Focaccia – sundried tomatoes or fresh tomatoes?

April 25, 2014Sew White

Focaccia is one of my most favourite things ever and I always want to try and be more adventurous with toppings but I find my self generally always making the classic focaccia with sea salt and rosemary or with fresh baby tomatoes on top.

Sew White focaccia tomatoes 1

A few weeks ago I decided to do a test focaccia and find out what is better in terms of tomato toppings – fresh or sun-dried. The battle for tomato supremacy was on!

I love the little tomatoes they always looks so cute especially with the the rosemary too!

 Sew White focaccia tomatoes 2

The otherside of the foaccia was the sun-dried tomatoes.
The hope is as they are oily they wouldn’t burn in the oven and stay nice and soft.

Sew White focaccia tomatoes 3

Out of the oven and ready for the taste test! It’s a hard job but someone has to do it.

Sew White focaccia tomatoes 4

And the winner is – fresh tomatoes!

Sew White focaccia tomatoes 5

The side with fresh tomatoes was softer and the tomatoes were squidgy and satisfying. The sun-dried tomatoes were alright but had dried out a lot and were just a little crispy which surprised me.

I like the fresh tomatoes for their taste and texture.  They also had stuck in to the dough a lot more than the sun-dried which fell of very easily.


500g of Strong white flour
1.5 tsps of salt
7g of dried yeast
2 tablespoons of fresh chopped rosemary (plus a few springs for topping)
6 tablespoons of olive oil
300ml of warm water
fresh baby tomatoes cut in half


– Sift the flour and salt in to a big bowl and then stir in the chopped rosemary and yeast.

– Pour in the olive oil and mix in well and gradually add the water.

– The dough will be very wet – it is supposed to look like that! Don’t add more flour.

– When well mixed turn out on to a worktop. Use a tablespoon or two to stop the dough sticking to your hands and the work surface.

– Knead for 5 minutes. Add more oil when it starts sticking to your hands again.

– Put the dough back in the bowl and drizzle a little olive oil over it.

– Cover with cling film and leave in a warm place to double in size for at least 2 hours. If you don’t have an hot place like an airing cupboard try placing the bowl in warm water with a damp tea towel over it. In  summer leaving the bowl in the sun works amazingly well!

– Lightly grease a baking tray with oil. Turn out the dough on to the tray and light knead for 1 minute.

– The dough will be extremely elastic and will not be very easy to push out in to a layer. Try and get it as flat as possible. Use your finger tips to make little dents in to the dough. Add the tomatoes and rosemary.

-Take a piece of cling film and lightly grease with oil and place on the top. Allow the cling film to rest on it as it needs to be able to get bigger and if you cling film too tightly it won’t grow.

– Leave the dough somewhere warm for 1 hour to double in size.

– Preheat the oven to 220 degrees. It needs to be good and hot!

– Take off the cling film carefully – you don’t want the dough to fall.

– Lightly drizzle with more olive oil and sprinkle with salt before you put it in the oven.

-Bake the focaccia for 20 minutes or until gold brown and hollow sounding when you tap it.

-Serve when still warm.

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