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    Home » Our latest posts » Breads

    Easy Homemade Rosemary Sun Dried Tomato Focaccia Bread

    January 8, 2019 Filed Under: Breads, Yeast Bread

    Jump to Recipe Print Recipe
    Homemade Sourdough Focaccia topped with Parmesan, rosemary and sun dried tomatoes makes a delicious treat.

    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.

    rosemary sun dried tomato sourdough focaccia in a pan

    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.

    To make the sourdough version, 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.

    Once you have sourdough starter you can make these delicious recipes as well:

    No Knead Caprese Artisan Bread

    Or you can just use plain instant yeast as your leavener.

    [click_to_tweet tweet="Make delicious Sourdough Focaccia at home with this easy recipe. #homemadebread #italianbread #breadrecipe" quote="Make Sourdough Focaccia at home with this easy recipe. " theme="style2"]

    Sourdough Focaccia

    rosemary sun dried tomato sourdough focaccia in a pan
    Print Recipe Pin Recipe

    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 degrees. Top the dough with Parmesan, rosemary and tomatoes. 
    • Bake until golden brown, 25-30 minutes.

     

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    Reader Interactions

    Comments

    1. Marilyn

      January 08, 2019 at 5:33 pm

      Thank you for hosting. I love sharing with your readers and always find inspiration here. Have a blessed week! #OverTheMoon #ThursdayFavoriteThings

      Reply
    2. Ali B

      January 17, 2019 at 4:46 pm

      Your bread looks amazing! I've been wanting to try to make focaccia and this looks like the best recipe to try!

      Reply

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