Make this rustic sun dried tomato focaccia recipe as a fun weekend bread baking project.
Soft, golden, and bursting with Mediterranean flavour, thick slices are perfect for dipping in balsamic and olive oil at an Italian feast, served alongside your favourite soup or stew or as an accompaniment to a cheese & charcuterie board.
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What Is Focaccia?
Few things bring more joy to a kitchen than the smell of freshly baked bread, and this Sun Dried Tomato Focaccia is no exception.
A staple of Italian home baking, focaccia is beloved for its light, airy crumb and golden, olive-oil kissed crust. By adding chewy, tangy sun dried tomatoes, this classic bread takes on a rustic Mediterranean twist that’s simply irresistible.
The beauty of focaccia lies in its simplicity. With just a few humble ingredients (flour, yeast, water, and sun dried tomatoes) you can create a bakery-worthy bread in your own oven.
Using a biga (a classic Italian pre-ferment) gives this focaccia exceptional depth, structure, and that bakery-quality chew you can’t get from a quick dough preparation.
The dough is pillowy and forgiving, requiring only time to rise and absorb flavour. As it bakes, the bread puffs beautifully, the edges crisp, and the tomatoes caramelize slightly, lending a subtle sweetness that balances the savoury base.
Baking focaccia at home connects you to Italian culinary tradition while letting you experiment with flavours. This version celebrates the sun-soaked richness of tomatoes, offering a taste of the Mediterranean in every bite. Whether you’re a seasoned baker or a curious beginner, this recipe is a foolproof way to bring a little la dolce vita to your kitchen.
Why You’ll Love Sun-Dried Tomato Focaccia
This sun-dried tomato focaccia is the kind of recipe that feels both approachable and impressive. It’s ideal for home bakers who want bakery-quality results without complicated techniques.
- Big flavor, minimal effort: The overnight biga does most of the work, developing deep, savory flavour while you rest.
- Perfect focaccia texture: Crisp, golden edges with a soft, airy, slightly chewy interior.
- Naturally rich and savoury: Sun-dried tomato oil infuses the dough with flavour in every bite.
- Versatile: Serve it with soup, use it for sandwiches, or tear it apart for dipping.
- Make-ahead friendly: Slow fermentation means better flavor and flexible timing.
How to Make Focaccia
- Make The Biga: In a medium bowl, combine the warm water, bread flour, and yeast. Stir until fully mixed. Cover tightly with plastic wrap and let sit at room temperature for 1½ to 2 hours. Transfer the bowl to the refrigerator and let ferment for 12 to 48 hours.
- Bring the Biga to Room Temperature: Remove the biga from the fridge. It should look fully hydrated, expanded, and slightly bubbly.
- Mix the Dough: In a large bowl, add the warm water, all of the biga, and 3 tablespoons of oil. Stir to break up the biga. Add the flour, salt, yeast, and chopped sun-dried tomatoes. Stir with a wooden spoon until all the flour is hydrated. The dough will be sticky, shaggy, and bumpy, but evenly mixed. Cover and rest in a warm spot for 30 minutes.
- Stretch & Fold: Wet your hands to prevent sticking. Scoop your fingers down the sides of the bowl, lift the dough, and fold it over itself. Perform 3 folds, coming from different edges each time. Cover and rest for 30 minutes. Repeat this process every 30 minutes for 2½ hours total. This strengthens the dough without kneading.
- Pan the Dough: Line a 9×13-inch pan with parchment paper and generously coat with oil. Transfer the dough to the pan and gently flip it once to coat both sides in oil.
- Dimple & Proof: Using your fingertips, gently press into the dough to create dimples while stretching it toward the edges of the pan. Repeat this process 3–4 times over 1 to 1½ hours, allowing the dough to relax between rounds.
- Bake: Before the final dimple, drizzle 3 tablespoons oil over the dough and sprinkle generously with kosher salt. Bake for 28–35 minutes, until deeply golden with darker brown bubbles.
