This sun-dried tomato focaccia is airy and light on the inside with a golden, olive oil-crisped crust, loaded with tangy sun-dried tomatoes, roasted garlic, and fresh rosemary. It’s one of the easiest breads you can make, entirely by hand, with no kneading required.

The dough is simply stretched and folded over itself a few times to create the structure. It can be made the day before and refrigerated overnight, or made from start to finish in less than 4 hours.

About this recipe

This homemade sun-dried tomato focaccia uses a high-hydration dough (around 91%) that’s similar to pizza dough but much wetter. That extra water is what creates all the beautiful air pockets and the light, airy crumb that makes focaccia so good.

There’s no traditional kneading involved, so you don’t need any arm muscle or a stand mixer. The dough is stretched and folded a few times to build gluten structure, and the rest happens while the dough rests and rises. The outside gets crisped in a generous amount of olive oil, giving you that golden, almost fried crust. If you have a sourdough starter, you can also make a sourdough focaccia using a similar method but with natural leavening instead of yeast.

The toppings are what make this version special. Oil-packed sun-dried tomatoes bring a tangy, concentrated tomato flavor. Fresh garlic gets pressed deep into the dough where it roasts and mellows in the oven. And fresh rosemary is a must for me on any focaccia.

Baker’s schedule

Here are two options depending on your timing. Both produce great bread, but the overnight version gives you a little more flavor depth.

Same-day sun-dried tomato focaccia

9:00 AM – Mix the dough.
9:15 – 10:15 AM – Perform 3-4 sets of stretch and folds, one every 15 minutes.
10:15 AM – Transfer dough to oiled pan and spread out.
10:15 – 11:15 AM – Second rise until doubled and jiggly.
11:15 AM – Top with sun-dried tomatoes, garlic, rosemary, and bake.

Overnight sun-dried tomato focaccia

Evening – Mix the dough, perform one set of stretch and folds, cover and refrigerate overnight.
Next morning – Transfer dough to oiled pan, let rest at room temperature for 10 minutes, then spread out.
Allow for the second rise (cold dough takes a little longer).
Top and bake.

Key ingredients and why

All-purpose flour. Use a flour with a protein level of at least 11%. Bread flour or a mix of both also works well.
Water. This is a high-hydration dough (nearly 91%), which is what gives the bread all those open air pockets. The dough will feel very wet and sticky, and that’s normal.
Salt. Adds flavor and strengthens the gluten. Flaky sea salt goes on top before baking too
Yeast. Instant or active dry yeast both work. If using active dry, dissolve it in the lukewarm water for 5 minutes first.
Extra-virgin olive oil. The bread is lavishly coated in olive oil before baking, which creates that golden, almost fried crust on the outside. Use a good quality one.
Sun-dried tomatoes. Use oil-packed for the best flavor. They’re tangy, salty, and become slightly caramelized as the bread bakes. If you love baking with sun-dried tomatoes, also try my sun-dried tomato pull-apart bread.
Garlic. Press the slices deep into the dough so they roast rather than burn.
Fresh rosemary. I can’t quite imagine focaccia without fresh herbs, and rosemary is my top contender. It’s a must in my opinion.

Other focaccia topping ideas

If you want to mix it up, try these combinations instead:

Kalamata olives and rosemary
Caramelized onion and goat cheese
Cherry tomatoes, fresh garlic, and basil
Thinly sliced potatoes and red onion
Basil pesto (try my pesto focaccia recipe)

chopped sun dried tomatoes, rosemary and garlic.

Method

Combine the water, yeast, flour, and salt in a large bowl and mix into a shaggy dough.

After 15 minutes of rest, do 3-4 sets of stretch and folds over the course of an hour to build structure.

Pull the dough up on one side, then stretch it down and fold it over itself. Repeat this on all sides.

Transfer the dough into an oiled 9×13 inch pan and leave to rise until doubled and jiggly (about 1 hour).

a hand pressing sundried tomatoes into dough.

Drizzle olive oil over the dough and press deep dimples all over the surface. Press the toppings into the dimples, sprinkle with flaky salt

Bake until golden brown.

TIPS

Use oil-packed sun-dried tomatoes. They’re more tender and flavorful than the dry-packed variety. Drain them before chopping and pressing into the dough.
Press the garlic deep into the dough. Garlic sitting on the surface of the bread can burn in the high heat. Pressing it into the dimples protects it and gives you sweet, roasted garlic flavor instead of bitter, burnt garlic.
Don’t be afraid of the wet dough. At nearly 91% hydration, this dough is supposed to be sticky and sloppy. It will come together as the stretch and folds progress. Resist the urge to add more flour.
Use wet or oiled hands whenever handling the dough to prevent sticking.
Watch the dough, not the clock. Rise times will vary depending on your kitchen temperature. Look for the dough to double in size and jiggle when you shake the pan.
Use good olive oil. The bread is coated in it, so you’ll taste it. A good quality extra virgin olive oil makes a real difference.

sliced focaccia bread with rosemary in the forefront.

Serving suggestions

This sun-dried tomato focaccia makes an excellent side dish with soups, stews, lasagna, or pasta. It’s perfect for mopping up sauces and dipping into olive oil and balsamic vinegar.

Slice it horizontally to make sandwiches with mozzarella, prosciutto, or roasted vegetables. For more savory bread ideas, my sourdough ciabatta rolls are also great for sandwiches, and garlic bread bites make a fun appetizer if you’re feeding a crowd.

How to store focaccia bread

Room temperature: Wrap tightly or store in an airtight container for up to 3 days. The crust will soften over time but the bread stays good.
Freezing: Wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw at room temperature and reheat in a 350°F / 175°C oven for 5-10 minutes to crisp the crust back up.
Reheating: Pop slices in a toaster oven or under the broiler for a minute or two to bring back the crispness.