Recipe for Sun-Dried Tomato Focaccia 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 oz Sun-dried tomatoes, soak in warm water to soften, chop fine
3 cup Bread flour
1/2 tsp Salt
2 tsp Rapid-rise active-dry yeast
6 tbl Olive oil
----------------- TOPPING ----------------
3 tbl Olive
1 tbl Sea salt
1 tbl Fresh basil, chop
Instructions:
Instructions: Sift the flour and salt together into a warm bowl, then stir in the yeast.

Add the oil, 2/3 c warm water and tomatoes. Mix together well. Knead on a lightly floured surface for 5 minutes. Roll out into an 11x6" rectangle.

Place on a lightly oiled baking sheet. Make about 20 deep thumb indentations in the dough. Brush with the olive oil, cover with plastic wrap and leave in a warm place for about 40 minutes. Preheat the oven to 425 . Mix together the topping ingredients. Sprinkle over the dough. Bake for about 20 minutes. Best eaten warm. MY NOTE-I would put some oil-pk sun-dried tomatoes on top of the focaccia also.

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