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Deep-Dish Focaccias

breads

1/2 teaspoon granulated sugar
1-1/2 cups warm water
2 teaspoons active dry yeast
1/4 cup extra-virgin olive oil
1-1/2 teaspoons salt
4 cups all-purpose flour; approximately
1/4 cup oil-packed sun-dried tomatoes; chopped
2 tablespoons prepared pesto

In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in 2 tablespoons of the oil and salt. With spoon, stir in 3-1/2 cups of the flour until smooth. Gradually stir in enough of the remaining flour to form soft dough. Turn out onto floured surface; knead for 8 to 10 minutes or anti smooth and elastic, dusting with a. much of the remaining flour as necessary to prevent sticking. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm place, until doubled in bulk, about 1-1/2 hours. Punch down dough; turn out onto floured surface. Divide in half. Flatten each half to 1/2-inch thickness; sprinkle 1 half with tomatoes. Sprinkle remaining half with pesto. Knead until evenly distributed. Knead into balls; flatten into 8-inch circles. Place each in greased 8-inch round cake pan. Brush with some of the remaining oil. Cover with plastic wrap; let rise until doubled in bulk, about 1 hour. Press finger into dough all over to create deep dimples. Bake in centre of 400°F oven for about 40 minutes or until golden. Remove from pans; let cool on rack, brushing with remaining oil while cooling. Bread Machine Deep-Dish Focaccias (dough only): Choose dough setting. Turn out and knead several times. Add flavourings, shape, let rise and bake as directed. (Dough from machine is very airy, elastic and more difficult to shape.)

Contributor: Canadian Living - February, 1999

Yield: 2 loaves

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