Sun-Dried Tomato, Garlic and Herb Focaccia

When I made my zucchini puffs, Baked Zucchini Puffs I also made some sun-dried tomato, garlic and herb focaccia to go with it. I almost always take a charcuterie tray when we go wining, because it is very easy to make and goes very well with wines of all kinds. But I was in the mood for something different.

After the focaccia came out of the oven, I drizzled some basil olive oil on top too, to give it even more flavor and texture.

Sun-dried Tomato, Garlic and Herb Focaccia

You would think I was Italian because of my LOVE for garlic and how I love to feed people. I use garlic for and in EVERYTHING. But surprise! No Italian in me, at least not in this lifetime. Maybe in a past life. 🙂

Some focaccias call for a starter dough, where others do not. This particular recipe did not. As usual, I used my recipe as a guide, and then followed my muse and created my own thing.

2 1/4 tsp dry active yeast

1/4 cup warm water

1 3/4 cup +1 TBSP warm water

2 TBSP olive oil or basil olive oil

1 1/2 cups chopped sun-dried tomatoes in oil

5 1/4 cups flour + more to knead the dough

2 1/4 tsp coarse salt + more to sprinkle on top

1 TBSP fresh rosemary, chopped fine

1 TBSP garlic

Combine the flour, salt, rosemary, sun-dried tomatoes and garlic together and mix well.

Mix the yeast with 1/4 cup of warm water and let it for about 10 minutes, or until it becomes frothy.

Combine the rest of the water, olive oil or basil olive oil together and whisk until well blended. Add to the yeast and water combination. Make a well in the center of the flour mixture and add the liquid, mixing it all together from the center out.

Knead the dough for about 7-10 minutes or until it forms into a soft ball. Oil a large bowl with olive oil or basil olive oil, add the dough ball and cover to let rise for about an hour, or until it doubles in size.

When the dough has doubled, cut it in half. Oil two baking sheets and place one loaf on each prepared baking sheet. Slowly stretch the dough with your hands to cover as much of the prepared baking pans as possible.

When the dough is stretched out on the baking pans, cover it and let it rise again for about another hour.

Preheat the oven to 400* F or 205*C.

Dimple the dough with your finger tips. Drizzle some more olive or basil olive oil on top, sprinkle some of the coarse salt all around the top, and place in the oven. Spray the oven with a spritz of water about three times within the first ten minutes of baking. This is to soften the crust and allows for the dough to bake more evenly while also allowing it to form a slightly crispy crust and keeps the dough moist. Bake for about 20-25 minutes or until the focaccia is lightly golden brown. Drizzle more oil on top after removing it from the oven, and let cool for about 5-10 minutes before slicing.

I cut mine into fingers. Serve warm or at room temperature. This is very tasty and goes with everything. Or you can just munch on it as it is too. I promise you are going to love it. 🙂

Wrap the leftover in plastic or foil and either refrigerate or freeze for later.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.