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!
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.