Sun-Dried Tomato & Herb Focaccia
A crusty, airy bread layered with sun-dried tomatoes and fresh herbs, perfect for dipping in olive oil. This mediterranean-inspired quick meals (vegetarian) ready in about 70 minutes pairs grams all-purpose flour, grams active dry yeast, grams kosher salt 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
- 300 grams all-purpose flour
- 7 grams active dry yeast
- 10 grams kosher salt
- 45 milliliters extra-virgin olive oil
- 60 grams sun-dried tomatoes
- 15 grams fresh rosemary
- 10 grams fresh thyme
Instructions
- Step 1: In a bowl, combine 300 grams all-purpose flour, 7 grams active dry yeast, and 10 grams kosher salt. Gradually add 120 milliliters warm water while mixing until a shaggy dough forms.
- Step 2: Knead the dough on a floured surface for 8 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise for 1 hour at room temperature.
- Step 3: Preheat oven to 220°C (425°F). Press the risen dough into a greased 9x13-inch baking pan. Dimple the surface with oiled fingers.
- Step 4: Scatter 60 grams sun-dried tomatoes and 15 grams fresh rosemary over the dough. Drizzle with 15 milliliters extra-virgin olive oil and sprinkle with 10 grams fresh thyme.
- Step 5: Bake for 20-25 minutes until golden brown and the bottom sounds hollow when tapped.
Frequently asked questions
How long does Sun-Dried Tomato & Herb Focaccia take to make?
Total time is about 70 minutes (45 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 & Herb 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 grams all-purpose flour from drying out.
Can I substitute ingredients in Sun-Dried Tomato & Herb 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 & Herb 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 & Herb 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.
What others are saying
- ★★★★★
Perfect for a quick weeknight dinner. The herb blend was spot on.
- ★★★★★
So easy to make and absolutely delicious. My family devoured it with a simple salad.
- ★★★★★
This focaccia was a hit at my dinner party! The sun-dried tomatoes gave it such a rich flavor.
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