This Focaccia with Sun Dried Tomatoes is better than any cake or dessert. I can’t even start to describe how good it tastes. You just have to make it yourself.
Since I started making Focaccia for the first time a few years ago, I’ve never stopped ever since. I loved the first I made, I fell insanely in love with Focaccia. For me, the taste of Focaccia is better than any cake or dessert. I eat it at breakfast, with a cup of coffee, with cream soup, plain. However you decide to eat it, it’s just perfect. At least for me.
I used to think that making dough from scratch it’s super hard, but since I started making Focaccia, I noticed that it’s not true. You have to like to make things from scratch, to not bother covering your hands with flour. Making bread or any other thing with dough it’s an art, you really have to like it to do it.
For me, making Focaccia is like meditation. I love making it from scratch, kneading the dough and giving it the shape of this delicious bread.
I really hope you will give this bread a chance. I promise you, if you make it once, you will make it again and again.
If I would have to pick my favorite out of all the focaccias I made, this one is totally my favorite. It really is the most flavorful because of the tomatoes.
- 400 g of flour
- 1 sachet dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 220 ml lukewarm water
- 1 teaspoon of dried oregano
- 1 tablespoon of sun-dried tomato oil (from the jar)
- 30 g of chopped sun-dried tomatoes
This recipe is almost identical to this one, but instead of the olives, I used only sun-dried tomatoes. This time I skip the olive oil for sun-dried tomato oil and the herbs, for oregano only.
In a glass, measure the lukewarm water, then mix in the yeast and the sugar and let the mixture rise for 10 minutes. In a big bowl, add the flour, salt, and the oregano.
Add the yeast mixture and 1 tablespoon of the sun-dried tomato oil.
When the dough has pulled together, move it to a plain clean surface and knead it for 2-3 minutes until there are no more traces of flour and the dough doesn’t stick to your fingers.
After the dough has been briefly kneaded, move it to a clean bowl brushed with 1 tablespoon of sun-dried tomato oil and let it rise for 45 minutes.
When the dough has doubled its size, sprinkle the chopped sun-dried tomatoes. Now, knead the dough again to make sure the tomatoes remain inside the dough.
Preheat the oven to 180*C and roll the dough until it’s 1-2 cm high because it will rise in the oven as well. You can use a rolling pin or just your hands. In the pan, shape the dough rectangular or into a circle, that’s your call.
With your fingers, make holes on the surface of the dough and pour a little bit of sun-dried tomato oil on top. Then sprinkle sea salt and some dried tomatoes as well.
Lastly, put the rolled dough in the preheated oven and bake it for 30-35 minutes or until golden brown. Serve warm but it’s just as perfect the next few days.
Subscribe so that you don’t miss any of my latest posts.
You can top the focaccia with anything you like, with sliced onion, zucchini, fresh cherry tomatoes.
Here you can see that I made one with a few slices of zucchini and it’s amazing.