If you’re looking to impress your family and friends with a delicious, homemade bread that is bursting with flavor, then this Focaccia With Sun-Dried Tomatoes is just the ticket. This Italian classic is not only easy to make, but it also offers a wonderful opportunity to showcase vibrant ingredients such as sun-dried tomatoes, olives, and fresh thyme. The result is a beautifully crusty and airy focaccia that is perfect as an appetizer, side dish, or even as a base for a gourmet sandwich. With just a few simple ingredients, you can create a bread that will have everyone asking for seconds!
Why It Works Every Time
The magic of this focaccia lies in its simplicity and the quality of ingredients. Using whole-wheat flour provides a nutty flavor and a hearty texture, while the sun-dried tomatoes add a sweet-tart punch that complements the bread perfectly. The extra virgin olive oil not only enhances flavor but also gives the focaccia its signature golden crust. The combination of fresh thyme and green olives brings a delightful Mediterranean flair that makes this bread irresistible.
What Goes Into Focaccia With Sun-Dried Tomatoes
- 2 1/4 teaspoons dry yeast
- 2 teaspoons organic sugar
- 1 1/2 cups lukewarm water
- 1 tablespoon kosher or sea salt
- 4 1/4 cups whole-wheat flour (plus extra for sprinkling)
- 4 tablespoons extra virgin olive oil (plus more for drizzling)
- 20 sun-dried tomatoes (preserved in oil, amount depends on the size of the tomatoes)
- 20 green olives (pitted and sliced)
- 1 tablespoon fresh thyme
- 1 pound mozzarella (low-fat, shredded or chopped into small pieces)
Cook’s Kit
- Mixing Bowl: For combining all your dough ingredients.
- Measuring Cups and Spoons: Precision in measuring your ingredients is key.
- Baking Sheet: To create a perfect baking surface for your focaccia.
- Kitchen Towel: To cover the dough while it rises.
- Oven: Preheated and ready to bake that focaccia to golden perfection.
Step-by-Step: Focaccia With Sun-Dried Tomatoes
Step 1: Activate the Yeast
In a small bowl, combine the lukewarm water and sugar. Sprinkle the dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy. This step is crucial as it activates the yeast, giving your focaccia that wonderful airy texture.
Step 2: Mix the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture along with 4 tablespoons of olive oil. Stir until a shaggy dough forms.
Step 3: Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. You can add a little more flour if it’s too sticky.
Step 4: First Rise
Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
Step 5: Prepare the Toppings
While the dough is rising, chop the sun-dried tomatoes and slice the green olives. Set aside. You can also prepare your fresh thyme by picking the leaves off the stems.
Step 6: Shape the Dough
Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet and stretch it out into a rectangle or circle, about 1/2 inch thick.
Step 7: Add the Toppings
Press the sun-dried tomatoes, olives, and fresh thyme into the surface of the dough. Drizzle with a bit more olive oil and sprinkle with a pinch of salt.
Step 8: Second Rise
Cover the dough again with a towel and let it rise for another 20-30 minutes while you preheat the oven to 400°F (200°C).
Step 9: Bake
Once the oven is preheated, bake the focaccia for 20-25 minutes or until it is golden brown and sounds hollow when tapped. If using mozzarella, add it in the last 10 minutes of baking for a deliciously melty topping.
Step 10: Cool and Serve
Remove the focaccia from the oven and let it cool slightly before slicing. Drizzle with a little extra olive oil before serving for that extra flavor boost.
Dairy-Free/Gluten-Free Swaps
- Dairy-Free: Substitute the mozzarella with a dairy-free cheese alternative or simply omit it.
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of whole-wheat flour.
Avoid These Traps
- Don’t rush the rising process; allow the dough to rise fully for the best texture.
- Be cautious with salt; too much can inhibit yeast activity.
- Make sure the water is lukewarm—not too hot or cold—to activate the yeast properly.
- Don’t overcrowd the toppings; ensure even distribution for balanced flavor.
Prep Ahead & Store
You can prepare the focaccia dough a day in advance. After the first rise, shape it and store it covered in the refrigerator. Let it come to room temperature before baking. To store leftover focaccia, wrap it tightly in plastic wrap and keep it at room temperature for up to 2 days or freeze for up to a month.
Reader Questions
Can I use fresh tomatoes instead of sun-dried tomatoes?
While you can use fresh tomatoes, they will add more moisture to the dough. If you do, consider roasting them first to concentrate their flavor and reduce moisture.
What can I serve with focaccia?
Focaccia pairs beautifully with dips like olive oil and balsamic vinegar or can be enjoyed alongside soups and salads. It’s also great for sandwiches!
How do I know when my focaccia is done baking?
The focaccia is ready when it is golden brown and sounds hollow when tapped on the bottom. The internal temperature should be around 190°F (88°C).
How can I customize my focaccia toppings?
Feel free to get creative! You can add roasted garlic, caramelized onions, various herbs, or different types of cheese to make it your own.
Final Bite
This Focaccia With Sun-Dried Tomatoes recipe is a testament to how simple ingredients can come together to create something extraordinary. Its versatility and rich flavors make it a must-try for any home baker. So, roll up your sleeves, gather your ingredients, and get ready to bake a loaf that will not only fill your home with the aroma of freshly baked bread but will also delight your taste buds with every bite! Enjoy your baking journey, and don’t forget to share your delicious creations with friends and family!
Focaccia With Sun-Dried Tomatoes
Ingredients
Equipment
Method
- In a small bowl, combine the lukewarm water and sugar. Sprinkle the dry yeast on top and let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture along with 4 tablespoons of olive oil. Stir until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- While the dough is rising, chop the sun-dried tomatoes and slice the green olives. Set aside.
- Once the dough has risen, punch it down to release the air. Transfer it to a greased baking sheet and stretch it out into a rectangle or circle, about 1/2 inch thick.
- Press the sun-dried tomatoes, olives, and fresh thyme into the surface of the dough. Drizzle with a bit more olive oil and sprinkle with a pinch of salt.
- Cover the dough again with a towel and let it rise for another 20-30 minutes while you preheat the oven to 400°F (200°C).
- Once the oven is preheated, bake the focaccia for 20-25 minutes or until it is golden brown and sounds hollow when tapped.
- Remove the focaccia from the oven and let it cool slightly before slicing. Drizzle with a little extra olive oil before serving.
Notes
- Prepare the dough a day in advance and store it covered in the refrigerator after the first rise.
- For a dairy-free option, substitute mozzarella with a dairy-free cheese alternative.
- Store leftover focaccia wrapped tightly in plastic wrap for up to 2 days or freeze for up to a month.
