Bread Machine Focaccia with Sun Dried Tomato
Elevate your homemade bread game with this irresistible Bread Machine Focaccia with Sun-Dried Tomato, a recipe that delivers artisan-style flavor with minimal effort. This fragrant focaccia begins in a bread machine, which handles the mixing, kneading, and rising, making it a perfect choice for beginners and seasoned bakers alike. Infused with aromatic dried Italian herbs and topped with sweet, chewy sun-dried tomatoes, fresh rosemary sprigs, and a sprinkle of sea salt, this focaccia boasts a crispy golden crust and a delightfully soft interior. Its versatility shines whether served as a side for pasta, a base for sandwiches, or paired with a dip of olive oil and balsamic vinegar. Ready in under two hours, this easy, flavorful flatbread will quickly become a go-to favorite for any occasion.
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Recipe Information
Ingredients
- 1 cup Warm water
- 2 tablespoons Olive oil
- 3 cups Bread flour
- 1.5 teaspoons Salt
- 2 teaspoons Sugar
- 2 teaspoons Active dry yeast
- 1 teaspoon Dried Italian herbs (oregano, thyme, rosemary mix)
- 0.5 cup Sun-dried tomatoes (chopped)
- 2 tablespoons Additional olive oil
- 2 sprigs Fresh rosemary sprigs (optional)
- 0.75 teaspoon Sea salt
Instructions
Add warm water, olive oil, bread flour, salt, sugar, yeast, and dried Italian herbs into the bread machine pan in the order recommended by the manufacturer.
Set your bread machine to the 'Dough' setting and start it. Let the machine mix, knead, and allow the dough to rise (this typically takes about 1 to 1.5 hours, depending on the machine).
When the dough cycle is complete, remove the dough and transfer it to a lightly floured surface.
Preheat the oven to 400°F (200°C).
Grease a 9x13-inch baking pan with 1 tablespoon of olive oil.
Spread the dough evenly in the baking pan, pressing it gently to fill the corners. If the dough bounces back, allow it to rest for 5 minutes before stretching again.
Cover the dough loosely with a clean kitchen towel and let it rise in a warm place for 20 minutes.
Once the dough has risen, use your fingers to press dimples into the surface of the dough.
Brush the dough with the remaining 1 tablespoon of olive oil. Sprinkle the chopped sun-dried tomatoes evenly over the surface, pressing them gently into the dough.
Scatter fresh rosemary sprigs (if using) over the top of the dough and sprinkle with sea salt.
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the focaccia from the oven and let it cool slightly in the pan before transferring it to a wire rack.
Serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 360.8 g | 131% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 52.2 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 4146 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
