Focaccia loaf with sundried tomatoes

    1 hour 45 min

    This is a lovely doughy bread drizzled with olive oil and rock salt, which is a perfect side with pasta dishes.


    Lanarkshire, Scotland, UK
    33 people made this

    Makes: 1 focaccia with sundried tomatoes

    • 500g strong white bread flour
    • 2 teaspoons salt
    • 2 teaspoons chopped fresh thyme
    • 1 sachet fast acting yeast
    • 75g sundried tomatoes, chopped
    • 350ml warm water
    • sprigs of fresh rosemary, to taste
    • olive oil, for drizzling
    • rock salt, to taste

    Prep:20min  ›  Cook:25min  ›  Extra time:1hr proofing  ›  Ready in:1hr45min 

    1. Mix together flour, salt, thyme and yeast. Add tomatoes and warm water and mix to a dough.
    2. Turn the dough out onto a floured surface and knead well for 10 minutes.
    3. Roll the dough into a rectangular shape to fit a roasting tin. Or if you prefer not to use a tin, just into an oval shape. Leave the dough to prove for about an hour, until doubled in size.
    4. Preheat the oven to 200 C / Gas 6.
    5. To make the dimples, push your finger in to the bread. Push the sprigs of rosemary into the bread.
    6. Bake in the preheated oven for 25 minutes until firm and golden brown.
    7. As soon as the bread comes out of the oven, drizzle with the olive oil, making sure you fill all the dimples. Sprinkle with rosemary and rock salt. Leave to cool before serving.


    If you like them, you could add chopped olives along with the sundried tomatoes, or you could push whole olives into the top of the loaf.

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    Reviews in English (3)


    I just made this, and then made it again 2 nights later. Everything went smoothly and tasted delicious. Will probably make it again many more times.  -  22 Jan 2016


    The best recipe yet . I actually proved this twice, and on second proving I added sliced up olives and incorporated into the mix. I really recommend proving twice so the bread has a real chance to rise properly for extra fluffiness.  -  19 Oct 2016


    Worked really well. Pushed green olives into top before putting in oven. Makes very large loaf. We ate half and froze the rest.  -  16 Feb 2014