Focaccia Bread with Rosemary and Sun-Dried Tomatoes Recipe

I’m so excited to share this Focaccia Bread with Rosemary and Sun-Dried Tomatoes Recipe with you because it’s one of those breads that feels like a warm hug fresh from the oven. I love how the fragrant rosemary and tangy sun-dried tomatoes blend perfectly into the airy, olive oil-rich dough. This recipe has become a personal favorite for its incredible aroma, wonderful texture, and that irresistible golden crust. It’s truly a treat to bake and enjoy, whether as a snack, accompaniment, or centerpiece at a gathering.

Why You’ll Love This Focaccia Bread with Rosemary and Sun-Dried Tomatoes Recipe

What really draws me in with this recipe is the way the flavors balance so beautifully. The rosemary adds an earthy, pine-like fragrance that complements the rich, fruity notes from the extra-virgin olive oil, all while the sun-dried tomatoes give bursts of intense sweetness and slight tartness. Every bite is a delightful combination of soft, chewy bread with those flavorful surprises studded throughout. It’s honestly soulful and comforting, and it fills your kitchen with an aroma that’s hard to resist.

I also adore how straightforward the preparation is, despite the long rest times. The dough is simple to bring together with just a few ingredients, but that overnight refrigeration really helps develop flavor and texture. I find this recipe perfect for almost any occasion—from casual weekday dinners to impressive holiday spreads or relaxed weekend brunches. Plus, it’s so versatile you can pair it with all sorts of cheeses, dips, and salads. It’s truly a showstopper that feels special without requiring complicated techniques.

Ingredients You’ll Need

A close-up view shows a piece of golden-brown focaccia bread being held by a woman's hand. The bread has a soft, airy inside with many small holes, and a slightly crispy crust on the outside. In the background, several more pieces of focaccia are visible on a wire rack, all topped with small green rosemary sprigs and dark brown sun-dried tomatoes, spread evenly. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients are wonderfully simple yet essential in creating this delicious focaccia. Each component plays a vital role in flavor, texture, and appearance, highlighting the beauty of classic Italian bread-making without unnecessary fuss.

500 g strong white bread flour: Provides the perfect structure and chewiness for the dough.
7 g fast-action dried yeast: Ensures a reliable rise for that airy bread texture.

2 tsp sugar: A touch of sweetness to feed the yeast and enhance browning.
1 tsp fine sea salt: Balances flavor and strengthens the dough’s gluten network.
400 ml tepid water: Activates the yeast gently without killing it, perfect for dough consistency.

6 Tbsp extra-virgin olive oil (divided): Adds richness and a beautifully crisp crust.
50 g sun-dried tomatoes (finely chopped): Brings tangy bursts of flavor and appealing color.
Leaves from 3 sprigs of fresh rosemary: Provides a fragrant, savory herbal note.

Flaky or coarse salt: Adds texture and a final burst of seasoning on top.
1 to 2 Tbsp extra-virgin olive oil: For drizzling and enhancing the topping’s moisture and flavor.

Directions

Step 1: Start by adding the flour, yeast, sugar, and salt to a large mixing bowl or food processor. Make sure to keep the yeast and salt on opposite sides of the bowl before mixing, because salt can inhibit yeast if they come into direct contact. Gently stir the dry ingredients together.

Step 2: In a food processor with a dough hook, set to medium-low speed, gradually pour in the tepid water and add 2 tablespoons of olive oil. Mix until a slightly sticky dough forms. If mixing by hand, create a well in the dry ingredients, slowly add the water and olive oil, then stir with a wooden spoon or your hands until sticky dough forms.

Step 3: Knead the dough until soft and smooth. If using the food processor, this takes about 5 minutes; if by hand, plan on 10 minutes on a lightly floured surface. The dough should still feel a bit sticky but pliable.

Step 4: Cover the bowl and leave the dough to rest at room temperature for 10–15 minutes. Then, with wet hands, perform the first set of stretch and folds: grab the dough edge, stretch upward, and fold into the center. Rotate the bowl and repeat around the dough. Cover and rest again for another 10–15 minutes, repeating the stretch and fold once more.

