I love how this focaccia recipe turns out with a perfectly golden crust and airy interior every time. The no-fuss dough method means I don’t need a mixer or complicated techniques. Just a few folds and some patience, and I get bakery-style bread right from my oven. The sun-dried tomatoes bring a savory richness, the rosemary adds herbaceous notes, and the garlic creates bursts of flavor in every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the dough: 2 cups plus 2 tbsp warm water 2 tsp instant or active dry yeast 4 1/2 cups all-purpose or bread flour (at least 11% protein) 1 1/2 tsp fine salt 2 tbsp extra virgin olive oil
For the topping: 2 tbsp extra virgin olive oil 3 cloves garlic 3 tbsp fresh rosemary leaves 10 to 12 sun-dried tomato halves flaky sea salt, for sprinkling
Directions
In a large mixing bowl, I combine the yeast, warm water, flour, and salt. If I’m using active dry yeast, I dissolve it in the water for 5 minutes first. Then I mix everything together with a wooden spoon or spatula until a shaggy dough forms. I let it rest for 15 minutes.
Over the next hour, I do 3 to 4 sets of stretch and folds, spacing them about 15 minutes apart. To do this, I stretch one edge of the dough up and fold it over itself, rotating the bowl until I’ve worked all sides. With each set, the dough becomes smoother and more elastic.
I generously drizzle a 9×13-inch baking pan with olive oil. I transfer the dough into the pan, let it rest for 5–10 minutes, then use oiled fingers to gently stretch the dough to fill the pan. If it resists, I give it a few minutes more to relax.
I let the dough rise in a warm spot for about 1 hour, or until it has doubled in size and jiggles when I shake the pan.
I preheat my oven to 450°F (230°C). While the oven heats, I slice the garlic, roughly chop the sun-dried tomatoes, and chop the rosemary.
Once the dough is risen, I drizzle more olive oil on top, dimple the dough deeply with my oiled fingers, and press in the garlic, sun-dried tomatoes, and rosemary. I finish by sprinkling with flaky sea salt. Sometimes, I gently bruise the rosemary leaves with my fingers to release more aroma.
I bake the focaccia for 25–30 minutes, or until it’s puffed and deeply golden brown. If the tomatoes start browning too much, I loosely tent the pan with foil.
Once baked, I let it rest in the pan for 3–4 minutes, then carefully transfer it to a wire rack. I prefer letting it cool until just warm—this gives the crumb its best structure and flavor.
Servings and Timing
This recipe makes enough for 4 generous servings. Prep Time: 17 minutes Cook Time: 35 minutes Total Time: 52 minutes
Variations
I sometimes swap the sun-dried tomatoes for olives or caramelized onions.
For extra richness, I mix a bit of grated Parmesan into the dough or sprinkle it on top before baking.
To make it spicy, I add a few chili flakes or thin slices of hot pepper to the topping.
I’ve also made mini versions in muffin tins for individual focaccia bites.
Storage/Reheating
I store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. To reheat, I warm slices in a 350°F oven for about 8 minutes, or pop them in the toaster oven to revive the crispy texture. It also freezes well—I wrap slices tightly and thaw as needed.
FAQs
Can I make the dough ahead of time?
Yes, I often mix the dough the night before and let it rise slowly in the fridge. I bring it to room temperature before the final rise in the pan.
What’s the best type of sun-dried tomato to use?
I prefer oil-packed sun-dried tomatoes because they’re soft and flavorful. If I use dried ones, I rehydrate them in warm water or oil before chopping.
Can I use dried rosemary instead of fresh?
Fresh rosemary gives the best aroma and texture, but in a pinch, I use about 1 teaspoon of dried rosemary and crush it slightly to release the oils.
Why is my focaccia not rising?
Make sure the yeast is active, the water is warm (not hot), and the dough is kept in a warm, draft-free area. Also, be patient—cooler kitchens may need longer rising times.
How do I keep the bottom crispy?
Generously oiling the pan helps develop that signature crispy bottom. I also avoid over-proofing the dough to keep it light and airy.
Conclusion
This Crispy Sun Dried Tomato Focaccia is one of those homemade recipes that feels extra special without being complicated. The combination of chewy bread, savory toppings, and that golden crust makes every bite unforgettable. Whether I serve it alongside dinner or as a centerpiece for a snack board, this focaccia always impresses—and it never lasts long once it’s on the table.
Golden, airy, and loaded with garlic, rosemary, and sun-dried tomatoes—this crispy focaccia is the perfect homemade bread for any occasion.
Author:Sarah
Prep Time:17 minutes
Cook Time:35 minutes
Total Time:52 minutes
Yield:4 servings
Category:Bread, Side Dish, Appetizer
Method:Baking, Oven
Cuisine:Italian, Mediterranean
Diet:Vegetarian
Ingredients
For the Dough:
2 cups + 2 tbsp warm water
2 tsp instant or active dry yeast
4½ cups all-purpose or bread flour (at least 11% protein)
1½ tsp fine salt
2 tbsp extra virgin olive oil
For the Topping:
2 tbsp extra virgin olive oil
3 cloves garlic, sliced
3 tbsp fresh rosemary leaves, chopped
10–12 sun-dried tomato halves, roughly chopped
Flaky sea salt, for sprinkling
Instructions
Make Dough: In a large bowl, mix warm water, yeast, flour, fine salt, and olive oil until a shaggy dough forms. Let rest for 15 minutes. If using active dry yeast, dissolve it in water first.
Stretch and Fold: Perform 3–4 stretch-and-fold sets over the next hour, resting 15 minutes between each. The dough should become more elastic and less sticky.
Prepare Pan: Generously oil a 9×13-inch pan. Transfer dough to the pan, let it sit 5–10 minutes, then stretch it to fit using oiled fingers. Let rise for 1 hour or until doubled and jiggly.
Prepare Toppings: Preheat oven to 450°F (230°C). Slice garlic, chop rosemary, and sun-dried tomatoes. Dimple the dough with oiled fingers, drizzle with olive oil, and top with garlic, rosemary, and tomatoes. Sprinkle with flaky sea salt.
Bake: Bake for 25–30 minutes until puffed and deeply golden. Tent with foil if tomatoes start to over-brown. Let cool in pan for 3–4 minutes, then transfer to wire rack to cool slightly before slicing and serving.
Notes
Use bread flour for a chewier, structured crumb.
Don’t skip the dimpling—it creates those signature focaccia pockets!
Gently bruising rosemary before adding helps release more flavor.
Focaccia is best served slightly warm or at room temperature.
Store leftovers wrapped in foil or airtight for up to 2 days.
