Sun-Dried Tomato Focaccia
Prep
25 mins
Cook
25 mins
Servings
8
Difficulty
Medium
There's something magical about pulling a warm, fragrant focaccia from the oven, and this sun dried tomato version is one of my absolute favorites. The beauty of this recipe is how quick it comes together, ready to serve in just 50 minutes, making it perfect for weeknight dinners or unexpected guests. Sun dried tomatoes aren't just delicious; they're packed with lycopene, a powerful antioxidant that supports heart health. Combined with fresh rosemary and garlic, this focaccia delivers incredible flavor without any fuss. The dough is straightforward enough for beginners, yet impressive enough to make you feel like a real baker.
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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