Sun-Dried Tomato and Rosemary Focaccia

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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 recipe (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.

Ingredients

• 2 1/4 tsp active dry yeast
• 1 1/2 cups warm water
• 3 1/2 cups all-purpose flour
• 1 1/2 tsp salt
• 3 tbsp olive oil
• 1/4 cup sun-dried tomatoes
• 1 tbsp fresh rosemary
• 1 tsp dried rosemary

The stand mixer we’d knead this with → Best Stand Mixers for 2026: Top Picks + Buying Guide

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.