If you’ve ever dreamed of biting into a loaf of bread that perfectly balances crunch and tenderness, studded with vibrant bursts of sunny flavor, look no further than this Crispy Sun-Dried Tomato Focaccia (Bakery-Style). This recipe captures the art of traditional Italian baking with a homemade twist that yields a golden, crackling crust and a wonderfully airy, soft interior enriched with the deep, tangy notes of sun-dried tomatoes. It’s the kind of bread that feels like a warm hug, perfect for sharing or savoring all on your own with a drizzle of olive oil or your favorite cheese.
Ingredients You’ll Need
With just a handful of essential ingredients, this recipe shines by highlighting the natural flavors and textures that turn simple dough into bakery-quality focaccia. Each component is careful-picked to develop that irresistible balance of crispness, chew, and vibrant tomato essence.
- Warm Water (80-90°F): Activates the yeast gently and hydrates the dough for optimal rise.
- Bread Flour: Provides the perfect protein content for a chewy, resilient crumb structure.
- Active Dry Yeast: The magic agent that makes your focaccia rise beautifully and develop flavor.
- Sun-Dried Tomato Oil or Canola Oil: Adds richness and helps crisp the crust, with sun-dried tomato oil delivering an extra layer of aroma.
- Kosher Salt: Balances flavors while enhancing the dough’s fermentation and final seasoning with a sprinkle on top.
- Sun-Dried Tomatoes (chopped): Bursts of intense, tangy sweetness woven through every bite.
How to Make Crispy Sun-Dried Tomato Focaccia (Bakery-Style)
Step 1: Prepare the Biga
This pre-ferment, known as biga, is a game-changer for your focaccia’s flavor and texture. By mixing warm water, bread flour, and yeast together and letting it rest covered for a couple of hours, then chilling overnight, you develop a depth of flavor and fermentation that’s hard to beat. The bubbles and expansion signal that this little ferment is ready to elevate your dough.
Step 2: Mix the Dough
After your biga has matured in the fridge, you’ll combine it with more warm water, some oil, flour, salt, yeast, and the star ingredient – chopped sun-dried tomatoes. The dough will feel sticky and rustic, but don’t worry; it’s exactly how it should be. This sticky, shaggy texture means you’re well on your way to a focaccia that’s delightfully light on the inside.
Step 3: Stretch and Fold
Don’t be intimidated by this step; stretching and folding the dough gently every 30 minutes for two and a half hours helps develop the gluten to give your focaccia structure and those beautiful air pockets. Think of it as giving your dough little spa treatments, coaxing it into shape and strength without overworking it.
Step 4: Shape and Dimple the Dough
Place parchment-lined and well-oiled baking pan ready to cradle your dough. Flour is out, oil is in for that signature crisp. Use your fingertips to dimple the surface gently several times as it rests and rises again, breathing life into your focaccia by encouraging that airy, pocketed texture that bakery-style focaccia is famous for.
Step 5: Final Seasoning and Baking
Just before baking, coat your dough with a generous drizzle of oil and a sprinkle of kosher salt for that irresistible golden crust and seasoning punch. Bake at 450°F until the crust develops a beautiful golden color with darker bubbles – the hallmark of perfect focaccia. Once out of the oven, give it a few minutes to settle before slicing and serving.
How to Serve Crispy Sun-Dried Tomato Focaccia (Bakery-Style)
Garnishes
For an extra touch, sprinkle fresh herbs like rosemary or thyme just before baking or immediately after baking. A light brush of garlic-infused olive oil after cooling will add an irresistible aroma. Don’t shy away from finishing with a sprinkle of flaky sea salt for that delightful crunch and flavor burst.
Side Dishes
This focaccia pairs wonderfully alongside vibrant salads, rich soups, or even as the base for gourmet sandwiches. Think tangy tomato bisque, creamy burrata with balsamic glaze, or a simple mixed greens salad with lemon vinaigrette. Its texture and flavor make it versatile enough to complement light or hearty meals.
Creative Ways to Present
Slice into rustic squares to serve as an appetizer with dips like herbed olive oil, pesto, or whipped ricotta. You can also tear pieces to accompany a cheese board or serve warm with a drizzle of honey and some spicy salami for an Italian-inspired snack that will wow your guests effortlessly.
Make Ahead and Storage
Storing Leftovers
Leftover Crispy Sun-Dried Tomato Focaccia (Bakery-Style) keeps best wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. This maintains its crusty exterior and soft interior without drying out.
Freezing
If you want to save it for longer, freezing is a fantastic option. Wrap the focaccia tightly in plastic wrap, then place it in a freezer-safe bag. It will keep well for up to three months and can be thawed at room temperature when you’re ready for a fresh-baked experience again.
Reheating
To revive the crispness and freshness, reheat the focaccia in a preheated oven at 375°F for 8-10 minutes, uncovered. This method restores that bakery-style crust while keeping the interior soft and inviting. Avoid microwaving as it tends to make the bread soggy.
FAQs
Can I use regular tomatoes instead of sun-dried tomatoes?
