There’s something magical about the aroma of freshly baked focaccia wafting through the kitchen. This Italian classic, known for its fluffy texture and golden crust, becomes even more irresistible with the addition of sun-dried tomatoes. They bring a rich, tangy burst of flavor that perfectly complements the olive oil and herbs.
We love how versatile focaccia is—it can be a side dish, a sandwich base, or even a snack on its own. While it looks impressive, it’s surprisingly easy to make at home. With just a few simple ingredients and a bit of patience, you’ll have a bakery-worthy bread that’s sure to impress.
Focaccia Bread Recipe With Sun Dried Tomatoes
Making focaccia bread with sun-dried tomatoes at home is easier than you think. Follow our detailed step-by-step guide to achieve a perfectly fluffy texture and a vibrant, savory flavor from the sun-dried tomatoes.
Ingredients for Focaccia Bread
Here’s what we’ll need to create this delicious bread:
- 3 ¾ cups (475g) all-purpose flour, sifted
- 1 ½ teaspoons salt
- 2 teaspoons sugar
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ⅓ cups warm water (approximately 110°F, or warm to the touch)
- ⅓ cup olive oil, plus extra for drizzling
- ½ cup sun-dried tomatoes, chopped
- 1 teaspoon dried oregano (optional)
- Flaky sea salt, for topping
- Fresh rosemary sprigs, for garnish
- Parmesan cheese or additional olive oil (optional, for finishing)
Step-by-Step Instructions
Let’s dive into the process of making focaccia bread with sun-dried tomatoes. Roll up your sleeves!
1. Activate the Yeast
- In a small bowl, combine warm water and sugar. Stir until the sugar dissolves.
- Sprinkle the active dry yeast over the water and let it sit for 5–10 minutes until frothy.
Tip: Make sure your water is not too hot—it should feel warm, like bathwater. Hot water can kill the yeast.
2. Combine Dry Ingredients
- In a large mixing bowl, whisk together flour and salt.
- Make a well in the center of the flour mixture, then pour in the yeast mixture and olive oil.
3. Mix and Knead the Dough
- Stir the ingredients together with a wooden spoon or your hands until a shaggy dough forms.
- Transfer the dough to a lightly floured surface and knead for 8–10 minutes until the dough is smooth and elastic.
Pro Tip: If the dough feels sticky, sprinkle in a little more flour, 1 tablespoon at a time.
4. First Rise
- Lightly oil a large bowl and place the dough inside. Cover it with a damp towel or plastic wrap.
- Let the dough rise in a warm area for 1–1.5 hours, or until it doubles in size.
5. Prepare the Pan and Dough
- Generously coat a 9×13-inch baking pan with olive oil.
- Once the dough has risen, punch it down to release air bubbles. Transfer it to the prepared pan and gently press it out to fit the pan’s shape.
6. Add Sun-Dried Tomatoes and Other Toppings
- Using your fingertips, dimple the surface of the dough to create divots. This step ensures the signature focaccia texture. Drizzle with olive oil.
- Scatter the chopped sun-dried tomatoes, flaky sea salt, fresh rosemary, and any other optional toppings like parmesan cheese or oregano.
7. Second Rise
- Cover the pan loosely with plastic wrap and let the dough rise again for 20–30 minutes.
- Preheat the oven to 425°F (220°C) while the dough rests.
8. Bake to Perfection
- Place the focaccia in the preheated oven and bake for 20–25 minutes, or until the top is golden brown and the edges are crisp.
- Remove from the oven and let it cool in the pan for 5–10 minutes before transferring to a wire rack.
9. Serve and Enjoy
- Slice the focaccia bread with sun-dried tomatoes into squares and serve warm. Pair it with a bowl of olive oil and balsamic vinegar, or enjoy it on its own!
Baking Time and Measurements at a Glance
| Step | Time Duration | Notes |
|---|---|---|
| Activating Yeast | 5–10 minutes | Water temp: ~110°F |
| Kneading Dough | 8–10 minutes | Ensure dough is smooth and elastic |
| First Rise | 1–1.5 hours | Dough should double in size |
| Second Rise | 20–30 minutes | Dough should look puffed |
| Baking | 20–25 minutes | Golden-brown crust |
Ingredients
Baking focaccia bread with sun-dried tomatoes is simple yet rewarding. Let’s gather all the fresh and pantry ingredients needed to create this aromatic, golden-crusted bread.
