Innkeeper Innkeeper of A LODGE at SEDONA - A Luxury Bed & Breakfast Inn in Sedona, Arizona , United States shares recipe for Feta and Sun dried Tomato Focaccia

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	Recipe : Feta and Sun dried Tomato Focaccia

This Recipe contributed by:
Innkeeper Innkeeper of A LODGE at SEDONA - A Luxury Bed & Breakfast Inn in Sedona, Arizona , United States

Feta and Sun dried Tomato Focaccia
Presented by
LODGE at SEDONA - A Luxury Bed and Breakfast Inn
www.lodgeatsedona.com
Executive Chef: Dale M. Swann

Feta and Sun dried Tomato Focaccia

Ingredients:
4 1/2 cups all purpose flour
1/2 Tablespoon Sea Salt
1 1/2 Tablespoon yeast
2 1/4 cups Warm Water
3 tablespoons extra virgin olive oil
1 cup crumbled feta
1/2 cup sun dried tomato finely diced
1 tablespoon fresh basil chopped
1/2 tablespoon fresh mint chopped
1/2 tablespoon fresh parsley chopped

Extra virgin olive oil
Sea salt

Method:
Preheat oven to 450 degrees

In a large mixing bowl combine warm water, yeast, and let sit for 5 minutes.
When the yeast has proofed add a cup of the flour and the salt and stir. Mixture should be smooth and slightly thickened.

Add the olive oil, fresh herbs, sun dried tomato and feta to the water and flour mixture. Stir using a wooden spoon. Add the rest of the flour while stirring.
Dough should be slightly sticky and wet. Do not knead the dough.

In a separate greased mixing bowl (grease mixing bowl with extra virgin olive oil)
Put in dough and cover with plastic wrap. Place dough in a warm area in your kitchen and let rise until double, about an hour. Punch down dough after it has risen.

Put dough on a greased sheet pan (greased with extra virgin olive oil) and let the dough rise for thirty minutes.

Sprinkle top of dough with sea salt and drizzle with extra virgin olive oil.
Put dough in a preheated oven and let bake for 20 minutes or until golden brown.

When finished baking let focaccia cool for 10 minutes before serving.

Garnish & Presentation:
Cut focaccia into 1 1/2 inch squares. Serve on a round platter garnished with fresh tomato and crumbled feta with a side of herbed olive oil.

Yield:
1/2 sheet pan

(Updated: 01 Mar 2003)

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