Sun Dried Tomato Focaccia Recipe with step by step photos. Eggless, chewy and flavoursome bread made with 50% each of whole wheat flour and all purpose flour.
Every once in a fortnight the children’s dinner will have a bread and soup. If its of Italian flavors the children are thrilled. I wanted a bread that does not take up too much time and thought of this No Knead Focaccia.
But I wanted something that was spicy, sweet and full of garlic flavours and Focaccia is a bread that is so forgiving and understanding that no matter what you choose to dump into it, comes out smelling and tasting great.
I remembered the sun dried tomatoes that Husband had got from Pune which I had shoved into the freezer and wanted to use it up. It was really so sweet to eat as such and we all had finished almost all by eating it as such.
To soften the tomatoes, I had soaked it in hot water. This will also prevent the bread from becoming more chewy than it already will be.
I had baked the bread in the morning and by the time I came home in the evening, all the olive oil that I had drizzled on top after baking had gotten absorbed fully and the sun dried tomato focaccia smelled divine.
I served it with Tomato Pasta Soup and it made a wholesome dinner that we all enjoyed immensely. You can make your own sun dried tomatoes too at home itself.
Sun Dried Tomato Focaccia Recipe with stepwise photos:
1. Bring ½ cup of water to a rolling boil. Drop the sun dried tomatoes into the hot water and let it soak for 10-15 mins.
2. Drain water completely, pat dry the softened tomatoes using a kitchen towel, chop finely. Remove 3 teaspoon and set aside to sprinkle on top.
3. In a mixing bowl, add whole wheat flour, all purpose flour, sugar, salt, herbs, red chili flakes, chopped sun dried tomatoes and instant yeast. Mix well using your finger tips so ensure even distribution.
4. Add garlic & herb butter, lukewarm water and mix to a dough.
5. Knead well for 10 minutes by hand. Place the dough into a greased rectangle pan. I used a 9 x 7 inch pan.
6. Push the dough into the tin, using your finger tips making sure the corners are filled. Push your fingers into the dough to make indents or dimples. Even if you poke a hole all the way through, do not worry as it will get filled up while rising. Drop 2 to 3 pieces of chopped sun dried tomatoes that you have kept aside in each hole.
7. Close the pan and allow the bread to prove in a warm place, until it has doubled in size. I inverted the crumb tray over the pan and it took 40 mins to double up.
8. Preheat oven at 200 degrees C or 400 F. Before placing the pan in the oven, drizzle olive oil or melted garlic-herb butter all over the focaccia and brush to coat evenly. Bake for 25 to 30 mins or till the top gets golden brown.
9. Remove from oven and drizzle with more olive oil if you wish and sprinkle coarse sea salt on top.
10. Sun dried tomato focaccia is ready. Let it cool slightly before serving. Serve along with a salad and soup for a hearty wholesome meal.
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Sun Dried Tomato Focaccia Recipe details below:
Sun Dried Tomato Focaccia Recipe
Ingredients
- Whole wheat flour - 1-¼ cups
- All Purpose flour - 1-¼ cups
- Instant yeast - 1-½ tsp
- Mixed dry herbs - 2 tsp
- Salt - ½ tsp
- Sugar - 1 tsp
- Sun dried cherry tomato - ¼ to ⅓ cup
- Garlic & herb butter - 3 tbsp
- Lukewarm water - 1 cup
- Red chili flakes - 1-½ tsp
- Olive oil or melted garlic-herb butter - 2 tbsp
- Sea salt - ¼ tsp optional
Instructions
- Bring ½ cup of water to a rolling boil. Drop the sun dried tomatoes into the hot water and let it soak for 10-15 mins.
- Drain water completely, pat dry the softened tomatoes using a kitchen towel, chop finely. Remove 3 teaspoon and set aside to sprinkle on top.
- In a mixing bowl, add whole wheat flour, all purpose flour, sugar, salt, herbs, red chili flakes, chopped sun dried tomatoes and instant yeast. Mix well using your finger tips so ensure even distribution.
- Add garlic & herb butter, lukewarm water and mix to a dough. Knead well for 10 minutes by hand.
- Place the dough into a greased rectangle pan. I used a 9 x 7 inch pan.
- Push the dough into the tin, using your finger tips making sure the corners are filled.
- Push your fingers into the dough to make indents or dimples. Even if you poke a hole all the way through, do not worry as it will get filled up while rising.
- Drop 2 to 3 pieces of chopped sun dried tomatoes that you have kept aside in each hole.
- Close the pan and allow the bread to prove in a warm place, until it has doubled in size. I inverted the crumb tray over the pan and it took 40 mins to double up.
- Preheat oven at 200 degrees C or 400 F.
- Before placing the pan in the oven, drizzle olive oil or melted garlic-herb butter all over the focaccia and brush to coat evenly.
- Bake for 25 to 30 mins or till the top gets golden brown.
- Remove from oven and drizzle with more olive oil if you wish and sprinkle coarse sea salt on top.
- Sun dried tomato focaccia is ready. Let it cool slightly before serving.
- Serve along with a salad and soup for a hearty wholesome meal.
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