Rather than baking one large bread, I divided the dough into 3 after the first rise, reserving 2/3 of the dough in the fridge for future baking.
Sun-Dried Tomato FocacciaYield: 3 9-inch round loaves
Source: adapted from Good to the Grain, by Kim Boyce
This produces a flavourful bread with a nice bottom crust. I think the left-over would make excellet bread for panzanella.
Ingredients2 sun-dried tomatoes
1/4 boiling water
2 teaspoons yeast
pinch of sugar
1 cup warm water
2 tablespoons olive oil1 1/2 cups spelt flour
1 1/2 cups unbleached all-purpose flour
1 teasoon salt
2-4 tablespoons olive oil for greasing the pan
- Soak the tomatoes in boiling water for half an hour until soft and the water cooled down to lukewarm.
- Reserve the soaking water and chop the softened tomatoes into small pieces, about the size of currents.
- In a large bowl, mix the yeast, sugar, warm water, and reserved tomato water. Let stand 5 minutes until the yeast begins to bloom.
- Stir in the olive oil, salt, and flours. Beat vigorously and then turn out onto a floured surface. The dough will be quite soft.
- Knead for about 10 minutes, adding up to 1/2 cup of flour to keep the dough from sticking.
- Grease the mixing bowl with some olive oil, turn the dough into it and turn it so the whole ball gets covered with oil. Cover with a tea towel and set aside in a warm spot to rise until doubled (about 2 hours).
- Generously grease 3 9-inch cake tins with olive oil.
- Punch down the dough and gently fold in the chopped soaked tomatoes. Divide the dough into 3 pieces. Using your finger, spread the dough into the cake tins to form round flat loaves. Dimple them with your finger. Cover with plastic wrap and set aside to rise for another hour.
- Preheat the oven to 400 degrees and bake the breads for 22-25 minutes. Let the bread cool slightly before serving.