recipe with sun dried tomatoes
The Best recipe with sun dried tomatoes
Sun-Dried Tomato & Spinach Focaccia
A fragrant, olive-oil-rich focaccia infused with sun-dried tomatoes and fresh spinach. Perfect for a quick weeknight dinner with a side salad.
🥘Ingredients
- 3 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water
- 1 tbsp olive oil
- 1 tsp salt
- 1 cup sun-dried tomatoes, chopped
- 1 cup fresh spinach, roughly chopped
- ½ cup grated Parmesan cheese
- 2 tbsp extra-virgin olive oil
- 1 tsp dried oregano
👨🍳Directions
-
1
In a large bowl, dissolve yeast in warm water with a splash of olive oil. Let sit for 5 minutes until foamy. -
2
In another bowl, whisk flour and salt. Gradually add the yeast mixture, then mix in olive oil. Knead for 8–10 minutes until smooth and elastic. -
3
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size. -
4
Preheat oven to 400°F. Shape dough into a loaf on a floured baking sheet, leaving a 1-inch border. Poke holes all over with a fork. -
5
In a small bowl, toss sun-dried tomatoes with olive oil and oregano. Spread half the mixture evenly over the dough. Sprinkle with Parmesan and remaining tomatoes. Fold spinach over the top. -
6
Bake for 25–30 minutes until golden brown and the edges pull away from the pan. Cool before slicing.
🔧Equipment
- Mixing bowls
- Stand mixer or large bowl
- Oven-safe baking pan
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, toast the sun-dried tomatoes in a dry pan for 2 minutes before chopping.
- Use a pizza peel for easy transfer to the oven if needed.
- Let the focaccia cool slightly before slicing to prevent sogginess.
Watch Video Of How Sun-Dried Tomato & Spinach Focaccia Works
❓ Frequently Asked Questions About Sun-Dried Tomato & Spinach Focaccia
Can I substitute fresh tomatoes for sun-dried ones?
Yes, you can use fresh tomatoes, but adjust the quantity to account for their moisture. For every ½ cup of sun-dried tomatoes, use about 1 cup of fresh, finely diced tomatoes. The flavor will be slightly different, so you may want to add a pinch of salt or a splash of balsamic vinegar to deepen the taste.
What if I don’t have olive oil?
You can substitute any neutral oil like vegetable, canola, or avocado oil. The texture of the dish will be slightly different, but the flavor won’t suffer. Just ensure it’s a high-smoke-point oil for frying.
How do I prevent the pasta from sticking to the pan?
To avoid sticking, make sure your pan is hot before adding oil and toss the pasta frequently with a wooden spoon. If it starts to cling, reduce heat slightly and keep stirring. A splash of pasta water can also help loosen it if needed.
Can I make this recipe ahead of time?
Yes, you can prep the sun-dried tomatoes and pasta separately ahead of time. Store the sauce in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat gently in a pan or microwave before combining with the pasta.
What if I’d rather skip the garlic?
Garlic adds depth, but if you prefer it mild, you can omit it entirely. A pinch of dried oregano or a sprinkle of smoked paprika can still enhance the flavor without the sharp bite.