Fresh tomatoes are more watery and won’t provide the concentrated flavor or the texture needed for this focaccia. Sun-dried tomatoes deliver intense flavor and a chewy texture, giving your focaccia that signature taste.
What if I don’t have biga? Can I skip that step?
Biga adds great depth of flavor and improves texture by fermenting the yeast early on. Though you can skip it in a pinch, the focaccia won’t have quite the same complexity or airy crumb.
Is it necessary to use sun-dried tomato oil?
Sun-dried tomato oil infuses the focaccia with subtle aromatic tomato flavor and adds richness to the crust’s crispness. You can substitute canola or olive oil if needed, but expect a slightly milder flavor profile.
How do I know when the focaccia is done baking?
Look for a golden-brown crust with darker caramelized bubbles on top, and a firm, crisp sound when tapped. The internal crumb should feel light and airy, not dense.
Can I add other herbs or toppings to this focaccia?
Absolutely! Rosemary, thyme, olives, caramelized onions, or even grated Parmesan all work beautifully. Just remember to incorporate or sprinkle them before baking for best results.
Final Thoughts
Baking your own Crispy Sun-Dried Tomato Focaccia (Bakery-Style) is a rewarding experience that fills your home with mouthwatering aromas and delivers bread that tastes far beyond its humble ingredients. Whether you enjoy it fresh from the oven or paired with your favorite dishes, this focaccia is guaranteed to become a beloved staple in your kitchen. Go ahead, give it a try—your taste buds will thank you for it!
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Crispy Sun-Dried Tomato Focaccia (Bakery-Style)
- Prep Time: 15 minutes active, plus 12 to 48 hours biga fermentation, and 3 hours dough rising and stretching
- Cook Time: 28-35 minutes
- Total Time: Approximately 16 to 52 hours including biga fermentation and multiple proofing steps
- Yield: One 9x13 inch focaccia, serves 8 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Description
This homemade Sun Dried Tomato Focaccia combines the rich flavors of sun dried tomatoes with the airy, tender texture of authentic Italian focaccia. Made with a biga starter for depth and a touch of sun dried tomato oil, this focaccia is perfect as a savory snack or accompaniment to your meals.
Ingredients
Biga
- 125 g Warm Water (80-90°F)
- 125 g Bread Flour
- 1/2 tsp Active Dry Yeast
Focaccia Dough
- 350 g Warm Water
- 3/4 cup Sun Dried Tomato Oil or Canola Oil (plus more for coating)
- 375 g Bread Flour
- 2 tsp Kosher Salt (plus extra for garnish)
- 1/2 tsp Active Dry Yeast
- 1/2 cup Sun Dried Tomatoes, chopped
Instructions
- Prepare the Biga: In a medium bowl, combine warm water, bread flour, and active dry yeast. Cover with plastic wrap and let sit at room temperature for 1 ½ to 2 hours until starting to bubble. Then transfer to the refrigerator and let ferment overnight for 12 to 48 hours for full flavor development.
- Mix the Dough: Remove the biga from the refrigerator—it should be bubbly and expanded. In a large bowl, add warm water, the biga, and 3 tablespoons of sun dried tomato or canola oil, stirring to combine. Add bread flour, kosher salt, yeast, and chopped sun dried tomatoes. Stir with a wooden spoon until the flour is hydrated and a sticky, shaggy dough forms. Cover with plastic wrap and let rest in a warm spot for 30 minutes.
- Stretch and Fold: Wet your hands to prevent sticking. Scoop fingers under the dough, lift and fold over itself three times from different edges, turning and folding the dough in the bowl. Cover again. Repeat this stretch and fold process every 30 minutes for the next 2 ½ hours to build gluten strength and aerate the dough.
- Prepare Pan and Shape Dough: Line a 9×13 inch cake pan with parchment paper and generously coat with ⅓ cup oil. Transfer the dough onto the pan, turning it to coat all sides with oil.
- Dimple and Proof: Using fingertips, gently press into the dough in multiple spots creating dimples and stretching toward the edges. Repeat this dimple and stretch process 3 to 4 times over the next 1 to 1 ½ hours as the dough proofs and expands.
- Preheat the Oven: Set the oven to 450°F to ensure it’s fully preheated before baking.
- Final Oil and Salt: Before the final dimple, drizzle 3 tablespoons of oil over the dough and sprinkle generously with kosher salt to add flavor and texture.
- Bake the Focaccia: Place the pan in the preheated oven and bake for 28 to 35 minutes until the focaccia is golden brown with darker brown bubbles on the surface.
- Cool and Serve: Remove focaccia from oven and let it cool for about 5 minutes. Transfer it to a cutting board. The focaccia will be crisp on the outside, tender and slightly chewy on the inside with beautiful air pockets, ready to enjoy.
Notes
- Using sun dried tomato oil enhances the tomato flavor, but canola oil is a good neutral substitute.
- Fermenting the biga overnight in the refrigerator deepens flavor and improves texture.
- Keep your hands wet during stretch and fold to prevent sticking.
- Dimpling the dough multiple times during proofing encourages the characteristic focaccia texture.
- Adjust salt sprinkle to taste before baking for more or less savory punch.
- For best results, bake on the middle oven rack for even heat exposure.
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