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A plate of sun dried tomato focaccia.
5 from 31 votes
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Focaccia with Sun Dried Tomatoes

Bake the taste of the Mediterranean at home! Discover sun-dried tomato focaccia - a savory delight. 🍅✨
Prep Time15 minutes
Cook Time25 minutes
Rise time2 hours
Total Time2 hours 40 minutes
Course: Bread
Cuisine: American, Mediterranean
Servings: 16
Calories: 151kcal
Author: Sula

Ingredients

  • ¼ ounce active dry yeast instant
  • 2 ½ cups warm water 105 to 115F
  • 5 cups flour
  • 2 ½ teaspoons salt
  • ½ cup chopped sun-dried tomato
  • 1 tablespoon+ fresh rosemary, chopped
  • Olive oil
  • Flaky sea salt

Instructions

  • Place yeast, flour, and salt in a large bowl. Whisk together, then add water and sun-dried tomatoes.
    ¼ ounce active dry yeast, 2 ½ cups warm water, 5 cups flour, 2 ½ teaspoons salt, ½ cup chopped sun-dried tomato
  • Mix until the dough starts to come away from the walls of the bowl. It will be sticky.
  • Form the dough into a ball. Coat the ball with olive oil, all around.
    Olive oil
  • Cover the bowl with a clean kitchen towel or plastic wrap and place in a warm place for one to two hours, until dough has doubled in size. (longer time is okay)
  • Take 2 forks and use them to pull the dough away from the sides of the bowl. the pans.
  • Prepare a 9x13-inch pan by lining with parchment paper.
  • Drizzle some olive oil into the pan, on the parchment paper.
    Olive oil
  • Place the dough into the pan and gently pull, if necessary, to mostly fill the pan.
  • Brush a little olive oil evenly over the top of the loaf. Sprinkle rosemary and some flaky salt over the dough.
    1 tablespoon+, Flaky sea salt, Olive oil
  • Cover the pan(s) and let the dough rise again until doubled (at least 45 minutes).
  • Preheat oven to 425F.
  • With lightly oiled fingers, create deep dimples in the dough just before baking.
  • Bake 20-25 minutes, until lightly browned.
  • Lightly drizzle the bread with olive oil, remove from pan(s) and cut in squares to serve.
    Olive oil

Notes

For thinner focaccia, use a larger pan. A 10x15 rimmed baking sheet will give the dough more room to spread out before baking.

Nutrition

Calories: 151kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 375mg | Potassium: 100mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 2mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.