Sun-Dried Tomato Focaccia
Prep
25 mins
Cook
25 mins
Servings
8
Difficulty
Medium
A rustic Italian flatbread dotted with tangy sun-dried tomatoes, fresh rosemary, and crispy sea salt. This golden, pillowy focaccia is perfect for dipping in olive oil or serving alongside soups and salads.
Ella x
Ingredients
- 500 gall-purpose flour
- 320 mlwarm water
- 7 ginstant yeast
- 10 gsalt
- 60 mlolive oil(divided)
- 100 gsun-dried tomatoes(finely chopped)
- 15 gfresh rosemary(finely chopped)
- 3garlic(minced)
- 5 gsea salt flakes(for topping)
- 2 gblack pepper
Detail level
Instructions
- 1
In a large bowl, combine warm water and yeast, then let sit for 5 minutes until foamy. Add flour and salt, mixing until a shaggy dough forms.
Tip: Ensure the water is warm but not hot, around 40°C, to activate the yeast properly.
- 2
Knead the dough by hand for 8-10 minutes until smooth and elastic, gradually incorporating 40ml of olive oil in small amounts.
Tip: The dough should be slightly sticky but manageable; add flour sparingly if needed.
- 3
Place dough in an oiled bowl, cover with a damp cloth, and let rise for 90 minutes until doubled in size.
Tip: A warm spot in your kitchen, like near a sunny window, helps the dough rise faster.
- 4
While dough rises, warm the remaining 20ml of olive oil in a small pan and sauté minced garlic until fragrant, about 1 minute. Add sun-dried tomatoes and rosemary, cooking for 2 minutes, then season with black pepper and set aside.
Tip: This infuses the olive oil with flavour that will permeate the focaccia.
- 5
Preheat oven to 220°C and line a large baking tray with baking paper.
- 6
Turn out risen dough onto the prepared tray and gently stretch it into a rectangle about 2cm thick, using your fingertips to dimple the surface as you go.
Tip: The dimples are signature focaccia texture and help hold the toppings.
- 7
Spread the garlic and sun-dried tomato mixture evenly over the dough, pressing gently into the dimples. Sprinkle with sea salt flakes.
Tip: Don't overwork the dough at this point; a light touch preserves the airy crumb structure.
- 8
Bake for 20-25 minutes until golden brown and crispy on the edges. The focaccia should sound hollow when tapped on the base.
Tip: If browning too quickly, loosely tent with foil during the final 5 minutes.
- 9
Remove from oven and cool on a wire rack for 5 minutes before serving warm or at room temperature.
Tip: Focaccia is best enjoyed fresh, but leftovers can be stored in an airtight container for up to 2 days.
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