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This sun-dried tomato focaccia recipe transforms simple ingredients into a restaurant-quality masterpiece with just 10 minutes of prep and 20 minutes in the oven. The secret lies in olive oil-poached sun-dried tomatoes that infuse the dough with concentrated, umami-rich flavor while creating that signature crispy crust and airy interior.
After perfecting this technique over years of baking, I've developed a method that balances traditional Italian craftsmanship with modern convenience—no yeast headaches or complicated steps required.
The dough comes together with just five ingredients—flour, water, olive oil, salt, and a touch of sugar—to create a tender yet sturdy base that holds up beautifully to the bold flavors of sun-dried tomatoes.
What sets this focaccia apart is the technique of pressing the tomatoes directly into the dough before baking, allowing their natural oils to permeate every bite while maintaining that perfect crusty exterior and soft interior.
The result is a focaccia that's impossible to resist, with each slice offering a symphony of textures and flavors.
By the time it emerges from the oven, you'll have a golden, aromatic focaccia with crispy edges that shatter at the touch and a tender crumb infused with sun-dried tomato flavor.
The aroma alone will transform your kitchen into an Italian trattoria, while the visual appeal makes it perfect for serving as an appetizer or sharing as a centerpiece. This recipe delivers professional-quality results that will impress even the most discerning guests.
Whether you're serving it warm with a drizzle of olive oil or letting it cool slightly for slicing, this focaccia adapts beautifully to any meal. The method scales perfectly for gatherings, and leftovers stay fresh for days—making it an ideal choice for meal prep or holiday entertaining.
Let's get started on creating your perfect focaccia.
Ingredients for sun dried tomato focaccia
Five simple ingredients transform into golden focaccia with crispy edges and sun-dried tomato bliss.
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High-quality, fruity, not refined |
| All-Purpose Flour 🌾 | 3 ½ cups | Bread flour for better texture |
| Instant-Release Yeast 🍞 | ¼ tsp | Active dry works too |
| Granulated Sugar 🍚 | 1 tbsp | Balances yeast activation |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Sun-Dried Tomatoes in Oil 🍅 | ½ cup | Oil-packed, drained well |
| Garlic Cloves 🧄 | 4 cloves | Freshly minced |
| Fresh Rosemary 🌿 | ¼ cup | Finely chopped leaves |
| Large Eggs 🥚 | 1 whole | Room temperature preferred |
| Water 💧 | 1 ¼ cups | Room temperature |
| Extra-Virgin Olive Oil (Reserve) 🫒 | ¼ cup | For finishing drizzle |
| Flaky Sea Salt 🧂 | ½ tsp | For final sprinkle |
The olive oil is non-negotiable here—California avocado brand or Italian extra-virgin makes all the difference. Sun-dried tomatoes? Trader Joe's oil-packed or Whole Foods are my go-tos—they're packed with flavor and oil. Fresh rosemary needs to be vibrant green with no brown stems, and garlic should smell pungent, not musty. The yeast is the secret to that perfect rise—Bob's Red Mill instant yeast is my favorite for reliability. For flour, King Arthur bread flour gives that signature chewy texture, but all-purpose works in a pinch.
No sun-dried tomatoes? Roasted cherry tomatoes work—just chop them finely and drain well. Short on rosemary? Fresh thyme at half the amount gives a similar earthy note. The olive oil in the sun-dried tomatoes counts toward your total—drain those babies thoroughly to avoid a soggy focaccia. For a garlic-free version, use 1 tsp garlic powder instead. The egg is optional but adds richness—omit for vegan. And if you're making this ahead, pre-ferment the dough overnight for even deeper flavor.
This dough is best used within 24 hours for maximum freshness—it doesn't keep well. Store wrapped at room temperature, but reheat in a 350°F oven for 5-10 minutes before serving. The focaccia freezes beautifully—slice before freezing for perfect portions. To revive, thaw at room temperature and warm in the oven. The aroma alone will have your guests begging for seconds—double the recipe if you're feeding a crowd.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this trick—just mix the flour, yeast, and sugar, then let the dough rise while I sip coffee. The instant-release yeast does all the heavy lifting, so you’re not stuck kneading for 10 minutes like some recipes demand.
