Sun Dried Tomato Focaccia
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. A no-knead bread that's easy to make entirely by hand.
Equipment
Ingredients
- 480 g water lukewarm
- 2 teaspoons instant yeast or active dried yeast
- 530 g all-purpose flour with a protein level of at least 11%, or bread flour
- 1 ½ teaspoon fine salt
Toppings
- 4 Tablespoons extra virgin olive oil
- 3 cloves garlic
- 3 Tablespoons rosemary fresh
- 10-12 sun-dried tomato halves
- Flaky salt
Instructions
- In a large bowl combine the yeast, lukewarm water, flour, and salt and mix together with a wooden spoon or rubber spatula to create a wet and well-combined, shaggy dough ball. If using active dried yeast, let it dissolve in the lukewarm water for 5 minutes before mixing it with the rest of the dough ingredients. 480 g water, 2 teaspoons instant yeast, 530 g all-purpose flour , 1 ½ teaspoon fine salt
- Leave it to sit for 15 minutes before applying 3-4 sets of stretch and folds spread out over an hour, one set every 15 minutes (though this timing isn't set in stone, don't worry if it's less or more). Use wet hands when doing this or the dough will stick to you.
- Drizzle the bottom of a 9x13-inch pan with a generous amount of olive oil. You can line the pan with parchment paper as well if you think your pan might stick. Transfer the dough into the oiled pan. Leave it to sit and rest for 5-10 minutes, then use oiled fingers to spread and stretch the dough out into the pan. If the dough resists stretching out, give it a rest and try again in a few minutes. 4 Tablespoons extra virgin olive oil
- Let the dough rise in a warm place for around 1 hour until it has doubled and it jiggles when the pan is shaken. How fast the dough rises will depend on the temperature. It's always best to watch the dough and not the clock.
- Preheat the oven to 450°F / 230°C.
- Slice the garlic cloves into thin slices and roughly chop the sun-dried tomatoes and fresh rosemary leaves. 3 cloves garlic, 3 Tablespoons rosemary, 10-12 sun-dried tomato halves
- Drizzle a little olive oil over the surface of the dough, then use oiled fingers to create deep dimples on the top of the focaccia dough, pushing all the way down. Do this all over the entire surface.
- Press the garlic slices deep into the dough. Press in the sun-dried tomato pieces and the rosemary. Sprinkle the dough with flaky salt.
- Bake the focaccia for 25-30 minutes until puffed and deep golden brown and the bread pulls away from the edges of the pan. If the sun-dried tomatoes start browning too much on top, loosely cover the bread with aluminum foil.
- Remove the focaccia from the oven and let it sit for 3-4 minutes. Carefully remove it from the pan, then let it cool further on a wire cooling rack before serving.
Notes
- Overnight option: Mix the dough, give it one set of stretch and folds, then cover and refrigerate overnight (up to 24 hours). The next day, transfer to the oiled pan and continue with the second rise. Let it rest at room temperature for 10 minutes first, as cold dough springs back. The overnight rest adds more complex flavor.
- Pan options: A 9x13 inch / 23x33cm metal baking pan works best. I use this one here (affiliare link) A cast-iron skillet (12 inch / 30cm) also works well and creates an extra crispy bottom crust.
- Sun-dried tomatoes: Use oil-packed sun-dried tomatoes for the best flavor. Drain them before chopping and pressing them into the dough.
- Garlic: Press the garlic slices well into the dough so they're slightly protected from direct heat. Garlic sitting on the surface can burn at 450°F.
- Halving the recipe: Use half the dough ingredients and bake in an 8x8 inch or 9x9-inch pan.
- Flour: Use a flour with a protein level of at least 11% for the best structure. Bread flour, all-purpose flour, or a mix of both all work.
- Storage: Wrap tightly and store at room temperature for up to 3 days. Freeze tightly wrapped for up to 3 months. Reheat in a 350°F / 175°C oven for 5-10 minutes.
- The dough is supposed to be very wet. At nearly 91% hydration, this is a sticky dough. Don't add extra flour. The stretch and folds will develop the structure.
Nutrition
Serving: 1servingCalories: 259kcalCarbohydrates: 43gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 356mgPotassium: 158mgFiber: 3gSugar: 1gVitamin A: 36IUVitamin C: 1mgCalcium: 22mgIron: 3mg
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