Sourdough Sun-Dried Tomato Focaccia
1 cup sour dough starter
1 cup sun-dried tomatoes, chopped
1½ cups hot water
2 Tbsp sugar
1 Tbsp salt
1 cup corn meal
¼ cup olive oil
2 Tbsp dry yeast
3-5 cups unbleached flour
Additional olive oil, rosemary and kosher salt
Place all ingredients except flour in large mixer bowl fitted with mixing paddle. Turn mixer on and add flour until the dough pulls away from the sides of the bowl. Knead for 6 minutes.
Remove from bowl and divide into 2 or 3 pieces. Roll dough out into circles. Place on parchment paper, cover and let rise until puffy.
Preheat oven to 450º Convection. After the dough has risen, using your fingers, make indentations all over the surface of bread rounds. Brush liberally with olive oil. Sprinkle with rosemary and kosher salt.
Bake until golden brown, about 10-15 minutes.