Sun-Dried Tomato and Basil Focaccia

Ingredients

• 1 teaspoon granulated sugar
• 1 cup warm water

• 1 (11 ml) package active dry yeast, - 2 1/4 tsp
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 tablespoons cornmeal
• 1 teaspoon salt
• 2 1/2 cups bread flour, plus extra for kneading
• 3/4 cup sun-dried tomato, chopped
• 2 teaspoons dried basil

TOPPING

• 1/4 cup sliced sun-dried tomato, packed in oil
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon coarse salt

Directions

1. 1

   In bowl, sprinkle sugar over water and add yeast. Let stand for 10 minutes or until frothy.

2. 2

   Stir in olive oil, honey, cornmeal, salt and enogh flour to make a soft dough. Transfer dough to a lightly floured work surface. Sprinkling surface with extra flour as needed to prevent dough from sticking, knead for 10 minutes or until dough is soft and elastic. Place in lightly greased bowl. Cover bowl with plastic wrap and let rise in warm, draft-free place until doubles in size, about 45 minutes. Preheat oven to 375°F.

3. 3

   Punch dough down, Knead in 3/4 cup sun dried tomatoes and basil. Let rest 5 minutes. Shape or roll into 15-inch rectangle. Transfer to ungreased baking sheet. Cover with plastic wrap and let rest for 15 minutes. Press into dough to create dimpled effect. Drizzle oil over top and sprinkle with coarse salt.

4. 4

   Bake in center of preheated oven for 10 minutes. Remove from oven and sprinkle with 1/4 cup sundried tomatoes. Bake for an additional 10 minutes or until golden and hollow sounding when tapped on the bottom.