Bread ·
This focaccia leans into bold, punchy ingredients with sundried tomatoes in oil and loads of fresh rosemary. Expect golden, chewy, herby bread that’s good enough to steal the show from whatever you planned to serve it with. It's a high hydration dough, so it’ll be sticky, and it does take some time but it's worth it. Here's how to make a great focaccia at home.
Category
Lunch
Servings
8
Prep time
4 hours
Cook time
25 minutes
This focaccia leans into bold, punchy ingredients with sundried tomatoes in oil and loads of fresh rosemary. Expect golden, chewy, herby bread that’s good enough to steal the show from whatever you planned to serve it with. It's a high hydration dough, so it’ll be sticky, and it does take some time but it's worth it. Here's how to make a great focaccia at home.
Ingredients
- 3 sprigs rosemary
- 7g (2¼ tsp) dry yeast
- 475ml warm water (32°C/90°F)
- 270g jar sundried tomatoes, in oil
- 600g (4 cups) bread flour
- 12g (2½ tsp) cooking salt (kosher salt)
- flakey sea salt
Directions
Step 1: Prep and proof dough
Finely chop enough of the rosemary sprigs to make 1 tablespoon’s worth.
- Place the yeast in a large bowl and mix in water until dissolved.
- Pour in 30ml of the sundried tomato oil and the rosemary. Add the flour and salt. Mix until just combined and the flour is hydrated.
- Cover the bowl with a tea towel and let it rest for 30 minutes.
Step 2: Stretch and fold the dough
Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat 4 times until the dough is completely folded over itself.
- Cover again with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.
- After the fourth and final round of stretching and folding, let the dough rest for 30 minutes.
Step 3: Shape the focaccia
Slice the sundried tomatoes into strips and pick the remaining rosemary sprigs.
- Drizzle another 30mls of the oil in the bottom of a heavy based baking tray. Pour in the dough and using well-oiled hands, stretch the dough to cover all corners of the tray. Cover with a tea towel and let it proof for 30 minutes.
Bake
Preheat the oven to 220°C fan forced (428°F). Uncover the tray and place the sundried tomatoes all over the top of the dough. Press into the dough until almost submerged.
- Sprinkle over the rosemary and drizzle with some more oil. Use your fingers to create dimples throughout the dough, ensuring the tomatoes stay submerged, then sprinkle with salt.
- Bake for 25-28 minutes, or until golden and cooked through. Set aside on a wire rack to cool in the tray for 5 minutes, before turning out and serving.
Recipe notes
Cook support
This is a high hydration dough, so you're not aiming for a smooth dough on the first mix, just mix until everything is incorporated and the flour is hydrated.
Don’t knead it
This dough doesn't need traditional kneading. The stretch and fold method helps build strength without overworking it.
It will be sticky
That’s normal for high hydration doughs, use wet or lightly oiled hands when handling it to stop it from sticking to you or use a dough scraper.
Be patient
Each rest helps the dough relax and develop gluten. Try not to rush the resting times.
Room temp matters:
If your kitchen’s cold, the dough may take longer to rise. A warm spot (like inside the oven with just the light on) will help.
Storage
Any leftover focaccia can be stored in an airtight container, although it is best eaten fresh
Serving ideas
This bread will complement almost any meal, or would be great with an antipasto platter or charcuterie board.
