Easy Homemade Rosemary Sun Dried Tomato Focaccia Bread

Homemade Focaccia Bread is quite simple to make. Here's a sourdough version of this classic Italian flatbread topped with Parmesan cheese, fresh rosemary and sun dried tomatoes. It is delicious on it's own, as a side bread or made into a sandwich.

Like any bread recipe, the key to focaccia is the rising time. I went for a no knead overnight rising initially and then waited until the dough was a bit more than doubled in the second rise to give it the fluffy interior with lightly crispy outside.

And then I topped it with some Parmesan, sun dried tomatoes and fresh rosemary for a delicious flat bread,

Where to get Sourdough Starter

To make this you obviously need sourdough starter. If you do not have any, ask a friend. Sourdough fans love to share.

Otherwise you can make your own, but it takes days/weeks to develop that characteristic sourdough flavor.  Visit Sourdough Home to learn more about starting, feeding and storing sourdough.

Sourdough Focaccia Toppings

I used parmesan, sun dried tomato and fresh rosemary. But, you can use anything you want. Some suggestions:

• onions: yellow, white, red spring, caramelized
• fresh herbs: garlic, basil, oregano, parsley, etc.
• vegetables: tomatoes, peppers, arugula
• cheese: mozzarella, feta, pecorino, asiago
• meats: pepperoni, sausage, ham, salami
• mushrooms, olives, pickled peppers
• fruit: fresh, dried or even canned (just drain well)

Sourdough Focaccia

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Ingredients

 

• 3 ½ cups all purpose flour
• 1 ½ teaspoon salt
• 1 ½ cup water
• ¼ cup sourdough starter (or ¼ teaspoon instant yeast)
• 4 tablespoons olive oil (divided use)
• ⅓ cup grated Parmesan cheese
• 2 tablespoons fresh rosemary (chopped)
• ¼ cup sun dried tomatoes (chopped)

Instructions

 

• Combine flour and salt in a large bowl. Mix in 1 ½ cups water and sourdough starter to make a stiff dough. Cover with plastic and set in a draft free place for 12-18 hours until doubled.
• Spread a small amount of flour on a clean counter and dump out dough on top. Press into a large rectangle, fold over on itself and repeat a few times. Spread into a large rectangle
• Grease a jelly roll pan (or baking sheet with sides) 2 tablespoons olive oil. 
• Place the dough into the greased pan, press and stretch it to fit the pan, making dimples in the dough as you stretch it. Coat the top with 1 to 2 tablespoons olive oil. 
• Cover the pan and let rise in a warm place until doubled, 45 minutes to 1 hour.
• Preheat oven to 425 ℉ . Top the dough with Parmesan, rosemary and tomatoes. 
• Bake until golden brown, 25-30 minutes.

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