Sundried Tomato Focaccia Bread

Ingredients:

• 1/2 tsp honey

• 1 package active dry yeast

• 2/3 C warm water

• 2 C AP flour

• 1/2 tsp salt

• 1/2 tsp garlic powder

• 1 tsp Italian seasoning

• 1/2 -1 tsp dried rosemary

• 4 tbls EVOO

• grated parmesan cheese

• 1/2 c sundried tomatoes

Directions:

1. In the bowl of your stand mixer, dissolve honey in the warm water and add yeast. Let stand for about 10 minutes to activate the yeast.

2. Add 1 C flour, salt, garlic, Italian seasoning, dried rosemary, sundried tomatoes and 3 tbls olive oil to the yeast. Using the bread hook attachment, slowly mix until combined and then add the last 1 C flour a little at a time. Add only enough flour to keep the dough from being sticky. knead the dough on low to medium speed (speed 2) until smooth, elastic and soft.

3. Lightly oil a large bowl and plop the dough in the middle. Swirl it around to coat the doug with oil. Cover with a damp cloth and allow to rise in a warm place for about 30 minutes or until the dough has doubled in size.

4. Grease a 9″x13″ pan or baking sheet and preheat your oven to 375 degrees F.

5. Punch the dough to deflate it and turn it out onto a lightly floured surface. Roll out the dough into a rectangle about 1/2″ thick. place the dough on the prepared pan and allow to rise an additional 30 minutes.

6. Poke dimples into the bread with your fingertips and brush 1 tbls of olive oil on top. Sprinkle the parmesan cheese on top and bake for about 15 or 20 minutes.

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