Double Tomato Focaccia with Sun-Dried Tomatoes
Rustic Italian focaccia combining bread mix, sun-dried tomatoes, and fresh baby plum tomatoes pressed into dimples. Aromatic oregano infuses the soft dough, which rises for 30-40 minutes before baking until golden and crusty. Simple, impressive, and ready in under two hours.
Ingredients
- 1 lb bread mix500g strong white flour, 7g instant yeast, 10g salt1:1baking
substitute standard flour blend
- 4 ½ tbsp sun-dried tomatoes in olive oil, choppedroasted red peppers1:1vegetarian
similar sweetness and texture
- fresh oregano sprigs
- 2 tbsp olive oil
- 12 oz baby plum tomatoes
- ½ tbsp coarse sea salt
- water, hand-hot, 300ml
Instructions
- 1
Combine bread mix in a mixer with dough hook with hand-hot water and oil from sun-dried tomato jar. Mix until soft dough forms.
- 2
Knead and stretch dough on work surface for 5 minutes with minimal flour. Work in chopped sun-dried tomatoes, avoiding excess flour if sticky.
- 3
Shape into a ball and place in oiled bowl. Cover with cling film and leave in warm place until doubled in size.
- 4
Knock back dough and mix in oregano leaves. Flatten to fit roasting tin and create fingerprints all over surface.
- 5
Press halved tomatoes into dents. Cover with oiled cling film and leave in warm place while oven heats.
- 6
Set oven to 450°F. Remove cling film, drizzle bread with oil, and bake until well browned and cooked through.
- 7
Sprinkle with coarse sea salt and cool on wire rack.
Tips
Do not add extra flour if dough becomes sticky when incorporating sun-dried tomatoes to maintain soft texture.
Use oil from the sun-dried tomato jar for authentic flavor in the dough.
Good to Know
Store cooled focaccia in airtight container at room temperature for up to 2 days. Freeze wrapped portions for up to 1 month.
Prepare dough through first rise up to 4 hours ahead. Refrigerate covered, then proceed with shaping and second rise.
Serve warm or at room temperature. Slice and serve with olive oil for dipping or as sandwich bread.
Common Mistakes
Do not add excess flour during sun-dried tomato incorporation to avoid dense, dry crumb.
Do not skip the fingerprint dimples to avoid flat, bread-like focaccia without characteristic texture.
Substitutions
substitute standard flour blend
similar sweetness and texture