Sun Dried Tomato Focaccia Bread
  • 1 cup water
  • 2 Tablespoons dry milk powder
  • 3 tablespoons olive oil
  • 3 cups bread flour
  • 3 ½ Tablespoons white sugar
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 2 teaspoons dried rosemary
  • ½ cup asiago cheese, shredded
  • ¾ cup Great Lakes sun dried tomatoes, diced
  • 2 Tablespoons olive oil
  • 2 teaspoons dried rosemary
  • 1 Tablespoon kosher salt
  • ½ cup asiago cheese, shredded
  1. Place ingredients in bread machine in the order suggested by the manufacturer. Set to Dough cycle and start the machine. When the bread machine cycle is finished take the dough out. Knead for 1 minute by hand. Place in an oiled bowl and turn a few times to coat the surface of the dough. Cover with a damp cloth and let rise for 15 minutes in a warm place. Grease a 10 x 15 inch baking sheet. Roll and pat the dough to fit the pan. Make indentions in the dough with fingers. Brush the top with oil and cover with a damp cloth. Let rise for 30 minutes. Brush with oil and sprinkle with kosher salt, rosemary and Asiago cheese. Bake at 400 degrees F for 15 – 20 minutes.
Recipe by Great Lakes International Trading, Inc. at