- Umami Bomb: Those sun-dried tomatoes? They’re the star. The oil soaks into the dough overnight (or even same-day), turning every bite into a salty, tangy, chewy masterpiece. Honestly, the first time I made it, I ate half the batch straight from the pan.
- Weeknight Hero: This focaccia is my lazy dinner solution. Toss it in the oven while you grill steak or roast veggies—it bakes in under 20 minutes. No sides needed; just tear it apart and call it a meal. (Yes, even on a Tuesday night.)
- Budget-Friendly Stretch: A single batch feeds four, and leftovers? They’re even better the next day. The olive oil’s richness makes it feel fancy, but the ingredients won’t break the bank—especially when you use kosher salt for that perfect balance. My wallet and taste buds both win.
Step-by-step instructions for sun-dried tomato focaccia
This focaccia delivers irresistible olive oil-poached pockets bursting with sun-dried tomato goodness—every bite is a revelation.
Create the Dough and Let It Rise
In a large bowl, whisk together the 1.25 cups water, 1 tbsp granulated sugar, and 0.25 tsp instant-release yeast until dissolved. Add the 3.5 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt, then mix with a wooden spoon until a shaggy dough forms. Gradually drizzle in the 0.75 cup extra-virgin olive oil while kneading by hand for 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm place for 1-2 hours, or until doubled in size. Here's the thing—this dough is forgiving, but don't rush it. The longer it rises, the more flavor develops. You'll know it's ready when the dough springs back slowly when poked.
Shape and Season the Dough
Transfer the risen dough to a lightly greased 9x13-inch baking pan, pressing it gently into the corners to form an even layer. Using your fingertips, dimple the dough all over—this creates those signature pockets for the olive oil to pool. Here's where it gets fun: sprinkle the 0.5 cup sun-dried tomatoes in oil (pat them dry first), 4 cloves minced garlic, and 0.25 cup finely chopped fresh rosemary evenly over the dough.
Drizzle the entire surface with another 0.25 cup extra-virgin olive oil, letting it soak into the dimples. This step is critical—don't skimp on the oil. It's what transforms this into a luxurious focaccia. Cover loosely with plastic wrap and let rise again for 30-45 minutes until puffy and fragrant.
Bake to Golden Perfection
Preheat your oven to 400°F with a baking sheet on the lower rack to create steam. Bake the focaccia for 20-25 minutes until the edges are deep golden brown and the top is crispy. Here's the moment that matters: in the last 5 minutes, crack open an egg and let it slide into the pan, then return to the oven. The egg will cook into a rich, custardy topping.
Watch carefully—this focaccia bakes fast. You want the crust to be crisp but not burnt. When it's done, let it cool for 10 minutes before slicing. The interior should be soft and airy, with pockets of melted egg and sun-dried tomato oil glistening throughout. This is the payoff for all that rising time.
Finish with Flaky Sea Salt
While still warm, generously sprinkle the focaccia with 0.5 tsp flaky sea salt right before serving. This final touch elevates everything—salty, sweet, savory, and herby all in one bite. Serve immediately with a drizzle of the remaining olive oil from the sun-dried tomatoes. The contrast of warm focaccia with cool, aromatic oil is pure magic.
Real talk: this focaccia tastes even better the next day when the flavors have fully melded. Store leftovers wrapped in a clean kitchen towel to keep it soft. Each slice will be a testament to how simple ingredients, when handled with care, can create something extraordinary.
Pro Tips For Making Sun Dried Tomato Focaccia
- Soak Tomatoes Properly: Tear sun-dried tomatoes into rough chunks and soak them in warm water for 10 minutes before using—this softens them just enough to release their oil and flavor without turning to mush. I learned this the hard way after biting into a chewy, overworked tomato straight from the jar.
- Oil the Pan First: Brush the focaccia pan before shaping the dough—about 1 tablespoon of olive oil spread evenly on the bottom and sides. The dough will stick if you skip this, and you’ll end up with a gummy bottom instead of a crisp, golden crust.
