Focaccia with Sun-Dried Tomatoes and Olives
Serves 8
This Italian flatbread is very similar to pizza, without the tomato sauce and cheese. However, it is often prepared with various toppings, such as this version with sun-dried tomatoes, garlic, rosemary, and olives. It is often served as an appetizer, or with soup and salad, and it is almost always served with olive oil for dipping.
1 cup warm water (105°F)
1 packet (1 tablespoon) active dry yeast
1/2 teaspoon sugar
3 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
1/4 cup chopped sun-dried tomatoes, softened (see note below)
1/2 cup chopped Greek olives
1 tablespoon chopped fresh rosemary
2 cloves garlic, chopped
Stir yeast and sugar in warm water until dissolved. Let stand 5 minutes, or until mixture smells fermented (it may foam on top).
Place flour, olive oil, and salt in the work bowl of a food processor fitted with the plastic dough blade (or metal blade). Start the food processor and pour in the water/yeast mixture. Stop the food processor when all the liquid is added. Pulse a few times to see if the dough needs extra water or flour. Look for a dough that is not too sticky, nor too dry. (If you need to correct, add water or flour 1 tablespoon at a time.) Let the food processor run for 1 minute and the dough will form a ball. Place dough into a lightly greased bowl and cover with a towel. Let rise for 1 hour in a draft-free place. Spray a baking sheet with cooking spray. Punch dough down and press dough out onto the baking sheet. 
You can use kitchen scissors to make decorative patterns in the dough, if desired. Arrange sun-dried tomatoes, olives, rosemary, and garlic over the dough. Bake in a preheated 375°F oven for 25 to 30 minutes, or until focaccia is golden brown. Drizzle 2 tablespoons olive oil on top of focaccia, if desired, or serve with olive oil for dipping on the side.
Notes: Soak sun-dried tomatoes in hot water for 10 minutes to soften.
