Bertolli Dinner for Two with Tomato Focaccia Bread
Prep Time: 15 Min. Cook Time:
10 Min. Ready In: 1 Hr. 15 Min. Yields: 12 servings

Ingredients:

1/4 cup sun-dried tomatoes
3 cups bread flour
1/2 tsp. salt
2 tsp. rapid rise yeast
6 Tbsp. Enova® Olive Oil
2/3 cup warm water
(110 degrees F/45 degrees C)
3 Tbsp. Enova® Olive Oil
1 Tbsp. sea salt
1 Tbsp. chopped fresh basil
1 Tbsp. fresh thyme
Bertolli® Dinner for Two

Directions:

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.

Meanwhile, prepare Bertolli® Dinner for Two according to package instructions. When done serve with the fresh baked focaccia bread.

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