Sun-Dried Tomato Focaccia Recipe: A Crowd Pleaser
You’re about to create a delightful sun-dried tomato focaccia that boasts an airy texture and chewy crust. Start by mixing strong all-purpose flour, warm water, and active dry yeast to form a high-hydration dough.
Fold in chopped sun-dried tomatoes and let it rise until it doubles in size. Dimple the surface with oiled fingers for extra flavor pockets, then bake at 425°F until golden brown.
Serve warm with extra-virgin olive oil or incorporate into sandwiches. The crispy exterior and soft inside will have everyone asking for more. Keep on the lookout for more tips and serving suggestions.
Key Takeaways
- Combine strong all-purpose flour, warm water, active dry yeast, olive oil, chopped sun-dried tomatoes, and fresh rosemary for flavor-rich dough.
- Use the stretch and fold method for gluten development instead of traditional kneading to create an airy texture.
- Allow the dough to rise in a warm place for about an hour until it doubles in size before dimpling the surface.
- Preheat the oven to 425°F (220°C) and bake for approximately 25 minutes until golden brown and edges pull away from the pan.
- Serve warm with extra-virgin olive oil, or use in sandwiches and on charcuterie boards for versatile enjoyment.
Focaccia Dough Preparation
When you’re ready to plunge into making your focaccia dough, you’ll find that the process is both simple and rewarding. Start by mixing your high-hydration dough, which calls for nearly 86% warm water, creating a wonderfully airy structure.
Keep in mind that higher hydration levels can lead to excessively wet and sticky dough, so be prepared to manage that. Incorporate chopped sun-dried tomatoes for that burst of flavor, and embrace the stretch and fold method instead of traditional kneading. This technique not only makes handling easier but also allows the gluten to develop naturally over time.
After mixing, let the dough rest for about 5-10 minutes between each stretch. If you find it resisting, give it a bit more time to relax. This patience pays off as you watch it transform.
Once you’re satisfied, allow the dough to rise in a warm place for about an hour until it doubles in size—trust your eyes; this isn’t a race against the clock.
Next, prepare your baking pan by generously coating it with olive oil to prevent sticking. For extra ease, consider lining it with parchment paper.
Ingredients and Nutritional Information
When you whip up your sun-dried tomato focaccia, you’ll rely on a blend of strong flour, yeast, olive oil, and vibrant sun-dried tomatoes, all working together to create that irresistible flavor.
Each piece packs about 263 calories, making it a satisfying treat, while the high hydration level guarantees a light, airy texture.
Plus, with ingredients easily found at your local store, you’ll be ready to impress even if you’re a novice baker!
Key Ingredients Overview
Creating a flavorful sun-dried tomato focaccia starts with a handful of key ingredients that work in harmony to deliver a delightful bread experience. Each component plays a vital role in crafting the perfect loaf that’s both aromatic and satisfying.
The foundation of your focaccia lies in strong all-purpose flour, which provides the necessary structure, complemented by warm water that hydrates the dough. Active dry yeast is essential for leavening, ensuring your focaccia rises beautifully. You’ll also be adding a generous amount of olive oil, which enriches the flavor and contributes to a tender crumb.
As for toppings, sun-dried tomatoes infuse a rich, tangy essence, while fresh rosemary adds an aromatic touch. Don’t forget the flaky sea salt, which enhances the overall taste and provides a delightful crunch.
Here’s a quick overview of these key ingredients:
| Ingredient | Purpose |
|---|---|
| Strong All-Purpose Flour | Structure and texture |
| Warm Water | Hydration for a light, airy loaf |
| Active Dry Yeast | Leavening agent |
| Olive Oil | Flavor and tenderness |
| Sun-Dried Tomatoes | Rich, tangy flavor enhancement |
| Fresh Rosemary | Aromatic profile |
| Flaky Sea Salt | Flavor boost and texture contrast |
Nutritional Benefits
Sun-dried tomato focaccia not only delights your palate but also packs a nutritional punch that supports your overall well-being. The primary ingredient, flour, provides essential carbohydrates for energy and contributes to its delightful structure. By using strong all-purpose or bread flour, you’re ensuring a protein content of at least 11%, which aids in gluten development—making the focaccia irresistibly chewy.
Sun-dried tomatoes are a true powerhouse, rich in vitamins A, C, and K, along with antioxidants that help boost your immune function. Pair this with olive oil, which contains healthy monounsaturated fats, and you’ve got a recipe that’s not just tasty but also heart-healthy. Olive oil has been linked to reduced inflammation and improved cholesterol levels, making each bite guilt-free.
With approximately 263 calories per serving, along with 6g of total fat and 6g of protein, this focaccia offers a balanced option for a side dish or snack. Toss in some flaky salt for flavor, and you’ll also benefit from necessary sodium that helps maintain fluid balance and supports proper muscle function in moderation.
Serving Size Details
Understanding serving size is key to appreciating the nutritional benefits of sun-dried tomato focaccia. This delightful recipe yields approximately 12 servings, with each serving being one square of focaccia.
Here’s what you need to know about the nutritional profile:
- Calories: Each serving contains an estimated 263 calories, primarily from carbohydrates, fats, and proteins, thanks to the flour and olive oil.
- Sodium Content: With around 381mg of sodium per serving, you can make this dish even healthier by opting for low-sodium ingredients or skipping the added salt.
- Heart-Healthy Choice: This focaccia is low in cholesterol, containing 0mg per serving, making it a great option for those watching their heart health.
