Imagine pulling a golden, aromatic focaccia from the oven, its surface glistening with olive oil, studded with sweet roasted garlic and tangy sun-dried tomatoes that promise an explosion of Mediterranean flavors. This isn't just bread - it's a sensory experience that transforms your kitchen into an Italian trattoria, filling the air with an irresistible aroma that will have everyone rushing to the table. Get ready to impress your friends and family with a homemade focaccia that looks and tastes like it came straight from a professional bakery!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Italian
Serves: 1 focaccia
Ingredients
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 1/4 cup olive oil
- 1/2 cup sun dried tomatoes, chopped
- 1 head roasted garlic
- Fresh rosemary for topping
Instructions
- Prepare the roasted garlic by cutting the top off a whole garlic head, drizzling with olive oil, and wrapping in aluminum foil. Roast in a preheated 400°F (200°C) oven for 30-40 minutes until cloves are soft and golden.
- In a large mixing bowl, combine warm water (around 110°F) with active dry yeast. Let sit for 5-10 minutes until the mixture becomes foamy and activated.
- Add olive oil to the yeast mixture, then gradually incorporate flour and salt, mixing until a shaggy dough forms. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm place for approximately 1 hour or until doubled in size.
- Punch down the risen dough and transfer to a large, olive oil-coated baking sheet. Gently stretch the dough to cover the entire sheet, creating dimples with your fingertips.
- Squeeze the roasted garlic cloves from their skins and distribute evenly across the dough. Sprinkle chopped sun-dried tomatoes and fresh rosemary leaves over the surface.
- Drizzle additional olive oil over the focaccia and sprinkle with sea salt. Let the dough rest and rise again for 20 minutes.
- Preheat the oven to 425°F (218°C). Bake the focaccia for 20-25 minutes until the edges are golden brown and crispy.
- Remove from oven, let cool for 10 minutes, then slice and serve warm. Best enjoyed on the same day.
Tips
- Water Temperature Matters: Ensure your water is precisely warm (around 110°F) to activate the yeast without killing it.
- Knead with Love: Take your time kneading the dough to develop gluten, which gives focaccia its signature chewy texture.
- Let It Rise Slowly: Find a warm, draft-free spot for dough rising to help develop complex flavors.
- Don't Skip Dimpling: Creating those signature focaccia dimples helps capture olive oil and prevents air bubbles.
- Fresh Ingredients Make a Difference: Use high-quality olive oil and fresh herbs for maximum flavor impact.
- Roast Garlic in Advance: You can roast garlic ahead of time to save preparation time on baking day.
- Serve Warm: Focaccia is best enjoyed fresh out of the oven, so time your baking accordingly.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 42g
Protein: 6g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
