Imagine the warm, inviting aroma of freshly baked Focaccia Bread wafting through your kitchen, enticing everyone to gather around the table. This Italian delight, infused with the rich flavors of sun-dried tomatoes and fragrant rosemary, is not just a side dish; it’s a culinary experience that will elevate any meal. Whether you're a seasoned chef or a beginner, this easy-to-follow recipe will have you impressing your family and friends in no time. So, roll up your sleeves and get ready to create a golden, crispy focaccia that’s perfect for dipping, topping, or simply enjoying on its own!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast
- 3/4 cup warm water
- 1/4 cup olive oil
- 1/2 cup sun dried tomatoes, chopped
- Fresh rosemary for topping
Instructions
- In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Create a small well in the center of the dry ingredients.
- Dissolve the active dry yeast in warm water (around 110°F) and let it sit for 5-7 minutes until it becomes frothy and activated.
- Pour the yeast mixture and 2 tablespoons of olive oil into the flour well. Mix with a wooden spoon or your hands until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when gently pressed.
- Lightly oil a clean bowl and place the dough inside, covering it with a damp kitchen towel. Let it rise in a warm place for about 1 hour or until doubled in size.
- Punch down the risen dough and fold in the chopped sun-dried tomatoes, ensuring they are evenly distributed.
- Transfer the dough to a 9x13 inch baking sheet lined with parchment paper. Gently stretch and press the dough to fill the pan, creating dimples with your fingertips.
- Drizzle the remaining olive oil over the dough, ensuring it pools in the dimples. Sprinkle fresh rosemary leaves on top.
- Let the dough rise again for 20 minutes while preheating the oven to 425°F (220°C).
- Bake the focaccia for 25-30 minutes until golden brown and crisp on the edges.
- Remove from the oven and let cool on a wire rack for 10 minutes before slicing and serving.
Tips
- Use Warm Water: Ensure the water is warm (around 110°F) to activate the yeast properly. Too hot can kill the yeast, while too cold can slow down the rising process.
- Knead Thoroughly: Knead the dough for 8-10 minutes until it’s smooth and elastic. This step is crucial for developing the gluten, which gives the bread its delightful texture.
- Perfect Rising Environment: Let the dough rise in a warm, draft-free area. If your kitchen is cool, you can place the bowl in an oven (turned off) with the light on to create a cozy environment.
- Dimples Matter: When stretching the dough into the baking pan, make sure to create deep dimples with your fingertips. This not only adds character but also helps the olive oil pool beautifully, enhancing the flavor.
- Experiment with Toppings: While this recipe features sun-dried tomatoes and rosemary, feel free to experiment with other toppings like olives, garlic, or even cheese for a unique twist.
- Cool Before Slicing: Allow the focaccia to cool on a wire rack for about 10 minutes before slicing. This helps maintain its structure and makes for cleaner cuts.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage. Reheat in the oven to bring back its crispy texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