Additionally, each serving provides 6g of total fat and 2g of fiber, which can vary based on your ingredient choices.
Baking Process
Baking your sun-dried tomato focaccia is the moment where all your hard work pays off, transforming simple ingredients into a delightful, aromatic bread. To guarantee your focaccia rises beautifully, follow these essential steps:
- Preheat the oven to 425°F (220°C) before you start baking. This secures an even rise and a perfectly baked crust. Achieving a crispy crust is key for a satisfying focaccia experience.
- After shaping the dough in your baking dish, let it rise in a warm place for about 30 minutes. This step is vital for achieving that light and airy texture you crave.
- Before adding your toppings, dimple the surface of the dough with your fingertips. These little pockets create spaces for the flavors to infuse, enhancing each bite.
Once your dough has had time to rise, pop it in the oven. Bake for about 25 minutes, watching for that golden brown color and edges pulling away from the pan. This indicates it’s cooked through.
Allow your focaccia to cool slightly before slicing; this helps maintain its structure and enhances the overall texture.
Serving Suggestions
To elevate your sun-dried tomato focaccia experience, serve it warm with a generous drizzle of extra-virgin olive oil, which adds both flavor and moisture.
This simple yet delicious touch enhances the rustic notes of the focaccia bread, making every bite irresistible.
For a delightful appetizer, pair your focaccia with a variety of dips, like creamy hummus or zesty olive tapenade.
These dips complement the rich taste of sun-dried tomatoes and invite a fun, interactive dining experience.
If you’re feeling creative, slice the focaccia horizontally to create the perfect base for sandwiches.
Layer it with fresh mozzarella, fragrant basil, and peppery arugula for a satisfying meal that bursts with flavor.
Don’t forget to include your sun-dried tomato focaccia on a charcuterie board.
Serve it alongside cured meats, artisanal cheeses, and seasonal fruits for an elegant appetizer spread that’s sure to impress your guests.
Flavor Profile and Texture
When you take a bite of sun-dried tomato focaccia, you’re immediately met with a delightful explosion of flavors. The rich umami taste of the sun-dried tomatoes melds beautifully with the earthy and aromatic notes of fresh rosemary and garlic. It’s a symphony of taste that dances on your palate.
Here are three key aspects of its flavor and texture:
- Chewy Crust: The high-hydration dough creates a chewy crust, satisfyingly contrasting the soft interior.
- Airy Texture: Thanks to the numerous air pockets formed during baking, the focaccia boasts a light, airy texture that makes it incredibly enjoyable.
- Savory Topping: A sprinkle of flaky sea salt enhances the overall taste, balancing the sweetness of the sun-dried tomatoes and elevating each bite.
Drizzled with olive oil, the focaccia develops a crispy exterior while maintaining a soft, spongy interior.
The golden brown crust, dotted with visible toppings, not only tempts your taste buds but also makes for an inviting presentation.
Variations and Leftover Ideas
Transform your sun-dried tomato focaccia into a culinary adventure by exploring various toppings and creative ways to use leftovers. For a delightful twist, consider adding feta cheese or olives, or even caramelized onions to enhance the flavor and texture of your focaccia. Each bite will surprise your palate with new dimensions.
When it comes to leftover focaccia, you’ve got plenty of options. Slice it up to create scrumptious sandwiches or paninis, pairing it with your favorite meats, cheeses, and fresh vegetables. You’ll love how the sun-dried tomatoes add a burst of flavor to each bite.
Revitalize day-old focaccia by heating it in an air fryer for a few minutes. This simple technique restores its crispy crust and warm interior, making it feel fresh again.
If you prefer something crunchy, cube the focaccia and toast it to make croutons. These croutons are perfect for adding a delightful crunch to salads or soups.
If you’re planning a smaller gathering, consider halving the recipe. This yields six servings instead of twelve, minimizing leftovers while still allowing you to enjoy this delicious bread.
Frequently Asked Questions
How to Keep Sun-Dried Tomatoes From Burning on Focaccia?
To prevent sun-dried tomatoes from burning, add them during the second rise, use oil-packed varieties, cut them smaller, oil the dough lightly, and bake at a lower temperature for longer. Enjoy perfectly cooked focaccia!
Should I Soak Sun-Dried Tomatoes Before Use?
Yes, you should soak sun-dried tomatoes to rehydrate them, making them softer and easier to incorporate into your dishes. This enhances moisture and tenderness, ensuring a delicious, flavorful addition to your recipes.
How Do Italians Eat Sun-Dried Tomatoes?
Ever wondered how Italians savor sun-dried tomatoes? They toss them in pasta, top pizzas, or blend them into spreads. Their rich, tangy flavor enhances salads and antipasti, making every bite a delightful experience.
Is Focaccia Better With Bread Flour or All Purpose Flour?
Focaccia’s best when you use bread flour. Its higher protein content creates a chewier texture and better rise. While all-purpose flour works, it won’t give you those delightful air pockets you crave. Experiment for fun!
Gather Your Loved Ones and Share the Warmth
As you pull that golden-brown sun-dried tomato focaccia from the oven, let the warm aroma wrap around you like a cozy blanket. Each bite is a delightful dance of flavors—savory tomatoes mingling with the fluffiness of the dough.
You’ve created a masterpiece that nourishes and brings joy to your table. So, gather your loved ones, share the warmth, and savor every moment with this delectable bread that’s as inviting as a sunny afternoon.
