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Volume III
March 8, 2012

Weekly Home / Recipe Center

Sun-Dried Tomato Flatbread

Serves 8


1 teaspoon active dry yeast
1 cup warm water (100° to 110°F)
3 cups (about) all-purpose unbleached flour
1 teaspoon salt
4 tablespoons extra-virgin olive oil
8 to 10 marinated sun-dried tomatoes, drained and cut into quarters
pinch of dried oregano, crumbled

1 Sprinkle the yeast over the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. Add 2 tablespoons of the oil.

2 In a large bowl, stir together the flour and salt. Add the yeast mixture and stir with a wooden spoon until a soft dough forms.

3 Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as necessary to make a moist, slightly sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.) Shape the dough into a ball.

4 Oil the inside of a large bowl. Add the dough, turning once to oil the top. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

5 Oil a large baking sheet or a 12-inch round pizza pan. Place the dough on the pan. Oil your hands and flatten the dough out to a 12-inch circle. Cover with plastic wrap and let rise until doubled, about 45 minutes.

6 Place the oven rack in the center of the oven. Preheat the oven to 450°F. With your fingertips, make dimples in the dough about 1 inch apart. Press a bit of tomato in each dimple. Drizzle with the remaining 2 tablespoons olive oil, spreading it with your fingers. Sprinkle with the oregano. Bake 25 minutes or until the golden brown.

7 Slide the focaccia onto a cutting board and cut into squares. Serve warm.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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