Basic focaccia has been a staple at meals in my house for years. It is easy to throw together and is a crowd-pleaser with everything from BBQ steak to fettucini alfredo. Usually, plain focaccia with a sprinkle of flaked sea salt and chopped rosemary is fancy enough but sometimes it is fun to throw something a little different into the mix. Try this herbed, sun-dried tomato focaccia.
Running out of Thyme….NOT
This summer my thyme plant is very enthusiastic. The fresh leaves are so fragrant that I am trying to use them in everything, even cocktails. It was easy to see they should be added to my standard focaccia recipe. The bread needed another note to go with the thyme and rosemary. Sun-dried tomatoes in oil seemed like the obvious choice for a flavor base.
Herbed sun-dried focaccia ready for the oven
A little trick for that classic focaccia crust
Herbed sun-dried tomato focaccia is such a simple recipe. The only trick is once it has been rolled to shape and allowed to rise the second time you poke into the dough to create little wells for the olive oil that gets drizzled over the top. The drizzled olive oil, as much as the oil in the dough, is what gives the focaccia its rich flavor and texture and the softer crust that sets it apart from other breads.
- Basic Focaccia dough
- 1 1/3 cup warm water (104°F max)
- 2 tsp honey
- 1 package or 2 1/2 tsp dried yeast
- 3 1/2 cups all purpose flour
- 1/4 cup olive oil
- 2 tsp salt
- flaked seas salt and fresh rosemary for sprinkling
- olive oil for drizzling
- For Herbed, sundried tomato focaccia
- 1 T fresh thyme leaves
- 1 T fresh rosemary leaves, chopped
- 1/4 cup sundried tomatoes in oil, chopped
- Mix warm water and honey in the bowl of the mixer.
- Add yeast and stir briefly.
- Allow the yeast to bloom 5- 10 minutes.
- Add 2 cups of flour and mix.
- gradually add the remaining flour, salt and the 1/4 cup of olive oil. The dough should be elastic but not sticky to the touch.
- Knead 10 minutes.
- At about the 8 minute mark add the herbs and sun-dried tomatoes.
- Remove the dough hook and cover the bowl with plastic wrap.
- Place the bowl in a warm spot free from drafts.
- Let rise until the dough has doubled in bulk.
- Heat oven to 400°F
- when the dough has risen sufficiently punch it like a superhero.
- Knead it for a couple of minutes on a well floured surface.
- Roll into a disc or a rectangle that fits your baking pan. I have an ancient 12 inch pizza pan that works perfectly.
- line the pan with baking parchment and set your dough on it.
- Leave about 20 minutes.
- Using a finger or appropriate kitchen utensil poke holes into the dough, all over.
- Sprinkle with rosemary and flaked sea salt. Then generously drizzle with olive oil. The olive oil will fill up the holes.
- Bake 20 minutes.
- Cool on a wire rack
DON’T FORGET TO PIN HERBED, SUN-DRIED TOMATO FOCACCIA!
This focaccia would be a perfect side for a bowl of my 3 Bean, 2 Potato Soup.