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Sun Dried Tomato Focaccia

Recipe for sun dried tomato focaccia, using oil from the jar of tomatoes for extra aroma. Also topped with garlic and rosemary.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting time 3 hours
Total Time 3 hours 50 minutes
Course Bread
Cuisine Italian
Servings 8

Ingredients
  

For the dough

  • 470 grams water warmed to about 38 degrees C, see Note 1
  • 2 teaspoons salt
  • 1 tablespoon extra virgin olive oil see Note 2
  • 2 teaspoons instant yeast
  • 560 grams strong bread flour see Note 3

For the toppings

  • 8 pieces sundried tomatoes chopped
  • 6 cloves garlic chopped
  • 2 sprigs rosemary leaves picked
  • 1 tablespoon extra virgin olive oil see Note 2
  • Sea salt flakes for sprinkling, optional

For drizzling

  • Extra virgin olive oil see Note 2

Notes

  1. I usually just put the measured water in the microwave, about 30 seconds.
  2. Use the oil from your jar of sundried tomatoes, if available.  This gives your bread a wonderful tomato aroma.
  3. Use flour with high protein content, 12% or higher.  Tipo 00 flour or Japanese bread flour are excellent options for focaccia.