- Cool & Serve: Let cool in the pan for 5 minutes, then transfer to a cutting board. The focaccia should be crisp on the outside, tender and chewy inside, with large airy pockets.
Tips for Perfect Focaccia
- Use bread flour for maximum chew and structure
- Don’t rush the proofing, time equals great flavour
- Be generous with oil; it’s key to focaccia’s texture
- If your kitchen is cool, proof near (but not on) a warm oven
Frequently Asked Questions
Can I make focaccia without a biga?
Yes, but the flavour and texture won’t be as complex. The biga is what gives this focaccia its bakery-quality crumb.
Can I use all-purpose flour?
You can, but bread flour produces better structure and chew.
Why is focaccia so oily?
Oil is essential as it prevents sticking, creates crisp edges, and keeps the crumb tender.
Variations & Add-Ins
- Add rosemary or thyme before baking
- Finish with flaky sea salt instead of kosher
- Add olives, roasted garlic, or caramelized onions
- Sprinkle with grated Parmesan after baking
How to Store Sun-Dried Tomato Focaccia
- Room temperature: Wrap tightly and store for up to 2 days
- Freeze: Slice, wrap, and freeze for up to 2 months
- Reheat: Warm in a 375°F oven for 5–8 minutes
What To Serve With Focaccia
Sun Dried Tomato Focaccia is as versatile as it is delicious.
Serve it warm with olive oil for dipping, slice it into sandwiches stuffed with Italian meats and cheeses, or enjoy it alongside a hearty pasta or soup.
It’s also the perfect party bread, torn by hand, shared at the table, and devoured with a glass of wine.
Sun Dried Tomato Focaccia
Equipment
- measuring cups
- measuring spoons
- Scale
- Mixing bowls
- Baking Pan or Casserole Dish
Ingredients
Biga
- 125 g Warm Water (80-90°F)
- 125 g Bread Flour
- 1/2 tsp Active Dry Yeast
Focaccia
- 350 g Warm Water
- 3/4 cup Sun Dried Tomato Oil / Canola Oil more for coating
- 375 g Bread Flour
- 2 tsp Kosher Salt extra for garnish
- 1/2 tsp Active Dry Yeast
- 1/2 cup Sun Dried Tomatoes chopped
Instructions
- In a medium bowl combine the water, flour and yeast. Cover the bowl with plastic wrap and let it sit at room temperature for 1 ½ to 2 hours. Then transfer the biga to the refrigerator overnight for 12 to 48 hours.
- Remove the biga from the refrigerator. It will look fully hydrated, expanded and should be a little bubbly.
- Into a large bowl add the water, all of the biga, 3 tablespoons of oil and stir to combine. Add the flour, salt, yeast and sun dried tomatoes, stirring with a wooden spoon until the flour is hydrated. You will have a sticky, bumpy, shaggy but homogeneous dough. Cover with plastic wrap and set it in a warm corner of your kitchen for 30 minutes.
- Wet your hands to stretch and fold the dough. To do this, scoop your fingers down the sides of the bowl so they meet under the dough in the middle. Lift the dough up above the bowl. Lift and fold the dough over itself 3 times. Coming from different edges of the dough each time. Cover with plastic wrap. Repeat this process every 30 minutes for the next 2 ½ hours.
- Place a sheet of parchment paper in the bottom of a 9×13 cake pan. Generously coat the parchment paper with ⅓ cup oil. Place the dough on the baking sheet or pan, and turn it over gently to coat.
- Using the tips of your fingers gently insert into the dough in multiple places, creating dimples and stretching the dough gently toward the edges of the pan. Do this 3 to 4 times over the next 1 to 1 ½ hours.
- Preheat the oven to 450°F.
- Before the final dimple, drizzle 3 tablespoons of oil over the dough and sprinkle with kosher salt.
- Place the pan in the oven and bake for 28-35 minutes. When it’s done it should be golden brown with darker brown bubbles. Remove from the oven.
- Give it about 5 minutes to cool, then transfer it to a cutting board. It should be crisp on the outside, tender, slightly chewy and full of air pockets on the outside.
Nutrition
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