Sundried Tomato and Rosemary Focaccia

OooooooWEE! Yes we’re baking bread in the middle of summer, and it’s wonderful.

I say “middle of summer” – when technically summer starts this week. What’s the solstice? 20th? 21st? Hold on, let me look.

20th! So we’re having summer solstice focaccia. My grand plan all along.

We’ve made a lot of bread on this blog, and really, anytime I post a bread recipe, it’s an excuse for me to make something rustic and carby and to show you something rustic and carby. You can’t get mad at it.

Sundried tomatoes are fabulous. I used jarred (only because I had a jar in the fridge since Watergate that needed using up.) but if you have it in you to roast your own summer cherry tomatoes, by ALL MEANS. Do not let me stop you.

Red onions and rosemary make anything delicious. Cover your life with it.

It’s simple, it’s spongey, it’s rustic, it’s earthy and aromatic and umami-ish. Has it all, I tell ya!

This is your permission slip to make Summer Solstice Focaccia.


Sundried Tomato and Rosemary Focaccia
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  • 3 cups bread flour
  • 1/2 tsp active dry yeast
  • 1 1/4 tsp coarse salt
  • 1 tsp sugar
  • 1 2/3rd cup warm water
  • 1/3 cup chopped sun-dried tomatoes
  • 1/4 cup thinly sliced onions
  • a scattering of fresh rosemary leaves
  • olive oil
  • sea salt


  1. In a large mixing bowl combine the flour, yeast, sugar and salt. Whisk until combined, then add the warm water. Using a wooden spoon, stir the dough together until it’s shaggy and wet. Cover it with a towel and set a timer for 30 minutes. Give it a stretch over itself and let it sit for another 30 minutes. Give it another stretch and let it go 30 more. One more stretch, then drizzle with olive oil and cover with a clean kitchen towel. Let it sit on the counter overnight. At least 12 hours.
  2. Next day: Grab a casserole dish (mine was 5x8ish) and drizzle a decent amount of oil on the bottom. Uncover the bread bowl and look at that! It should be risen, bubbly and beautiful. Tip the dough out of the bowl and into the casserole dish. Spread it with your hands to fit the dish snuggly, then dimple it with your fingers and drizzle with more oil. Let this sit, lightly covered for two more hours. Then it’s time to decorate!
  3. Preheat the oven to 400.
  4. Arrange the tomatoes, onions and rosemary over the focaccia dough, then sprinkle with flakey sea salt.
  5. Bake for 25 minutes, until golden brown. Let it rest a few minutes, then slice and serve!
  6. Makes one focaccia loaf.

Aaaand the video for you!

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  1. Friday Flotsam - Bev Cooks - June 21, 2024 […] this week::: Sundried Tomato and Rosemary Focaccia! Crazy delicious. And the video for ya. Also I posted a Colorado recap via reel! (and stories, all […]

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