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

The scent of sun-dried tomatoes baking is a Proustian madeleine for me, instantly transporting me back to my grandmother’s kitchen. Her weathered hands, dusted with flour, would knead the dough with a love that infused every bite. She’d always let me dimple the focaccia, my little fingers leaving imperfect, joyful craters that would fill with her fragrant olive oil. That focaccia, studded with the tangy sweetness of sun-dried tomatoes and a touch of salty cheese, was more than just bread; it was sunshine on a plate, a symbol of family, and a taste of pure happiness.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15-20 minutes
• Total Time: 2 hours 30 minutes
• Servings: 20
• Yield: 1 half sheet pan
• Dietary Type: Vegetarian (can be made vegan by omitting feta)

Ingredients

• 2 (1/4 ounce) packages yeast
• 1 3/4 cups warm water (105-115 F)
• 1 teaspoon sugar
• 3/4 cup extra virgin olive oil, plus more for greasing
• 5 cups all-purpose flour, plus more for dusting
• 2 teaspoons salt
• 1/2 cup sun-dried tomatoes, oil-packed, drained
• 1/2 cup feta cheese, crumbled (optional)

Equipment Needed

• Large bowl
• Food processor
• Spoon or stand mixer
• Half sheet pan (13×18 inches)
• Plastic wrap or damp kitchen towel

Instructions

1. In a large bowl, dissolve the yeast in the warm water. Add the sugar. Let stand until foamy, about 5 minutes. This step is crucial – if the yeast doesn’t foam, it’s not active, and your focaccia won’t rise properly. You may need to use fresh yeast if it doesn’t foam.

2. While the yeast is proofing, prepare the sun-dried tomato mixture. In a food processor, blend the sun-dried tomatoes and olive oil until well chopped and almost a paste. You can leave it slightly chunky if you prefer a more rustic texture.

3. Add the tomato and olive oil mixture, flour, and salt to the yeast mixture. Stir with a spoon or in a stand mixer fitted with a dough hook until a dough forms a ball. This process should take about 5-7 minutes. If using a stand mixer, start on low speed and gradually increase to medium.

4. Turn the dough out onto a lightly floured work surface. The dough will be sticky, so don’t be afraid to add up to 1/2 cup additional flour to the work surface while kneading to prevent the dough from sticking. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

5. Form the dough into a ball and place it in a well-oiled bowl. Turn the dough to coat it with oil. This prevents a skin from forming on the surface. Cover the bowl with plastic wrap or a damp kitchen towel.

6. Let the dough rise in a warm place for 1 1/2 hours, or until doubled in size. This first rise is essential for developing the focaccia’s characteristic airy texture.

7. Punch the dough down to release the air. This step helps to even out the air bubbles and create a more uniform crumb.

8. Transfer the dough to a half sheet pan. Gently stretch and press the dough to cover the entire surface of the pan. If the dough resists stretching, let it rest for a few minutes to relax the gluten before continuing.

9. Cover the dough with plastic wrap or a damp kitchen towel and let it rise for another 20 minutes. This second rise contributes to the final texture of the focaccia.

10. Preheat your oven to 375°F (190°C).

11. Dimple the dough with your fingertips, creating small wells all over the surface. These wells will hold olive oil and any toppings you choose to add.

12. If desired, sprinkle the feta cheese (or any other cheese you like) evenly over the dimpled dough.

13. Bake in the preheated oven for 15-20 minutes, or until the focaccia is golden brown and the bottom sounds hollow when tapped. Keep a close eye on it during the last few minutes of baking to prevent burning.

14. Remove from the oven and let cool slightly on the pan before slicing and serving.

Expert Tips & Tricks

• For an extra flavorful focaccia, infuse the olive oil with herbs like rosemary, thyme, or oregano. Simply heat the oil gently with the herbs in a saucepan for a few minutes, then let it cool before using.
• If you don’t have a food processor, you can finely chop the sun-dried tomatoes by hand.
• Don’t be afraid to experiment with toppings! Olives, rosemary, roasted garlic, and different cheeses all work beautifully.
• For a crisper crust, place a baking stone in the oven while it preheats.
• If the top of the focaccia is browning too quickly, tent it with foil during the last few minutes of baking.
• You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before continuing with the recipe.

Serving & Storage Suggestions

Serve the sun-dried tomato focaccia warm or at room temperature. It’s delicious on its own, as a side dish, or as a base for sandwiches and appetizers. Drizzle with extra virgin olive oil and sprinkle with sea salt for an extra touch of flavor.

Store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, wrap in foil and warm in a low oven (300°F/150°C) for 10-15 minutes, or until heated through. You can also freeze the focaccia for up to 2 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	201.7 kcal	N/A
Calories from Fat	83g	41%
Total Fat	9.3 g	14%
Saturated Fat	1.7 g	8%
Cholesterol	3.3 mg	1%
Sodium	304.2 mg	12%
Total Carbohydrate	25.2 g	8%
Dietary Fiber	1.2 g	4%
Sugars	1 g	3%
Protein	4.2 g	8%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Focaccia: Omit the feta cheese or substitute with a vegan feta alternative.
• Gluten-Free Focaccia: Use a high-quality gluten-free all-purpose flour blend. You may need to adjust the amount of liquid slightly.
• Herb Focaccia: Incorporate fresh or dried herbs like rosemary, thyme, or oregano into the dough or sprinkle them on top before baking.
• Olive Focaccia: Add pitted and halved Kalamata or green olives to the dough before the second rise.
• Roasted Garlic Focaccia: Spread roasted garlic cloves over the dough before baking.

FAQs (Frequently Asked Questions)

Q: Why is my focaccia tough?
A: Over-kneading or using too much flour can result in a tough focaccia. Be sure to knead the dough gently and only add enough flour to prevent it from sticking.

Q: Can I use active dry yeast instead of instant yeast?
A: Yes, you can. Just make sure to proof the yeast in warm water for a longer period (about 10 minutes) until it becomes foamy before adding it to the other ingredients.

Q: My focaccia didn’t rise properly. What went wrong?
A: Several factors can prevent focaccia from rising, including using expired yeast, water that is too hot or too cold, or not allowing enough time for the dough to rise.

Q: How do I prevent the focaccia from sticking to the pan?
A: Make sure to generously oil the half sheet pan before placing the dough in it. You can also line the pan with parchment paper for extra insurance.

Q: Can I make focaccia without a stand mixer?
A: Absolutely! You can easily make focaccia by hand. Just be prepared to put in a little extra effort when kneading the dough.

Final Thoughts

This sun-dried tomato focaccia is a celebration of simple, fresh ingredients and the joy of baking. It’s a recipe that’s easy to adapt to your own tastes and preferences, so don’t be afraid to experiment with different toppings and flavor combinations. I encourage you to give this recipe a try and share the warmth and deliciousness of homemade focaccia with your family and friends. Pair it with a glass of crisp white wine and a simple salad for a delightful Mediterranean-inspired meal. And don’t forget to share your creations and feedback – I’d love to hear about your focaccia adventures!