Sun Dried Tomato and Herb Focaccia
Elevate your bread-baking game with this irresistibly aromatic Sun-Dried Tomato and Herb Focaccia recipe! This Italian-inspired bread boasts a pillowy interior and a delightfully golden, crispy crust, infused with the savory richness of sun-dried tomatoes and the earthy flavors of fresh rosemary, thyme, and garlic. Topped with a drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt, this focaccia is a showstopper perfect for any occasion. Whether served as a warm appetizer, a side dish for soups and salads, or the base for your favorite sandwiches, this easy-to-make focaccia is sure to become a household favorite. With just 20 minutes of hands-on prep, it’s a delicious and versatile addition to your baking repertoire. Perfect for fans of homemade bread, Mediterranean flavors, and artisanal-style recipes!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 2.25 teaspoons Active dry yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 60 milliliters Extra-virgin olive oil
- 100 grams Sun-dried tomatoes (in oil, drained and chopped)
- 2 tablespoons Fresh rosemary (chopped)
- 1 tablespoon Fresh thyme leaves
- 2 cloves Garlic (minced)
- 1 tablespoon Flaky sea salt (for topping)
Instructions
In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy to activate the yeast.
In a large mixing bowl, whisk together the flour and salt.
Make a well in the center of the flour and pour in the yeast mixture and 3 tablespoons (45 ml) of the olive oil.
Mix until a sticky dough forms, then turn it out onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Lightly grease a large bowl with olive oil, place the dough inside, and cover with a clean kitchen towel. Let it rise for 1-2 hours or until doubled in size.
Once risen, punch down the dough and transfer it to a greased baking sheet or a 9x13-inch pan. Stretch it out into an even layer, then cover and let rise for another 30 minutes.
Preheat your oven to 220°C (425°F).
Use your fingers to gently press dimples all over the surface of the dough.
Drizzle the remaining olive oil over the dough, allowing it to pool in the dimples.
Sprinkle the chopped sun-dried tomatoes, rosemary, thyme, and minced garlic evenly over the dough. Gently press them into the surface.
Sprinkle flaky sea salt on top for a final touch.
Bake the focaccia in the preheated oven for 20-25 minutes or until it is golden brown and crisp on the edges.
Remove from the oven and let it cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.6 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 180 mg | 4% | |
*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.
