Tomato Focaccia Bread

    1 hour 40 mins

    Traditional Italian sun dried tomato bread.

    11 people made this

    Serves: 12 

    • 1/4 cup sun-dried tomatoes
    • 3 cups (375g) bread flour
    • 1/2 teaspoon salt
    • 2 teaspoons rapid rise yeast
    • 6 tablespoons olive oil
    • 2/3 cup warm water (45 degrees C/110 degrees F)
    • 3 tablespoons olive oil
    • 1 tablespoon sea salt
    • 1 tablespoon chopped fresh Italian basil
    • 1 tablespoon fresh thyme

    Prep:20min  ›  Cook:20min  ›  Extra time:1hr proofing  ›  Ready in:1hr40min 

    1. Place sun dried tomatoes in a small bowl. Cover with warm water and let soak for 10 minutes. Drain, chop and set aside.
    2. In a large bowl, sift together flour and salt; stir in yeast. Add olive oil, warm water, and chopped sun-dried tomatoes; mix well. Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover dough and let relax for 10 minutes.
    3. Roll dough into a rectangle approximately 18x28cm. Place on a lightly oiled baking tray and make about 20 deep impressions in the dough with your fingers. Cover with plastic and leave in a warm place until doubled in size, about 40 minutes.
    4. Preheat oven to 220 degrees C (425 degrees F).
    5. Brush dough with olive oil and sprinkle with sea salt, basil, and thyme. Bake in the preheated oven until golden brown, about 20 minutes.

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    Reviews in English (7)


    Something is missing in this recipe - it doesn't have the "umph" that I would suspect from a focaccia. I am going to try adding the seasoning to the actual bread rather than on top. I would suggest maybe substituting Italian seasoning for the basil and thyme. Rather than greasing up a pan, try throwing down some corn meal. This recipe seems to work well with fresh veggie's on top as well (try adding sliced onions and mozzarella over the top!)  -  24 Mar 2008  (Review from Allrecipes US | Canada)


    I was disappointed by this recipe. I had hoped it would be much better than it was. I however do think I will try it again as it has the potential to be great with a little work. First, 1 tablespoon of sea salt on the top is WAY too much. I would cut this dramatically. Second, I purchased a new non-stick cookie sheet to make this. I feat part of the problem may have been my pan as everything I have cooked on it to date has come out overdone or burnt on the bottom. The final issue I had was the bread itself was dry. I think part of this may have been due to the cookie sheet. The top of the bread, after you knocked most of the salt off did have good flavor though. I will make this again as I have tomatoes left over I need to use. I am hoping once I make a second attempt I can work the kinks out.  -  28 Jan 2006  (Review from Allrecipes US | Canada)


    this is really patient with the rising....let it rise longer if necessary.....great sliced in half and stuffed with chicken, mushrooms, peppers, and onions, sauteed in garlic and olive oil....spread a bot of baba ghanoush and freshly shredded mozarella cheese, wrap in foil, heat and serve...yum!  -  11 Aug 2007  (Review from Allrecipes US | Canada)