One of the most sought-after bread recipes is focaccia. This type of bread has become very popular due to its presentation and incredible flavor. Although there are many varieties of focaccia, I’ve got one that I think you’ll love: focaccia with sun-dried tomatoes. This Italian bread is not only delicious but also incredibly versatile. You can enjoy it on its own with a bit of olive oil and sea salt, or you can add ingredients like herbs, olives, onions, and, of course, sun-dried tomatoes. The sun-dried tomatoes give it an intense, sweet flavor that perfectly complements the bread’s fluffiness.
Cool Facts…
One of the most notable features of focaccia is its texture. On the outside, it should be slightly crispy, while the inside remains soft and airy. This is achieved through proper kneading and allowing the dough to rest and ferment adequately. In addition to being delicious, focaccia with sun-dried tomatoes is a rather healthy option. Sun-dried tomatoes are packed with antioxidants and vitamins, and olive oil is a source of healthy fats.
In Italy, focaccia is a highly cherished food found in almost every bakery. It’s common to see it on tables during family meals, accompanying soups, salads, or simply as an appetizer. What’s interesting about the history of focaccia is that it’s a flatbread that has its roots in ancient Rome. The Romans used to prepare a primitive version of this bread called “panis focacius,” which was cooked over an open fire. Over time, the recipe made its way to Italy, where it was perfected and became the focaccia we know and love today.
If you’re interested in preparing this delicious recipe at home, here is the complete recipe for you to enjoy. Bon appétit!
Description
This focaccia with sun-dried tomatoes combines the traditional Italian flatbread's fluffy, airy texture with the intense, sweet flavor of sun-dried tomatoes. Perfect for any meal or as a standalone snack, this focaccia is versatile and easy to make at home.
For the Focaccia with Sun-Dried Tomatoes
Instructions
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Activate the Yeast
First, dissolve the yeast in warm water and let it sit for about 5 minutes until it becomes frothy.
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Prepare the Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
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Knead the Dough
Turn the dough onto a floured surface and knead it for about 10 minutes, until it’s smooth and elastic.
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First Rise
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
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Prepare the Pan
Preheat the oven to 425°F (220°C). Then, Lightly oil a baking sheet or a large baking pan.
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Shape the Dough
Punch down the risen dough and turn it onto the prepared baking sheet. Using my fingers, gently press and stretch the dough to fit the pan. Make indentations all over the surface with my fingertips.
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Add Toppings
Evenly distribute the chopped sun-dried tomatoes and rosemary (if using) over the dough. Drizzle olive oil generously over the top and sprinkle with sea salt.
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Second Rise
Let the dough rest for another 20-30 minutes until it puffs up slightly.
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Bake
Bake the focaccia in the preheated oven for 20-25 minutes, or until it’s golden brown on top.
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Cool and Serve
Let the focaccia cool slightly on a wire rack before cutting it into squares and serving.
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 26g9%
- Dietary Fiber 1g4%
- Sugars 1g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Feel free to experiment with other toppings such as olives, caramelized onions, or different herbs.
- Store any leftovers in an airtight container. The focaccia can be reheated in the oven to restore its crispiness.
