One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread

Name: One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread
Prep time: 10 min
Cook time: 26 min
Total time: 1 h
Yield: 1 8x10-inch bread
Ingredients: 2 cups all-purpose flour; ¾ cup water; 2 ¼ teaspoons instant dry yeast (one 1/4-ounce packet; 2 tablespoons olive oil; 1 teaspoon granulated sugar; ½ teaspoon salt; one 8.5-ounce jar sun-dried tomatoes in olive oil; about 10 fresh torn basil leaves; 1 ½ cups shredded Mozzarella cheese

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
24 mins
Total Time
1 hr
Servings
1 8x10-inch bread
Calories
159 kcal
Course
Appetizer

One-Hour Sun-dried Tomato, Basil, and Mozzarella Focaccia Bread

Jade Rice

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The bread is soft and chewy, loaded with tangy sun-dried tomatoes, and the basil is the perfect complement to the tomatoes. Of course, everything is better topped with a little cheese. The bread is fast, easy, and ready in 1 hour, proving it’s possible to have fresh homemade bread with short or no notice. Baking times will vary based on how juicy or oily your tomatoes are, how the cheese melts, and oven and climate variances. Watch your bread, not the clock, and bake until done in your oven.

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Ingredients

Servings

2 cups all-purpose flour
¾ cup water warmed to manufacturer’s directions
2 ¼ teaspoons instant dry yeast (one 1/4-ounce packet I use Red Star Platinum
2 tablespoons olive oil
1 teaspoon granulated sugar
½ teaspoon salt optional and to taste
one 8.5-ounce jar sun-dried tomatoes in olive oil julienned or sliced thin
about 10 fresh torn basil leaves divided (generous pinches dried basil may be substituted, to taste)
1 ½ cups shredded Mozzarella cheese loosely packed when measuring

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Instructions

To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl and hand-knead), combine flour, water, yeast, oil, sugar, optional salt (remember the tomatoes are salted and so is the cheese), and knead for about 5 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer. Based brand of yeast used, water temperature will vary. Red Star Platinum yeast calls for a warmer temperature than most, 120 to 130F; other brands are lower, about 95 to 105F. Warm water according to the yeast manufacturer’s recommendations on the packaging. Taking the temperature with a digital thermometer is recommended, but if you’re not, make sure the water is warm, not hot. Err on the cooler rather than hotter side so you don’t kill the yeast.
Turn dough out onto a Silpat-lined countertop (provides nice traction) or just the bare counter. Roll the dough into a large oval or rectangle (shape doesn’t matter) so it’s about 1/2-inch thick and covers about two-thirds of a standard baking sheet (my baking sheet is 17 inches long).
Place rolled dough onto a Silpat-lined or cooking sprayed baking sheet.
Cover with plasticwrap and allow to rise for about 25 minutes.
While dough rises, preheat oven to 350F. Tip – keep baking sheet with rising dough on the stovetop (make sure it’s off) because the yeast will benefit from the carryover heat from the preheating oven.
After 25 minutes, using your fingertips, create dimples evenly over the surface of the dough. It’s okay to press almost all the way down because the dough will re-inflate quickly.
Evenly top with sun-dried tomatoes and oil. Some of the oil will runoff, that’s okay.
Evenly top with half the torn basil leaves or sprinkle with dried basil; reserve remainder for after baking to garnish.
Evenly top with cheese.
Bake for about 23 to 26 minutes, or until bread is cooked through and the cheese is melted and golden. Mine took 25 minutes. Baking time will vary based on how juicy or oily your tomatoes are, how much cheese was added, and oven and climate variances. Watch your bread and not the clock.
Garnish with reserved basil and serve immediately. If during baking your bread rose and it’s quite puffed and you prefer the cosmetic look of flatter bread, use the blunt end of a wooden spoon to create dimples, thereby flattening the bread. Bread is best warm and fresh, but will keep airtight for up to 2 days. Before eating leftovers, heat for 5 seconds in micro to soften.

Nutrition Information

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Serving 1 Calories 159kcal (8%) Carbohydrates 21g (7%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Cholesterol 8mg (3%) Sodium 198mg (8%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 18x10-inch bread

Amount Per Serving

Calories 159 kcal

% Daily Value*

Serving	1
Calories	159kcal	8%
Carbohydrates	21g	7%
Protein	6g	12%
Fat	6g	9%
Saturated Fat	2g	10%
Polyunsaturated Fat	3g	18%
Cholesterol	8mg	3%
Sodium	198mg	8%
Fiber	1g	4%
Sugar	1g	2%