Baking & Pastry > Bread Baking > Yeast Breads > Focaccia Recipe

Sun-Dried Tomato & Olive Focaccia

This recipe features a flavorful focaccia bread enriched with sun-dried tomatoes and olives. It's a delightful addition to any meal, providing a rich and savory taste.

Prep Time
40 minutes
Cook Time
25-30 minutes
Servings
12
Ingredients
  • 450 g Bread flour
  • 50 g All-purpose flour
  • 8 g Instant dry yeast
  • 375 ml Warm water
  • 75 ml Olive oil
  • 10 g Salt
  • 100 g Sun-dried tomatoes
  • 100 g Kalamata olives
  • 1 tbsp Fresh oregano
  • 1 tsp Flaky sea salt

Dough Preparation

In a large bowl, combine bread flour, all-purpose flour, and instant dry yeast. Add warm water and 50ml of olive oil, mixing until a shaggy dough forms. Add salt and continue to mix until the dough is smooth and slightly sticky.

First Proof

Cover the dough with plastic wrap or a damp cloth and let it rise in a warm area for 1.5-2 hours, or until doubled in size.

Adding Flavors

Lightly grease a 9x13 inch baking pan with olive oil. Gently punch down the dough and stretch it to fit the pan. Evenly distribute the chopped sun-dried tomatoes and Kalamata olives over the dough. Sprinkle with chopped oregano.

Second Proof and Dimpling

Cover the pan and let it rise for another 30-45 minutes. Preheat your oven to 220°C (425°F). Use your fingers to create dimples across the dough. Drizzle with the remaining olive oil and sprinkle with flaky sea salt.

Baking the Focaccia

Bake in the preheated oven for 25-30 minutes, or until the focaccia is golden brown and the bottom sounds hollow when tapped. Let it cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Slice and serve.

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FAQ

  • Can I use dried oregano instead of fresh?

    Yes, you can use dried oregano. Use about 1 teaspoon of dried oregano in place of the fresh. The flavor will be slightly different, but still delicious.
  • What if I don't have Kalamata olives?

    You can substitute with another type of olive you prefer, such as green olives or black olives. Just ensure they are pitted and halved.
  • Can I freeze sun-dried tomato & olive focaccia?

    Yes! Allow the focaccia to cool completely. Wrap it tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw at room temperature before reheating.