BM #1 - AAE - Day 9 - Sundried Tomatoes and Garlic Focaccia

I finally made a good bread! For sure its a great news, considering that I have had several failed attempts at making good soft bread. This time, I’m really excited to report that I made fluffy, soft and wonderfully chewy bread. A golden top brushed with garlic infused olive oil with  sweet, mushy cloves of garlic and tangy sundried tomatoes – this focaccia is something I’m very proud of.

Focaccia, if its new to you is nothing but flat bread. There are a whole lot of variations that can be done with the basic plain Focaccia. It can be as simple as plain with only flour, salt and oil or can be topped with onion, rosemary, olives, cherry tomatoes, potatoes or sometimes even cheese. You can use this recipe as a base for all your favorite focaccia toppings. Even the thickness and size can vary. If you are a beginner in baking, you can sure try this as its really a basic recipe to try.

500gms plain flour,
1 tbsp salt,
1 tsp instant yeast,
250 ml water,
100 ml olive oil,
10-15 cloves of garlic, gently crushed
8-10 sundried tomatoes,
a few sprigs of green coriander,

  1. Follow the instructions on the yeast packet.
  2. Place the crushed garlic cloves in a bowl and pour hot olive oil over them. Let it rest for 20 minutes before you use it.
  3. Put the flour, yeast, salt and most of the oil and the water into a deep vessel. Knead for 4-5 minutes until the dough comes together. It should clear from the sides of the vessel  but still stick to the bottom of the bowl.
  4. Cover with cling film and let it rest for 2 to 3 hours in a warm place.
  5. Punch down the dough and roll it out into a rectangle of about 2.5cm/1 inch thickness.
  6. You can either make this free-form on a baking sheet brushed with oil, or fit it into a 11 inch square pan.
  7. Poke dents into the dough, brush with garlic oil, place the garlic pods, and sundried tomatoes, and green coriander.
  8. Bake in a preheated oven at 220 degrees for 20-25 minutes or until golden brown on the top
  9. Serve warm with butter.

It is best served warm, just from the oven, either on its own as a pre-dinner nibble or as the bread to accompany the main meal. Try it plain and simple with a glass of deep red wine and maybe a wedge of cheese on the side. It's really quite delicious!

Read more about my blogging marathon, here and here

Hop over at my SIL's blog as she is running this Marathon with me.

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  1. I like how you've added whole garlic and glad this turned out beautiful. Love foccacia.


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