Sun-Dried Tomato Rosemary Focaccia
A rustic, herb-kissed bread with sweet sun-dried tomatoes and fresh rosemary, perfect for dipping in olive oil. This mediterranean-inspired vegetarian (vegetarian) ready in about 50 minutes pairs all-purpose flour, teaspoons active dry yeast, teaspoon granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups warm water
- 3 tablespoons extra-virgin olive oil
- 1/2 cup, drained sun-dried tomatoes in oil
- 2 tablespoons, finely chopped fresh rosemary
Instructions
- Step 1: In a large bowl, combine 1 cup all-purpose flour, yeast, sugar, and salt. Add warm water and 1 tablespoon olive oil, stirring until a shaggy dough forms.
- Step 2: Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic, adding up to 1/4 cup additional flour if sticky.
- Step 3: Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled.
- Step 4: Punch down dough, roll into a 12x8-inch rectangle on a parchment-lined baking sheet, and press dimples into the surface with oiled fingers.
- Step 5: Top with drained sun-dried tomatoes and chopped rosemary, then cover and let rise 30 minutes.
- Step 6: Preheat oven to 375°F, brush dough with remaining 2 tablespoons olive oil, and sprinkle with salt.
- Step 7: Bake 20-25 minutes until golden and hollow when tapped.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sun-Dried Tomato Rosemary Focaccia take to make?
Total time is about 50 minutes (25 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 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 all-purpose flour from drying out.
Can I substitute ingredients in Sun-Dried Tomato 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 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 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
