Focaccia with Sundried Tomatoes

Adapted from "Foccacia" by Carol Field

Dough

• • 12.5oz warm water

  • 1 pkg instant active yeast

  • 2 tbs olive oil from the sundried tomatoes

  • 12-16 sun dried tomatoes packed in oil, drained and sliced finely

  • 23.5 oz flour

  • 2 tsp sea salt

Topping

• • Fresh basil leaves

  • Coarse salt.

Method:

• 1. Combine all the dough ingredients in a stand mixer bowl.

  2. Bring the dough together using the paddle attachement.

  3. Change to the dough hook and knead for 2 mins on low, then on medium-low until the dough is smooth and elastic.

  4. Cover with plastic wrap and allow to rise until doubled in size.

  5. Turn onto a well oiled 13x18" half sheet pan.

  6. Stretch the dough outwards towards the edge of the pan. If it's too springy to work, allow it to relax for a few minutes and try again.

  7. Dimple the dough lightly with your fingertips and drizzle olive oil over the top.

  8. Preheat the oven to 400F, preferably with a baking stone.

  9. Cover the dough with plastic wrap and let rise until doubled in size.

  10. Put the dough on the baking stone, and place a small pan of water on the floor of the oven to provide steam.

  11. Bake for 20-25 minutes, or until top is golden brown.

  12. Remove from the oven and immediate sprinkle with finely chopped basil and coarse salt.

  13. Allow to cool in the pans for 2-3 minutes, then turn out onto a wire rack to cool.