Sundried Tomato and Rosemary Focaccia

Lunch | Italian

Prep time: 3 min Cook time: 25 min Servings: 8

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.

Ingredients

Directions

Recipe notes