Sun-Dried Tomato Focaccia Recipe: Herbed Olive Oil Crust With Bursting Flavor

This sun-dried tomato focaccia recipe transforms a simple dough into a fragrant, golden crust packed with Mediterranean intensity. The key lies in infusing sun-dried tomatoes—whether fresh or oil-packed—into the dough itself, ensuring every bite delivers that briny, caramelized burst of flavor.

I developed this version after years of testing, balancing traditional Italian techniques with modern twists that make it foolproof for home bakers.

The dough itself is a masterclass in simplicity: just flour, yeast, water, olive oil, and salt, but what makes it special is the olive oil dimples pressed into the surface before baking.

These pockets create a crispy, golden crust while allowing the sun-dried tomatoes to peek through, adding visual appeal alongside flavor. The herbs—rosemary and thyme—are optional but elevate the dish to restaurant-quality levels with minimal effort.

By the time it emerges from the oven, your focaccia will have a crisp exterior and a tender, airy interior, with sun-dried tomatoes softening just enough to release their concentrated umami.

The aroma alone will have everyone gathered around the kitchen, and the first bite—warm, herby, and slightly salty—is impossible to resist. This is the kind of focaccia that turns a simple meal into an experience.

Serve it warm with a drizzle of balsamic glaze, alongside a fresh salad, or as part of a charcuterie board. The recipe is vegetarian-friendly and can easily be adapted for vegan diets by omitting cheese or using a plant-based alternative. Let’s get started on creating this herbed olive oil masterpiece.

Ingredients for sun dried tomato focaccia

Simple dough meets Mediterranean intensity—just these ingredients transform into golden focaccia bursting with sun-dried tomato flavor.

The sun-dried tomatoes are the star here. Oil-packed tomatoes from Trader Joe's or Whole Foods have the best flavor—skip the dried kind, which lack moisture. Fresh sun-dried tomatoes work too but cost significantly more. Chop them finely so they distribute evenly throughout the dough. The extra-virgin olive oil should be fruity and peppery—California Olive Ranch or Colavita are reliable brands. If you can't find fresh rosemary, dried works at one-third the amount, but fresh gives that bright, piney aroma that's worth the effort.

No fresh herbs? Dried rosemary and thyme are fine, but toast them lightly in a dry pan first to deepen their flavor. Substituting sun-dried tomatoes? Roasted red peppers or caramelized onions add sweetness, though they won't match the briny depth. For a vegan version, omit the balsamic glaze or use a vegan-friendly reduction. The yeast must be active dry or instant—never baking powder or baking soda. And always use warm water (110°F) to activate the yeast properly. If your kitchen is cold, warm the water slightly longer but don't let it exceed 115°F or you'll kill the yeast.

This dough keeps in the fridge for 2 days wrapped tightly in plastic. For longer storage, shape it into a log, wrap in plastic, then foil, and freeze for up to 3 months. Let it thaw overnight in the fridge before baking. The focaccia is best served warm, so reheat slices in a 350°F oven for 5 minutes. I like to portion the dough into individual loaves for easy serving—just divide the shaped dough into 4 equal pieces before baking. The balsamic glaze keeps for 3 months refrigerated, so make extra for drizzling on salads or roasted veggies.

Step-by-step instructions for sun-dried tomato focaccia

This focaccia delivers rich, herbed flavor with a crispy crust and tender interior—here's how to perfect it.

In a large bowl, combine the 1.25 cups warm water, 0.25 tsp active dry yeast, and 1.5 tsp fine sea salt. Let the yeast activate for 5-10 minutes until the mixture becomes frothy—this confirms the yeast is alive and ready to work. If it doesn't bubble, your focaccia won't rise properly.

Add the 4 cups all-purpose flour and 0.75 cup extra-virgin olive oil to the bowl. Using a wooden spoon or dough whisk, mix vigorously until a shaggy dough forms. The dough will be sticky, but that's normal. Cover the bowl with a damp towel and let it rest for 30 minutes at room temperature. This initial rest helps the gluten relax, making the dough easier to handle later.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough feels too sticky, wet your hands slightly to prevent sticking. The goal is to develop gluten without overworking the dough, which can make the focaccia dense.

