Focaccia Barese with Sun-Dried Tomatoes and Rosemary

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 60ml (¼ cup) extra virgin olive oil, divided 60ml (¼ cup) extra virgin olive oil, divided
• 10g (2 tsp) salt 10g (2 tsp) salt
• 100g (3.5 oz) sun-dried tomatoes, drained and chopped 100g (3.5 oz) sun-dried tomatoes, drained and chopped
• 2 tbsp fresh rosemary leaves 2 tbsp fresh rosemary leaves
• Coarse sea salt, for sprinkling Coarse sea salt, for sprinkling

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 6g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, and salt.
2. 2.
   Gradually add the warm water and 2 tablespoons of olive oil to the dry ingredients. Mix until a sticky dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F). Grease a baking sheet with olive oil.
6. 6.
   Punch down the dough and transfer it to the prepared baking sheet. Gently stretch and press the dough to cover the entire sheet.
7. 7.
   Drizzle the remaining olive oil over the dough. Using your fingertips, create dimples all over the surface.
8. 8.
   Sprinkle the chopped sun-dried tomatoes and rosemary leaves evenly over the dough. Press them gently into the dimples.
9. 9.
   Sprinkle coarse sea salt over the top.
10. 10.
    Bake for 20-25 minutes or until the focaccia is golden brown.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Sun-dried tomatoes — If using sun-dried tomatoes packed in oil, make sure to drain them well before chopping. If they are too oily, pat them dry with a paper towel to prevent the dough from becoming too moist.

Tips & Tricks

• For a more intense rosemary flavor, lightly crush the rosemary leaves before sprinkling them on the dough.
• If you prefer a softer crust, cover the baked focaccia with a clean kitchen towel while it cools.
• Feel free to customize the toppings by adding olives, caramelized onions, or even grated Parmesan cheese.

Serving advice

Serve the Focaccia Barese warm or at room temperature. It pairs wonderfully with a drizzle of balsamic glaze and a side of extra virgin olive oil for dipping.

Presentation advice

To enhance the presentation, sprinkle a few extra rosemary leaves and sun-dried tomatoes on top of the baked focaccia before serving.