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Sun-dried Tomato and Fennel Seed Focaccia

Sun-dried Tomato and Fennel Seed Focaccia

“This focaccia is a glorious loaf with tons of taste, the dough absorbs the flavours from the olive oil and sun-dried tomatoes, making the sum of its parts into an irresistible whole. The combination of crunchy, soft and crumbly makes the texture of as much of a treat as the taste”

By Alex Mackay

You will need a 30cm x 20cm (12in x 8inch) Swiss roll tin.

  • Serves 6

  • 60 minutes

  • 1 pan

  • Proficient

Suitable for dairy-free, vegans and vegetarians

Sun-dried Tomatoes



1.Preheat your oven to 240c / Gas 9, Rack position upper middle shelf

2.Soak the sundried tomatoes for 10 minutes in warm water. Drain and pat dry

3.While they soak, put the flour into a large bowl, add the yeast, salt & sugar. Make a little well in the centre. Pour in the water and olive oil. Mix with one hand until everything is well combined

4.Transfer the mixture to your worktop and knead it for 5 minutes until the dough is smooth

5.Dust the dough with flour, cover it with a damp but not wet cloth and leave to rest for 20 minutes

6.Dust your worktop with flour and roll the dough out to a 25 x 20cm rectangle

7.Spoon the diced sun-dried tomato over centre of the dough. Fold in the edges to enclose the tomato. Turn the rectangle over the top of the lined Swiss roll tin. Press and pull out the dough all the way to the edges. Brush the focaccia with extra virgin olive oil. Leave it to prove in a warm place for 40 minutes to an hour until the dough has doubled in size

8.Once the dough has doubled in size, sprinkle the fennel seeds and salt flakes evenly over the top. Press into the dough with the tips of your fingers to make the pretty little holes. Dust the edges of the focaccia with flour, this is for presentation, so as little or as much as you like

9.Bake for 12-15 minutes on the top shelf. Leave to cool for 5 minutes then transfer the focaccia from the tin to a cooling rack

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