Simple Sun-Dried Tomato & Rosemary Focaccia

There’s an undeniable magic in the aroma and taste of freshly baked bread. That warm, tender interior, coupled with an intoxicating scent wafting through your home, creates an experience that’s both comforting and gourmet. Among the vast world of breads, focaccia stands out as a wonderfully versatile and forgiving option, perfect for casual dining or an elegant appetizer.

This recipe elevates traditional focaccia with the vibrant, concentrated flavor of sun-dried tomatoes and the earthy fragrance of fresh rosemary. The result is a spectacular bread that’s simple to make, yet tastes like it came straight from an artisan bakery. Forget complex kneading techniques and rigid timelines; our method for sun-dried tomato and rosemary focaccia is designed to be flexible and straightforward, ensuring you achieve delicious homemade results without the stress.

Prepare to amaze yourself and your loved ones with this incredible focaccia. Once you experience the joy of baking and tasting this delightful bread, you’ll wonder why you ever waited!

Essential Ingredients for Sun-Dried Tomato and Rosemary Focaccia

Creating this magnificent focaccia requires a handful of simple, high-quality ingredients. Each plays a crucial role in developing the bread’s signature texture and flavor. Opting for fresh ingredients will always yield the best results.

**For precise quantities and detailed instructions, please be sure to scroll down to the full recipe card below.**

Key Ingredients Explained:

• Active Dry Yeast: This is the leavening agent that makes your focaccia light and airy. Ensure your yeast is fresh and active for the best rise.
• Warm Water: The water needs to be warm enough to activate the yeast (between 105°F and 115°F / 40°C and 46°C). Using a kitchen thermometer is highly recommended to get this just right; too hot will kill the yeast, too cold won’t activate it.
• All-Purpose Flour: Standard all-purpose flour works beautifully for this recipe, giving the focaccia its characteristic chewiness.
• Salt (Fine and Flaky Sea Salt): Fine salt is incorporated into the dough for flavor, while flaky sea salt is essential for sprinkling on top before baking. The larger crystals provide a delightful textural crunch and burst of briny flavor.
• Sun-Dried Tomatoes (Oil-Packed): These intensely flavorful tomatoes add a sweet, savory, and slightly tangy dimension. Opt for oil-packed varieties as they are softer and the oil can be used for extra flavor. Chop them finely for even distribution.
• Fresh Rosemary: The aromatic hero! Fresh rosemary sprigs, finely chopped, infuse the bread with its distinctive piney, herbaceous scent and taste.
• Extra Virgin Olive Oil: A generous amount of good quality olive oil is crucial for focaccia. It’s used in the dough, to coat the bowl for rising, for brushing the top, and for drizzling after baking. It contributes immensely to the flavor, moisture, and crispiness of the crust.

Step-by-Step Guide: Crafting Your Perfect Sun-Dried Tomato Focaccia

Making homemade focaccia is a surprisingly simple and rewarding process. Follow these detailed steps to achieve a perfectly golden, aromatic, and delicious loaf.

Step 1: Preparing and Mixing the Dough

The foundation of any great bread lies in its ingredients and how they are combined. For our no-knead focaccia, this initial step is incredibly straightforward.

1. Activate the Yeast: Start by gently warming your water to the ideal temperature: between 105°F and 115°F (40°C-46°C). This warmth is crucial for waking up the active dry yeast. Use a thermometer to ensure accuracy, as water that’s too hot will kill the yeast, and water that’s too cool won’t activate it effectively.
2. Combine Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, active dry yeast, and fine salt. Use a whisk to thoroughly distribute these ingredients. This ensures the yeast is evenly mixed throughout the flour, allowing for a consistent rise.
3. Introduce Wet Ingredients and Flavor: Pour the warm water into the bowl with the dry ingredients. Begin to stir the mixture with a sturdy spoon or spatula. As the dough starts to come together and hydrate the flour, add the finely chopped sun-dried tomatoes. Continue stirring until the flour is completely incorporated and no dry spots remain. The dough will be quite sticky and shaggy, not smooth like a kneaded dough – this is perfectly normal for a no-knead recipe.

