Bring 1/2 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 tsp 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.