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Prep time
2 hours
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Cook time
30 minutes
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Makes
9x13 tray
Author Notes
I love how fluffy and soft it is on the inside, its like a pillow! And the crunch from the crispy bits of cheese on the side and the olive oil seared crust is the best contrast. It's perfect for eating with pasta to sop up all the left over sauce, by itself, or as a snack when you're getting peckish. You can also just have it with some marinara sauce, pesto sauce, or some more really good high quality olive oil to dip it in. —Three Hungry Bellies
Ingredients
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300 grams of bread flour
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240 grams of room temp water
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7 grams of instant yeast
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7 grams of fine salt
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¼ cup of really good olive oil
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Handful of sun dried tomatoes, preferably soaked in olive oil
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1 tablespoon of chopped oregano & rosemary
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About ¼ cup of mozzarella cheese
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1 teaspoon of garlic granules
Directions
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https://www.threehungrybellies.com/post/sundried-tomato-mozzarella-focaccia
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