Sun Dried Tomato Focaccia is an easy bread recipe that you'll fall in love with its flavor and texture. This easy-to-make crusty loaf is topped with tangy sun-dried tomatoes, pitted black olives, and parmesan cheese. Impress your loved ones by making this recipe.
What is Focaccia?
Focaccia is a flat-leavened oven-baked Italian bread similar to pizza dough. It is one of the great street foods in Italy.
The name of this Italian bread is derived from the Roman words “panis focacius" which means fireplace bread or center bread.
Some people reason this term to how the bread was originally made over the ashes of a fireplace in the center of old houses.
The Focaccia dough is characterized by its high hydration which is the secret to baking bread with lots of air pockets.
If you are looking for more bread recipes, then this is a collection of easy delicious recipes for you: Easy Homemade Ramadan Bread, Samoon Bread | Iraqi flatbread, Copycat Domino's Parmesan Bread Bites, khaliat Al Nahl (Honeycomb Buns), and Simple Banana Bread Recipe Without Baking Soda.
Drizzle More Olive Oil and Enjoy
To make Sun-Dried Tomato Focaccia, you will need the following ingredients:
- Flour: I use all-purpose flour to make focaccia dough. However, you can also use bread flour in this recipe.
- Water: To mix the dough, it is better to add lukewarm water for the best results.
- Salt: Add salt according to taste. You can also use kosher salt in place of regular salt.
- Instant yeast: It is a good factor in raising the focaccia bread.
- Olive oil: Use extra virgin olive oil to add to the dough. it is also used for greasing the sheet pan, drizzling the dough before baking, and drizzling before serving.
- Toppings: You will need tangy sun-dried tomatoes, grated Parmesan cheese, and pitted and sliced black olives.
Check the recipe card for quantities.
First, combine the flour, salt, yeast, water, and olive oil in a large mixing bowl. Stir until a sticky dough forms at high speed using a dough hook.
Second, lightly grease a bowl with olive oil and add the dough to the oiled bowl. Leave the dough to sit for 20 minutes and then give a stretch. Cover the bowl and let it rest for an hour in a warm spot.
Then, grease a 9x13-inch baking pan with a generous amount of olive oil. Transfer the dough to the oiled baking tray. Stretch and spread the dough into the pan.
Now, dip your fingers in water and gently press your fingers on the dough to create deep dimples on top of the dough; press your fingers all the way down. Let the dough rest for an hour.
After that, drizzle the dough lightly with olive oil. Then, sprinkle with black olives, sundried tomatoes, and shredded Parmesan cheese on the entire surface of the dough.
Now, preheat the oven to 450 degrees F and bake for 20-25 minutes or until the dough is slightly golden brown.
Lastly, remove the focaccia bread from the oven and let it sit for 10 minutes. Carefully remove it from the pan and let it cool on a wire rack.
Drizzle more olive oil on top of the focaccia bread before serving.
How Fluffy and Airy Is It!
Best Ways to Enjoy Sundried Tomato Focaccia
A nice attraction at the dining table is this focaccia bread with sundried tomatoes. However, this doesn’t deny that you can enjoy a slice of focaccia with sun-dried tomatoes by itself.
You can serve sundried tomato focaccia as sandwich bread, especially for breakfast alongside a hot cup of tea. Toast a slice of it and enjoy your focaccia as crostini.
Focaccia with sundried tomatoes will also be the perfect complement to any soup you make. Try to dip it in a cozy bowl of any following soups recipes: Easy Low Carb Creamy Instant Pot Tomato Basil Soup With Fresh Tomatoes, Easy Mediterranean Lentil Soup, Mint Lentil Soup Recipe, etc.
Little Bites of Heaven
Topping Variations and Substitutions
Parmesan cheese: Mozzarella cheese and goat cheese are good substitutes for Parmesan cheese in this recipe.
Olives: You can use kalamata olives, Castelvetrano olives, or green olives instead of black olives.
Garlic cloves: If you are a fan of garlic flavor, you can add cloves of fresh garlic on top of the dough. After baking you will get a tasty crusty Focaccia loaf topped with roasted garlic.
Herb oil: It is a mix of olive oil, black pepper, salt, and fresh herbs like basil, parsley, thyme, etc.
Other toppings: Some people like to add slices of red onion. Some others like to sprinkle flaky sea salt and fresh herbs like rosemary, thyme, oregano, basil, etc.
Impress Your Loved Ones
Cover the bowl with plastic wrap and let the focaccia dough rise and rest in a warm place for an hour.
You can line the baking sheet with parchment paper if you don’t grease the bottom of the dish or baking pan with a little olive oil.
After you place the dough into the prepared pan, cover it with a kitchen towel or tea towel for the second rise.
You may need to throw in additional flour to firm up the dough, but pay attention that the dough should still be quite sticky and soft.
Frequently Asked Questions
Flour your finger and poke the focaccia dough down about 1". If the indent stays, then it's ready to bake. However, if the dough pops back out, then give it a bit more time.
Absolutely! If using active dry yeast, activate the yeast in lukewarm water for 5-10 minutes before adding it to the flour.
Incredibly Soft Focaccia
To make Sun-Dried Tomato Focaccia, you will need a dough hook to prepare the dough and a large oval baking dish to bake the focaccia loaf.
Don’t have a bowl of a stand mixer? Don't worry! You can still enjoy making sun-dried tomato focaccia recipe. In a large bowl combine all the dough ingredients using a wooden spoon and stir well until a sticky soft dough forms.
Refrigerator: Sundried tomato focaccia leftovers stay good at room temperature for 3-5 days and for about one week in the refrigerator.
Freezing: Sun-dried tomato focaccia loaves freeze well for up to three months in a sealed bag.
Reheating: Pop the focaccia bread in the microwave and reheat it for about 2-3 minutes or in the oven at degrees 375 F for about 3-5 minutes.
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Sun Dried Tomato Focaccia
- 4½ cups all-purpose flour
- 2 cups lukewarm water
- 1 teaspoon salt
- ½ teaspoon instant yeast
- 2 tablespoons olive oil
- ½ cup Sun-dried tomatoes
- ¼ cup parmesan cheese grated
- ¼ cup Black olives pitted and sliced
- ½ cup Olive oil for greasing the pan, drizzling the dough before baking and drizzling before serving.
- In a large mixing bowl, combine the flour, salt, yeast, water, and olive oil. stir until a sticky dough forms. If using active dry yeast, activate the yeast in lukewarm water for 5-10 minutes before adding it to the flour.
- Lightly grease a bowl with olive oil and add the dough to the bowl. Leave the dough to sit for 20 minutes and then give a stretch. Cover the bowl and let it rest for an hour.
- Grease a 9x13-inch baking pan with a generous amount of olive oil. Transfer the dough to the oiled pan. Stretch and spread the dough into the pan.
- Dip your fingers in water and press your fingers on the dough to create deep dimples on top of the focaccia dough; press your fingers all the way down. Let the dough rest for an hour.
- Drizzle the dough lightly with olive oil, and sprinkle with black olives, sun-dried tomatoes, and shredded Parmesan cheese.
- Preheat the oven to 450 degrees F and bake for 20-25 minutes or until the dough is slightly golden.
- Remove focaccia from the oven and let it sit for 10 minutes. Carefully remove it from the pan and let it cool on a wire rack.
- Drizzle more olive oil on top before serving.