For The Dough
- 3 3/4 cups all-purpose flour (sifted, for a light texture)
- 2 teaspoons salt
- 1 teaspoon granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/3 cups warm water (approximately 110°F, for activating yeast)
- 5 tablespoons extra-virgin olive oil (divided, 3 tablespoons for the dough and 2 tablespoons for greasing)
For The Topping
- 1/2 cup sun-dried tomatoes (thinly sliced, packed in oil for extra flavor)
- 2 tablespoons extra-virgin olive oil (for drizzling over the dough)
- 1/2 teaspoon dried oregano (optional, for a hint of herbaceous aroma)
- 1/4 teaspoon flaky sea salt (for a touch of crispiness)
- 1/4 cup grated parmesan cheese (optional, adds savory richness to the topping)
Tip: Use high-quality extra-virgin olive oil and sun-dried tomatoes to enhance the overall flavor of this Italian classic.
Tools And Equipment Needed
To create the perfect focaccia bread with sun-dried tomatoes, we will need a few essential tools and equipment. These items ensure precision and help simplify the process for stellar results every time.
Must-Have Tools for Focaccia Bread
Here’s a complete rundown of the tools we’ll be using:
- Mixing bowl: A large bowl for combining and kneading the dough. Ensure it’s spacious to allow the dough to expand while rising.
- Measuring cups and spoons: Precise measurements are crucial in baking. Use these for accuracy when measuring flour, salt, sugar, and liquids.
- Whisk or fork: Useful for stirring and evenly dispersing the yeast into warm water.
- Dough scraper: This makes handling sticky dough and transferring it easier without mess.
- Kitchen scale (optional): If you prefer measuring ingredients by weight, a scale ensures utmost accuracy, especially for flour and water.
- Baking pan: A quality 9×13-inch rectangular baking pan or a similar-sized sheet pan is ideal for traditional focaccia. Choose one with a non-stick surface or line it with parchment paper.
- Parchment paper: This prevents sticking and makes cleanup effortless.
- Pastry brush: Essential for spreading olive oil evenly across the bread for that golden crust.
- Towel or plastic wrap: Used to cover the dough during rising, preserving moisture and warmth.
Optional But Useful Equipment
These additional tools can elevate your baking experience:
- Stand mixer with a dough hook: If you prefer not to knead by hand, a stand mixer saves time and effort.
- Cooling rack: Helps cool the focaccia evenly after baking.
- Silicone spatula: A versatile tool, perfect for scraping bowls clean when mixing.
- Pizza cutter: For slicing the focaccia into neat pieces.
Tools Checklist
Here’s a quick reference table summarizing the essentials:
| Tool | Purpose | Must-Have/Optional |
|---|---|---|
| Mixing bowl | Combines and rises dough | Must-Have |
| Measuring cups/spoons | Ensures accurate ingredient amounts | Must-Have |
| Whisk/Fork | Mixes and activates yeast | Must-Have |
| Dough scraper | Handles sticky dough with ease | Must-Have |
| Kitchen scale | Provides precise ingredient weights | Optional |
| Baking pan | Holds dough for baking | Must-Have |
| Parchment paper | Prevents sticking in the baking pan | Must-Have |
| Pastry brush | Distributes oil evenly | Must-Have |
| Towel/Plastic wrap | Covers dough while rising | Must-Have |
| Stand mixer | Automates kneading | Optional |
| Cooling rack | Evenly cools baked bread | Optional |
| Silicone spatula | Scrapes bowls and pans cleanly | Optional |
| Pizza cutter | Slices focaccia into pieces neatly | Optional |
Having these tools ready will streamline the process, making homemade focaccia baking a seamless and enjoyable experience. Investing in good quality equipment creates lasting results and boosts your confidence in the kitchen.
Directions
Creating homemade focaccia bread with sun-dried tomatoes is a rewarding process that fills your kitchen with irresistible aromas. Let’s break it down into simple, manageable steps for perfect results every time.
Prep The Dough
- In a large mixing bowl, combine 1 packet of active dry yeast, 1 teaspoon of sugar, and 1 1/2 cups of warm water (about 110°F). Stir gently and let it sit for 5 minutes until it becomes frothy. This step activates the yeast.
- Add 2 teaspoons of salt and 3 3/4 cups of sifted all-purpose flour to the yeast mixture, one cup at a time. Mix until the dough starts coming together.
- Drizzle in 2 tablespoons of extra-virgin olive oil and knead the dough with your hands on a lightly floured surface for 8-10 minutes, or until it becomes smooth and elastic. For convenience, use a stand mixer with a dough hook on medium speed for 5-6 minutes.
- Form the dough into a ball. Lightly grease a clean bowl with olive oil, place the dough inside, and turn it to coat the surface with oil. This prevents sticking as it rises.
Let The Dough Rise
- Cover the bowl with a clean towel or plastic wrap and place it in a warm, draft-free spot. Let the dough rise for 1-1.5 hours, or until it has doubled in size. A good tip is to put it in an oven (turned off) with the light on.
- Once risen, gently punch down the dough to release any air bubbles.
Prepare The Toppings
- Slice 1/2 cup of sun-dried tomatoes into thin, bite-sized strips if not pre-sliced. If they’re packed in oil, drain them well.
