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Focaccia with Sun Dried Tomatoes


2 cups baking mix (e.g., pancake mix, Bisquick)

1 tsp. garlic powder

2 tablespoons fresh Mediterranean herbs chopped (e.g., oregano, rosemary, thyme, basil, chives)

About 1/3 cup chopped sun-dried tomato (and/or chopped olives)

2 ¼ tsp. yeast

¾ cup warm water (about 110 degrees F.)

3 tbsp. Tuscan Herb Olive Oil from The Mighty Olive

     plus, more oil for oiling your fingers

½-1 tsp. Rosemary Sea Salt from The Mighty Olive

Put baking mix, garlic powder, herbs, yeast, and warm water in a large bowl. Mix with a big spoon for a minute. You want to quickly form a soft dough.

Pour the olive oil into a 9” cake pan. Place the dough in the pan and spread the dough evenly in the pan with your oiled fingers. Lightly brush the top of the dough with more oil. Cover with plastic wrap and let it rise in a warm place until doubled in size.

Pre-heat your oven to 425 degrees. Press pieces of sun-dried tomato into the bread with your (oiled) fingers. Or – if you aren’t fond of sun-dried tomatoes—chopped olives. Black, green, kalamata… any kind of olives. Whatever you like!

Sprinkle the top of the dough with the Rosemary Sea Salt. Bake on the lowest possible rack of the oven for 15-20 minutes or until the top and the bottom are golden brown. Less time, if you like your focaccia moist and fluffy. More time, if you like it crispy.

Since many baking mixes contain milk, to make this recipe vegan, use two cups all-purpose flour and a tbsp. of baking powder instead of the two cups of baking mix.


Victoria Kibler