Focaccia With Sun-Dried Tomatoes

Every time I think about comfort food, I can’t help but reminisce about my favorite homemade Focaccia With Sun-Dried Tomatoes. The smell of fresh bread baking in the oven fills my kitchen with warmth and nostalgia. This recipe has become a cherished tradition in my home, often made on cozy weekends when the family gathers. The combination of soft, pillowy bread topped with tangy sun-dried tomatoes and briny olives creates a perfect balance that keeps everyone coming back for more. I remember the first time I made this focaccia; it was a rainy Sunday, and I felt the urge to fill my home with something delicious. As the dough rose, I could barely contain my excitement for the final product. Each bite is an experience, a celebration of flavor and texture that brings joy to any meal.

Ingredients for Focaccia With Sun-Dried Tomatoes

When it comes to the ingredients for Focaccia With Sun-Dried Tomatoes, simplicity is key. Each component plays a significant role in creating that rich, savory flavor we love. The combination of whole-wheat flour, sun-dried tomatoes, and fresh herbs makes for a delightful union of tastes and textures.

• 2 1/4 teaspoons dry yeast: Essential for helping the dough rise, giving it that perfect, fluffy texture.
• 2 teaspoons organic sugar: This not only adds a hint of sweetness but also feeds the yeast for better rising.
• 1 1/2 cups lukewarm water: The right temperature is crucial for activating the yeast, making the dough come alive.
• 1 tablespoon kosher or sea salt: A key flavor enhancer that balances the sweetness of the dough.
• 4 1/4 cups whole-wheat flour: Provides a hearty texture and nutty flavor, making the bread wholesome.
• 4 tablespoons extra virgin olive oil: Adds richness to the dough and a lovely finish when drizzled on top.
• 20 sun-dried tomatoes preserved in oil: These add depth and a burst of flavor that complements the bread perfectly.
• 20 green olives, pitted and sliced: Their briny flavor pairs beautifully with the sweetness of the focaccia.
• 1 tablespoon fresh thyme: This herb adds a fragrant touch that elevates the overall taste.
• 1 pound mozzarella, low-fat, shredded or chopped: Melting cheese on top creates a gooey, indulgent layer that is hard to resist.

How to Prepare Focaccia With Sun-Dried Tomatoes

Making Focaccia With Sun-Dried Tomatoes is a rewarding experience, and I can’t wait to guide you through it! There’s something incredibly satisfying about watching the dough rise and transform into a gorgeous loaf of bread. Follow these detailed steps to ensure your focaccia turns out perfectly every time.

1. Crumble the dry yeast into a small bowl, then add the organic sugar along with about 1/4 cup of the lukewarm water from the 1 1/2 cups. Mix this well with a teaspoon until the yeast melts completely. This step is crucial as it activates the yeast and gets the rising process started.

2. Next, mix the kosher salt with the remaining lukewarm water. It’s important not to add the salt directly to the yeast mixture at this point, as it can inhibit the yeast’s activity.

3. In a large bowl (or a mixer if you prefer), combine the whole-wheat flour, yeast mixture, extra virgin olive oil, and the salted water. Start mixing the ingredients together until they form a cohesive dough. Look for a smooth and slightly sticky feel; this is an indication you’re on the right track!

4. If your dough feels too sticky, don’t be afraid to sprinkle in a bit more flour. Just remember that too much flour can lead to a drier focaccia, so add it gradually until you achieve a soft ball of dough.

5. Remove the dough from the bowl and sprinkle some flour at the bottom of the bowl. Place the dough back in, cover it with a clean cloth, and let it rest in a warm, draft-free place for about 2 hours. During this time, the dough should double in size, which is a magical process to witness!

6. After the resting time, transfer the dough onto a well-oiled baking pan. Flatten it gently with your hands, aiming for a thickness of about 1 centimeter or even thinner if you prefer a crispier focaccia.

7. Once flattened, use your fingers to make holes all over the dough. This step is crucial as it creates those lovely dimples that help hold the toppings and olive oil.

8. Preheat your oven to 425 degrees F. While it heats up, distribute the sun-dried tomatoes, olives, and thyme across the dough. Lightly press them into the surface before drizzling with more extra virgin olive oil.

9. Let the dough rise again in a warm place for about 30 minutes. This step ensures your focaccia will be fluffy and light after baking.

10. Now, it’s time to bake! Place the pan in the oven and bake for 15 minutes. At this point, your kitchen will start to smell incredible!

11. After 15 minutes, take the focaccia out of the oven and sprinkle the mozzarella on top. Return it to the oven for an additional 5 minutes, or until the cheese is melty and slightly golden.

12. Finally, drizzle some more extra virgin olive oil over the top just before serving. This final touch adds a luxurious finish to your focaccia!