- Optional: Mix 1 teaspoon of dried oregano and 2 tablespoons of grated parmesan cheese in a small bowl for added flavor.
- Preheat your oven to 400°F while you prep the assembly.
Assemble The Focaccia
- Grease a 12×9-inch baking pan or line it with parchment paper. Spread 2 tablespoons of olive oil evenly over the surface.
- Transfer the dough to the pan, stretching and pressing it gently with your fingers to fit the shape of the pan. Create the signature dimples by pressing your fingers into the dough across the surface.
- Arrange the sun-dried tomato slices evenly over the dough. For a burst of herby freshness, sprinkle the oregano-parmesan mixture or your choice of toppings.
- Drizzle another tablespoon of olive oil over the top. If you prefer a lightly salted crust, sprinkle a pinch of flaky sea salt.
Bake The Bread
- Place the baking pan on the center rack of your preheated oven. Bake for 20-25 minutes, or until the focaccia bread is golden brown and puffed.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Transfer it to a wire rack to finish cooling slightly.
- Serve warm, paired with a small dish of olive oil and balsamic vinegar or enjoy it as a snack, side, or sandwich base.
| Step | Time Required | Notes |
|---|---|---|
| Prep The Dough | 15-20 minutes | Includes mixing and kneading the dough |
| Let The Dough Rise | 1-1.5 hours | Dough should double in size |
| Prepare The Toppings | 5-10 minutes | Slice sun-dried tomatoes in advance |
| Assemble The Focaccia | 10-15 minutes | Shape, dimple and spread toppings |
| Bake The Bread | 20-25 minutes | Bake until golden and aromatic |
Make-Ahead Instructions
Preparing focaccia bread with sun-dried tomatoes ahead of time is a fantastic way to save effort while ensuring fresh, flavorful bread is ready when needed. Follow these steps for optimal results:
Preparing the Dough in Advance
- Mix and knead the dough as outlined in the recipe up to the first rise.
- After kneading, place the dough in a lightly oiled bowl and cover it tightly with plastic wrap or a damp towel. Instead of allowing it to rise at room temperature, refrigerate it for up to 24 hours.
- The cold fermentation will not only save time but also enhance the flavor, giving the bread a slightly tangier, more complex taste.
Freezing the Dough or Baked Focaccia
Freezing the Dough:
- Once kneaded, shape the dough into a ball and lightly coat it with olive oil.
- Place the oiled dough into a freezer-safe, airtight container or a resealable freezer bag.
- Label with the date and freeze for up to 3 months.
- When ready to bake, thaw the dough overnight in the refrigerator. After thawing, let it come to room temperature and rise until it doubles in size before proceeding with the recipe from the dimpling stage.
Freezing Baked Focaccia:
- Bake the focaccia as per recipe instructions, allowing it to cool completely on a wire rack.
- Slice the bread into portions if desired and wrap each piece tightly in plastic wrap followed by aluminum foil.
- Store in a freezer-safe bag or container for up to 2 months.
- Reheat frozen focaccia in a 350°F oven for 10–15 minutes or until warmed through.
Pre-Topping and Storing
If you’re making the focaccia dough in advance but want to include toppings:
- After the first rise, press the dough into the prepared baking pan, dimple it, and add the sun-dried tomatoes, olive oil, and other toppings.
- Cover tightly with plastic wrap or foil and refrigerate for up to 12 hours.
- Let the pan sit at room temperature for 30–40 minutes to take the chill off before baking.
Prep Chart for Make-Ahead Options:
| Task | Storage Method | Timeframe | Notes |
|---|---|---|---|
| Refrigerating the Dough | Covered bowl in refrigerator | Up to 24 hours | Enhances flavor; requires room temp rise before baking. |
| Freezing the Dough | Airtight container or freezer bag | Up to 3 months | Thaw overnight in refrigerator; rise at room temperature before baking. |
| Freezing Baked Focaccia | Bagged/wrapped portions in freezer | Up to 2 months | Reheat at 350°F for 10–15 minutes before serving. |
| Refrigerating Pre-Topped Dough | Covered baking pan in refrigerator | Up to 12 hours | Add 30–40 minutes for dough to reach room temp before baking. |
Tips For Perfect Focaccia Bread
Crafting the perfect focaccia bread involves more than just following a recipe—it’s about incorporating subtle techniques that elevate taste and texture. Below, we’ve compiled our top tips to ensure your focaccia bread with sun-dried tomatoes comes out light, fluffy, and infused with flavor.
1. Use High-Quality Ingredients
The key to exceptional focaccia lies in using premium-quality ingredients.
- Opt for extra-virgin olive oil for a pronounced, fruity flavor.
- Choose sun-dried tomatoes packed in oil or those freshly rehydrated for maximum taste.
- Always use fresh, active dry yeast to ensure a good rise—check the expiration date!
