Focaccia with sun-dried tomatoes

Name: Focaccia with sun-dried tomatoes - Leopoldina L.
Ingredients: 500 g flour; 250 ml warm water; 1 teaspoon salt; 80 ml olive oil; 1 packet dry yeast; 100 g sun; dried tomatoes; dried basil; rosemary

Appetizers - Focaccia with sun-dried tomatoes by Leopoldina L. - Recipia

I have made focaccia with sun-dried tomatoes several times when I feel like baking something quick, but I don't want to complicate things. I don't use chili; it doesn't suit me, so I kept the recipe simple, with spices that I always have at home. The only time-consuming step is the rising; otherwise, it's nothing complicated. Quick Info Total time: about 1 hour and 45 minutes (including rising) Preparation time: 15 minutes Baking time: 25 minutes Servings: 8 medium slices Difficulty: easy Recipe type: quick bread, suitable for snacks or platters Ingredients 500 g all-purpose flour 250 ml warm water 1 teaspoon salt 80 ml olive oil 1 packet dry yeast (7 g) 100 g sun-dried tomatoes dried basil dried rosemary pepper (optional, to taste) Preparation method 1. In a large bowl, I put the flour, salt, and dry yeast. I mixed them briefly with a spoon. 2. I poured the warm water and 60 ml of olive oil over the ingredients. I started kneading by hand until a soft but homogeneous dough formed. If it seems too sticky, add another tablespoon of flour. 3. I kneaded for about 8-10 minutes, then formed a ball and let the dough rest in the bowl, covered with a clean towel, for about 45 minutes in a warm place. The dough should visibly rise. 4. After rising, I rolled out the dough with a rolling pin, directly on parchment paper, into a rectangular shape, about 30 cm long. I transferred it like this to the tray. 5. I sprinkled the sun-dried tomatoes, cut into strips or smaller pieces, on top. Then I added dried basil, rosemary, and, if you want, a little pepper. 6. I let the focaccia sit in the tray, in a warm place, for another 20-25 minutes to rise a bit more before baking. 7. I placed the tray in the preheated oven at 200 degrees, on the middle rack. Baking took 25 minutes. The edges turn slightly golden, but the center remains elastic. 8. After taking the focaccia out of the oven, I drizzled the remaining olive oil on top while it was still warm. Why I make the recipe often It's quick and doesn't require complicated techniques. The dough doesn't need much kneading, the rising is simple, and the ingredients are easy to find. It stays good the next day if well covered. I can use whatever spices I have on hand. Tips and variations Tips Let the dough rise sufficiently; otherwise, it won't be fluffy. Sun-dried tomatoes can be drained on a paper towel if they are too oily. Don't overload the dough with toppings so it doesn't become too heavy while baking. Substitutions All-purpose flour can be partially replaced with whole wheat flour, but the texture will be denser. Sun-dried tomatoes can be replaced with sliced olives or red onion. Basil and rosemary can be replaced with oregano or thyme. Variations You can sprinkle sesame or poppy seeds on top before baking. For a more intense flavor, add a little dried garlic among the spices. It can also be baked in a round shape or in a small tray if you want a thicker focaccia. Serving ideas Cut into smaller pieces and use as a base for bruschetta. It goes well as a snack alongside a simple salad. It can be packed for lunch or served on festive platters. Frequently asked questions 1. Can I use fresh yeast instead of dry yeast? Yes, about 20 g of fresh yeast can be used. It should be dissolved in warm water before adding. 2. Do I need to use a mixer or food processor for the dough? No. The dough is easily kneaded by hand; it's enough for the desired texture. 3. What type of sun-dried tomatoes should I use: in oil or plain? Both options are good, but if you use tomatoes in oil, drain them well beforehand to avoid leaving too much fat on the dough. 4. Can I bake it on parchment paper directly on the oven rack? It's safer to bake it in a tray to prevent oil from dripping. Parchment paper helps with release. 5. How do I know when the focaccia is baked? The edges should be slightly golden, and if you press with your finger, the dough should spring back without leaving a deep imprint. Nutritional values Approximately, one medium slice (out of 8 servings): Calories: about 220 kcal Carbohydrates: 34 g Protein: 5 g Fat: 7 g These values are approximate and may vary depending on the type of flour and the exact amount of sun-dried tomatoes and oil. Storage and reheating It can be stored at room temperature, wrapped in a paper towel or in a bag, for up to 2 days. If you want to reheat it, a few minutes in the oven or toaster will do. I do not recommend freezing, as the texture does not remain the same after thawing.

Focaccia with sun-dried tomatoes

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