*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I've made this bread twice now by hand rather than in the bread machine and it turned out fabulous. I find most home-made breads to be very "floury" tasting but this one was moist flavorful and a big hit with my dinner guests.
One word of caution: Partially cook the bread BEFORE topping with the mozzarella. The bread did not rise where the cheese was. It looked great smelled wonderful was even tasty but.... was undercooked and did not rise with the cheese. Since the combination of flavors is a definite winner I will try this recipe again with modifications.
This has a strong sun-dried tomato flavor and was very good. I accidently added the oil into the bread machine and it didn't make a difference. It was a little lighter than the last time I made a focaccia (perhaps it was the oil). I also used fresh rosemary (2 Tablespoons) and cut the mozzarella to 1/2 cup. Very Good!
Overall this was just an okay bread but nothing like the focaccias I've purchased at bakeries. Compared to those this was very dry on the inside. Three cups of flour is probably to blame since the rosemary and tomatoes did not fully drown out the floury taste. I've since tried another recipe that used two cups of flour which worked much better. For what it's worth I do not have a bread machine so I mixed this by hand and cooked it on a pizza stone. Still I doubt that would affect the dryness.
Review this recipe
Review this recipe
Thanks for adding your feedback.
Congrats! You saved Sun Dried Tomato Focaccia to your Favorites