Name: Bakery-Style Sun Dried Tomato Focaccia
Prep time: 3 h
Cook time: 30 min
Total time: PT-491198H19M18S
Cuisine: Italian
Ingredients: 125 g Warm Water (80-90°F); 125 g Bread Flour; 1/2 tsp Active Dry Yeast; 350 g Warm Water; 3/4 cup Sun Dried Tomato Oil (or Canola Oil), plus more for coating; 375 g Bread Flour; 2 tsp Kosher Salt, plus extra for garnish; 1/2 tsp Active Dry Yeast; 1/2 cup Sun Dried Tomatoes, chopped

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If you have ever dreamed of creating a warm, aromatic, and wonderfully textured bread at home that tastes like it came straight from a cozy bakery on a sunny afternoon, then this Bakery-Style Sun Dried Tomato Focaccia recipe is about to become your new best friend. Brimming with the rich, tangy goodness of sun dried tomatoes and kissed by fragrant olive oil, this focaccia offers a perfectly crisp exterior with a light, airy crumb inside. Whether you’re a seasoned baker or just starting out, this recipe invites you to dive into the art of making bakery-quality focaccia that will impress your family, friends, and anyone lucky enough to share a slice with you.

Bakery-Style Sun Dried Tomato Focaccia - Recipe Image

Ingredients You’ll Need

Getting this Bakery-Style Sun Dried Tomato Focaccia right begins with simple, quality ingredients that each contribute uniquely to its taste, texture, and beautiful color. From the tangy sun dried tomatoes to the special pre-ferment called biga, every element works together to create that signature flavor and irresistible chew.

Warm Water: Used throughout the recipe to activate yeast and hydrate the dough, ensuring perfect fermentation and softness.
Bread Flour: Gives the focaccia a strong gluten structure for that chewy, airy texture.
Active Dry Yeast: The magic ingredient that makes the dough rise and develop flavor.
Kosher Salt: Enhances all the flavors and creates that satisfying contrast against the soft bread crumb.
Sun Dried Tomato Oil (or Canola Oil): Adds rich, fruity notes and keeps the bread moist with a beautiful golden crust.
Sun Dried Tomatoes (chopped): These little bursts of umami give the focaccia its signature tang and visually appealing speckles inside the dough.

How to Make Bakery-Style Sun Dried Tomato Focaccia

Step 1: Prepare the Biga

The first secret to achieving that authentic bakery-style focaccia is making a biga, an Italian pre-ferment that enriches the flavor and texture. Simply combine warm water (80-90°F), bread flour, and active dry yeast in a bowl, then cover it with plastic wrap. Let this sit at room temperature for an hour and a half to two hours to kickstart fermentation before chilling it in the refrigerator for 12 to 48 hours. This slow fermentation process develops deep, complex flavors you won’t get from a quick dough.

Step 2: Mix the Dough

Once your biga has bubbled and expanded, it’s time to bring everything together. In a large bowl, combine the warm water, all of the biga, and a few tablespoons of sun dried tomato oil. Stir to blend, then add your flour, kosher salt, yeast, and freshly chopped sun dried tomatoes. Stir with a wooden spoon until the dough looks shaggy and sticky—this is exactly what you want. Cover it and let it rest in a warm spot for 30 minutes to begin gluten development.

Step 3: Stretch and Fold

To build strength in the dough without heavy kneading, wet your hands and perform a stretch-and-fold technique. Scoop under the dough from different sides, lifting and folding it over itself three times per session. Cover and repeat this every 30 minutes for the next two and a half hours. This gentle handling creates the perfect crumb structure that balances airiness and chewiness.

Step 4: Shape and Dimple the Dough

Line a 9×13-inch pan with parchment paper, then generously coat it with oil. Transfer the dough into the pan, gently turning it to coat every side with oil for a crispy yet tender crust. Using your fingertips, press dimples deeply into the dough at multiple spots, encouraging the dough to spread and develop those signature hollows. Repeat this dimple-and-stretch process every 20-30 minutes over an hour to hour and a half as the dough rises and relaxes beautifully.

Step 5: Bake to Golden Perfection

Preheat your oven to 450°F. Just before the final dimpling, drizzle the dough with more sun dried tomato oil and sprinkle with kosher salt for that perfect savory crunch. Bake the focaccia for 28 to 35 minutes until the crust is a gorgeous golden brown, peppered with darker, bubbly spots. Let it cool slightly before transferring it out of the pan—this is the moment when the aroma envelopes your kitchen and your patience is rewarded!

How to Serve Bakery-Style Sun Dried Tomato Focaccia

Garnishes

Elevate your focaccia by topping with freshly chopped rosemary, flaky sea salt, or a drizzle of good quality extra virgin olive oil right after baking. These simple touches add fragrance and texture that pair beautifully with the baked sun dried tomatoes.

Side Dishes

This focaccia makes a fantastic companion to robust soups like tomato basil, creamy butternut squash, or a classic minestrone. It also shines served alongside antipasto platters or salads, soaking up juices and turning any meal into a celebration.

Creative Ways to Present

Slice the focaccia into squares for an elegant appetizer topped with whipped ricotta and fresh herbs, or use it as sandwich bread layered with fresh mozzarella and basil. You can even turn your Bakery-Style Sun Dried Tomato Focaccia into a bruschetta base topped with olives, capers, and a sprinkle of parmesan for a crowd-pleasing twist.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover focaccia tightly in plastic wrap or store in an airtight container at room temperature for up to two days. This keeps it soft and flavorful, though the texture is best enjoyed fresh.

Freezing

To preserve focaccia longer, freeze it wrapped in foil and plastic wrap. When you’re ready to eat, thaw overnight at room temperature. This method captures the freshness and prevents freezer burn.

Reheating

Reheat by placing focaccia on a baking sheet in a 350°F oven for 8 to 10 minutes. This crisps up the crust and warms the crumb so it tastes like it just came out of the oven.

FAQs

Can I use regular dried tomatoes instead of sun dried tomatoes?

Regular dried tomatoes will not offer the same concentrated flavor or texture as sun dried tomatoes. For the best Bakery-Style Sun Dried Tomato Focaccia, stick to the authentic sun dried tomatoes, preferably packed in oil for added moisture.

Why is the biga important in this recipe?

The biga acts as a slow-fermented starter that builds flavor complexity and improves dough structure. It helps your focaccia develop a light, airy crumb and rich taste that you just can’t get from mixing everything at once.

What if I don’t have bread flour? Can I use all-purpose flour?

While all-purpose flour can work in a pinch, bread flour’s higher protein content is key to achieving the chewy, airy texture of bakery-style focaccia. Using all-purpose may yield a softer, less structured loaf.

How do I know when the focaccia is fully baked?

Look for a golden brown crust with darker brown bubbles on the surface. It should sound hollow when tapped, and the internal texture will be tender but not doughy.

Is it necessary to stretch and fold the dough?

Yes! Stretching and folding develops the gluten network gently and evenly, creating the chewy texture and perfect crumb you expect from Bakery-Style Sun Dried Tomato Focaccia without the need for heavy kneading.

Final Thoughts

Baking your own Bakery-Style Sun Dried Tomato Focaccia is such a rewarding experience that delights both the senses and the soul. With its golden crust, tender crumb, and bursts of tangy sun dried tomatoes, this focaccia has a way of turning any meal into an unforgettable moment. So grab your ingredients, embrace the delicious process, and treat yourself to a slice of bakery magic right from your very own kitchen.