Herb-infused Sun-Dried Tomato Focaccia
A flavorful focaccia studded with sun-dried tomatoes and herbs—perfect for a small gathering of 3.
- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 3 servings)Ingredients(scaled)
- 1 ⅓ cups all-purpose flour
- ⅔ tsp instant yeast
- ⅔ tsp sugar
- ⅔ tsp salt
- ⅔ 3/4 cup warm water
- 1 ⅓ tbsp olive oil
- ⅔ 1/4 cup olive oil
- 1 ⅓ cloves garlic, minced
- ⅔ tbsp chopped fresh herbs (rosemary, thyme, oregano)
- ⅔ 1/2 tsp red pepper flakes (optional)
- ⅔ 1/3 cup chopped sun-dried tomatoes
- 1 ⅓ tbsp grated Parmesan cheese
- ⅔ Flaky sea salt
- ⅔ Extra virgin olive oil
- ⅔ Balsamic vinegar
- ⅔ Fresh basil leaves
Instructions
- Mix flour, yeast, sugar, and salt. Gradually add water and oil; knead until smooth. Rest 1 hour.
- Heat olive oil and garlic in a small pan. Add herbs and red pepper flakes; set aside.
- Preheat oven to 400°F (200°C). Press dough into an oiled pan. Dimple the surface with fingers.
- Brush dough with herb oil. Top with sun-dried tomatoes, Parmesan, and sea salt.
- Bake for 20-25 minutes until golden. Drizzle with more olive oil. Serve with balsamic and basil.
Chef’s Pro Tips
- Use a well-oiled bowl for the dough to prevent sticking and aid in easy removal.
- For extra flavor, soak the sun-dried tomatoes in warm water before using.
- Serve the focaccia warm for the best texture and taste experience.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 8g |
| carbohydrates | 55g |
| fat | 15g |
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