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Hi! I’m Kate, the face behind KateFi.com—a blog all about making life easier and more affordable.
Artisan Flavors: Homemade Sun-Dried Tomato and Basil Focaccia
Hey there, lovely home cooks! Ever find yourself juggling work, errands, and suddenly it’s dinnertime, and you have no clue what’s cookin’? Trust me, I’ve been there—more than once! Craving something artisan without breaking the bank or spending your entire evening in the kitchen? You’re in the right place! Today, I’m sharing a recipe that’s as easy as it is comforting: Sun-Dried Tomato and Basil Focaccia—because who doesn’t love a slice of this golden, fluffy goodness?
Why This Recipe Rocks!
This focaccia isn’t your average bread; it’s a burst of Italian sunshine right in your kitchen. It’s savory. It’s fragrant. And the best part? You don’t need to be a master baker to nail it. Whether it’s a family dinner, a cozy brunch, or a Netflix night in, this bread fits right in. And it’s surprisingly friendly on the wallet—huge bonus!
Ingredients You’ll Need:
- 2 1/4 teaspoons active dry yeast
- 1 cup warm water (about 110°F)
- 2 tablespoons sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup sun-dried tomatoes, finely chopped
- 3 tablespoons fresh basil, chopped
- 1/2 cup olive oil (plus extra for drizzling)
- Coarse sea salt (for topping)
Let’s Get Baking!
- Start the Dough: In a small bowl, dissolve the yeast and sugar in the warm water. Stir gently and let it stand for about 5-10 minutes until it’s frothy.
- Mix the Ingredients: In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, 1/4 cup of olive oil, sun-dried tomatoes, and basil. Mix with your hands until a sticky dough forms.
- Knead Away: Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. Yes, it’s a bit of a workout, but so worth it!
- First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Shape the Focaccia: Punch the dough down and roll it out to fit a greased 9×13-inch baking pan. Cover and let it rise for another 20 minutes.
- Poke & Drizzle: Preheat your oven to 400°F. Use your fingers to poke dimples all over the surface of the dough, drizzle with the remaining olive oil, and sprinkle with coarse sea salt.
- Bake to Perfection: Bake for 20-25 minutes or until the focaccia is golden brown. Let it cool slightly before slicing and devouring!
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Real Talk: Balancing Life and Baking
- Real life doesn’t stop when you’re crafting artisan bread—the dishwasher still needs loading!
- Craving flavor doesn’t mean breaking budget; this focaccia packs gourmet vibes without the gourmet price tag.
- With gigs like these, you can easily earn a little extra cash while the dough rises—literally!
Here’s a little tip from my kitchen to yours: Prep this focaccia to up your next meal’s wow factor—or save it for a weekend project. Pin this recipe for later so you can bake whenever the craving hits. Until next time, keep it simple, delicious, and always feel free to improvise!
