Focaccia with Sun-Dried Tomatoes Recipe
Introduction
Focaccia is an Italian olive oil bread that captures the hearts and palates of many due to its fragrant aroma and delightful texture. It serves both as a staple and a delicacy, adaptable to a myriad of toppings and flavors. In this recipe, we imbue our focaccia with the rich and tangy depth of sun-dried tomatoes, creating a savory bread that resonates with flavors from the sun-bathed orchards of Italy. Perfect as an appetizer or a side companion to your favorite meals, this Focaccia with Sun-Dried Tomatoes promises to be a delightful journey into rustic Italian baking.
Kitchen Equipment Required
- Large Mixing Bowl
- Measuring Cups and Spoons
- Baking Tray
- Pastry Brush
- Plastic Wrap
- Kitchen Scale (optional but recommended)
Cooking Time
Total estimated time: 2 hours 30 minutes (includes rise time)
Ingredients
- 500g (4 cups) all-purpose flour
- 10g (2 tsp) sea salt
- 7g (2 1/4 tsp) instant yeast
- 350ml (1 1/2 cups) warm water
- 60ml (4 tbsp) olive oil, divided
- 100g (3.5 oz) sun-dried tomatoes, drained and chopped
- 10g (1 tbsp) fresh rosemary leaves, chopped
- Flaky sea salt for topping
Instructions
Step 1: Preparing the Dough
In a large mixing bowl, combine the flour, sea salt, and instant yeast. Gradually add the warm water and 30ml (2 tbsp) of olive oil while mixing with a wooden spoon until a rough dough forms. Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic.
Step 2: First Rise
Shape the dough into a ball and place it in a lightly oiled bowl, turning it to coat the surface with oil. Cover the bowl with plastic wrap and let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.
Step 3: Shaping the Focaccia
Punch down the risen dough to release any air bubbles. Transfer the dough to a generously oiled baking tray. Using your fingers, gently press and stretch the dough to fill the tray, dimple the surface with your fingertips to create a rustic texture.
Step 4: Topping and Second Rise
Evenly distribute the chopped sun-dried tomatoes and rosemary over the surface of the dough. Drizzle with the remaining olive oil and sprinkle flaky sea salt on top. Cover the tray with plastic wrap and let rise for another 30 minutes.
Step 5: Baking the Focaccia
Preheat your oven to 220°C (425°F). Once preheated, bake the focaccia for about 20-25 minutes, or until golden brown and crisp on the surface. Remove from the oven and let cool slightly in the pan before serving.
Conclusion
Your homemade Focaccia with Sun-Dried Tomatoes is now ready to be relished. This aromatic bread takes your taste buds on a journey through robust and heartwarming flavors, effortlessly highlighting the vibrant essence of the sun-dried tomatoes. Whether you enjoy it on its own, pair it with a rich balsamic vinegar or olive oil dip, or as a flavorful side dish, this focaccia is sure to become a beloved addition to your culinary repertoire. Not only does this recipe offer a delightful eating experience, but it also represents the timeless tradition of Italian baking that brings people together around the table.
