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| Semi-Dried Tomato Focaccia |
Homemade focaccia is a practical, flexible bread that suits many kitchens. This version is based on the semi-dried tomato-topped Italian focaccia we ate everywhere on a recent trip to Italy. Semi‑dried tomatoes are perfect for this recipe because they offer a delicious, concentrated tomato flavour without excess moisture. The dough is straightforward, requires minimal handling, and can be prepared with standard pantry ingredients - the secret is using Italian 00 Tipo flour - once you've used 00 flour you'll struggle to go back to sticky messy high grade!
Start by combining 00 flour, yeast, salt, and warm water to form a soft dough. Mix until the ingredients come together, then leave the dough to rise until doubled. The dough should remain slightly sticky but not wet, which helps create the open, airy texture typical of focaccia. Once risen, transfer it to a well‑oiled tray and press it out gently with your fingertips. Allow it to rise again so it becomes light and even across the surface.
Semi‑dried tomatoes work well because they hold their shape and distribute flavour without making the dough soggy. Slice them if they are large, then press them lightly into the dough. Add a small amount of the tomato oil, or use olive oil, to coat the surface. This helps the focaccia bake evenly and develop a crisp top.
Before baking, use your fingertips to create shallow dimples across the dough. This helps the oil settle and prevents the focaccia from puffing unevenly. Bake in a hot oven until the top is golden and the edges are firm. The tomatoes will darken slightly and concentrate further during baking.
Once cooled, focaccia can be sliced into squares or strips. It keeps well for a day at room temperature and can be reheated briefly to restore its texture. It also freezes successfully if wrapped tightly. Semi‑dried tomato focaccia works as a side for simple meals, a base for sandwiches, or a standalone bread option for everyday use.
Watch me make this recipe in this short YouTube clip:
Ingredients:
- 2 tsp active yeast granules
- 2 tsp white sugar
- 1 cup warm water (not hot or the yeast will be killed)
- 1 tsp salt
- 1 tablespoon olive oil, plus extra to drizzle
- 2 tablespoons ground semolina
- 2-3 cups Italian 00 Tipo Flour
- Semi-dried (fleshy) tomatoes in oil
- Rock or flakey salt
Method:
In a large bowl, combine the yeast, sugar, and warm water. Leave it for 15–20 minutes until the mixture is foamy and active.
Add only 2 cups of flour to start, salt, semolina, and olive oil, and mix with a table knife until the dough begins to come together. If the dough is too wet add more flour. Once it forms a rough ball it's time to knead it: use the heel of your hand to gently push the dough away from you, then fold it back and turn it slightly before repeating. Everyone develops their own rhythm - sometimes I use one hand, sometimes two - as long as you’re pressing, stretching, and folding, you’re doing it right. Knead in the bowl for around 5 minutes until the dough feels smooth and elastic. Drizzle olive oil around the sides of the bowl, then cover and leave to rise in a warm spot for at least half an hour and up to an hour.
Turn the risen dough out onto a lightly floured bench, knead briefly, then shape it into a ball. Roll it out like a medium pizza crust. Transfer to a greased oven tray (I use olive oil for this) and gently press or roll the dough out into a circle. Press the pads of your fingers into the dough to make indents and press the semi-dried oil-dripping tomatoes into the dough. Season with ground sea-salt and black pepper. Leave it to rise again for 15–20 minutes while you heat the oven to 220°C fan.
Bake for 10-15 minutes or until lightly browned on top. Add a small bowl of water to the side of the tray.
Once baked, use the baking tray oil to brush over the sides of the cooked focaccia or drizzle with more olive oil when out of the oven and transfer to a cooling rack.
Can be served warm from the oven or cut into pieces to freeze.
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