipe

Ingredients:
3 1/2 cup bread flour
1 1/2 tsp salt
1 cup grated asiago cheese + extra for sprinkles–> for next attempt: 1/2 cup for the dough, 1/2 cup for sprinkles
1/2 cup sun-dried tomatoes– chopped
5 cloves garlic– finely chopped
2 tsp yeast
3 tbsp extra virgin olive oil + 1 tbsp for brushing
1 3/4 cup water

for next attempt try adding:
1 tsp crushed red peppers
1 tbsp chopped herbs/pizza seasoning

Method:

  1. Mix all dry ingredients (including cheese, tomatoes and garlic) in a stand mixing bowl. With the dough hook attached, turn mixer on low and slowly add water to form a dough.
  2. Slowly drizzle in 3 tbsp olive oil and continue kneading until the dough is elastic and pass the “membrane” stage.
  3. Transfer dough to a bowl and cover with plastic wrap. Let it prove until double in size. I prove the dough in the fridge overnight.
  4. Punch down the dough and let rest for 30 minutes. Meanwhile, sprinkle cornmeal on a baking sheet or flexible cutting board. Place baking stone on the middle rack in the oven and preheat to 450°F.
  5. Transfer dough to a well-floured work surface. Gently pull and stretch the dough evenly into 10×14-inch rectangle. Brush the top with 1 tbsp olive oil and top with some extra asiago cheese.
  6. Carefully transfer to the prepared baking sheet/flexible cutting board which has cornmeal at the bottom. Cover and let it rest for 15 minutes.
  7. Spray the oven walls with water. Work quickly so the oven doesn’t lose heat.
  8. Use finger tip to create dimples on the top of the dough.
  9. Carefully slide the dough onto the hot stone. Bake for 15-20 minutes or until the bread turns golden brown. Cool focaccia on a rack. This bread can be frozen– just wrap with foil/plastic wrap then store in air tight Ziploc bag.
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