3 1/2 cups (440g) all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/4 cups (300ml) warm water
1 tsp sugar
1 tsp salt
1/4 cup olive oil, plus extra for drizzling
1 Pack of Sfiziosì sundried tomatoes, chopped
2 cloves garlic, minced
1 tbsp fresh rosemary, chopped
1/2 tsp flaky sea salt
Step 1: activate the yeast
In a small bowl, mix warm water with sugar and yeast. Let it sit for about 5-10 minutes until foamy.
Step 2: make the dought
In a large mixing bowl, combine flour and salt.
Add the yeast mixture and olive oil, stirring until a sticky dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Step 3: prepare the focaccia
Preheat the oven to 400°F (200°C).
Grease a baking sheet or focaccia pan with olive oil.
Transfer the risen dough to the pan, stretching it to fit.
Use your fingers to press dimples into the surface.
Drizzle with olive oil and evenly distribute Sfiziosì sundried tomatoes, garlic, and rosemary over the dough.
Step 4: bake to perfectiont
Sprinkle with flaky sea salt for extra flavor.
Bake for 20-25 minutes, or until golden brown and crispy on the edges.
Remove from the oven and let it cool slightly before slicing.
Serving suggestionst
This sundried tomatoes Focaccia pairs beautifully with olive tapenade, balsamic glaze, or a side of marinara sauce. It’s also fantastic with a fresh salad or alongside a warm bowl of soup.
