Sun-Dried Tomato Garlic Rosemary Focaccia

why this recipe?

This recipe for Sun-Dried Tomato Garlic Rosemary Focaccia was chosen because it incorporates classic flavors that complement each other well, resulting in a delicious and flavorful bread. Here’s why this recipe was selected:

1. Classic Focaccia Base: Focaccia is a traditional Italian bread known for its soft and fluffy texture. This recipe provides a straightforward method for making the focaccia dough, resulting in a perfect canvas for the flavorful toppings.
2. Sun-Dried Tomatoes: Sun-dried tomatoes add a rich and tangy flavor to the focaccia. They provide a burst of sweetness and depth that contrasts beautifully with the savory garlic and aromatic rosemary.
3. Garlic: Garlic is a staple ingredient in many savory dishes. Its pungent flavor becomes mellow and sweet when baked, infusing the focaccia with a delightful aroma and taste.
4. Rosemary: Rosemary is a fragrant herb commonly used in Italian cooking. Its pine-like aroma and earthy flavor complement the other ingredients in the focaccia, enhancing its overall taste.
5. Simple Preparation: This recipe provides clear and concise instructions for making the focaccia dough and assembling the toppings. It’s suitable for both beginner and experienced bakers, making it accessible to a wide range of home cooks.
6. Versatility: This focaccia can be served as a side dish, appetizer, or even as a light meal when paired with a salad or soup. Its versatility makes it a great option for various occasions, from casual gatherings to formal dinners.

Overall, this recipe was chosen because it combines classic flavors with a simple preparation method, resulting in a delicious and satisfying bread that’s sure to impress.

Ingredients:

For the dough:

• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 cup warm water (about 110°F/45°C)
• 1 tablespoon granulated sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup olive oil

For the topping:

• 1/4 cup sun-dried tomatoes, chopped
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• Coarse sea salt, for sprinkling
• Extra olive oil, for drizzling

Instructions:

1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
2. Make the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and olive oil. Mix until a shaggy dough forms.
3. Knead the dough: Turn the dough out onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook for this step.
4. First rise: Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
5. Preheat the oven: Preheat your oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
6. Shape the focaccia: Once the dough has risen, punch it down and transfer it to the prepared baking sheet. Gently stretch and press the dough out into a rectangle or oval shape, about 1/2 inch thick.
7. Add the toppings: Scatter the chopped sun-dried tomatoes, minced garlic, and chopped rosemary evenly over the surface of the dough. Press them lightly into the dough. Drizzle a little extra olive oil over the top, and sprinkle with coarse sea salt.
8. Second rise: Let the focaccia rise again for about 20-30 minutes, until slightly puffed.
9. Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
10. Serve: Let the focaccia cool slightly before slicing and serving. Enjoy warm or at room temperature!

This Sun-Dried Tomato Garlic Rosemary Focaccia is perfect for serving alongside soups, salads, or enjoying on its own as a delicious snack or appetizer.

Frequently Asked Questions (FAQs):

Sure, here are some frequently asked questions (FAQs) about making focaccia:

1. Can I use instant yeast instead of active dry yeast?
   • Yes, you can substitute instant yeast for active dry yeast in this recipe. You can use the same amount of instant yeast, but you can skip the step of proofing the yeast in warm water with sugar. Instant yeast can be mixed directly with the dry ingredients.
2. Can I make the dough ahead of time?
   • Yes, you can prepare the dough ahead of time. After the first rise, you can punch down the dough, wrap it tightly in plastic wrap, and refrigerate it overnight. When you’re ready to bake, remove the dough from the refrigerator, let it come to room temperature, then shape it, add toppings, and proceed with the second rise and baking as directed.
3. Can I freeze focaccia?
   • Yes, focaccia can be frozen. Once it has cooled completely, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. To thaw, let it sit at room temperature or warm it in the oven.
4. How do I know when the focaccia is done baking?
   • The focaccia is done baking when it is golden brown on top and sounds hollow when tapped on the bottom. You can also insert a toothpick into the center; if it comes out clean or with just a few crumbs attached, it’s done.
5. Can I customize the toppings?
   • Yes, you can customize the toppings to suit your preferences. Besides sun-dried tomatoes, garlic, and rosemary, you can add other ingredients such as olives, onions, cheese, or herbs like thyme or oregano. Get creative and experiment with different combinations!
6. What can I serve with focaccia?
   • Focaccia is delicious on its own but also pairs well with various dishes. You can serve it alongside soups, salads, pasta, or as part of a charcuterie or cheese board. It’s also great for making sandwiches or paninis.