Step 2: First Rise (Proofing for Flavor and Texture)

After mixing, the dough needs time to rise, allowing the yeast to ferment and develop both flavor and the airy texture characteristic of focaccia.

4. Oil the Dough and Bowl: Once the dough has formed, gently shape it into a loose ball within the bowl. Drizzle a generous amount of olive oil over the dough and down the sides of the bowl. Turn the dough ball several times to ensure it’s thoroughly coated on all sides. This oil layer is vital; it prevents the dough from drying out during its long rise and also contributes to the rich flavor and tender crumb of the finished bread. Do not skip this step!

5. Cover and Rise: Cover the bowl tightly with plastic wrap or a snug-fitting silicone lid. This creates a warm, moist environment that’s ideal for yeast activity.
6. Choose Your Proofing Method: Here’s where the flexibility comes in:
   • Same-Day Bake (Room Temperature Rise): Place the covered bowl in a warm spot in your kitchen. This could be near a sunny window, on top of a warm appliance, or, as a clever trick, directly under an under-cabinet light if it produces gentle warmth. Let the dough rise for 1 to 2 hours, or until it has noticeably doubled in size.
   • Overnight Bake (Refrigerator Rise): For a deeper, more complex flavor and ultimate convenience, place the covered bowl in the refrigerator. The cold temperature slows down the yeast activity, allowing for a slow fermentation that develops more nuanced flavors. Let it rise slowly overnight (8-24 hours). If you peek before bed, you’ll likely see some initial rise; by morning, it should be well-doubled. This cold proof also makes the dough easier to handle.

Step 3: Shaping and Second Rise

Once your dough has completed its first rise, it’s time to prepare it for baking and allow for a final proof.

7. Prepare Your Baking Pan: Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the longer sides to create “handles” for easy removal. Drizzle a little olive oil onto the parchment paper and spread it evenly; this helps prevent sticking and contributes to a crisp bottom crust.
8. Gently Reshape the Dough: With two forks (or lightly oiled hands), gently pull and lift the edges of the dough away from the sides of the bowl, folding them towards the center to form a rough ball. Turn the bowl a quarter turn and repeat this gentle pulling and folding twice more. This process helps to slightly degas the dough and re-coat it with the olive oil remaining in the bowl, while preserving the delicate air pockets created during the first rise. Avoid aggressive kneading or punching down the dough.

9. Transfer to Pan and Lightly Shape: Carefully transfer the dough to the prepared baking pan. With very gentle hands, lightly pull and stretch the dough to mostly fill the pan. It doesn’t need to reach every corner perfectly at this stage; the dough will relax and spread as it undergoes its second rise.
10. Flavor and Seasoning: Brush the entire surface of the dough with a bit more olive oil. This will contribute to a golden, crispy crust. Then, generously sprinkle flaky sea salt and chopped fresh rosemary over the top.

    💭Top tip: For an extra layer of flavor, use some of the oil from the jar of sun-dried tomatoes to brush over the dough!

11. Second Rise: Cover the pan loosely with plastic wrap or a clean kitchen towel. Allow the dough to rise again in a warm spot for about one hour, or until it has nearly doubled in size and looks puffy. This second rise ensures a light and airy texture. While one hour is typically sufficient, the dough can comfortably rise for up to 4 hours, offering more flexibility.

Step 4: Baking Your Focaccia

The final step brings all your efforts to fruition, resulting in a beautifully golden and fragrant focaccia.

12. Preheat Oven: While the dough is completing its second rise, preheat your oven to 425°F (220°C). A hot oven is essential for achieving a good rise and a crispy crust.
13. Create Dimples: Just before placing the pan in the oven, lightly oil your fingertips. Gently but firmly press your fingers deep into the dough to create characteristic dimples. This not only gives focaccia its iconic look but also helps prevent large air pockets from forming and allows the olive oil and seasonings to pool, creating flavorful crevices.

