Sun-Dried Tomato Focaccia with Fresh Herbs
These Sun-Dried Tomato Focaccia with Fresh Herbs is a golden, olive oil-drenched Italian flatbread with a light, airy crumb studded with tangy sun-dried tomatoes and fragrant fresh rosemary and thyme. Dimpled, crispy on the outside yet soft inside, it’s the perfect savory bread to tear and share.
Why You’ll Love This Recipe
You’ll be hooked on this Sun-Dried Tomato Focaccia because it delivers that irresistible contrast of textures and flavors that makes focaccia so beloved: ultra-crispy, olive oil-soaked edges, a fluffy open crumb, and bursts of tangy, chewy sun-dried tomatoes paired with aromatic fresh herbs.
The rosemary and thyme infuse every bite with Mediterranean garden freshness, while the generous olive oil creates that signature glossy, golden crust. It’s forgiving for beginners—no kneading required in many versions, just mix, rise, dimple, and bake. Serve it warm as an appetizer with dips, alongside pasta, soups, or cheese boards, or enjoy leftovers for sandwiches.
The house-filling aroma of baking herbs, garlic (if added), and tomatoes will make it feel like a cozy Italian trattoria right in your kitchen. It’s make-ahead friendly, looks stunning, and tastes even better than many bakery versions!
Sun-Dried Tomato Focaccia with Fresh Herbs
Crispy, airy focaccia loaded with tangy sun-dried tomatoes and fresh rosemary-thyme—irresistible Italian flatbread.
Ingredients
- 500 g (4 cups) bread flour
- 7 g (2¼ teaspoons) instant yeast
- 10 g (2 teaspoons) fine salt
- 480 ml (2 cups) lukewarm water
- 60 ml (¼ cup) extra virgin olive oil, plus extra for drizzling and pan
- 100 g (about ¾ cup) sun-dried tomatoes (oil-packed), drained, patted dry, and roughly chopped
- 3-4 tablespoons fresh rosemary, chopped (plus extra sprigs for topping)
- 2 tablespoons fresh thyme leaves (or 1 tablespoon dried if needed)
- Flaky sea salt, for topping
- Optional: 3-4 garlic cloves, thinly sliced
Instructions
- Mix the dough — In a large bowl, whisk together flour, instant yeast, and salt. Make a well in the center and pour in lukewarm water and ¼ cup olive oil. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms—no kneading needed yet!
- First rise bliss — Cover the bowl with a damp cloth or plastic wrap. Let it rise in a warm spot for 1.5-2 hours until doubled, bubbly, and full of air pockets. Watch it transform into a pillowy cloud!
- Oil the pan generously — Pour 2-3 tablespoons olive oil into a 9x13-inch (or larger) rimmed baking sheet. Tilt and spread to coat bottom and sides—this creates that crispy base we love.
- Transfer and stretch — Tip the risen dough into the oiled pan. Gently stretch and push it to the edges with oiled fingers. If it springs back, rest 10 minutes and try again.
- Second rise magic — Drizzle more olive oil over the top. Cover loosely and let rise another 45-60 minutes until puffy and nearly doubled. Preheat oven to 220°C (425°F) during this time.
- Dimple time — With oiled fingertips, poke deep dimples all over the dough—like giving it little pockets for flavor. Press sun-dried tomatoes, chopped herbs, and optional garlic slices firmly into the dimples.
- Herb and oil love — Scatter extra rosemary sprigs or thyme leaves on top. Drizzle generously with more olive oil (don't skimp!) and sprinkle flaky sea salt for sparkle and crunch.
- Into the oven — Bake on the middle rack for 25-30 minutes until deep golden brown, edges crisp, and top bubbly. Rotate pan halfway for even color.
- Cool slightly — Remove from oven and immediately drizzle with a final splash of olive oil. Let rest in pan 5-10 minutes—this keeps it moist while setting the crust.
- Serve and enjoy — Transfer to a cutting board, slice into squares or strips, and serve warm. Tear apart with hands for that rustic Italian vibe—perfect with olive oil dips, cheese, or as sandwich bread!
Notes
Use oil-packed sun-dried tomatoes for best flavor and moisture—pat dry to prevent soggy spots. Fresh herbs are essential for aroma; dried won't match the vibrancy. For overnight rise, refrigerate after first rise for deeper flavor. Adjust herb amounts to taste—rosemary is strong, so start moderate.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 125Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 242mgCarbohydrates 24gFiber 1gSugar 0gProtein 4g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Recipe Tips and Tricks
Use high-quality extra virgin olive oil generously—it’s the star for flavor and crispiness. Oil the pan heavily and your fingers to prevent sticking when dimpling. For the best airy texture, use bread flour and let the dough rise slowly in a warm spot (or fridge overnight for deeper flavor).
Chop sun-dried tomatoes (oil-packed preferred) and pat dry to avoid sogginess. Press toppings firmly into dimples so they stay put. Don’t skip the final drizzle of oil and flaky sea salt—it elevates crunch and taste.
Bake on the middle rack; if tops brown too fast, tent with foil. For extra herb aroma, infuse some olive oil with herbs beforehand. Let it cool slightly on a rack for the best texture—though tearing into it warm is irresistible!
Ingredients Notes
This focaccia shines with simple, premium ingredients that highlight Italian simplicity. Bread flour (high-protein) creates that signature chewy, open crumb— all-purpose works but yields a softer result. Instant yeast makes it quick and reliable (no proofing needed).
Warm water activates the dough without killing yeast—aim for 100-110°F. Extra virgin olive oil is non-negotiable for richness, crisp bottom, and authentic flavor—use a fruity one. Sun-dried tomatoes (oil-packed for moisture and intensity; dry-packed need rehydrating) add tangy, concentrated sweetness and chew.
Fresh herbs like rosemary and thyme bring bright, piney, earthy notes—fresh is key over dried for vibrancy. Fine salt seasons the dough, while flaky sea salt on top adds crunch and sparkle. Optional garlic cloves pressed in roast sweetly during baking. Quality matters—good oil and fresh herbs make the difference between good and unforgettable!
Variations and Substitutions
Customize endlessly! Add sliced olives, roasted garlic cloves, or caramelized onions for more Mediterranean flair. Swap rosemary/thyme for fresh basil, oregano, or sage. For cheesy goodness, sprinkle grated Parmigiano-Reggiano or Pecorino on top before baking.
Include red pepper flakes for subtle heat. Use cherry tomatoes halved instead of (or with) sun-dried for juicier bursts. Vegan? It’s naturally vegan—ensure no cheese added. Gluten-free? Use a 1:1 GF flour blend with xanthan gum, though texture differs.
For herb oil variation, brush with herb-infused oil post-bake. Make it sourdough by replacing yeast with active starter and longer fermentation. Add chopped anchovies or prosciutto bits for non-veg savory depth.
Smaller portions? Bake in a skillet for thicker, pan-style focaccia. Experiment with herb combinations like Italian seasoning mix if fresh herbs are scarce.
Storage Options
Store cooled focaccia wrapped in foil or in an airtight container at room temperature for up to 2 days—reheat slices in a 350°F (175°C) oven for 5-8 minutes to restore crispness. For longer, refrigerate up to 5 days (warm before serving).
Freeze whole or sliced in a freezer bag for up to 2 months; thaw at room temp and re-crisp in oven. Best fresh on day 1, but it toasts beautifully for bruschetta or sandwiches later.
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