Print

Crispy Sun-Dried Tomato Basil Focaccia Recipe with Perfect Golden Crust

crispy sun-dried tomato basil focaccia - featured image
Print Recipe

A crispy focaccia bread featuring sun-dried tomatoes and fresh basil, with a golden crust and tender crumb. Perfect for brunch, casual dinners, or as a flavorful appetizer.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour, preferably unbleached
  • 1 ½ cups (355 ml) warm water, about 110°F (43°C)
  • 2 ¼ teaspoons (one packet) active dry yeast
  • 2 teaspoons fine sea salt
  • ¼ cup (60 ml) extra virgin olive oil, plus extra for drizzling
  • 1 teaspoon granulated sugar
  • ½ cup (about 80g) sun-dried tomatoes, chopped (packed in oil preferred)
  • ¼ cup fresh basil leaves, torn into bite-sized pieces
  • Coarse sea salt or flaky salt for sprinkling
  • Optional: freshly cracked black pepper

Instructions

  1. Activate the yeast (10 minutes): In a large bowl, combine warm water (110°F/43°C), sugar, and yeast. Stir gently and let sit until foamy and bubbly, about 5-10 minutes.
  2. Make the dough (10 minutes): Add olive oil and salt to the yeast mixture, stirring to combine. Gradually add flour, one cup at a time, mixing until a shaggy dough forms.
  3. Knead the dough (8-10 minutes): Transfer dough to a floured surface and knead by hand until smooth and elastic, about 8-10 minutes. Sprinkle lightly with flour if sticky.
  4. First rise (1 to 1 ½ hours): Lightly oil a clean bowl, place dough inside, cover with a damp towel or plastic wrap, and let rise in a warm spot until doubled in size.
  5. Shape the dough (5 minutes): Punch down dough gently, transfer to an oiled 9×13 inch baking sheet, and press out with fingertips to fill the pan.
  6. Second rise (30-40 minutes): Cover dough loosely and let rise again until puffy and nearly doubled.
  7. Add toppings and dimples (5 minutes): Press deep dimples all over dough surface with fingertips. Drizzle generously with olive oil, scatter chopped sun-dried tomatoes and torn basil leaves evenly, then sprinkle with coarse salt and optional black pepper.
  8. Bake (20-25 minutes): Preheat oven to 425°F (220°C). Bake focaccia until crust is golden brown and crisp, and bottom sounds hollow when tapped.
  9. Cool and serve (10 minutes): Let focaccia cool slightly on a wire rack before slicing.

Notes

Use warm water at about 110°F to activate yeast properly. Don’t skip dimpling the dough to trap olive oil and toppings. Watch baking time closely to avoid burning. Let bread rest 10 minutes before slicing to avoid gummy crumb. For gluten-free option, use a gluten-free bread flour blend with xanthan gum. Fresh basil is preferred over dried for best flavor.

Nutrition

Keywords: focaccia, sun-dried tomato, basil, crispy crust, bread, Italian bread, homemade focaccia, easy bread recipe

Find it online: https://blingbite.com/crispy-sun-dried-tomato-basil-focaccia-recipe-with-perfect-golden-crust/