Ingredients for Sun Dried Tomato And Herb Focaccia
- 1 lb prepared pizza dough
- Sun Dried Tomato Packed In Oil
- 2 tablespoons olive oil
- Kosher Salt
- Dried Rosemary
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How to Make Sun Dried Tomato And Herb Focaccia
- Preheat oven to 450°F (232°C). Grease a 9x9 inch square metal cake pan.
- Gently press prepared pizza dough (about 1 lb) into the prepared pan, ensuring even thickness.
- Cover the pan loosely with plastic wrap and let the dough rise for 30 minutes.
- Use your fingers to create dimples across the surface of the dough.
- Drizzle 2 tablespoons of olive oil over the dough.
- Sprinkle generously with 1 teaspoon sea salt and 1 tablespoon of your favorite dried herbs (a mix of rosemary, thyme, basil, and oregano is recommended).
- Evenly distribute 1/2 cup of oil-packed sun-dried tomatoes, halved or quartered, across the dough, pressing them gently into the surface.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool slightly in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
- Once cooled, cut the focaccia into 8 equal squares.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
2g
Carbs
0g
