Crispy Sun Dried Tomato Focaccia

There’s something about homemade bread that makes any meal feel special. Maybe it’s the smell filling up the kitchen, or maybe it’s knowing I made it from scratch. Either way, focaccia has become my go-to when I want fresh bread without all the fuss of regular bread making.

What I love about focaccia is how forgiving it is. You don’t need to knead it forever or worry about getting the perfect rise. Just mix, let it do its thing, and dimple the top with your fingers. It’s almost like playing with your food, which my kids think is pretty cool.

Sun dried tomatoes take this bread to the next level without much extra work. They add this nice tangy flavor that goes with everything from soup to pasta. Plus, I usually have a jar sitting in my pantry already, so no special grocery store trips needed.

What Kind of Flour Should I Use?

For focaccia, you’ll want to use either all-purpose flour or bread flour with at least 11% protein content. Bread flour will give you a slightly chewier texture with better structure, while all-purpose flour creates a softer, more tender crumb. Both work great, so don’t stress if you only have one type on hand. The key is making sure your flour has enough protein to develop good gluten, which is what gives focaccia its signature airy texture with those perfect holes. If you’re unsure about your flour’s protein content, most bread flours are around 12-14% protein, while all-purpose typically ranges from 10-12%.

Options for Substitutions

This focaccia recipe is pretty forgiving, but here are some swaps you can make if needed:

• Bread flour: All-purpose flour works fine if you don’t have bread flour, though your focaccia might be slightly less chewy. Just make sure it has at least 11% protein content for the best results.
• Instant yeast: If you only have active dry yeast, that’s totally fine! Just dissolve it in the lukewarm water first and let it sit for 5 minutes until it gets foamy before mixing with the flour.
• Sun-dried tomatoes: You can swap these for cherry tomatoes (halved), roasted red peppers, or even olives. If using fresh tomatoes, roast them for 15-20 minutes first to concentrate their flavor.
• Fresh rosemary: Dried rosemary works in a pinch – just use about 1 tablespoon instead of 3. You could also try fresh thyme, oregano, or sage for different flavor profiles.
• Fresh garlic: Garlic powder can substitute if you’re out of fresh – use about 1 teaspoon. The flavor won’t be quite as punchy, but it’ll still taste great.
• Flaky salt: Regular coarse sea salt or kosher salt works just fine if you don’t have flaky salt on hand.

Watch Out for These Mistakes While Baking

The biggest mistake when making focaccia is not letting the dough rise long enough – this bread needs patience, so don’t rush the process even if it takes longer than expected in cooler weather.

Another common error is skipping the dimpling step or being too gentle with it; you really need to press your fingers deep into the dough to create those classic wells that hold the olive oil and toppings.

Be careful not to overload your focaccia with sun-dried tomatoes, as too many can make the bread soggy and throw off the texture – stick to the recommended amount and press them gently into the surface rather than burying them deep.

Finally, don’t forget to generously oil your pan and the top of the dough before the final rise, as this creates that golden, crispy crust that makes focaccia so irresistible.

What to Serve With Sun Dried Tomato Focaccia?

This focaccia is perfect alongside a big bowl of soup – think minestrone, Italian wedding soup, or even a simple tomato basil soup for dipping. I love serving it as part of an antipasto spread with olives, fresh mozzarella, prosciutto, and a drizzle of good balsamic vinegar. It also makes an amazing base for sandwiches, especially with grilled vegetables, fresh basil, and a smear of pesto or cream cheese. For a lighter meal, just slice it up and serve with a mixed greens salad dressed with olive oil and lemon juice – the bread’s herby, garlicky flavors pair beautifully with fresh greens.

Storage Instructions

Keep Fresh: Your sun dried tomato focaccia tastes best within the first day or two, but it’ll stay good wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days. The crust might soften a bit, but the flavors actually get better as they meld together.

Freeze: This focaccia freezes really well for up to 3 months! I like to slice it first, then wrap the whole loaf tightly in plastic wrap and aluminum foil. You can also freeze individual slices separated by parchment paper if you want to grab just a piece or two at a time.

Refresh: To bring back that crispy crust, just pop slices in the toaster or warm the whole loaf in a 350°F oven for about 5-10 minutes. If it’s frozen, let it thaw at room temperature first, then warm it up. The sun dried tomatoes and rosemary will smell amazing when it heats up!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 55-65 g
• Fat: 75-90 g
• Carbohydrates: 385-410 g

Ingredients

For the dough:

• 2 cups plus 2 tbsp warm water
• 2 tsp instant or active dry yeast
• 4 1/2 cups all-purpose or bread flour (at least 11% protein)
• 1 1/2 tsp fine salt
• 2 tbsp extra virgin olive oil

For the topping:

• 2 tbsp extra virgin olive oil
• 3 cloves garlic
• 3 tbsp fresh rosemary leaves
• 10 to 12 sun-dried tomato halves
• Flaky sea salt, for sprinkling

Step 1: Prepare the Dough

• 2 cups plus 2 tbsp warm water
• 2 tsp instant or active dry yeast
• 4 1/2 cups all-purpose or bread flour (at least 11% protein)
• 1 1/2 tsp fine salt

In a large bowl, combine the yeast, lukewarm water, flour, and fine salt.

