Sun-Dried Tomato Focaccia – Recipe & Baking Method

Sun-Dried Tomato Focaccia – Recipe & Baking Method

Sun-dried tomato focaccia is a beloved classic of Italian baking. Light yet flavorful, it’s easy to prepare and offers plenty of nutritional benefits thanks to its fiber-rich dough and generous drizzle of olive oil.

This loaf also supplies protein, vitamins, and essential minerals—making it a wholesome accompaniment to soups, salads, or a simple cheese platter.

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Ingredients (Serves 6)

 

For the dough

• 3 ½ cups (about 450 g) all-purpose flour

• 3 garlic cloves, minced

• 1 tsp sugar

• 1 Tbsp instant yeast

• 1 Tbsp baking powder

• 1 tsp dried thyme (or oregano)

• 1 tsp salt

• 2 eggs, lightly beaten

• 1 Tbsp nigella seeds (black cumin)

• 1 tsp dried rosemary

• ¼ cup extra-virgin olive oil

• 1 cup warm water (approx.)

• ½ cup sun-dried tomatoes, chopped

For the topping

• 2 Tbsp extra-virgin olive oil

• 1 tsp dried rosemary

• 1 tsp dried thyme (or oregano)

• ½ tsp freshly ground black pepper

• 1 garlic clove, finely grated

• Salt to taste

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Method

1. Start the dough
   In a stand mixer bowl (or large mixing bowl), combine flour, sugar, minced garlic, yeast, baking powder, and dried thyme. Mix briefly. Add the salt, dried rosemary, beaten eggs, nigella seeds, and olive oil. Begin mixing, slowly drizzling in the warm water until a soft, cohesive dough forms. Knead for 5–7 minutes until smooth and elastic.

2. First rise
   Lightly oil a bowl, shape the dough into a ball, and place it inside. Cover and let rise in a warm spot for about 30 minutes, until slightly puffed.

3. Shape & fill
   Punch down the dough and turn it onto a floured surface. Divide into portions or keep whole, depending on the size of focaccia you want. Pat or roll into an oval or rectangle about 1 cm (½ in) thick. Dimple the surface with your fingertips, drizzle with a little olive oil, and tuck the chopped sun-dried tomatoes into the dimples. Sprinkle with extra nigella seeds if desired.

4. Second rise
   Cover loosely and let the shaped dough rest for 10 minutes while you preheat the oven to 200 °C / 390 °F.

5. Bake
   Place the focaccia on the lower rack and bake for roughly 15 minutes, then transfer to the upper rack for another 5 minutes until the top turns golden-brown.

6. Prepare the aromatic glaze
   While the bread bakes, gently warm 2 Tbsp olive oil in a small pan. Stir in dried rosemary, dried thyme, black pepper, grated garlic, and a pinch of salt. Heat just until fragrant; do not let the garlic brown. Remove from heat.

7. Finish & serve
   Brush the hot focaccia generously with the aromatic oil. Allow to cool slightly, slice, and serve warm or at room temperature.

Enjoy this fragrant, chewy focaccia as a standalone snack, sandwich base, or a rustic side to your favorite Italian meal.