You’re going to love the flavor of this Sun Dried Tomato Focaccia bread! It’s a fun and flavorful recipe that adds a great side dish or accompaniment to any meal.

The best part about making homemade bread is that it’s loaded down with delicious flavor and soft texture. You just may not ever want to buy a premade bread recipe at the store – ever again! And why would you? This simple focaccia bread recipe is one that everyone will love!

Be sure to check out my Easy Almond Flour Bread Recipe for another delicious and easy option.

sun dried tomato focaccia cut into slices

A lot of people wonder what to eat this bread recipe with – and I tell them anything that they want. It’s a savory bread recipe that has a lot of yummy ingredients all mixed in. I think that you’ll enjoy it no matter if you pair it with another recipe or enjoy it on its own.

What makes focaccia bread different from other breads?

It’s the texture that makes it different. It’s such a light and fluffy bread, but still sort of dense at the same time. You can literally tear the bread apart and it almost pulls apart like pizza dough crust.

It’s great for dipping into oils and herbs and isn’t really made to be a sandwich bread. Although, who am I to stop you if you want to eat it with meat!

Are ciabatta and focaccia the same?

No, they’re really quite different. Ciabatta is a heavier bread – and is often toasted and used with sandwiches. Focaccia bread is light and pizza dough-like – it just is so dirty and delicious!

Ingredients Needed to Make Sun Dried Tomato Focaccia

1 package dry yeast
1 cup warm water
1 teaspoon honey
2 1/2 cups all-purpose flour
2 teaspoon Kosher Salt, divided
1/2 cup plus 1 tablespoon olive oil, divided
1/4 cup finely chopped sun-dried tomatoes, to put into the dough
1/4 cup coarsely chopped sun-dried tomatoes, to place on top of the focaccia
1/3 cup grated parmesan cheese

sliced sun dried tomato focaccia bread with toppings

How do I know if my yeast is still active?

It’s important to be sure that the yeast is still active and good when making homemade focaccia bread. There are ways to test it so that you’re not left with “dead” yeast and flat bread.

The easiest way to test the yeast is to put a little bit of yeast in a bowl with warm water. Mix them together and let them sit. The yeast should start “foaming,” and when it does, you’ll know that the yeast is active.

If the yeast and water mixture never foams, the yeast is dead and needs to be tossed out.

What is focaccia traditionally eaten with?

You can eat it with anything that you’d like. I think this would be an amazing pizza crust, but you can also use it as a dip, or as something to pair up with meats and soups.

Should focaccia bread be served warm?

It’s better when it’s eaten warm as it’s nice and soft and delicious. That doesn’t mean that you can’t eat it at room temperature, but I prefer it to be warmed up first.

How to store leftover focaccia bread

To keep the bread as fresh as possible for as long as possible, keep it stored in an airtight container. You can keep it at room temperature. Eat any leftovers within 2-3 days.

More Easy Bread Recipes

Here are some other simple recipes for bread that I think you’ll love!

6 Servings

Sun-dried Tomato Focaccia Bread Recipe!

You're going to love the flavor of this Sun Dried Tomato Focaccia bread! It's a fun and flavorful recipe that adds a great side dish or accompaniment to any meal.

Ingredients

1 package dry yeast
1 cup warm water
1 teaspoon honey
2 1/2 cups all-purpose flour
2 teaspoon Kosher Salt, divided
1/2 cup plus 1 tablespoon olive oil, divided
1/4 cup finely chopped sun-dried tomatoes, to put into the dough
1/4 cup coarsely chopped sun-dried tomatoes, to place on top of the focaccia
1/3 cup grated parmesan cheese

Instructions

In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes.
Stir in flour, 1/4 cup of finely chopped sundried tomatoes, 1/4 cup olive oil, and 1 teaspoon kosher salt.
Turn the dough onto a well-floured surface and knead until the dough is smooth about 5 to 10 minutes.
Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap and let rest in a warm place until dough doubles in size, about 1 hour.
After 1 hour, preheat the oven to 450 degrees F.
Remove dough from the bowl break it into 4 pieces and press forming 4 round pieces into a lightly oiled baking pan.
Using your finger, poke deep holes all over the dough. Drizzle the dough with 2 tablespoons of olive oil. Let rest until the dough becomes puffy, about 20 minutes.
Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add pearl onions, cover, and cook until the onions are transparent and cooked through.
Sprinkle the parmesan cheese and salt. Drizzle with the remaining 2 tablespoons of olive oil.
Bake for about 10-15 minutes then add sun-dried tomatoes. The tomatoes will burn quickly so we only want to add them for the last 5 minutes.
Return to the oven and continue baking until the focaccia is golden brown, about another 5 minutes. Remove from oven and allow to cool on a rack.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 443Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 5mgSodium 736mgCarbohydrates 67gFiber 3gSugar 3gProtein 10g