14. Bake to Golden Perfection: Place the focaccia in the preheated oven and bake for 20 to 25 minutes. The bread is done when the crust is beautifully golden brown, and the internal temperature reaches around 200-210°F (93-99°C).
15. Finish and Serve: Once baked, remove the focaccia from the oven. For an extra touch of flavor and sheen, lightly drizzle the warm bread with a little more olive oil. Use the parchment paper handles to lift the focaccia out of the pan and transfer it to a cutting board. Allow it to cool for a few minutes before slicing into generous squares or rectangles. Serve warm and enjoy the fruits of your labor!

Scaling Down: Smaller Batch Sun-Dried Tomato Focaccia

While a large pan of focaccia is always a welcome sight, sometimes you might want a fresh batch without the abundance of leftovers. Whether you’re a small household or simply prefer to enjoy your bread at its absolute freshest, making a smaller batch is an excellent option. This scaled-down version provides all the same deliciousness with fewer portions to manage.

Here are the adjusted ingredient quantities for a smaller batch:

For this smaller recipe, use a 7×11-inch or 8×8-inch baking pan. Follow all other instructions and timings as described in the main recipe, simply adjusting for the smaller pan size when gently shaping the dough. This ensures you get that delicious fresh focaccia experience tailored to your needs, minimizing potential leftovers.

While this ensures less bread to deal with, sometimes, those leftovers can be just as, if not more, exciting with a little creativity!

Creative Ways to Enjoy Leftover Focaccia

While any fresh bread is undeniably at its peak on the day it’s baked, your delicious sun-dried tomato focaccia can still shine in new ways beyond its first day. Focaccia, being rich in olive oil, can become a bit dense or lose its initial crispness after a day or two. But don’t despair! With a few simple tricks, you can revive it or transform it into something equally delightful.

Reviving Day-Old Focaccia

The best way to bring day-old focaccia back to life and restore its wonderful texture is through reheating:

• Air Fryer Magic: Your air fryer is a game-changer for reviving focaccia! Simply place slices or pieces of focaccia in the air fryer basket and cook at 350°F (175°C) for 3-5 minutes, or until warm through and the edges are beautifully toasted and crisp again.
• Oven Method: Alternatively, you can preheat your oven to 350°F (175°C) and warm the focaccia for about 5-8 minutes, or until it’s heated through and the crust has re-crisped.

This reheating method makes day-old focaccia warm, soft, and delicious, with those lovely toasted edges we all love.

Transforming Focaccia: Croutons and Sandwiches

Take your leftover focaccia to the next level by transforming it into versatile culinary delights:

• Gourmet Croutons: Cut the sun-dried tomato focaccia into small cubes. Toss them lightly with a little extra olive oil if desired, then toast them in your air fryer (375°F / 190°C for 5-8 minutes, shaking halfway) or oven (375°F / 190°C for 10-15 minutes, flipping once) until golden brown and crunchy. These homemade croutons, bursting with tomato and rosemary flavor, are incredibly delicious on salads, soups, or simply for snacking!

• Delicious Sandwiches: The substantial thickness of this focaccia makes it an ideal candidate for slicing horizontally to create a unique and flavorful sandwich bread. Fill it with your favorite deli meats, cheeses, roasted vegetables, or a simple spread for a delightful lunch. A classic combination of Italian salami and provolone cheese on focaccia makes for an exceptionally satisfying meal!

Achieving Thinner Focaccia

Perhaps you prefer your focaccia with a greater proportion of crispy edges to soft interior? You can easily achieve a thinner focaccia by simply using a larger baking pan, allowing the dough to spread out more. For the full recipe, switch to a 10×15-inch rimmed baking sheet. If you’re making the smaller batch recipe, use a 9×13-inch pan to get a thinner result. The larger surface area allows for more of that irresistible crispy crust!

Expert Tips and Frequently Asked Questions for Perfect Focaccia

Even with an easy recipe, a few insider tips and answers to common questions can make your baking experience even smoother and more successful. Here’s what you need to know to truly master your homemade sun-dried tomato and rosemary focaccia.

