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Capt. Jim’s Tomato Focaccio

It’s coming, no stopping it; March Madness or just plain madness. This recipe is just right for sharing in front of the TV while rooting for your favorite 64 teams; or that movie you have been trying to see for months. This recipe provides a ton of WOW! with just a little bit of work.  Capt. Jim, my ex-neighbor from Chicago, who now resides in southern Virginia, was pretty much only an outdoor grill person until I conned him into trying his hand at other foods. Well Jim accepted the challenge and has not looked back; baking bread every week. The only downside is that Jim now lives in Virginia and we live in Cincinnati, so I live vicariously through his emails and occasional recipes.

Why Capt. Jim you ask? Jim and his wife, Brenda, have a rather large canal boat they keep in Amsterdam. Their vacations have been spent touring the many canals around the Amsterdam area. My wife and myself had the fantastic opportunity to join them two years ago for a week and still have fond memories of the trip. The photo on the blog, Fight the winter blahs, of the Tulip Festival at Keukenhof Garden is one of many from this trip.

Capt. Jim’s Tomato Focaccia

Have water and milk at 120 degrees. In the bowl of a mixer fitted with a paddle or dough hook, add half the flour, salt, yeast, milk and water, chopped sun-dried tomatoes and half the olive oil. Mix, adding remainder of flour 1/2 cup at a time. When dough forms a ball remove from bowl, place half of remaining oil in bowl and replace dough, cover with plastic wrap and let sit in warm (80 degree) place until doubled in size.

Preheat oven to 450 degrees.
On a parchment lined baking sheet place dough in a circle, slice tomato and place evenly on top. Brush with remaining olive oil and bake for 15 minutes, lower temperature to 350 and bake for 20 minutes more or until golden. Cool for 10 minutes and serve.

This is from the Veggie Movie Night (Theme Meal Plans) meal; for more meal plans and recipes like this go to emealsforyou.com.