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Sun-Dried Tomato Focaccia*

Hands-On Time: 20 minutes

3/4 cup water
2 tsp olive oil
1/4 cup cut-up oil-packed sun-dried tomatoes, drained
1 cup bread flour
1 cup wheat flour
1 Tbsp instant nonfat dry milk
2 tsp sugar
1 tsp salt
1 tsp bread machine / active dry yeast

1 Tbsp olive oil
1 garlic clove, minced
1/2 tsp dried basil leaves
2 Tbsp shredded fresh Parmesan cheese

Use bread machine that produces 1 1/2-lb or larger loaf. Lightly spoon flour into measuring cup; level off. Measure remaining ingredients carefully, adding all bread ingredients. Follow manufacturer's instructions for placing ingredients in bread machine pan.

Select Dough/Manual cycle. Do not use delay cycle. Follow manufacturer's directions for starting machine.

Remove dough from pan with lightly floured hands; place on lightly floured surface. Knead dough 5 times. Cover; let rest 10 minutes. In small bowl, combine 1 Tbsp olive oil and garlic; mix well. Set aside.

Grease large cookie sheet or 12-inch pizza pan. Place dough on greased cookie sheet; press or roll to form 10-inch round. Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) for 25-35 minutes or until doubled in size.

Heat oven to 400 degrees. With fingers or handle of wooden spoon, poke holes 1 inch apart in dough. Brush with oil-garlic mixture. Sprinkle with basil and cheese.

Bake at 400 degrees for 15-20 minutes or until golden brown. Cool 5 minutes before serving. Cut into wedges.

Makes 8 servings.

Per serving: 160 calories, 4 g fat

Pillsbury Soups & Stews recipe booklet