Step 5: Shape your dough into a smooth ball and drizzle 2 tablespoons of olive oil over it, rubbing it all over to coat evenly. Transfer to a large bowl that allows plenty of room for rising, then cover tightly with cling film or a lid. Refrigerate overnight to develop flavor and texture.

Step 6: When ready to bake, grease an ovenproof dish about 35 x 23 x 6 cm (14 x 9 x 2½ inches) with olive oil. If your dish isn’t non-stick, I recommend using butter or dairy-free spread instead to prevent sticking.

Step 7: Lightly oil your hands and a dough scraper, then gently gather the dough from the bowl and transfer to the prepared dish.

Step 8: With oiled hands, fold one side of the dough into the center, then fold the other side on top, like folding a letter into thirds.

Step 9: Rotate the dough so the long edge aligns with the long side of the dish, then flip it over seam side down for a smooth surface. Brush the top lightly with olive oil.

Step 10: Cover the dish with an oiled baking tray to trap warmth and moisture.

Step 11: Leave to proof at room temperature for 2–4 hours until the dough has puffed up and mostly filled the dish. Timing depends on your kitchen warmth—warmer spots speed this up.

Step 12: The dough is ready when it looks puffy and bubbly and wobbles when the dish is gently shaken.

Step 13: Preheat your oven to 220°C (425°F).

Step 14: Drizzle 2 tablespoons of olive oil over the dough’s surface, then use your fingers to press deep dimples all over. Scatter the finely chopped sun-dried tomatoes, rosemary leaves, and flaky sea salt on top, pressing them gently into the dough.

Step 15: Bake for 25–30 minutes, or until the focaccia is golden and cooked through.

Step 16: Let the focaccia cool in the tray for a couple of minutes before transferring it to a wire rack.

Step 17: While the bread is still warm, drizzle a little more olive oil across the top for extra shine and flavor.

Step 18: Allow the focaccia to cool for about 15 minutes before slicing and serving.

Servings and Timing

This recipe makes approximately 12 servings, perfect for sharing with family or friends. Prep time clocks in around 30 minutes, although much of this is hands-off time for dough resting and proving. The bulk of the work happens overnight during the refrigerated fermentation, which takes about 12–15 hours. Active baking time is typically 25 to 30 minutes, with additional cooling time of about 15 to 20 minutes. Overall, the total time from start to finish is roughly 15 hours and 30 minutes, but the results are truly worth the wait.

How to Serve This Focaccia Bread with Rosemary and Sun-Dried Tomatoes Recipe

The image shows two rectangular focaccia breads placed on a cooling rack over a white marbled surface. Each focaccia has a golden-brown crust dotted with dark brown sun-dried tomatoes and green rosemary sprigs, giving a textured and fresh look. One focaccia is whole while the other is partially cut into smaller square pieces, revealing a soft, airy, light cream interior. A serrated knife with a wooden handle rests diagonally across the rack, and there is a small white bowl filled with more sun-dried tomatoes near the top right. A clear glass jar of olive oil and fresh rosemary sprigs are placed around the breads. The scene is bright and clean, with a striped blue cloth partially visible on the bottom right. photo taken with an iphone --ar 4:5 --v 7

When I serve this focaccia, I like to keep things simple and let the bread shine. It’s fantastic alongside a fresh green salad tossed with balsamic vinaigrette or paired with bowls of warm soup like creamy tomato or minestrone for a cozy meal. Because the flavors are so vibrant, the bread also complements cheese boards beautifully. Think tangy goat cheese, creamy burrata, or a sharp aged cheddar alongside olives, cured meats, and nuts for an elegant appetizer spread.

To elevate the presentation, I suggest slicing the focaccia into generous squares or rustic wedges and arranging them on a wooden board or slate platter. A few scattered fresh rosemary sprigs and an extra drizzle of olive oil just before serving add a lovely finishing touch. I find warm or room temperature is the best way to enjoy it—the bread is soft and aromatic, and any chilling reduces that mouthwatering texture.

