Best 4 Focaccia With Rosemary And Sun Dried Tomatoes Recipes

With its golden crust, airy interior, and delectable toppings, focaccia with rosemary and sun dried tomatoes is a Mediterranean treat that can elevate any gathering. This classic Italian flatbread combines simple ingredients with a burst of flavor to create a delectable dish that can be enjoyed as an appetizer, main course, or side dish. The fragrant rosemary and tangy sun dried tomatoes add a delightful balance of flavor, while the fluffy bread provides a satisfying texture that makes it a versatile addition to any meal. Whether you're looking for a quick and easy lunch option or a centerpiece for your next party, focaccia with rosemary and sun dried tomatoes is sure to impress with its rustic charm and delicious taste.

Let's cook with our recipes!

TOMATO ROSEMARY FOCACCIA

Tomato Rosemary Focaccia image

"This quick Italian flat bread is a delicious savory snack and is also good with soup or a salad," remarks field editor Dorothy Smith of El Dorado, Arkansas.

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 tube (13.8 ounces) refrigerated pizza crust
2 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
2 to 3 plum tomatoes, thinly sliced
1 small red onion, thinly sliced

Steps:

Unroll pizza crust onto a greased baking sheet. Combine the oil, garlic, salt and half of the rosemary; spread over crust. Top with tomatoes and onion; sprinkle with remaining rosemary. Bake at 425° for 12-15 minutes or until golden. Cut into rectangles.

Nutrition Facts : Calories 223 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 536mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

SUN-DRIED TOMATO FOCACCIA

Sun-Dried Tomato Focaccia image

This bread looks inviting and doesn't disappoint when you take a bite. The sun-dried tomatoes and red onions give it an extra-special appearance, fit for any celebratory meal. -Kathy Katz, Ocala, Florida

Provided by Taste of Home

Time 2h

Yield 2 loaves (8 servings each).

Number Of Ingredients 18

Ingredients

1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1-1/4 cups warm V8 juice (70° to 80°)
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon garlic powder
2 cups whole wheat flour
1-1/2 cups all-purpose flour
2 teaspoons active dry yeast
TOPPING:
2 tablespoons slivered sun-dried tomatoes (not packed in oil)
1/4 cup boiling water
12 thin slices red onion, halved
1 tablespoon olive oil

Steps:

In a small bowl, combine chopped sun-dried tomatoes and boiling water. Let stand for 5 minutes; drain. , In bread machine pan, place the V8 juice, oil, softened tomatoes, cheese, parsley, sugar, salt, basil, garlic powder, flours and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine slivered tomatoes and boiling water. Let stand for 5 minutes; drain and pat dry with paper towels. , When cycle is completed, turn dough onto a lightly floured surface. Punch down. Divide in half; roll each portion into a 9-in. circle. Transfer to two greased 9-in. round baking pans. , Using the end of a wooden spoon handle, make 1/4-in. indentations in dough. Arrange tomato slivers and onion slices over dough; press down lightly. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with oil. Bake at 375° for 20-25 minutes or until golden brown. Remove to wire racks.

Nutrition Facts : Calories 135 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 247mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

SUN-DRIED TOMATO AND HERB FOCACCIA

Sun-Dried Tomato and Herb Focaccia image

Prepare a 'home-baked' bread in minutes using prepared pizza dough. I use rosemary, thyme, basil, oregano, for variety.

Provided by Elly in Canada

Categories Yeast Breads

Time 40m

Yield 8 pieces, 4-8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb pizza dough, ready to use
1/4 cup sun-dried tomato packed in oil, drained and chopped
2 teaspoons oil, from sun-dried tomatoes
1/4 teaspoon kosher salt
1/4 teaspoon dried rosemary

Steps:

Pat dough evenly into greased 9-inch square metal cake pan.
Cover and let rise for 30 minutes.
With fingertip, make 12 indents in dough. Brush dough with oil; sprinkle with salt and rosemary or combination of your favourite herbs.
Press tomatoes into dough.
Bake in centre of 450°F (230°C) oven until golden brown, about 20 minutes.
Remove from pan; let cool slightly on rack.
To serve: cut into 4 strips; cut each in half.
(Make-ahead: Let stand at room temperature for up to 8 hours; rewarm if desired.).
Prep time does not include 30 minutes it takes to rise.

Nutrition Facts : Calories 34.8, Fat 3.2, SaturatedFat 0.4, Sodium 163.7, Carbohydrate 1.6, Fiber 0.4, Protein 0.3

BLACK OLIVE AND ROSEMARY FOCACCIA

Black Olive and Rosemary Focaccia image

A wonderful tasting change from pizza or a great side dish to any meal. Full of flavor and delicious.

Provided by Cheryl Leiser Harding

Categories Bread Yeast Bread Recipes Flat Bread Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

1 cup warm water (100 to 110 degrees)
1 teaspoon white sugar
1 (.25 ounce) envelope rapid rise yeast
2 tablespoons olive oil
¼ cup minced fresh rosemary
2 ¾ cups bread flour or all-purpose flour
1 teaspoon salt
½ cup pitted black olives
3 tablespoons olive oil
2 large roma (plum) tomatoes, sliced
2 teaspoons minced garlic
2 tablespoons minced fresh rosemary
Salt and pepper
½ cup grated Parmesan or Romano cheese

Steps:

Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

Nutrition Facts : Calories 116.9 calories, Carbohydrate 2.8 g, Cholesterol 4.4 mg, Fat 11 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 2.2 g, Sodium 446.7 mg, Sugar 1 g

Tips:

For a crispier focaccia, use a baking stone or pizza stone preheated to 500°F.
If you don't have sun-dried tomatoes, you can substitute chopped fresh tomatoes or roasted red peppers.
Feel free to add other herbs or spices to your focaccia, such as thyme, oregano, or basil.
To make sure your focaccia is cooked through, insert a toothpick into the center. If it comes out clean, the focaccia is done.
Let the focaccia cool for a few minutes before slicing and serving.

Conclusion:

This focaccia with rosemary and sun-dried tomatoes is a delicious and easy-to-make bread that is perfect for any occasion. It can be served as an appetizer, side dish, or main course. The focaccia is also great for sandwiches and wraps. So next time you're looking for a tasty and versatile bread, give this focaccia a try!