Sundried Tomato and Garlic Focaccia
When it comes to bread toppings, sometimes less is more
This sundried tomato and garlic focaccia proves that simple Mediterranean flavors can turn any dough into something extraordinary.
With sweet, tangy sundried tomatoes and roasted garlic cloves nestled into a bubbly focaccia base, this bread is all about balance. A drizzle of olive oil ties it all together, creating the perfect golden crust. Whether you’re serving it alongside dinner or eating it straight from the pan (no judgment here), this focaccia is as easy as it is delicious.
Ingredients
For the Dough (Base):
Same as the scallion side.For the Toppings:
- 8-10 whole garlic cloves
- 3-4 sundried tomatoes, chopped
- Olive oil for drizzling
- Optional: A sprinkle of flaky sea salt
Instructions
Follow the same dough-making process as the scallion focaccia recipe.
For Topping:
- Chop the sundried tomatoes and keep garlic cloves whole.
- Dimple the dough with your fingers after proofing.
- Scatter the sundried tomatoes and garlic cloves across the surface of the dough.
- Drizzle generously with olive oil and sprinkle with flaky sea salt if desired.
Bake:
Preheat your oven to 450°F (230°C). Bake the focaccia for 25-30 minutes or until golden brown. Let it cool slightly before slicing.
Iski Note
When it comes to serving, these crepes can be filled with whatever fruits, proteins, jams, or veggies you have on hand! One of my favorite parts about making crepes is the chance to get creative with the fillings, spreads, and presentation. Let your imagination and inner creative shine through – that’s where the love comes from, and you’ll be able to taste it in every bite.
