Sundried Tomato & Olive Focaccia

Repost – Sundried Tomato & Olive Focaccia

I made this bread long time ago from the other blog that I created, but I moved all the posts to here now. And this recipe, it’s worth to share with you all again.

This is a tasty and yummy Italian bread.

Careful, it will be finish off in a couple of minutes after you take it out from the oven. You can smell the rich olive oil and the sun-dried tomatoes, once you open the oven door, believe me!

Such a lovely bread.

Makes 2 loaves


  • 110ml Extra Virgin Olive Oil
  • 5 to 6 pieces of Sun-dried Tomatoes ( cut into pieces )
  • 675g Strong plain white flour
  • 7g Instant Yeast
  • 12 Black Olives
  • 450ml warm water


  1. Gently heat the oil in a pan just warm. Add sun-dried tomatoes in it, remove from the heat and leave to infuse for 20 minutes. Then strain the oil into a bowl and keep to one side.
  2. Sift the flour into a bowl and add a pinch of salt. Stir in the yeast. Make a well in the centre and add 450ml warm water, then put 3 tbsp of strained tomato oil.
  3. Form a dough and knead for about 10 minutes until smooth.
  4. Transfer it to a greased bowl, cover with cling film and leave in a warm place for 2 hours.
  5. Preheat the oven to 200°C/180°C Fan/Gas mark 6.
  6. Tap down the dough to let the air out, then knead for 2 minutes. Divide the dough into half. Roll out into 2 rectangles or square about 0.5 cm thickness and put on an oiled baking sheets. Cover and leave for 30 minutes.
  7. Using the fingertips to make dimples in the dough surface and fill each one with an olive and sun-dried tomato.
  8. Drizzle with the remaining oil on top, then bake for 20 – 25 minutes until the loaf is gold, transfer to wire rack to cool.


  • You can use fresh basil, rosemary, Italian cheese or anything you like to create something interesting.
  • It is best to serve it warm. Mmm…it’s making my mouth water again.

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