Bread ·
This focaccia looks impressive but the method is mostly hands-off. Sundried tomatoes in oil, fresh rosemary and flakey salt. Worth every minute of the wait.
Sundried Tomato and Rosemary Focaccia
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Category
Lunch
Servings
8
Prep time
3 hours
Cook time
25 minutes
This focaccia has become one of my go-to bread bakes because it delivers incredible flavour with very little technical skill required. I use sundried tomatoes packed in oil, adding richness and a subtle tomato flavour right through the crumb. The result is a golden, dimpled loaf that’s crispy on the outside and pillowy soft inside.
The technique here is stretch and fold rather than traditional kneading, which works perfectly for high hydration doughs like this one. It sounds fiddly but it’s actually very hands-off. You fold the dough every 30 minutes over a couple of hours, which builds the gluten structure gradually without much effort on your part. The hardest thing about this recipe is being patient with the resting times.
Ingredient Notes
Bread flour: I use bread flour here rather than plain or all-purpose flour because the higher protein content develops a stronger gluten network, which is what gives focaccia its characteristic airy, open crumb. Plain flour will work in a pinch, but your loaf won’t have the same chew or lift. Look for at least 12% protein on the label.
Sundried tomatoes in oil: It’s important to use sundried tomatoes that are packed in oil, not the dry-packed variety. I use the oil from the jar in the dough itself, and it adds a depth of flavour you won’t get from plain olive oil. Don’t drain them before slicing. That oil is part of the recipe and gets used at multiple stages.
Dry yeast: I use instant dry yeast here, which doesn’t need to be activated separately. Just mix it straight into the warm water and it will dissolve easily. Make sure your water is around 32°C, warm to the touch but not hot. Water that’s too hot will kill the yeast and the dough won’t rise.
Equipment
- Chopping board
- Chef’s knife
- Large mixing bowl
- Tea towel
- Heavy-based baking tray (approximately 30 x 40cm)
- Wire rack
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
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.
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.
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
Chef Tips
Keep your hands wet when handling the dough
High hydration doughs like this one are naturally sticky, and that’s a good thing. Rather than adding more flour (which will tighten the dough and give you a denser result), keep a small bowl of water nearby and wet your hands before each fold. Lightly oiling your hands works just as well. A dough scraper is also handy for getting the dough out of the bowl cleanly.
Dimpling
The dimples aren’t just decorative. Pressing your fingers all the way through to the bottom of the tray traps the toppings, creates pockets for the oil to pool, and gives you that uneven, craggy surface that crisps up beautifully in a hot oven. Go deep and be confident about it.
Storage
Focaccia is best eaten on the day it’s baked, but leftovers can be stored in an airtight container at room temperature for up to 2 days. To revive it, pop it in a 180°C (355°F) oven for about 8 minutes straight from room temperature and it will crisp right back up.
FAQs
Can I use plain flour instead of bread flour? You can, but the texture will be different. Plain flour has less protein, so the crumb will be a little denser and less chewy. If that’s all you have, go ahead and use it, just be aware the result will be closer to a flat bread than a true focaccia.
Can I change the toppings? Yes, and I’d encourage you to make it your own. Olives, cherry tomatoes, caramelised onion, sliced garlic or fresh thyme all work well. Just make sure whatever you use is pressed firmly into the dough before baking so it doesn’t slide off.
Can I make the dough the night before? Yes. After the final stretch and fold, cover the dough and refrigerate it overnight rather than letting it rest at room temperature. Pull it out the next morning, let it come to room temperature for about 30 minutes, then shape and bake as directed.