📖 Sun-Dried Tomato and Rosemary Focaccia Recipe

Focaccia with Sun-Dried Tomatoes and Rosemary

Bake the taste of the Mediterranean at home! Discover this easy no-knead focaccia recipe featuring savory sun-dried tomatoes and aromatic fresh rosemary for a delightful culinary experience. 🍅✨

Prep Time: 15 mins

Cook Time: 25 mins

Rise Time: 2-24 hrs

Total Time: 2 hrs 40 mins (active + short rise) or overnight

Course: Bread, Appetizer, Side Dish

Cuisine: American, Mediterranean, Italian-inspired

Servings: 16 pieces

Calories: 151 kcal per serving

Author: Sula

Ingredients

• ¼ ounce active dry yeast (about 2¼ teaspoons)
• 2 ½ cups warm water (105 to 115°F / 40-46°C)
• 5 cups all-purpose flour
• 2 ½ teaspoons fine salt (such as table or kosher salt)
• ½ cup chopped sun-dried tomatoes (oil-packed, drained)
• 1 tablespoon+ fresh rosemary, finely chopped
• Olive oil (good quality extra virgin, for dough, coating, and drizzling)
• Flaky sea salt (for sprinkling on top)

Instructions

1. In a large mixing bowl, combine the active dry yeast, all-purpose flour, and fine salt. Whisk briefly to ensure even distribution. Add the warm water and chopped sun-dried tomatoes.
2. Stir the mixture with a sturdy spoon or spatula until all the flour is fully incorporated and no dry spots remain. The dough will be very sticky and shaggy.
3. Gently form the dough into a loose ball within the bowl. Drizzle a generous amount of olive oil over the dough and down the sides of the bowl. Turn the dough ball several times to ensure it is completely coated in oil.
4. Cover the bowl tightly with plastic wrap or a silicone lid. Choose your first rise method:
   • Room Temperature: Place in a warm spot for 1 to 2 hours, until doubled in size.
   • Refrigerator (Overnight): Place in the refrigerator for 8-24 hours for a slower rise and enhanced flavor.
5. Once the first rise is complete, prepare a 9×13-inch baking pan by lining it with parchment paper, leaving an overhang on the long sides. Drizzle a little olive oil onto the parchment paper and spread it evenly.
6. Using two forks or lightly oiled hands, gently pull the dough away from the sides of the bowl and fold it towards the center to reshape it into a rough ball. Turn the bowl a quarter turn and repeat this process twice more to re-coat the dough with oil and slightly degas it.
7. Carefully transfer the dough to the prepared baking pan. Gently pull and stretch the dough to mostly fill the pan; it will continue to spread during the second rise.
8. Brush the top of the dough generously with olive oil (consider using oil from the sun-dried tomato jar for extra flavor). Sprinkle evenly with chopped fresh rosemary and flaky sea salt.
9. Cover the pan loosely with plastic wrap or a clean kitchen towel. Let the dough rise again in a warm spot for at least 45 minutes, up to 1-4 hours, until visibly puffy and nearly doubled in size.
10. Preheat your oven to 425°F (220°C) during the last 20 minutes of the second rise.
11. Just before baking, lightly oil your fingertips and gently press deep dimples across the entire surface of the dough.
12. Bake for 20 to 25 minutes, or until the focaccia is golden brown on top and cooked through.
13. Remove from the oven. Lightly drizzle the warm bread with a final touch of olive oil. Using the parchment paper handles, lift the focaccia out of the pan and transfer to a cutting board. Allow to cool for a few minutes before slicing into squares and serving warm.

Notes

For thinner focaccia with more crispy edges, use a larger pan. A 10×15-inch rimmed baking sheet will allow the dough from the full recipe to spread out more. For the smaller batch, use a 9×13-inch pan for a thinner result.

Nutrition (estimated per serving)

Calories: 151kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 375mg | Potassium: 100mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 2mg

Nutrition values are estimates only, calculated using online tools, and may vary depending on specific ingredients and preparation methods. Please verify using your own data if precision is required.