Tomato Focaccia Bread

Tomato Focaccia Bread

7 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 15 m
Recipe by  WHATCITY

“Traditional Italian sun dried tomato bread.”

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Adjust Servings

Original recipe yields 1 loaf



  1. Place sun dried tomatoes in a small bowl. Cover with warm water and let soak for 10 minutes. Drain, chop and set aside.
  2. In a large bowl, sift together flour and salt; stir in yeast. Add olive oil, warm water, and chopped sun-dried tomatoes; mix well. Knead on a lightly floured surface until smooth and elastic, about 5 minutes. Cover dough and let relax for 10 minutes.
  3. Roll dough into a rectangle approximately 7x11 inches. Place on a lightly oiled baking sheet and make about 20 deep impressions in the dough with your fingers. Cover with plastic and leave in a warm place until doubled in size, about 40 minutes.
  4. Preheat oven to 425 degrees F (220 degrees C).
  5. Brush dough with olive oil and sprinkle with sea salt, basil, and thyme. Bake in the preheated oven until golden brown, about 20 minutes.

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Reviews (7)

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I was disappointed by this recipe. I had hoped it would be much better than it was. I however do think I will try it again as it has the potential to be great with a little work. First, 1 tablespoon of sea salt on the top is WAY too much. I would cut this dramatically. Second, I purchased a new non-stick cookie sheet to make this. I feat part of the problem may have been my pan as everything I have cooked on it to date has come out overdone or burnt on the bottom. The final issue I had was the bread itself was dry. I think part of this may have been due to the cookie sheet. The top of the bread, after you knocked most of the salt off did have good flavor though. I will make this again as I have tomatoes left over I need to use. I am hoping once I make a second attempt I can work the kinks out.



Something is missing in this recipe - it doesn't have the "umph" that I would suspect from a focaccia. I am going to try adding the seasoning to the actual bread rather than on top. I would suggest maybe substituting Italian seasoning for the basil and thyme. Rather than greasing up a pan, try throwing down some corn meal. This recipe seems to work well with fresh veggie's on top as well (try adding sliced onions and mozzarella over the top!)



this is really patient with the rising....let it rise longer if necessary.....great sliced in half and stuffed with chicken, mushrooms, peppers, and onions, sauteed in garlic and olive oil....spread a bot of baba ghanoush and freshly shredded mozarella cheese, wrap in foil, heat and serve...yum!

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Amount Per Serving (12 total)

  • Calories
  • 218 cal
  • 11%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 562 mg
  • 22%

Based on a 2,000 calorie diet



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Parmesan Focaccia Bread


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Basil and Sun-dried Tomato Bread