Easy recipe for a delicious focaccia with sun-dried tomatoes, capers, thyme and rosemary
Servings 6people
Prep Time 1 dayd
Cook Time 30 minutesmins
Total Time 1 hourhr
EQUIPMENT
1 baking sheet or baking pan
INGREDIENTS
380g(2,7 cups) flour
7g(package) dry active yeast
118ml(8 tbso) cold pressed olive oil
3 dl(1.3 cups) warm water
100g(3.53 oz) sun dried tomatoes
10g( 1 tbsp) thyme
dry rosemary
pinch salt
coarse salt
black pepper
INSTRUCTIONS
Mix all the dry ingredients in a large bowl. Add 3 dl (1.3 cups) of warm water and olive oil. Knead thoroughly for at least 10 minutes. If using a mixer, eight minutes will be enough.
Reload the dough back to the bowl and cover it with a cover or plastic foil. Let it rest in the refrigerator for 12 to 24 hours. Make sure you have sprinkled the bowl with flour before reloading the dough.
When the dough has rested, allow it to get used to room temperature for about 30 minutes. Sprinkle the counter with flour, reload the dough and knead again. Grease the baking pan with olive oil, transfer the dough to the pan and let it rest for another 45 minutes while it's covered with a kitchen towel. Preheat the oven to 220 °C/428 F.
When the dough has risen, use a cup of warm water to stick your fingers in it before making the wells on the top of the focaccia. Generously cover with olive oil and add pieces of sun-dried tomatoes, capers, dry rosemary and coarse salt.
Bake at 220 °C/428 F for 30 minutes. After first five minutes cover the focaccia with parchment paper to prevent sun dried tomatoes and capers form burning.
When baked, allow it to cool for at least 15 minutes. If you won't eat it at once, store it covered with a wrap when the focaccia has completely cooled down.
NOTES
When baking focaccia, the protein in flour is your secret weapon for that perfect, airy crumb. The answer lies in the gluten network – more protein means a stronger net, and that's what gives us those big, beautiful holes in the bread.All-purpose flour is a bit more laid back with its protein, sitting around 10-12%. It'll give you a yummy focaccia but expect a denser vibe with smaller holes. It's still delicious, just a bit different.Patience pays off with focaccia. Letting that dough rest for 24 hours will make it light and fluffy inside with a crisp outer crust. If you've got only 12 hours, no worries. Your focaccia will still be delicious. The type of olive oil plays an important part; if you can, opt for organic cold-pressed olive oil. It's cleaner and greener, and it just tastes better. And it meshes with the dough better. Sun-dried tomatoes often come cozy in olive oil. Tip: if you don't want them to get too toasty while baking, a little parchment paper cover after the first five minutes works wonders.Feel like shaking things up? Swap those capers for olives, or play around with your herbs. Not a fan of sun-dried tomatoes? Fresh cherry or grape tomatoes are fantastic alternatives. Remember, baking's all about making it your own. Happy baking!If you're planning to eat the focaccia within a day or two, make sure it has cooled down completely. Then, wrap it tightly inplastic wrap or foil or place it in an airtight container. You can also freeze your focaccia for up to three months, ensuring it's packed in an airtight container of aluminum foil and plastic wrap.
