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Sun-Dried Tomato and Basil Focaccia: A Taste of the Mediterranean Sun

The aroma of freshly baked focaccia always transports me back to a small trattoria nestled in the hills of Tuscany. The air, thick with the scent of olive oil and herbs, mingled with the laughter of locals sharing stories over plates of simple, rustic fare. This sun-dried tomato and basil focaccia, with its chewy texture and vibrant flavors, captures that essence perfectly. It’s more than just bread; it’s a little piece of Italy you can create in your own kitchen.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes (including rise time)
Servings: 12
Yield: 1 12″x15″ focaccia
Dietary Type: Vegetarian

Ingredients

1 teaspoon granulated sugar
1 cup warm water
1 (2 1/4 teaspoon) package active dry yeast
2 tablespoons olive oil
1 tablespoon honey
2 tablespoons cornmeal
1 teaspoon salt
2 1/2 cups bread flour, plus extra for kneading
3/4 cup sun-dried tomatoes, chopped (packed in oil, drained)
2 teaspoons dried basil

Topping

1/4 cup sliced sun-dried tomatoes, packed in oil, drained
2 teaspoons extra virgin olive oil
1 teaspoon coarse salt

Equipment Needed

Large mixing bowl
Measuring cups and spoons
Plastic wrap
Lightly greased bowl
Baking sheet
Oven

Instructions

In a large bowl, sprinkle the granulated sugar over the warm water. Add the active dry yeast. Let stand for 10 minutes, or until the mixture becomes frothy, indicating the yeast is active.
Stir in the olive oil, honey, cornmeal, and salt into the yeast mixture. Gradually add enough of the bread flour to form a soft dough.
Transfer the dough to a lightly floured work surface. Sprinkle the surface with extra flour as needed to prevent sticking. Knead the dough for 10 minutes, or until it becomes soft and elastic. The dough should be smooth and hold its shape well.
Place the kneaded dough in a lightly greased bowl. Cover the bowl tightly with plastic wrap and let it rise in a warm, draft-free place until it has doubled in size. This should take approximately 45 minutes.
Preheat your oven to 375°F (190°C).
Once the dough has doubled, punch it down gently to release the trapped air.
Knead in the 3/4 cup of chopped sun-dried tomatoes and the 2 teaspoons of dried basil until they are evenly distributed throughout the dough.
Let the dough rest for 5 minutes. This allows the gluten to relax slightly, making it easier to shape.
Shape or roll the dough into a 12×15-inch rectangle.
Transfer the shaped dough carefully to an ungreased baking sheet.
Cover the baking sheet with plastic wrap and let the dough rest for another 15 minutes. This second rest helps the focaccia develop a lighter, more airy texture.
Remove the plastic wrap. Use your fingertips to press into the dough, creating a characteristic dimpled effect across the entire surface. These dimples will hold the olive oil and salt, adding flavor and creating crispy edges.
Drizzle the 2 teaspoons of extra virgin olive oil evenly over the top of the dimpled dough. Then, sprinkle generously with the coarse salt.
Bake the focaccia in the center of the preheated oven for 10 minutes.
Remove the focaccia from the oven and sprinkle the remaining 1/4 cup of sliced sun-dried tomatoes over the top.
Return the focaccia to the oven and bake for an additional 10 minutes, or until it is golden brown and sounds hollow when tapped on the bottom. This indicates that the focaccia is fully cooked.
Let the focaccia cool slightly on the baking sheet before slicing and serving.

Expert Tips & Tricks

The Oil is Key: Don’t skimp on the olive oil! It’s essential for flavor and texture. Drizzling generously before baking ensures a beautiful, crispy crust.
Salt Selection Matters: Coarse salt provides a pleasant textural contrast and burst of flavor. Sea salt or kosher salt work well.
Proofing the Yeast: Always test your yeast before beginning. If it doesn’t foam after 10 minutes, it’s likely dead, and you’ll need fresh yeast.
Temperature is Crucial: Use a kitchen thermometer to ensure the water is warm (around 105-115°F or 40-46°C) for activating the yeast. Too hot, and you’ll kill it; too cold, and it won’t activate.
Adjust Baking Time: Baking times may vary slightly depending on your oven. Keep a close eye on the focaccia during the last few minutes of baking to prevent burning. If the top is browning too quickly, tent it loosely with foil.
Make Ahead Tip: The dough can be made the day ahead. Simply refrigerate after kneading. Bring to room temperature for about 1 hour before punching down dough and proceeding with recipe.
Sun-Dried Tomato Selection: Use sun-dried tomatoes packed in oil for this recipe. If you can only get dry packed tomatoes, soak in warm water for 10 minutes before proceeding with recipe. This rehydrates them and adds moisture to the focaccia.
Flavor Boost: Try adding a sprinkle of fresh rosemary or thyme to the topping for an extra layer of aroma and flavor.

Serving & Storage Suggestions

Serve the sun-dried tomato and basil focaccia warm or at room temperature. It’s delicious on its own as a snack, appetizer, or side dish. It also pairs perfectly with soups, salads, or grilled meats.

To store, wrap the focaccia tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

To reheat, wrap the focaccia in foil and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat individual slices in a toaster oven or microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	147 kcal	7%
Total Fat	3.5 g	5%
Saturated Fat	0.5 g	3%
Cholesterol	0 mg	0%
Sodium	484 mg	20%
Total Carbohydrate	25.5 g	9%
Dietary Fiber	1.6 g	6%
Sugars	3.6 g	7%
Protein	3.7 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free Focaccia: Substitute the bread flour with a gluten-free flour blend designed for bread making. You may need to adjust the liquid slightly.
Herb Variations: Experiment with different herbs, such as rosemary, thyme, oregano, or a blend of Italian herbs.
Cheese Addition: Sprinkle grated Parmesan or Pecorino Romano cheese over the focaccia before baking for a richer, more savory flavor.
Garlic Infusion: Rub the baking sheet with a clove of garlic before placing the dough on it for a subtle garlic flavor.
Spicy Kick: Add a pinch of red pepper flakes to the topping for a touch of heat.
Olive Focaccia: Replace some of the sun-dried tomatoes with pitted Kalamata olives or green olives.

FAQs (Frequently Asked Questions)

Q: Can I use fresh basil instead of dried?

A: While dried basil works well in the dough, fresh basil is best used as a topping after baking to preserve its vibrant flavor and color.

Q: How do I prevent the focaccia from sticking to the baking sheet?

A: Using an ungreased baking sheet usually prevents sticking due to the olive oil in the recipe. You can also line the baking sheet with parchment paper for extra insurance.

Q: My dough didn’t rise. What went wrong?

A: The most common reason for dough not rising is inactive yeast. Make sure your yeast is fresh and the water is at the correct temperature. Also, ensure your rising environment is warm and draft-free.

Q: Can I freeze the focaccia dough?

A: Yes, you can freeze the dough after the first rise. Punch it down, wrap it tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight in the refrigerator before shaping and baking.

Q: What is the best way to reheat focaccia to retain its texture?

A: Reheating in a foil-covered oven is best. Microwaving can make it soggy. Spritzing lightly with water before reheating can also help restore some moisture.

Final Thoughts

This sun-dried tomato and basil focaccia is a delightful journey to the sun-kissed lands of the Mediterranean. Its simple ingredients and straightforward preparation belie the complex flavors and satisfying textures that await. I encourage you to try this recipe and bring a taste of Italy to your own table. Don’t hesitate to experiment with variations and make it your own. Share your creations and feedback, and perhaps pair it with a glass of crisp white wine and good company for the full experience. Buon appetito!

Sun-Dried Tomato and Basil Focaccia Recipe