Tomato Basil Focaccia

This bread is excellent, and the topping is one of the best parts. I strongly recommend fresh chives and sea salt as the topping mixture.

Tomato Basil Focaccia
2 cups tomato juice
1/4 chopped sun-dried tomatoes
1 pkg. active dry yeast
1 cup whole wheat graham flour
2 Tbsp. olive oil
1/4 chopped fresh basil
2 tsp. salt
4 to 4 1/2 cups bread flour

Topping:
olive oil
1 cup coarsely chopped chives
sea salt

Heat tomato juice until scalding, but do not allow to boil. Add sun-dried tomatoes, and let cool to lukewarm. Transfer to large mixing bowl. Stir in yeast and graham flour. Let rest 10 minutes.

Add olive oil, basil and salt. Mix well. Add bread flour, 1 cup at a time, until dough is soft and sticky. Knead on lightly floured surface 5 to 8 minutes or until smooth and elastic but still sticky.

Place dough in rinsed mixing bowl. Cover and let rise until doubled, about 60 to 90 minutes. Punch down dough and knead one minute. Cover and let rise 45 minutes.

Punch down dough again. Divide into 2 equal portions. Flatten each portion into a round, flat loaf, about 3/4-inch thick. Place on ungreased baking sheets. For topping, brush loaves with olive oil. Let rise, uncovered, about 30 minutes. Dimple the dough with your fingers. Mix chives with enough olive oil to coat and spread onto loaves. Lightly sprinkle with sea salt.

Bake 20 minutes at 400ºF.