Focaccia with Sun Dried Tomato and Basil Bread Dip

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Needless to say this recipe has become a family favorite and now we want to share this recipe with all of you.

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  • 6

Ingredients

  • Sun Dried Tomato and Basil Bread Dip:
  • 12 dry sun-dried tomatoes
  • 1/2 chopped onion
  • 2 cups extra virgin olive oil
  • 1 cup balsamic vinegar
  • 1 clove crushed garlic
  • 2 tablespoons freshly chopped basil
  • 1 medium diced hot pepper
  • Focaccia Bread:
  • Night before:
  • 1 1/4 cups bread flour
  • 3/4 cup lukewarm water
  • 1/4 teaspoon instant yeast
  • Day of:
  • 3 1/2 cups bread flour
  • 3/4 cup semolina flour
  • 2 teaspoons salt
  • 1 1/2 teaspoons instant yeast
  • 1 1/2 cups herbed olive oil
  • 2 cups lukewarm water
  • 1/2 cup finely grated parmesan

Preparation

Step 1

For the Sun Dried Tomato and Basil Bread Dip:
Blanch the sun-dried tomatoes in boiling water for 3 minutes. Remove from water and chop. In a saucepan simmer the onions, (blanched) sun-dried tomatoes, garlic in 1 cup of olive oil for 30 minutes. Pour into a blender with the hot pepper and basil blend for 7 seconds. Add balsamic vinegar and remaining oil. Refrigerate for 6 hours. Place into a sealed container. This bread dip will last for 2 weeks in the fridge.

To Make the Focaccia:

Mix together the Night Before ingredients, cover with plastic wrap and leave overnight 12 - 15 hours.
In a large bowl mix together flour and semolina flour. Blend in salt and instant yeast. Mix in 1/3 cup oil and 2 cups of lukewarm water. Pour in Night Before mixture. Using your hands knead dough in bowl. Pour dough on a flat floured surface. Knead for 8-10 minutes. Cover with damp cloth and let sit for 30 minutes.

Stretch dough into a rectangle twice it's size, fold over 1/3 of dough. Take the other side and fold over to form a letter fold. Cover with a damp cloth and rest for 30 minutes. Repeat the stretching folding and resting process 2 more times.

Place a piece of parchment paper on a 12x17 cookie sheet, spread out 1/4 cup of herbed oil on top of parchment paper. After dough has risen 3 times, place dough onto prepared cookie sheet. Pour 1/3 cup herbed oil on top. Using your fingers dimple the dough. Pour out another 1/3 cup of herbed oil. Continue to dimple the dough. Place the cookie sheet into a plastic bag and place into refrigerator overnight or up to 2 days.

Next morning remove dough from fridge and rest 2-3 hours. Add remaining herbed oil and dimple the dough. Sprinkle the parmesan cheese on top. Cover with plastic wrap and allow to rest for 1 hour.

Bake in a preheated 500F oven for 10 minutes then turn heat down to 450F. Bake for 5-10 minutes more. If you are using a heat thermometer dough to reach a temperature of 200F when inserted into the middle. Remove from oven and slide the parchment onto a wire rack to cool.

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