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Sun-Dried Tomato Focaccia


I have tried to make numerous focaccia recipes and this version is by far my favorite! It takes a little bit of planning to build in the proofing time before you are ready to make the bread but it is worth it! You can use store-bought sun-dried tomato pesto for this recipe or try my quick sun-dried tomato pesto recipe where you through everything in the food processor.

Sun-dried Tomato Focaccia

This is my favorite focaccia recipe I have ever made. It is full of flavor and is quite simple even though the steps may look daunting. This bread takes a few days to make but the majority of that time the bread is proofing. Try this recipe! You will not regret it!!!
Servings 8 people
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 2 days 2 hours 55 minutes
Total Time 2 days 3 hours 45 minutes


  • large mixing bowl
  • 9" X 13" rimmed baking sheet


  • 500 g about 3 cups Bread flour with 12% protein content or higher
  • 420 g about 1 ¾ cups of luke warm water
  • 1 ¼ tsp active dry yeast
  • 1 tsp agave
  • 2 tsp kosher salt
  • 1 Tbsp olive oil
  • ½ cup of sundried tomato pesto


  • In a large mixing bowl stir together the yeast, warm water, agave, olive oil, and salt until combined
    Sundried Tomato Focaccia
  • Add bread flour and mix with a spoon until all dry ingredients are blended
    Sundried Tomato Focaccia
  • Cover with a cloth and let rest at room temperature for 10 minutes
  • Stretch and fold the dough from the top upwards and then down towards the bottom of the dough
  • Repeat this action on all sides of the dough until it feels like you have created tension and you cannot stretch the dough up and over anymore and it has tightened into a rough ball
  • Let the dough rest for 10 minutes and repeat fold action one more time
  • Wet hands gather dough and place seam side down in a bowl so that the top is smooth
  • Give the dough a generous drizzle of olive oil and rub over the top of the dough
  • Cover bowl with plastic wrap and let it rest in the fridge for 24 – 48 hours (the longer the more flavor)
  • Prepare a 9” x 13” baking sheet with oil and parchment paper
  • Drizzle 2 Tbsp olive oil on the parchment paper and spread evenly
  • Remove dough from fridge and place it on the tray
  • Oil hands and fold one side of the dough towards the middle and repeat with other side; like folding a piece of paper into thirds
  • Flip the dough so that the seam side is down
  • Cover using another tray flipped upside down (do not use plastic wrap or a towel because the dough will stick)
  • Let sit for 2 ¼ hours or until the dough fills the tray
  • Preheat oven to 425°
  • Once dough is jiggly drizzle top with olive oil and dollops of sun-dried tomato pesto
  • Oil hands and press fingers into dough, gently touching the bottom of the tray until entire surface is dimpled
  • Sprinkle top of dough with flakey salt
  • Bake for 18 – 22 minutes on the lowest rack; remove from oven once it is golden brown
    Sundried Tomato Focaccia
  • Let the bread cool for a couple of minutes and move to a cooling rack so it stays crisp
    Sundried Tomato Focaccia
  • Let cool for 15 – 20 minutes before cutting
    Sundried Tomato Focaccia
Course: Appetizer, Bread
Cuisine: Italian
Keyword: Bakery, vegan

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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