Rosemary Focaccia with Pine Nuts and Sun-dried Tomatoes
- 1 3/4 cups warm chicken broth
- 1 pkg active dry yeast
- 1.5 T sugar
- 5 cups all-purpose flour
- 1 T baking powder
- 1 T salt
- 1 T fresh cracked pepper
- 1 cup olive oil
- 1/2 cup fresh rosemary, chopped
- 1/2 cup pine nuts
- 1 cup sun-dried tomatoes, cut into strips
- 2 heads of garlic
- Heat oven to 400 degrees
- Cut off tops of garlic laterally to expose the cloves, drizzle with a touch of olive oil and lightly wrap in foil. Roast for 40 minutes until soft and brown.
- Bring olive oil to medium heat in a saucepan and add in rosemary and tomatoes, simmer for 5 minutes, strain and set aide oil separate from rosemary and tomatoes.
- Combine chicken broth, yeast, and sugar in a bowl and put in a room temperature place until the mixture is bubbly, about 15 minutes.
- In a stand mixer fitted with a dough hook, combine the flour, salt, pepper, yeast mix, 1/2 cup of olive oil, roasted garlic cloves, rosemary and tomatoes and mix on low speed until dough forms a ball (about 2 minutes).
- Transfer the dough to a clean surface and give it a soft kneed by hand to form it into a more solid mass.
- Coat bowl with a little oil and place the dough back in the bowl, covered, to rest for an hour in a warm place (above the refrigerator works well). It should nearly double in size.
- Coat a 9 x 13 pan with remaining olive oil and press the dough into it, fitting it to the sides of the pan. Cover and let rest for another hour, it should double in size again.
- Heat oven 425*.
- Press pine nuts into the top of the dough, drizzle with a little extra olive oil, sprinkle some more salt, and transfer to the oven.
- Bake for 25 - 30 minutes or until golden brown.