Making Adjustments

Making adjustments to your recipe can elevate your Focaccia With Sun-Dried Tomatoes experience. Here are some tips to consider:

• Storage: This focaccia is best enjoyed fresh but can be stored in an airtight container for up to three days. Reheat in the oven to restore freshness.
• Freezing: Yes, you can freeze focaccia! Wrap it tightly in plastic wrap and foil, then freeze for up to three months. Thaw and reheat when ready to enjoy.
• Pairing: Serve with a side of marinara sauce or a fresh salad for a complete meal.
• Variations: Feel free to swap the toppings! Try roasted garlic, different cheeses, or even fresh herbs.
• Oven Temperature: Ensure your oven is preheated properly for the best baking results. An oven thermometer can help you achieve the correct temperature.

Accompaniments for Focaccia With Sun-Dried Tomatoes

When it comes to serving Focaccia With Sun-Dried Tomatoes, the options are endless! Consider pairing it with:

• Soup: This focaccia is the perfect side for a warm bowl of minestrone or tomato basil soup.
• Salads: A refreshing arugula salad with lemon vinaigrette balances the richness of the focaccia beautifully.
• Cheese Board: Serve alongside a selection of cheeses and charcuterie for an elegant appetizer spread.
• Brunch: Cut it into squares and serve as part of a brunch spread along with fresh fruits and pastries.
• Picnics: Slice and pack it for a picnic. It’s an easy, transportable option that everyone will love.
• Seasonal Pairings: In cooler months, serve alongside hearty stews, while in warmer weather, it pairs beautifully with lighter fare.

FAQ

Conclusion

The beauty of Focaccia With Sun-Dried Tomatoes lies in its simple ingredients and complex flavors. It’s a dish that not only satisfies hunger but also warms the heart. I encourage you to give this recipe a try, bringing the comforting taste of homemade focaccia to your table. Sharing it with friends and family will create lasting memories that you’ll cherish for years to come.

Focaccia With Sun-Dried Tomatoes

The ultimate comfort food, Focaccia With Sun-Dried Tomatoes is a fluffy, flavorful bread topped with savory sun-dried tomatoes and olives. Perfect for any occasion, this easy recipe is sure to impress your family and friends. Make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Side Dishes

Cuisine Italian

Servings 12 servings

Calories 210 kcal

Equipment

• Mixing Bowl
• Frying Pan
• Chef's Knife
• Baking Sheet
• Oven

Ingredients

  

• 2 1/4 teaspoons dry yeast
• 2 teaspoons organic sugar
• 1 1/2 cups lukewarm water
• 1 tablespoon kosher or sea salt
• 4 1/4 cups whole-wheat flour
• 4 tablespoons extra virgin olive oil
• 20 sun-dried tomatoes preserved in oil, amount depends on the size of the tomatoes
• 20 green olives pitted and sliced
• 1 tablespoon fresh thyme
• 1 pound mozzarella low-fat, shredded or chopped into small pieces

Instructions

 

• Crumble the yeast in a small bowl then add the sugar and about 1/4 cup of lukewarm water from the 1-1/2 cups. Mix well with a teaspoon until the yeast melts.
• Mix the salt with the remaining water.
• Put the flour in a large bowl (or better in a mixer) then add the yeast mixture, extra virgin olive oil and salted water. Mix the ingredients very well until the dough becomes smooth, elastic and a little bit sticky. If the dough is too sticky to work with, add more flour until you have a ball. Just remember that the less flour there is, the better it will be because the focaccia might come out dry.
• Take away the dough from the bowl, sprinkle some flour at the bottom of the bowl then put back the dough in the bowl. Cover with a clean cloth and let it rest in a warm, draft-free place for 2 hours or until the volume of the dough rises to twice its size.
• After the dough rises, transfer it on a well-oiled baking pan then flatten it with your hands. The thickness should arrive at about 1 centimeter or thinner if you prefer.
• Once flattened, make holes all over the dough by plunging all your fingers on it then prick it with a fork. Now you are ready to put the toppings.
• Preheat the oven to 425 degrees F.
• Distribute the sun-dried tomatoes, olives and thyme on the focaccia. Push them lightly in the dough then drizzle with extra virgin olive oil.
• Let it rise again in a warm, draft-free place for half an hour.
• Bake in the oven for 15 minutes in the middle rack.
• After 15 minutes, take out the focaccia from the oven then sprinkle the mozzarella on top. Bake for 5 minutes more or until the mozzarella melts.
• Drizzle with extra virgin olive oil before serving.

Notes

• Tip 1: This focaccia is best enjoyed fresh but can be stored in an airtight container for up to three days. Reheat in the oven to restore freshness.
• Tip 2: Yes, you can freeze focaccia! Wrap it tightly in plastic wrap and foil, then freeze for up to three months. Thaw and reheat when ready to enjoy.
• Tip 3: Serve with a side of marinara sauce or a fresh salad for a complete meal.
• Tip 4: Feel free to swap the toppings! Try roasted garlic, different cheeses, or even fresh herbs.
• Tip 5: Ensure your oven is preheated properly for the best baking results. An oven thermometer can help you achieve the correct temperature.

Keyword focaccia recipe, homemade focaccia, Italian bread recipe, sun-dried tomatoes bread