Sundried Tomato and Rosemary Focaccia
Ingredients
3 sprigs rosemary
7g (2¼ tsp) dry yeast
475ml warm water (32°C/90°F)
270g jar sundried tomatoes, in oil
600g (4 cups) bread flour
12g (2½ tsp) cooking salt (kosher salt)
flakey sea salt
Method
Step 1: Prep and proof dough
Finely chop enough of the rosemary sprigs to make 1 tablespoon’s worth.
Place the yeast in a large bowl and mix in water until dissolved.
Pour in 30ml of the sundried tomato oil and the rosemary. Add the flour and salt. Mix until just combined and the flour is hydrated.
Cover the bowl with a tea towel and let it rest for 30 minutes.
Step 2: Stretch and fold the dough
Uncover the dough, then with a wet hand, stretch one corner of the dough and fold it over itself. Repeat 4 times until the dough is completely folded over itself.
Cover again with a tea towel and let it rest for another 30 minutes. Repeat this process three more times.
After the fourth and final round of stretching and folding, let the dough rest for 30 minutes.
Step 3: Shape the focaccia
Slice the sundried tomatoes into strips and pick the remaining rosemary sprigs.
Drizzle another 30mls of the oil in the bottom of a heavy based baking tray. Pour in the dough and using well-oiled hands, stretch the dough to cover all corners of the tray. Cover with a tea towel and let it proof for 30 minutes.
Step 4: Bake
Preheat the oven to 220°C fan forced (428°F). Uncover the tray and place the sundried tomatoes all over the top of the dough. Press into the dough until almost submerged.
Sprinkle over the rosemary and drizzle with some more oil. Use your fingers to create dimples throughout the dough, ensuring the tomatoes stay submerged, then sprinkle with salt.
Bake for 25-28 minutes, or until golden and cooked through. Set aside on a wire rack to cool in the tray for 5 minutes, before turning out and serving.
23 Comments
Dont think I've ever had a sun dried tomato
They didn't stop being cool, they became expensive
Is this an Australian thing? Sun-dried tomatoes are incredibly common, and currently sit in my pantry.
I remember my Head Chef made exactly this and it was the first time I'd ever seen it, man we need to bring the sun drieds back
ha funny as a small child they where everywhere never knew why they dissapeared,my mom always had them here and there,still does!:D might buy a pack for myself for the nostalgia
please dont bring these back
I still LOVE em
How do you keep your sun-dried tomatoes from burning one focaccia breads? I do a lot of focaccia baking and try to add garnish to my loafs but they always dry up and get char burned. Any tips? I bake in a 9×13 cake pan in a gas oven at 425F for 30 minutes. Or until the top is golden brown which ever comes first. I do try to add a spray bottle of olive oil to the top before baking and 10 minutes prior to finish baking
I can eat these by the jar
Shit. I'm adding this to the Christmas dinner table.
Omg that looks so good and I want bread now ❤️
cause it taste like sour leather….everytime i try something with sun dried tomatoes after i take bite and process everything in my mouth why is the tomato the last thing in my mouth like a bubblegumm
Too soon!
I feel the same about dry aged beet root these days. It's the trend to avoid now.
Sun dried tomatoes never went any friggin' where. They're a staple food for anyone who knows how to cook.
My mom gave me them i a salad.. i said what is that?
Tomatoes 🤗
Rotten?🤔
Sun-dried 😐
*Tries it*……………you want mine?🥴
I buy them by the lb when they’re on sale
sun-dried tomatoes go hard
When did they disappear? They've always been around
I have a whole big bag of sun dried tomatoes with garlic and basil 🙂
One of my favorite mixes for fried veggies.
This is why you shouldn't think of food like its clothing fashion. Its just food. Fuck trends. If its good, eat it.
people will say capitalism drives innovation, but I will never forget those cheap fucking rubbery tomatoes in my sandwiches
Please for the love of whatever, I need sun dried tomatoes to come back lol