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Bakery-Style Sun Dried Tomato Focaccia

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3.8 from 26 reviews

This Homemade Sun Dried Tomato Focaccia recipe delivers a fluffy, chewy bread infused with the rich flavor of sun dried tomatoes and olive oil. Perfect as a savory snack or alongside your favorite meal, this focaccia features a tender crumb and crispy golden crust, achieved through a slow fermentation process and careful folding technique.

Ingredients

Scale

Biga

  • 125 g Warm Water (80-90°F)
  • 125 g Bread Flour
  • 1/2 tsp Active Dry Yeast

Focaccia Dough

  • 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

Instructions

  1. Prepare the Biga: In a medium bowl, combine 125 g warm water, 125 g bread flour, and 1/2 tsp active dry yeast. Mix thoroughly, cover the bowl with plastic wrap, and let it rest at room temperature for 1 ½ to 2 hours. Then transfer it to the refrigerator to ferment overnight for 12 to 48 hours.
  2. Activate the Biga: Remove the biga from the fridge; it should appear hydrated, slightly expanded, and bubbly, indicating fermentation is complete.
  3. Mix the Dough: In a large bowl, add 350 g warm water, all of the biga, and 3 tablespoons of sun dried tomato oil. Stir to combine. Add 375 g bread flour, 2 tsp kosher salt, 1/2 tsp active dry yeast, and 1/2 cup chopped sun dried tomatoes. Stir with a wooden spoon until the flour is fully hydrated and a sticky, shaggy dough forms. Cover with plastic wrap and place in a warm spot for 30 minutes.
  4. Stretch and Fold: Wet your hands to prevent sticking. Scoop fingers down the sides of the bowl to the center, lift the dough, and fold it over itself three times from different edges. Cover and repeat this stretch-and-fold every 30 minutes for 2 ½ hours to develop gluten structure.
  5. Prepare the Baking Pan: Line a 9×13-inch cake pan with parchment paper and generously coat it with ⅓ cup oil. Transfer the dough to the pan and turn it gently to coat both sides with oil.
  6. Dimple the Dough and Proof: Using your fingertips, gently create dimples all over the dough, stretching it lightly toward the pan edges. Repeat this dimple-and-stretch process 3 to 4 times over the next 1 to 1 ½ hours as the dough proofs and rises.
  7. Preheat Oven: Heat your oven to 450°F (232°C) in preparation for baking.
  8. Final Oil and Salt: Before the final dimpling, drizzle 3 tablespoons of oil over the dough surface and sprinkle with kosher salt for flavor and texture.
  9. Bake the Focaccia: Place the pan in the preheated oven and bake for 28-35 minutes. The focaccia should turn golden brown with darker golden bubbles when done.
  10. Cooling and Serving: Remove the focaccia from the oven and let it cool for about 5 minutes. Transfer to a cutting board. The bread will have a crisp crust, tender crumb with air pockets, and a slightly chewy texture. Serve warm or room temperature.

Notes

  • Use high-quality sun dried tomato oil or infuse canola oil with sun dried tomatoes for best flavor.
  • Maintaining the dough at a warm temperature during proofing helps fermentation and gluten development.
  • Stretch and fold technique strengthens the dough and improves crumb structure.
  • Adjust baking time slightly depending on your oven’s performance to avoid over or under baking.
  • For added flavor, you can sprinkle fresh herbs like rosemary before baking.

Find it online: https://yumfoodusa.com/bakery-style-sun-dried-tomato-focaccia/