Sun-Dried Tomato Focaccia Bites with Fresh Basil & Sea Salt

Name: Sun-Dried Tomato Focaccia Bites with Fresh Basil & Sea Salt
Prep time: 30 min
Cook time: 25 min
Yield: 24

baking focaccia sun-dried-tomato basil italian appetizer-bites yeast-bread party-food

Baking

Bite-sized focaccia squares topped with sun-dried tomatoes, fresh basil, and flaky sea salt. These Italian-inspired breads have a pillowy soft interior with crispy edges, perfect for entertaining or as an elegant side to soups and salads.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 30 Cook: 25

Ingredients

500g4 cups bread flour
7g2 tsp instant yeast
10g2 tsp fine sea salt
1 tsp1 tsp granulated sugar
350ml1.5 cups warm water (37°C/100°F)
60ml4 tbsp extra virgin olive oil for dough
100g3/4 cup sun-dried tomatoes in oil, drained and chopped
60ml4 tbsp extra virgin olive oil for topping
3 cloves3 cloves garlic, minced
30g1/2 cup fresh basil leaves, torn
1 tbsp1 tbsp flaky sea salt
1/2 tsp1/2 tsp freshly ground black pepper
50g1/2 cup freshly grated Parmesan cheese (optional)

Instructions

In a large bowl, whisk together 500g4 cups bread flour, 7g2 tsp instant yeast, 10g2 tsp fine sea salt, and 1 tsp1 tsp granulated sugar.
Add 350ml1.5 cups warm water (37°C/100°F) and 60ml4 tbsp extra virgin olive oil for dough, mixing with a wooden spoon until a shaggy dough forms.
Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours until doubled in size.
Punch down dough and gently fold in 100g3/4 cup sun-dried tomatoes in oil, distributing evenly throughout.
Oil a 9x13 inch (23x33cm) baking pan. Transfer dough to pan and gently stretch to fit, creating dimples with your fingertips.
Cover and let rise for 30-45 minutes until puffy.
Preheat oven to 220°C (425°F). Mix 60ml4 tbsp extra virgin olive oil for topping with 3 cloves3 cloves garlic in a small bowl.
Brush garlic oil over dough surface, making sure it pools in the dimples. Sprinkle with 1 tbsp1 tbsp flaky sea salt and 1/2 tsp1/2 tsp freshly ground black pepper.
Bake for 20-25 minutes until golden brown on top and sounds hollow when tapped.
Remove from oven and immediately top with torn 30g1/2 cup fresh basil leaves and 50g1/2 cup freshly grated Parmesan cheese (optional) if using. Cool for 10 minutes before cutting into 2-inch squares.

Ingredients

id: bread_flour metric: 500g imperial: 4 cups name: bread flour
id: instant_yeast metric: 7g imperial: 2 tsp name: instant yeast
id: salt metric: 10g imperial: 2 tsp name: fine sea salt
id: sugar metric: 1 tsp imperial: 1 tsp name: granulated sugar
id: warm_water metric: 350ml imperial: 1.5 cups name: warm water (37°C/100°F)
id: olive_oil_dough metric: 60ml imperial: 4 tbsp name: extra virgin olive oil for dough
id: sun_dried_tomatoes metric: 100g imperial: 3/4 cup name: sun-dried tomatoes in oil, drained and chopped
id: olive_oil_topping metric: 60ml imperial: 4 tbsp name: extra virgin olive oil for topping
id: garlic metric: 3 cloves imperial: 3 cloves name: garlic, minced
id: fresh_basil metric: 30g imperial: 1/2 cup name: fresh basil leaves, torn
id: flaky_sea_salt metric: 1 tbsp imperial: 1 tbsp name: flaky sea salt
id: black_pepper metric: 1/2 tsp imperial: 1/2 tsp name: freshly ground black pepper
id: parmesan metric: 50g imperial: 1/2 cup name: freshly grated Parmesan cheese (optional)

Instructions

In a large bowl, whisk together {bread_flour}, {instant_yeast}, {salt}, and {sugar}.
Add {warm_water} and {olive_oil_dough}, mixing with a wooden spoon until a shaggy dough forms.
Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly sticky but manageable.
Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours until doubled in size.
Punch down dough and gently fold in {sun_dried_tomatoes}, distributing evenly throughout.
Oil a 9x13 inch (23x33cm) baking pan. Transfer dough to pan and gently stretch to fit, creating dimples with your fingertips.
Cover and let rise for 30-45 minutes until puffy.
Preheat oven to 220°C (425°F). Mix {olive_oil_topping} with {garlic} in a small bowl.
Brush garlic oil over dough surface, making sure it pools in the dimples. Sprinkle with {flaky_sea_salt} and {black_pepper}.
Bake for 20-25 minutes until golden brown on top and sounds hollow when tapped.
Remove from oven and immediately top with torn {fresh_basil} and {parmesan} if using. Cool for 10 minutes before cutting into 2-inch squares.

Tips

Dough Hydration: This is a high-hydration dough that should feel slightly sticky. Resist adding too much flour during kneading - the stickiness creates the characteristic open crumb.

Dimpling Technique: Use oiled fingertips to create deep dimples all over the surface. These pockets hold the olive oil and seasonings, creating flavor in every bite.

Sun-Dried Tomato Prep: Pat the tomatoes dry before chopping to prevent excess oil from making the dough soggy. Reserve some oil for the topping if desired.

Temperature Check: The dough is ready when it springs back slowly when poked. If it springs back quickly, let it rise longer.

Serving Options: Serve warm as an appetizer, or slice thicker for sandwich bread. These freeze well for up to 3 months wrapped tightly.