Savory Sun-Dried Tomato and Basil Focaccia
This Savory Sun-Dried Tomato and Basil Focaccia is a delightful twist on the classic Italian bread, infused with the rich flavors of sun-dried tomatoes and aromatic basil. Perfect for sharing, this focaccia is ideal as an appetizer, side dish, or even a stand-alone snack. What makes this recipe even more unique is its ability to be prepared a day in advance; simply refrigerate the dough after kneading and allow it to come to room temperature before baking. Using sun-dried tomatoes packed in oil enhances the flavor, ensuring a moist and delectable bread. If you can only find dry-packed sun-dried tomatoes, no worry—just soak them in warm water for 10 minutes before use. This easy recipe will bring a taste of Italy to your kitchen in less than 30 minutes of baking time!
8
Servings
N/A
Calories
13
Ingredients
Ingredients
granulated sugar
1 teaspoon (none)
warm water
1 cup (heated to about 110°F (43°C))
active dry yeast
1 (11 ml) package (approximately 2 1/4 teaspoons)
olive oil
2 tablespoons (none)
honey
1 tablespoon (none)
cornmeal
2 tablespoons (none)
salt
1 teaspoon (none)
bread flour
2 1/2 cups (plus extra for kneading)
sun-dried tomato, chopped
3/4 cup (packed and chopped)
dried basil
2 teaspoons (none)
sliced sun-dried tomato, packed in oil
1/4 cup (sliced)
extra virgin olive oil
2 teaspoons (for drizzling)
coarse salt
1 teaspoon (for sprinkling)
Instructions
1
In a mixing bowl, combine the granulated sugar with the warm water. Sprinkle the active dry yeast over the water and allow it to sit for 10 minutes until it becomes frothy. This step activates the yeast so the dough will rise properly.
2
Once frothy, stir in the olive oil, honey, cornmeal, and salt. Gradually mix in enough of the bread flour to form a soft, cohesive dough.
3
Transfer the dough to a lightly floured surface. Knead the dough for about 10 minutes, adding more flour as necessary to prevent sticking, until it’s soft and elastic.
4
Place the kneaded dough into a lightly greased bowl. Cover the bowl with plastic wrap and let it rise in a warm, draft-free area until it doubles in size, which should take about 45 minutes.
5
Preheat your oven to 375°F (190°C).
6
Once the dough has doubled in size, punch it down to release the air. Incorporate the 3/4 cup of chopped sun-dried tomatoes and the dried basil by kneading them into the dough. Allow the dough to rest for an additional 5 minutes.
7
Shape or roll the dough into a 15-inch rectangle. Transfer it to an ungreased baking sheet and cover with plastic wrap. Let it rest for 15 minutes.
8
Use your fingers to gently press into the dough to create dimples. Drizzle the top with extra virgin olive oil and sprinkle with coarse salt.
9
Bake in the center of the preheated oven for 10 minutes. Remove from the oven and evenly sprinkle on the sliced sun-dried tomatoes. Return to the oven for an additional 10 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
10
Allow the focaccia to cool slightly before serving. Slice into squares or rectangles and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this focaccia recipe?
The primary flavors are savory sun-dried tomatoes and aromatic dried basil.
How many servings does this recipe yield?
This recipe yields 8 servings.
How long does it take to activate the active dry yeast?
The yeast should sit in the sugar and warm water mixture for about 10 minutes until it becomes frothy.
What is the ideal temperature for the warm water used to activate the yeast?
The water should be heated to approximately 110°F (43°C).
Can this focaccia dough be prepared in advance?
Yes, you can refrigerate the dough after kneading and bring it to room temperature before baking the next day.
What type of sun-dried tomatoes works best for this recipe?
Sun-dried tomatoes packed in oil are recommended for enhanced flavor and moisture.
What should I do if I only have dry-packed sun-dried tomatoes?
Simply soak the dry-packed tomatoes in warm water for 10 minutes before using them.
How long should the dough be kneaded?
The dough should be kneaded for about 10 minutes until it is soft and elastic.
How long does the first rise take?
The first rise takes about 45 minutes or until the dough has doubled in size.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
When do I add the 3/4 cup of chopped sun-dried tomatoes?
The chopped sun-dried tomatoes and dried basil should be kneaded into the dough after the first rise and punch-down.
What size should the dough be rolled into?
The dough should be shaped or rolled into a 15-inch rectangle.
How long should the dough rest after being shaped on the baking sheet?
The shaped dough should rest for 15 minutes while covered with plastic wrap.
How do I create the characteristic dimples in the focaccia?
Use your fingers to gently press into the surface of the dough after the final rest.
What is drizzled over the dough before it goes into the oven?
Extra virgin olive oil and a sprinkle of coarse salt are added before baking.
How long is the initial baking period?
The focaccia is first baked for 10 minutes.
When are the sliced sun-dried tomatoes added?
The sliced sun-dried tomatoes are added after the first 10 minutes of baking.
What is the total baking time?
The total baking time is approximately 20 minutes.
How can I tell if the focaccia is fully cooked?
It is done when it is golden brown and sounds hollow when tapped on the bottom.
What type of flour is required for this recipe?
Bread flour is used to provide the right structure and texture.
Does this recipe contain honey?
Yes, the recipe uses 1 tablespoon of honey.
What is the purpose of cornmeal in the dough?
Cornmeal is mixed into the dough to add unique flavor and texture.
Should the baking sheet be greased before placing the dough?
No, the instructions specify using an ungreased baking sheet.
What kind of salt is used for the topping?
Coarse salt is used for sprinkling on top of the dough.
Where is the best place to let the dough rise?
The dough should rise in a warm, draft-free area.
Can I serve this focaccia as a side dish?
Yes, it is perfect as an appetizer, side dish, or standalone snack.
How should the focaccia be sliced for serving?
It should be sliced into squares or rectangles.
How much dried basil is used?
The recipe calls for 2 teaspoons of dried basil.
Why do you punch down the dough?
Punching down the dough releases the air built up during the first rise.
Is sugar necessary for this recipe?
Yes, 1 teaspoon of granulated sugar is used to help activate the yeast.