Tomato Focaccia Bread Recipe

Place sun dried tomatoes in a small bowl. Cover with warm water and let soak for 10 minutes. Drain chop and set aside.

In a large bowl sift together flour and salt; stir in yeast. Add olive oil warm water and chopped sun-dried tomatoes; mix well. Knead on a lightly floured surface until smooth and elastic about 5 minutes. Cover dough and let relax for 10 minutes.

Roll dough into a rectangle approximately 7x11 inches. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with plastic and leave in a warm place until doubled in size about 40 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Brush dough with olive oil and sprinkle with sea salt basil and thyme. Bake in the preheated oven until golden brown about 20 minutes.