Sundried Tomato & Mozzarella Focaccia

"I love how fluffy and soft it is on the inside, its like a pillow! And the crunch from the crispy bits of cheese on the side and the olive oil seared crust is the best contrast. It's perfect for eating with pasta to sop up all the left over sauce, by itself, or as a snack when you're getting peckish. You can also just have it with some marinara sauce, pesto sauce, or some more really good high quality olive oil to dip it in."
-- @threehungrybellies1
Jump to Section
  • Recipe Card
Prep time 2hrs
Cook time 30mins
Serves or Makes: 9

Recipe Card


  • 300 grams of bread flour
  • 240 grams of room temp water
  • 7 grams of instant yeast
  • 7 grams of fine salt
  • ¼ cup of really good olive oil
  • Handful of sun dried tomatoes, preferably soaked in olive oil
  • 1 tablespoon of chopped oregano & rosemary
  • About ¼ cup of mozzarella cheese
  • 1 teaspoon of garlic granules


  • Step 1

More from @threehungrybellies1