Savory Florentine Herb-Infused Focaccia with Sun-Dried Tomato Relish

Name: Savory Florentine Herb-Infused Focaccia with Sun-Dried Tomato Relish
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Appetizer
Ingredients: 3 ½ cups all-purpose flour; 1 packet (2 ¼ tsp) active dry yeast; 1 ½ cups warm water; ¼ cup extra-virgin olive oil; 2 teaspoons sea salt; 2 tablespoons fresh rosemary; 2 tablespoons fresh thyme; 3 large garlic cloves; 1 cup sun-dried tomatoes; ⅓ cup olives; 1 tablespoon capers; Coarse sea salt; 2 tablespoons extra-virgin olive oil

A beautiful Italian bread perfect for any occasion

Discover the delightful blend of aromatic herbs and tangy sun-dried tomatoes in this classic Italian bread, ideal for brunch or dinner gatherings.

2 h 30 min
8
Intermediate

Ingredients

For the Focaccia Dough

3 ½ cups all-purpose flour

1 packet (2 ¼ tsp) active dry yeast

1 ½ cups warm water

110°F/45°C

¼ cup extra-virgin olive oil

2 teaspoons sea salt

For the Herb Infusion

2 tablespoons fresh rosemary

chopped

2 tablespoons fresh thyme

chopped

3 large garlic cloves

minced

For the Tomato Relish

1 cup sun-dried tomatoes

chopped

⅓ cup olives

sliced

1 tablespoon capers

For the Toppings

Coarse sea salt

2 tablespoons extra-virgin olive oil

Preparation

Marinating the Tomato Relish

Combine Ingredients

Combine the sun-dried tomatoes, olives, and capers in a bowl.

Stir in Olive Oil

Stir in 1 tablespoon olive oil to coat the ingredients.

Marinate

Let marinate at room temperature while preparing the dough.

Preparing the Herb Infusion

Combine Herbs and Garlic

Mix the chopped rosemary, thyme, and minced garlic together in a small bowl.

A wooden spoon is great for combining dough ingredients without overworking the gluten.

Infuse Oil

Heat 2 tablespoons of olive oil and infuse the herb-garlic mixture over low heat for about 5 minutes.

Do not overheat the olive oil to preserve the delicate flavor of the herbs.

Cool Infusion

Remove from heat and set aside to cool.

Cooking Process

Mixing the Dough

In a large bowl, mix the flour, yeast, and salt together. Gradually add in the warm water and herb-infused oil to form a sticky dough.

Timing: 15 min

First Rise

Cover and let the dough rise in a warm place until doubled in size, about 1 hour.

Timing: 1 h

Shaping the Focaccia

Punch down the dough, transfer it to a greased baking sheet, and stretch it to fit the sheet, creating dimples with your fingers.

Bake at 425°F (220°C)

Plating & Serving