Sun Dried Tomato Focaccia Recipe -
Sun Dried Tomato Focaccia Recipe

Sun Dried Tomato Focaccia

Recipe by  

"This isn't just a bread, it's a meal - chewy foccacia with a cheese topping."

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Ingredients Edit and Save

Original recipe makes 6 - 5 inch foccacia Change Servings


  1. Place water, flour, powdered milk, sugar, salt, butter or margarine, tomatoes, and yeast into bread machine in the order suggested by the manufacturer. Set to Dough cycle, and start the machine. Dough will be 1/2 pound.
  2. When the bread machine has finished the Dough cycle, take the dough out. Knead for 1 minute by hand. Place in an oiled bowl, and turn a few times to coat the surface of the dough. Cover with a damp cloth, and let rise for 15 minutes in a warm place.
  3. Dust a 10 x 15 inch baking tray with cornmeal. Roll out dough to fit the pan. Make indentations in the dough with your finger tips. Brush top surface with oil, and cover with a damp cloth. Allow to rise for 30 minutes.
  4. Sprinkle with parmesan, rosemary, garlic salt, and mozzarella.
  5. Bake at 400 degree F (205 degrees C) for 15 minutes, or until nicely browned. Cool slightly, and cut into squares for serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2003

I've made this bread twice now by hand rather than in the bread machine and it turned out fabulous. I find most home-made breads to be very "floury" tasting but this one was moist, flavorful and a big hit with my dinner guests.

Most Helpful Critical Review
Jan 25, 2011

Overall this was just an okay bread, but nothing like the focaccias I've purchased at bakeries. Compared to those this was very dry on the inside. Three cups of flour is probably to blame, since the rosemary and tomatoes did not fully drown out the floury taste. I've since tried another recipe that used two cups of flour which worked much better. For what it's worth, I do not have a bread machine so I mixed this by hand and cooked it on a pizza stone. Still, I doubt that would affect the dryness.


72 Ratings

May 28, 2003

One word of caution: Partially cook the bread BEFORE topping with the mozzarella. The bread did not rise where the cheese was. It looked great, smelled wonderful, was even tasty, but.... was undercooked and did not rise with the cheese. Since the combination of flavors is a definite winner, I will try this recipe again with modifications.

Mar 28, 2003

I made this both the traditional way (at my in-laws who don't have a bread machine) and at home in my machine. Either way, it was delicious! I skipped the garlic and didn't miss it a bit.

Mar 28, 2003

This bread with a bowl of soup or salad is a meal in itself. Next time I might cut down on the garlic salt abit or use fresh minced garlic.

Mar 28, 2003

This was even better than I thought it would be! If sun-dried tomatoes weren't so dang expensive, I'd make it all the time. :)

Mar 28, 2003

This was incredible - great flavor!! I added roasted red peppers on top for a added taste.

Feb 16, 2003

This has a strong sun-dried tomato flavor and was very good. I accidently added the oil into the bread machine and it didn't make a difference. It was a little lighter than the last time I made a focaccia (perhaps it was the oil). I also used fresh rosemary (2 Tablespoons) and cut the mozzarella to 1/2 cup. Very Good!


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  • Calories
  • 452 kcal
  • 23%
  • Carbohydrates
  • 62.1 g
  • 20%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 1004 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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