Sun Dried Tomato Focaccia

1 cup water
2 cups bread flour
1 c all-purpose flour
2 Tbsp. powdered milk (dry)
2 Tbsp. sugar
1 tsp. salt
3 tbsp. olive oil (at room temperature)
2 tsp. active dry yeast
2 Tbsp. olive oil
1 Cup sun-dried tomatoes                                                                                                                
2 Tbsp. Parmesan cheese
1 Tbsp. chopped fresh rosemary
1 tsp. garlic powder or a clove or 2 of minced fresh garlic
1 Cup shredded mozzarella cheese

Mix together the flours, powdered milk, sugar, salt, and yeast in a large bowl.  Heat the water to 120 degrees and pour into the dry ingredient mixture, add the olive oil and mix well.

If dough is too sticky to handle add a little more flour. On a lightly floured board. Knead for 6 minutes by hand. Place in a lightly oiled bowl, and turn a few times to coat the surface of the dough. Cover with plastic and rise overnight or cover with a towel to allow dough to double in bulk on the counter covered with a towel.

Line a 10x 15” baking parchment paper, grease the paper and dust with cornmeal.  Roll out the dough to fit the pan.  Place dough onto the pan and with your fingertips make indentations in the dough.  Brush the top surface with olive oil and sprinkle with remaining ingredients.   Allow the focaccia to rise for 45 minutes to an hour.

Bake at 400 degrees for 10 minutes. Lower the heat to 350 bake an additional 8-10 minutes until the bread is browned.  Cool slightly and cut into squares.