2. Measure with Precision
Baking is a science, and accurate measurements eliminate errors. Always weigh your ingredients for greater consistency:
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 3 3/4 cups (450g) | Sift for a smoother texture. |
| Warm water | ~1 1/3 cups (325ml) | Should feel warm, not hot. |
| Olive oil (for dough) | 2 tablespoons | Use extra-virgin for bold flavor. |
| Sun-dried tomatoes | 1/2 cup (thinly sliced) | Gently pat to remove excess oil. |
3. Get the Water Temperature Right
For successful yeast activation, water temperature matters. It should be between 105°F and 110°F. Too hot will kill the yeast, while too cold won’t activate it properly. Use a thermometer for accuracy.
4. Let the Dough Rise Properly
Allow your dough to rise until it doubles in size. This typically takes about 1 to 2 hours, depending on room temperature. Create the perfect environment by:
- Placing the dough in a warm, draft-free area.
- Lightly covering the bowl with a clean kitchen towel or plastic wrap to trap moisture.
A colder room may require additional time, so be patient.
5. Master the Signature Dimples
The dimples aren’t just decorative; they trap oil and toppings, creating bursts of flavor. To achieve them:
- Once the dough is shaped in the pan, ensure your hands are lightly coated with olive oil.
- Use your fingers to press down firmly but gently, spacing out dimples 1 to 2 inches apart.
- Don’t worry about a pattern—embrace that rustic charm!
6. Don’t Skimp on the Olive Oil
Generously drizzle olive oil over the dough before adding toppings. This forms the rich, golden crust we all love, while also helping the sun-dried tomatoes and herbs adhere perfectly.
7. Avoid Overbaking
For soft and fluffy focaccia, watch your bake time carefully. Bake at 425°F for 20-25 minutes, or until the top is golden brown. Begin checking at the 20-minute mark to prevent overbrowning.
8. Add Optional Toppings Strategically
Layer toppings like sun-dried tomatoes and herbs after dimpling the dough but before baking. Avoid heavy, wet toppings—these can weigh down the dough, impeding a good rise.
9. Cool Before Cutting
It’s tempting to dive right in, but let the focaccia cool slightly after baking for uniform slices. Cooling allows the texture to set so it slices evenly without tearing.
10. Experiment with Herbs and Cheese
Enhance your focaccia by sprinkling fresh or dried herbs, such as oregano, thyme, or rosemary. A light layer of grated parmesan or pecorino cheese melts beautifully into the dimples, adding a savory depth of flavor.
Conclusion
Baking focaccia with sun-dried tomatoes is a rewarding experience that fills our kitchens with warmth and irresistible aromas. With just a handful of ingredients and a bit of care, we can create a bread that’s as versatile as it is delicious.
Whether we’re serving it as a side, using it for sandwiches, or enjoying it straight from the oven, this Italian classic never fails to impress. By following the steps, tips, and make-ahead options shared, we can confidently bring the flavors of homemade focaccia to our tables and savor every bite.
Frequently Asked Questions
What is focaccia?
Focaccia is a traditional Italian bread known for its fluffy texture, golden crust, and versatility. It can be enjoyed as a side dish, sandwich base, snack, or appetizer, often paired with olive oil and balsamic vinegar.
What ingredients are needed to make focaccia?
Essential ingredients include all-purpose flour, salt, sugar, active dry yeast, warm water, olive oil, and optional toppings like sun-dried tomatoes, oregano, and parmesan cheese.
How long does focaccia take to make?
Focaccia typically takes 2-3 hours in total, including time for preparing, kneading, allowing the dough to rise, and baking.
Can I make focaccia dough ahead of time?
Yes! Prepare and refrigerate the dough for up to 24 hours before baking. This enhances flavor and makes the process more convenient.
How should I store leftover focaccia bread?
Store leftover focaccia in an airtight container at room temperature for up to two days or freeze it for longer storage.
Can I freeze focaccia dough?
Yes, you can freeze focaccia dough. Wrap it tightly in plastic wrap, then place it in a freezer bag for up to three months. Thaw fully before baking.
What tools are needed to bake focaccia?
Essential tools include a mixing bowl, measuring cups and spoons, a dough scraper, a baking pan, and parchment paper. Optional tools are a stand mixer, cooling rack, and pastry brush.
How do I get the signature dimples in focaccia?
Press your fingertips gently into the dough once it’s shaped in the pan. This creates dimples that help hold olive oil and toppings.
What is the best way to serve focaccia?
Focaccia tastes best warm, fresh out of the oven. Serve it plain, with olive oil and balsamic vinegar, or as a base for sandwiches.
What’s the key to perfect focaccia bread?
Use high-quality ingredients, activate the yeast properly, and don’t skimp on olive oil for the golden crust. Allow the bread to cool slightly before slicing for the best texture.