Focaccia Messinese 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
• 1 tsp sugar 1 tsp sugar
• 1 tsp salt 1 tsp salt
• 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
• 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
• Sea salt, for sprinkling 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: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
2. 2.
   Gradually add the warm water and 2 tablespoons of olive oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes 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 about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the risen dough and transfer it to a greased baking sheet. Gently press and stretch the dough to cover the entire baking sheet.
7. 7.
   Drizzle the remaining olive oil over the dough, then evenly distribute the sun-dried tomatoes and rosemary leaves on top. Sprinkle with sea salt.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
9. 9.
   Remove from the oven and let it cool slightly 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 using dry-packed sun-dried tomatoes, rehydrate them in warm water for a few minutes before chopping.
• Fresh rosemary — Remove the rosemary leaves from the stem and chop them finely to release their aromatic flavor.

Tips & Tricks

• For a more intense flavor, marinate the sun-dried tomatoes in olive oil and a pinch of dried oregano before using them as a topping.
• Experiment with different herbs such as thyme or basil to customize the flavor of your focaccia.
• Serve the Focaccia Messinese warm for the best taste and texture.
• Leftover focaccia can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven or toaster oven before serving.
• This recipe can be easily doubled to make a larger batch for gatherings or parties.

Serving advice

Serve the Focaccia Messinese as an appetizer or alongside a bowl of soup or salad. It pairs well with a glass of red wine or a refreshing iced tea.

Presentation advice

To enhance the presentation, drizzle a little extra olive oil over the baked focaccia and sprinkle some fresh rosemary leaves on top. Cut it into squares or wedges for easy serving.