Focaccia with Sundried Tomatoes and Rosemary

Focaccia with Sundried Tomatoes and Rosemary

This right here people, is a really simple focaccia recipe. The dough itself simply involves 4 ingredients, requires a mix, a good knead, a quick roll some chopped sundried tomatoes and rosemary for the filling and then – ecco ragazzi,  focaccia con pomodori secchi e rosmarino!

However, please, please do not mistake simple for quick. Simple doesn’t mean 5 minute bread. Expect a good hour and a half of proving time, but trust me when I say the results are totally worth the wait.

What’s even better about this recipe is that you could use any ingredients for the filling, oregano, basil, prosciutto, olives, cheese, asparagus – the list goes on.


For the dough:

  • 250g self-raising flour
  • 1 packet of fast action yeast (I use the brand Allison)
  • 1 tablespoon of salt
  • 175ml warm water

For the filling:

  • 50g sundried tomatoes, roughly chopped
  • Bunch of fresh rosemary, half finely chopped and half broken off into small sprigs
  • Olive oil
  • Salt
  • Pepper


In a large bowl combine the flour, yeast and salt and mix well. Gradually pour in the water whilst mixing with a spoon to bring the dough together, then use your hands until the dough comes together in a ball.

On a lightly floured surface knead the dough for 10 minutes, adding flour when needed to prevent sticking. The dough should be smooth and elastic, when you poke your finger in it should spring back.

Place the dough in a lightly oiled bowl, cover with clingfilm and leave to rise in a warm place for around 1 hour or until it has doubled in size.

Roll to dough out on an oiled work surface into a rough rectangle, then slide a lightly oiled baking tray under half of it. Top this half of the rectangle with the sundried tomatoes and chopped rosemary, a sprinkle of seasoning and a little olive oil, then fold the other half of the dough over, pressing the edges together and under.

Preheat oven to 240 °c

Cover with clingfilm and leave to rest for around 30 minutes. Once the dough has rested, make dents all over by pressing in with your fingers, drizzle with some olive oil, sprinkle with salt and push the rosemary sprigs into the dents.

Bake for 15 minutes until golden.

Buon appetito!

Makes one large focaccia, feeds 1 -4


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: