Sun-Dried Tomato and Rosemary Focaccia

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple, airy bread with the tangy burst of sun-dried tomatoes and the earthy aroma of fresh rosemary, perfect for dipping in olive oil. This mediterranean (vegetarian) ready in about 45 minutes pairs active dry yeast, warm water, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 8 Mediterranean cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 1/2 cups warm water and 2 1/4 tsp active dry yeast; let sit for 5 minutes until foamy.
  2. Step 2: Add 3 1/2 cups all-purpose flour, 1 1/2 tsp salt, 2 tbsp olive oil, and 1 tsp dried rosemary, then mix until a shaggy dough forms.
  3. Step 3: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.
  4. Step 4: Place in a lightly oiled bowl (using 1 tsp olive oil for the bowl), cover with a damp cloth, and let rise for 1 hour until doubled in size.
  5. Step 5: Preheat oven to 400°F. Punch down the dough and transfer to a parchment-lined baking sheet. Press into a 1/2-inch thick rectangle, then dimple the surface with your fingertips.
  6. Step 6: Spread 1/4 cup chopped sun-dried tomatoes and 1 tbsp finely chopped fresh rosemary evenly over the dough. Brush with 1 tbsp olive oil.
  7. Step 7: Bake for 20-25 minutes until golden brown and the bottom sounds hollow when tapped.
  8. Step 8: Let cool for 10 minutes before slicing.

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Frequently asked questions

How long does Sun-Dried Tomato and Rosemary Focaccia take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Dried Tomato and Rosemary Focaccia?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep active dry yeast from drying out.

Can I substitute ingredients in Sun-Dried Tomato and Rosemary Focaccia?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Dried Tomato and Rosemary Focaccia for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sun-Dried Tomato and Rosemary Focaccia vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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