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Bread Machine Focaccia With Sun-Dried Tomato

The aroma alone brings me back to my Nonna’s kitchen. I can almost see her now, flour dusting her apron as she pulls a golden, herb-flecked focaccia from the oven. The sun-dried tomatoes, jewels embedded in the airy crumb, perfume the air with their intense, sun-drenched sweetness. More than just a bread, it’s a memory – a warm, comforting hug in every bite.

Recipe Overview

Prep Time: 2 hours 15 minutes (includes machine and rising times)
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes
Servings: 6-8
Yield: One 10×15 inch focaccia
Dietary Type: Vegetarian

Ingredients

1 cup water
3 cups bread flour
2 tablespoons powdered milk
3 1/2 tablespoons white sugar
1 teaspoon salt
3 tablespoons margarine
2 teaspoons active dry yeast
1/2 cup chopped sun-dried tomato
2 tablespoons olive oil
2 tablespoons parmesan cheese
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1 cup shredded mozzarella cheese

Equipment Needed

Bread machine
Oiled bowl
10 x 15 inch baking tray
Damp cloth

Instructions

Begin by placing the water, bread flour, powdered milk, white sugar, salt, margarine, chopped sun-dried tomatoes, and active dry yeast into your bread machine. Be sure to follow the order specified by your bread machine’s manufacturer. This order is crucial for proper mixing and yeast activation.
Set the bread machine to the Dough cycle, and start the machine. The Dough cycle typically takes around 90 minutes to 2 hours. During this time, the machine will mix and knead the ingredients, then allow the dough to rise.
Once the bread machine has completed the Dough cycle, carefully remove the dough. At this stage, the dough should weigh approximately 1/2 pound.
Lightly flour a clean surface and knead the dough by hand for about 1 minute. This step helps to develop the gluten structure further, resulting in a better texture.
Prepare an oiled bowl. Place the kneaded dough into the bowl, and turn it a few times to coat the entire surface of the dough with oil. This prevents the dough from drying out during the next rising stage.
Cover the bowl with a clean, damp cloth, and let the dough rise in a warm place for 15 minutes. A warm environment encourages the yeast to continue working, resulting in a lighter, airier focaccia.
Dust a 10 x 15 inch baking tray with cornmeal. The cornmeal adds a subtle texture and prevents the focaccia from sticking to the pan.
Roll out the dough to fit the prepared pan. Aim for an even thickness across the entire surface.
Using your fingertips, make indentations all over the surface of the dough. These indentations are characteristic of focaccia and help to create pockets for the olive oil and toppings to pool in.
Brush the top surface of the dough generously with olive oil. This adds flavor and richness to the focaccia and helps it to brown beautifully in the oven.
Cover the pan with a clean, damp cloth, and allow the dough to rise for another 30 minutes.
Preheat your oven to 400 degrees F (200 degrees C).
Sprinkle the dough evenly with parmesan cheese, crushed dried rosemary, garlic salt, and shredded mozzarella cheese. The combination of these ingredients creates a savory and aromatic topping that complements the sun-dried tomatoes perfectly.
Bake in the preheated oven for 15 minutes, or until the focaccia is nicely browned and the cheese is melted and bubbly. Keep a close eye on it to prevent burning. Oven times may vary, so adjust accordingly.
Remove the focaccia from the oven and let it cool slightly before cutting it into squares for serving.

Expert Tips & Tricks

For an extra burst of flavor, try marinating the sun-dried tomatoes in olive oil, garlic, and herbs for a few hours before adding them to the dough.
If you don’t have bread flour, you can use all-purpose flour, but the texture may be slightly different.
Don’t over-knead the dough, as this can result in a tough focaccia.
If the top of the focaccia starts to brown too quickly, tent it with foil.
For a crispier crust, place a baking stone in the oven while it preheats.

Serving & Storage Suggestions

Serve the focaccia warm or at room temperature. It’s delicious on its own, as a side dish with soup or salad, or as a base for sandwiches and appetizers.

Leftovers can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in a low oven or toaster oven to restore its crispness. You can also freeze focaccia for up to 2 months. Thaw overnight in the refrigerator and reheat as needed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	441.7 kcal	N/A
Calories from Fat	147 g	33%
Total Fat	16.4 g	25%
Saturated Fat	5.2 g	25%
Cholesterol	18.8 mg	6%
Sodium	704.5 mg	29%
Total Carbohydrate	60.3 g	20%
Dietary Fiber	2.8 g	11%
Sugars	10.4 g	N/A
Protein	13.3 g	26%

Variations & Substitutions

For a dairy-free version, substitute the powdered milk with a plant-based milk powder alternative, omit the parmesan and mozzarella cheeses, or use vegan cheese substitutes.
Experiment with different toppings, such as Kalamata olives, roasted red peppers, or fresh herbs.
Add a pinch of red pepper flakes for a touch of heat.
For a sweeter focaccia, drizzle with honey after baking.

FAQs (Frequently Asked Questions)

Q: Can I make this focaccia without a bread machine?
A: Yes, you can knead the dough by hand or in a stand mixer, then let it rise in a warm place for 1-1.5 hours before proceeding with the recipe.

Q: What if my dough is too sticky?
A: Add a tablespoon of flour at a time until the dough is smooth and elastic, but still slightly tacky.

Q: Can I use fresh rosemary instead of dried?
A: Yes, use about 2 tablespoons of fresh rosemary, finely chopped.

Q: How do I know when the focaccia is done?
A: The focaccia is done when it’s golden brown and the internal temperature reaches 200-210°F (93-99°C).

Q: Can I make this recipe ahead of time?
A: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling it out and baking.

Final Thoughts

This bread machine focaccia is a simple yet satisfying recipe that’s perfect for any occasion. The combination of sun-dried tomatoes, herbs, and cheese creates a flavor explosion that will tantalize your taste buds. So, gather your ingredients, dust off your bread machine, and get ready to enjoy a slice of homemade happiness. I encourage you to experiment with different toppings and variations to make it your own. And be sure to share your creations and feedback – happy baking!

Bread Machine Focaccia With Sun-Dried Tomato Recipe