Return the dough to the bowl, cover it again, and let it rise for 1 hour in a warm place until it has doubled in size. While it rises, prepare the sun-dried tomato and herb mixture: Finely chop the 0.75 cup sun-dried tomatoes, 0.25 cup fresh rosemary, 1 tbsp fresh thyme, and 3 cloves garlic (minced). Store this mixture in a small bowl until ready to use.

Lightly grease a 9x13-inch baking pan with olive oil and dust it with 1 tbsp all-purpose flour to prevent sticking. Transfer the risen dough to the pan and gently press it out to fit the pan, leaving a 1-inch border around the edges. Use your fingertips to create dimples all over the surface—this helps the focaccia bake evenly and develop a crispy crust.

Cover the pan loosely with plastic wrap and let the dough rise again for 45-60 minutes until it has puffed slightly and fills most of the pan. The edges should look rounded and the dimples should have deepened. This second rise is crucial for achieving that airy, pillowy texture.

Preheat your oven to 425°F. After the final rise, drizzle the dough evenly with the remaining 0.25 cup extra-virgin olive oil, then sprinkle the sun-dried tomato and herb mixture evenly over the top. Press lightly to ensure the toppings adhere. Finally, sprinkle the 2 tbsp coarse sea salt evenly across the surface—this enhances the flavor and creates a beautiful crust.

Let the focaccia rest uncovered for 15-20 minutes while the oven preheats. This final proof allows the dough to relax slightly, ensuring it doesn't collapse in the oven. The toppings should look slightly embedded in the dough, and the surface should feel firm to the touch.

Bake the focaccia for 20-25 minutes until the crust is deep golden brown and the edges are crispy. The interior should be fully cooked through, with no raw dough visible when checked with a toothpick. If the top browns too quickly, tent the pan loosely with aluminum foil to prevent over-browning.

Remove the focaccia from the oven and let it cool for 5-10 minutes before slicing. Serve warm with a drizzle of 0.25 cup balsamic glaze for a touch of sweetness that balances the savory flavors. The crust should be crispy yet tender, with pockets of airy dough and bursts of sun-dried tomato and herb flavor in every bite.

Creative variations of this sun dried tomato focaccia

Mediterranean Twist

Swap the sun-dried tomatoes for 1 cup chopped Kalamata olives and 2 tbsp capers for a briny, salty contrast. Add 1 tsp dried oregano to the dough and top with ¼ cup crumbled feta cheese before baking. The olives caramelize beautifully, creating pockets of intense Mediterranean flavor. 🌿

Spicy Arrabbiata

Infuse the dough with 1 tbsp red pepper flakes and 2 minced garlic cloves for a kick. Top with ½ cup sun-dried tomatoes, ¼ cup chopped fresh basil, and a sprinkle of flaky sea salt.

After baking, drizzle with a mix of 2 tbsp olive oil and 1 tbsp balsamic vinegar for a tangy-spicy finish.

White Garlic & Herb

Omit the sun-dried tomatoes entirely and focus on 6 minced garlic cloves infused into the dough. Top with ¼ cup chopped fresh parsley, 2 tbsp grated Parmesan cheese, and a drizzle of extra-virgin olive oil before baking.

The garlic mellows into a sweet, aromatic base that pairs perfectly with crusty bread.

Sweet & Savory Fig

Add ½ cup chopped dried figs to the dough for natural sweetness. Top with ¼ cup crumbled goat cheese, 2 tbsp chopped walnuts, and a sprinkle of flaky sea salt.

Bake until golden, then drizzle with 2 tbsp honey mixed with 1 tbsp balsamic glaze for a sweet-savory balance that’s perfect with cheese boards.

Vegan Adaptation

Replace the sun-dried tomatoes with ½ cup roasted red peppers and ¼ cup chopped sunflower seeds for protein. Use vegan olive oil and omit cheese or substitute with nutritional yeast for a cheesy flavor. The dough remains rich and flavorful while keeping it plant-based. 🌱

Seasonal Citrus

Zest 1 lemon or orange into the dough for brightness, then top with ¼ cup chopped sun-dried tomatoes, 2 tbsp chopped fresh thyme, and a sprinkle of flaky sea salt.

After baking, drizzle with 2 tbsp citrus-infused olive oil (steep olive oil with citrus zest for 2 hours before drizzling). This variation shines in spring or summer.

Frequently asked questions