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
Scale
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.