For beverages, I love a dry white wine like Pinot Grigio or Sauvignon Blanc, which highlight the herbal and tomato notes without overpowering. If wine isn’t on the table, sparkling water with a twist of lemon or a crisp iced tea also balance the richness nicely. This focaccia is ideal for dinners with family, weekend brunches, or even casual parties where you want to impress without stress.

Variations

I love experimenting with this basic recipe to suit different tastes and dietary needs. For example, you can swap the sun-dried tomatoes for caramelized onions or olives if you prefer a different flavor profile. Fresh herbs like thyme or oregano make delightful alternatives to rosemary and can freshen up the focaccia’s aroma.

If you’re looking to make this focaccia recipe vegan (which it mostly already is), just ensure your sun-dried tomatoes are oil-packed and free from any cheese or dairy additives. To go gluten-free, you can try a gluten-free bread flour blend, but keep in mind the texture will change—focaccia relies on gluten’s stretchiness, so expect a denser crumb.

For a different cooking method, some people enjoy grilling focaccia dough for a smoky, charred flavor. You could try pressing the dough onto a preheated grill pan, cooking until it puffs and browns, then adding your toppings towards the end. It’s a fun twist that’s especially great for summertime picnics and barbecues.

Storage and Reheating

Storing Leftovers

I usually store leftover focaccia in an airtight container or wrapped tightly in plastic wrap at room temperature for up to two days. This keeps the bread soft, although it’s best enjoyed fresh. If you want to keep it longer, storing it in the fridge is possible for up to four days, but refrigeration can dry it out slightly, so I recommend reheating well before eating.

Freezing

This focaccia freezes beautifully if you want to save some for later. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn, and place it in a freezer-safe bag or container. It will keep well for up to three months. When you’re ready to enjoy it, thaw the bread overnight in the fridge before reheating to restore its texture and flavor.

Reheating

To reheat, I prefer warming slices in a preheated oven at 180°C (350°F) for about 10 minutes, which crisps the crust nicely while keeping the inside soft. You can also reheat on a skillet over medium heat for a few minutes per side. Avoid microwaving if possible, as it tends to make the bread chewy and less appealing. A final drizzle of olive oil after reheating always revives that fresh-baked feeling for me.

FAQs

Can I use fresh yeast instead of dried yeast in this recipe?

Yes, you can substitute fresh yeast for dried yeast by using about double the amount (roughly 14 g fresh). Crumble it into the water or mix it with the flour, but reduce the rising time slightly as fresh yeast tends to work faster. Make sure it’s well dissolved for an even rise.

What if I don’t have a food processor—can I mix the dough by hand?

Absolutely! Mixing and kneading the dough by hand is totally doable and adds a personal touch. Just be patient when kneading—it may take a bit longer (around 10 minutes) to get that smooth, slightly sticky dough texture, but the results are just as delicious.

How can I tell when the dough is properly proofed and ready to bake?

You’ll notice the dough has puffed up significantly and spread to fill most of the dish. It should look airy with bubbles on the surface and jiggle slightly when you gently shake the dish. If it springs back slowly when lightly pressed, it’s ready for the oven.

Can I add other toppings besides rosemary and sun-dried tomatoes?

Definitely! This focaccia is a great base for all kinds of toppings. Try caramelized onions, olives, sautéed mushrooms, or thin slices of garlic. Just be mindful not to overload the dough to keep a nice crumb texture and even baking.

Is it necessary to refrigerate the dough overnight?

The overnight refrigeration isn’t essential, but it really develops deeper flavor and improves texture by slowing fermentation. If you’re short on time, you can let the dough proof twice at room temperature, but I highly recommend trying the overnight method for a more complex, delicious result.

Conclusion

I wholeheartedly encourage you to try this Focaccia Bread with Rosemary and Sun-Dried Tomatoes Recipe—it’s one of those magical dishes that turns simple ingredients into something extraordinary. Whether you’re baking to impress guests or just treating yourself to fresh homemade bread, this recipe delivers that perfect balance of flavor, texture, and aroma every time. Once you try it, I’m sure it’ll become a treasured staple in your kitchen just like it is in mine.