Focaccia bread with sun dried tomatoes and mozzarella

    1 hour 30 min

    This recipe is for a bread machine but you can make it in the traditional way too. It's practically a meal in itself! Perfect for picnics with salad or serve a big chunk of this with a bowl of soup.

    83 people made this

    Serves: 6 

    • 250ml water
    • 400g bread flour
    • 1 tablespoons dry milk powder
    • 3 1/2 tablespoons caster sugar
    • 1 teaspoon salt
    • 3 tablespoons butter or cooking margarine
    • 2 teaspoons dried active bread yeast
    • 25g chopped sun dried tomatoes
    • 2 tablespoons olive oil
    • 2 tablespoons grated Parmesan cheese
    • 2 teaspoons dried rosemary, crushed
    • 1 teaspoon garlic salt
    • 120g grated mozzarella cheese

    Prep:30min  ›  Cook:15min  ›  Extra time:45min proofing  ›  Ready in:1hr30min 

    1. Place water, flour, dry milk powder, sugar, salt, butter, tomatoes and yeast into bread machine in the order suggested by the manufacturer. Set to Dough cycle, and start the machine.
    2. When the bread machine has finished the Dough cycle, remove and knead for 1 minute by hand. Place in an oiled bowl, and turn a few times to coat the surface of the dough. Cover with a damp tea towel, and let rise for 15 minutes in a warm place.
    3. Dust a baking tray with corn meal. Roll out dough to fit the tray. Make indentations in the dough with your finger tips. Brush top surface with oil, and cover with a damp tea towel. Allow to rise for 30 minutes.
    4. Sprinkle with parmesan cheese, rosemary, garlic salt and mozzarella.
    5. Bake at 200 degrees C for 15 minutes, or until nicely browned. Cool slightly, and cut into squares for serving.

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    Reviews in English (48)


    I am new to bread making, and made this as my third loaf. I had been unimpressed by the bread i was making... Until now. It worked wonderfully! A really tasty and light focaccia.  -  31 Dec 2013


    I've made this bread twice now by hand rather than in the bread machine and it turned out fabulous. I find most home-made breads to be very "floury" tasting but this one was moist, flavorful and a big hit with my dinner guests.  -  22 May 2000  (Review from Allrecipes US | Canada)


    One word of caution: Partially cook the bread BEFORE topping with the mozzarella. The bread did not rise where the cheese was. It looked great, smelled wonderful, was even tasty, but.... was undercooked and did not rise with the cheese. Since the combination of flavors is a definite winner, I will try this recipe again with modifications.  -  23 Feb 2003  (Review from Allrecipes US | Canada)