Sun-dried Tomato Focaccia
A soft, golden focaccia with sun-dried tomatoes folded into the dough — baked with steam for a pillowy interior and crisp, olive-oil-brushed crust.
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Mazza Chef Tips:
“Don't rush the mixing. That long high-speed knead is what gives you the open, airy crumb. The sun-dried tomatoes add concentrated pops of flavour throughout.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
A fragrant focaccia studded with sun-dried tomatoes deserves a crisp, aromatic white that refreshes without competing.
Recommended: Falanghina del Sannio DOC — a lively Campanian white with floral aromas and citrus notes that complement the tomato's sweetness.
Alternatives: Verdicchio dei Castelli di Jesi DOC, Soave Classico DOC
Ingredients
- 170ml water
- 8g fine salt
- 8g dry yeast
Equipment Needed
Stand mixer with leaf/paddle hook, Baking pan, Cling film or damp cloth, Pastry brush, Wire cooling rack
Method
- 1.
Mix the dough: In a stand mixer fitted with a leaf (paddle) hook, combine the flour and yeast on low speed. In a separate jug, emulsify the water and olive oil together. With the mixer running on low, gradually pour in the water-oil mixture until a shaggy dough forms. Once the liquid is absorbed, add the salt. Increase to high speed and mix for approximately 20 minutes until the dough is very smooth, elastic, and pulls cleanly away from the bowl.
Chef Tip: Emulsifying the water and oil before adding ensures even fat distribution throughout the dough, which gives the focaccia its characteristic softness. - 2.
Fold in the sun-dried tomatoes: Turn the dough out onto a lightly oiled work surface. Flatten it gently, scatter the chopped sun-dried tomatoes over the surface, and fold the dough over itself several times to incorporate the tomatoes evenly throughout. Shape into a rough ball and place in a well-oiled baking pan. Cover with cling film or a damp cloth and let it rest at room temperature for 2 hours.
- 3.
Shape and second proof: After the first rise, use oiled fingertips to press and gently stretch the dough to fill the pan, pushing it toward the edges. If it springs back, let it relax for 5 minutes and try again. Cover and let it proof for a further 1.5 hours until the dough is puffy and has risen to nearly fill the pan.
Chef Tip: Oil your hands generously when handling the dough — it prevents sticking and adds to the final crispy crust. - 4.
Bake with steam: Preheat your oven to 220°C (430°F). Brush the surface of the focaccia generously with Mazza Extra Virgin Olive Oil. If using a combi/steam oven, bake for 16 minutes at 220°C with 95% humidity, then switch to fan mode at 185°C (365°F) and bake for a further 16 minutes until deep golden. For a standard oven: place a tray of boiling water on the bottom rack for the first 15 minutes of baking, then remove it and continue baking at 185°C until golden and hollow-sounding when tapped.
- 5.
Cool and serve: Remove the focaccia from the pan immediately and transfer to a wire rack to cool. This prevents the base from becoming soggy. Serve warm or at room temperature, torn into pieces. Excellent on its own, with antipasti, or as a base for sandwiches.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings (1 small focaccia)
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