Sun-Dried Tomato Focaccia

Directions

1. In a small bowl, combine chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain.
2. In bread machine pan, place V8 juice, oil, softened tomatoes, cheese, parsley flakes, sugar, salt, basil, garlic powder, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
3. In a small bowl, combine slivered tomatoes and boiling water. Let stand for 5 minutes; drain and pat dry with paper towels.
4. When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide in half; roll each portion into a 9-in. circle. Place in 2 greased 9-in. cast-iron skillets or round baking pans.
5. Using end of a wooden spoon handle, make 1/4-in. indentations in dough. Arrange tomato slivers and onion slices over dough; press down lightly. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil.
6. Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Remove to wire racks. If desired, top with additional Parmesan cheese and minced parsley.