Sun-Dried Tomato and Herb Focaccia Bread

Focaccia is a classic large, round, flat Italian bread is drizzled in olive oil then sprinkled typically with crushed basil or rosemary leaves. Focaccia tends to have a soft texture, airy and full of olive oil flavor throughout. In this sun dried tomato and herb focaccia there is an addition of flavorful sun-dried tomatoes scatter throughout the loaf. Focaccia is a quick and easy type of yeast bread that can be made in a little more than 1 hour. It is a perfect table bread and accompaniment to your next Italian style meal or even any meal. It also makes a great sandwich bread or just a snack.

In a large bowl, mix 1 cup of flour, sugar, salt and yeast together.

In a small saucepan, heat water and 2 tablespoons of olive oil until very warm (around 120-130F degrees).

Add the warm water and egg to the flour mixture. Mix until smooth.

Add an additional 1-¾ cups of flour and mix until dough pulls away from the sides and creates a soft ball. Add the chopped sun dried tomatoes.

On a floured surface, knead in remaining flour until dough is smooth and elastic, around 5 minutes. Let the dough rest on counter for an additional 5 minutes.

Place the dough on a greased sheet pan and roll out into a 12 inch round disk. Cover the dough loosely with greased plastic wrap. Let the dough rise in a warm area until dough is light and doubled in size, about 30-35 minutes.

With your fingers or handle of wooden spoon, create ¾” deep holes every inch in the top of the dough. 

Drizzle remaining olive oil and sprinkle with dried basil. Bake in a 400F degree oven for 20-25 minutes or until golden brown on top.

Once baked, move to a cooling rack immediately. Once the bread has cooled, slice into slices or more traditionally into wedges.