- Poke the Dough: Dimple the dough with your fingers before adding toppings—this prevents air bubbles from popping during baking and keeps the sun-dried tomatoes from sinking into the dough. My first attempt looked like a deflated balloon because I forgot this step.
- Bake Until Golden: Watch for deep golden-brown spots, not just light color—this is the only way to know the crust is properly baked. If you pull it out too soon, the focaccia will taste undercooked and gummy, no matter how much oil you drizzled on top.
Health benefits of these flavors
Rich in Healthy Fats
This focaccia is a powerhouse of monounsaturated fats thanks to the extra-virgin olive oil used in both the dough and topping. Just ½ cup of olive oil provides about 14 grams of heart-healthy fats, which help reduce LDL cholesterol and support brain function.
The sun-dried tomatoes in oil add an extra boost of polyunsaturated fats like omega-6, which are essential for cell membrane health. 💛
Antioxidant-Rich Tomatoes
The sun-dried tomatoes bring more than just flavor—they're packed with lycopene, a potent antioxidant that gives them their deep red color. Lycopene has been linked to reduced risk of heart disease and certain cancers.
A ½ cup serving of sun-dried tomatoes provides about 30% of your daily lycopene needs, making this focaccia a delicious way to boost your antioxidant intake.
Fiber for Digestion
While focaccia isn't typically a fiber-rich food, this version gets a boost from the whole grain flour option (if you substitute bread flour for half all-purpose and half whole wheat). The fiber content helps regulate digestion and keeps you feeling full longer.
Even with regular flour, the sun-dried tomatoes add about 3 grams of fiber per serving, supporting gut health.
Protein for Satiety
Though not a protein powerhouse like meat or beans, this focaccia provides 5-6 grams of protein per serving thanks to the egg and flour. The protein helps stabilize blood sugar levels and contributes to muscle maintenance.
For an extra protein boost, consider adding 1 cup of crumbled feta cheese before baking, which would add about 8 grams of protein per serving.
Vitamin and Mineral Boost
Sun-dried tomatoes contribute significant amounts of vitamin K (important for blood clotting) and potassium (essential for heart health). The rosemary adds vitamin A and iron, while the garlic provides vitamin C and manganese. Together, these create a nutrient-dense bread that's far more than just a carb source. ✨
Low Glycemic Index
Unlike many breads, focaccia has a relatively low glycemic index when made with whole grain flour or when served with toppings like olive oil and sun-dried tomatoes. This means it causes a slower, more gradual rise in blood sugar levels, making it a better choice for blood sugar management.
The olive oil and tomatoes also help slow digestion, further moderating blood sugar spikes.
Nutrition facts
Frequently asked questions
Can I make this focaccia without yeast?
Yes! For a no-yeast version, replace the yeast with 1 tbsp baking powder and 1 tbsp baking soda. Mix them directly with the flour, then proceed with the recipe. The texture will be slightly denser but still delicious. This method works well if you're short on time or want to avoid yeast.
How do I store leftover focaccia?
Wrap cooled focaccia tightly in a clean kitchen towel or beeswax wrap to maintain softness. Store at room temperature for up to 3 days, or freeze for up to 3 months. To revive, warm slices in a 350°F oven for 5-10 minutes until crispy again. Never refrigerate—it makes the bread stale faster.
What if my focaccia turns out too dense?
Dense focaccia usually means the dough didn't rise enough or was overworked. Next time, ensure your yeast is fresh, let the dough rise in a warm spot (like near the oven with the light on), and avoid over-kneading. For extra airiness, press the dimples deeper before the second rise. The egg topping can also help mask density slightly.
Can I use jarred sun-dried tomatoes instead of oil-packed?
Jarred tomatoes work, but they're less flavorful and may make the focaccia soggy. If using them, pat them completely dry and consider adding an extra 1 tbsp olive oil to compensate. For best results, stick with oil-packed tomatoes—they're packed with flavor and natural oils that enhance the bread.
Why did my focaccia crack too much?
Excessive cracking often happens when the oven is too hot or the dough rises too much before baking. Preheat your oven to 400°F (not higher) and don't let the dough rise beyond double its size. If cracks appear, they're usually harmless—just cover them with extra toppings before baking. The interior should still be tender and delicious.