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Source: 99% Fat-Free, Healthy Cooking

Sun-Dried Tomato, Red Onion, and Black Olive Focaccia
For a larger crowd, double the ingredients and prepare 2 focaccia.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 17 minutes
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8 sun-dried tomatoes
1/2 cup water, boiling
1 10-inch pizza dough
1 teaspoon cornmeal
1 teaspoon garlic, minced
3 ounces red onion, thinly sliced
3 large black mission olives, finely chopped
1 tablespoon fresh basil, chopped




Combine the tomatoes and boiling water in a small bowl and set aside for 30 minutes to reconstitute.

Transfer half the pizza dough (see out pizza dough recipe) to a work surface. Punch down and flatten it into a 7-inch circle. Place on a pizza paddle or a portable cutting board dusted with the cornmeal if you will be using a baking stone; otherwise, place it on a large inverted baking sheet dusted with cornmeal. Cover loosely with plastic wrap and set aside for about 1 1/2 hours to rise again.

Preheat the oven to 500 degrees; if using a baking stone, preheat the stone.

Remove the tomatoes from the soaking liquid and thinly slice.

Flatten and spread the dough into a 10-inch circle. Prick all over with the tines of a fork. Scatter the garlic evenly over the dough. Scatter subsequent layers of tomato, onion, olives, and basil. Lightly press the toppings down into the dough.

Transfer to the preheated baking stone or put into the oven on the inverted baking sheet. Place 2 ice cubes directly on the bottom shelf of the oven. Bake for about 17 minutes, until the focaccia is golden and the edges sound hollow when tapped.

Cool on a wire rack.





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