Mix together with a wooden spoon or rubber spatula until a wet, shaggy dough forms.

If using active dry yeast, begin by dissolving it in the warm water for 5 minutes before mixing with the other ingredients.

Allow the dough to rest for 15 minutes.

Step 2: Develop the Dough Structure

Perform 3-4 sets of stretch and folds over the next hour, with about 15 minutes between each set.

To do this, stretch one side of the dough up and fold it over itself, rotate the bowl, and repeat for all sides.

As you continue, the dough will become stronger and less sticky.

I find that not worrying too much about the timing here gives better results—just watch how your dough feels and develops.

Step 3: Shape and First Rise

• 2 tbsp extra virgin olive oil
• dough from Step 2

Generously drizzle the bottom of a 9×13 inch pan with olive oil (you can also line it with parchment paper if you expect sticking).

Transfer the dough into the oiled pan.

Let it sit for 5-10 minutes, then, with oiled fingers, gently spread and stretch the dough out to fill the pan.

If it resists, let it rest and try again in a few minutes.

Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size and jiggles when you shake the pan.

Step 4: Prepare and Top the Dough

• 2 tbsp extra virgin olive oil
• 3 cloves garlic
• 10 to 12 sun-dried tomato halves
• 3 tbsp fresh rosemary leaves
• flaky sea salt, for sprinkling
• risen dough from Step 3

Preheat your oven to 450°F (230°C).

Meanwhile, slice the garlic cloves, roughly chop the sun-dried tomatoes, and chop the fresh rosemary leaves.

Drizzle a little more olive oil over the surface of the risen dough.

Using oiled fingers, press deep dimples all over the top of the dough.

Then, press the garlic slices, sun-dried tomatoes, and rosemary into the dimples.

Finally, sprinkle flaky sea salt over the top.

For a more aromatic focaccia, I like to gently bruise the rosemary leaves before adding them—it releases extra oils and flavor.

Step 5: Bake and Cool the Focaccia

Bake the focaccia in the preheated oven for 25-30 minutes, until it’s puffed, deep golden brown, and pulling away from the edges of the pan.

If the sun-dried tomatoes start browning too much, loosely tent the bread with aluminum foil.

Once done, let the focaccia rest in the pan for 3-4 minutes, then carefully move it to a wire cooling rack to cool further before serving.

I recommend letting it cool until just warm—this gives the crumb the best texture.

Crispy Sun Dried Tomato Focaccia

Delicious Crispy Sun Dried Tomato Focaccia recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 2500 kcal

Ingredients

  

For the dough:

• 2 cups plus 2 tbsp warm water
• 2 tsp instant or active dry yeast
• 4 1/2 cups all-purpose or bread flour (at least 11% protein)
• 1 1/2 tsp fine salt
• 2 tbsp extra virgin olive oil

For the topping:

• 2 tbsp extra virgin olive oil
• 3 cloves garlic
• 3 tbsp fresh rosemary leaves
• 10 to 12 sun-dried tomato halves
• flaky sea salt, for sprinkling

Instructions

 

• In a large bowl, combine the yeast, lukewarm water, flour, and fine salt. Mix together with a wooden spoon or rubber spatula until a wet, shaggy dough forms. If using active dry yeast, begin by dissolving it in the warm water for 5 minutes before mixing with the other ingredients. Allow the dough to rest for 15 minutes.
• Perform 3-4 sets of stretch and folds over the next hour, with about 15 minutes between each set. To do this, stretch one side of the dough up and fold it over itself, rotate the bowl, and repeat for all sides. As you continue, the dough will become stronger and less sticky. I find that not worrying too much about the timing here gives better results—just watch how your dough feels and develops.
• Generously drizzle the bottom of a 9x13 inch pan with olive oil (you can also line it with parchment paper if you expect sticking). Transfer the dough into the oiled pan. Let it sit for 5-10 minutes, then, with oiled fingers, gently spread and stretch the dough out to fill the pan. If it resists, let it rest and try again in a few minutes. Allow the dough to rise in a warm place for about 1 hour, or until it has doubled in size and jiggles when you shake the pan.
• Preheat your oven to 450°F (230°C). Meanwhile, slice the garlic cloves, roughly chop the sun-dried tomatoes, and chop the fresh rosemary leaves. Drizzle a little more olive oil over the surface of the risen dough. Using oiled fingers, press deep dimples all over the top of the dough. Then, press the garlic slices, sun-dried tomatoes, and rosemary into the dimples. Finally, sprinkle flaky sea salt over the top. For a more aromatic focaccia, I like to gently bruise the rosemary leaves before adding them—it releases extra oils and flavor.
• Bake the focaccia in the preheated oven for 25-30 minutes, until it’s puffed, deep golden brown, and pulling away from the edges of the pan. If the sun-dried tomatoes start browning too much, loosely tent the bread with aluminum foil. Once done, let the focaccia rest in the pan for 3-4 minutes, then carefully move it to a wire cooling rack to cool further before serving. I recommend letting it cool until just warm—this gives the crumb the best texture.