Chef's Corner

Sundried Tomato Focaccia

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We agree with Bon Appetit, if you have never made bread before, the Focaccia is a great place to begin. This recipe requires no bread making skills and will fill your kitchen with delicious aromas.

This Focaccia will come out with a golden crust and soft and fluffy on the inside. Extra Virgin Olive oil and Focaccia are like the moon and the stars, they go together, so be generous in drizzling and even dipping.

This Focaccia recipe recommends Sundried Tomatoes, but it is your blank canvas, so add our American Heart Association® certified Fire Roasted Florinas Sweet Red Peppers or slather with our Red Roasted Peppers and Cheese spread or try with a bruschetta, such as Kalamata and of course, nothing beats the addition of Kalamata or Black Olives.

Note from Tassos: The popularity of sundried tomatoes unfortunately lowered their quality, rushing low quality, sawdust tasting tomatoes into commercial dehydrators.  This created a product that was bitter, with floppy flesh and leached out flavor.  Our sundried tomatoes are of an heirloom grown variety and authentically sun dried. What a treat quality brings to your dishes!  See our Featured Product page. 

Liked this recipe? Leave a comment letting us know your experience cooking the Sundried Tomato Focaccia!

 

Ingredients

  • 1–2 Tbsp Tassos® Extra Virgin Olive Oil, plus extra for drizzling
  • 1½ cup warm water
  • 1¼ tsp sea salt
  • 3½ cup all-purpose flour
  • 1 Tbsp instant yeast
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • 1 tsp garlic powder
  • ¼ cup shredded Parmesan cheese
  • 10 Tassos® Sundried Tomatoes, patted dry

Cooking Directions

Directions

Lightly grease bottom and sides of a 9x13-inch baking pan with 1–2 Tbsp extra virgin olive oil.

In a large bowl, combine warm water, sea salt, flour, yeast, oregano, basil, and garlic powder. Beat at high speed with an electric mixer for 60 seconds. The batter should remain sticky.

Spread batter evenly in the prepared pan. Cover with plastic wrap and let rise at room temperature for about 1 hour. Active dry yeast: Increase the rise time by 10–15 minutes. After 45 minutes of rising time, preheat oven to 375°F.

When dough has finished rising, remove plastic wrap and poke your fingers into the dough to dimple the surface. Take care not to push through to the pan.

Drizzle dough lightly with additional extra virgin olive oil, sprinkle with shredded Parmesan cheese, and sundried tomatoes.

Bake until golden brown, 35–40 minutes. Remove from oven and cool 5 minutes, then remove from pan and place onto a cooling rack.

Serve

Slice and serve warm or at room temperature.

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