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Sun-dried Tomato & Roasted Garlic Focaccia

Prep Time:

1 hour

Bake Time:

1 hour

Total Time:

3.5 hours


12 servings




For the dough:

  • A ¼-ounce packet active dry yeast (about 2 ¼ teaspoons)

  • 1 teaspoon sugar 

  • 2 ½ cups plus 1 tablespoon all-purpose flour, plus more for dusting

  • ¼ cup Bloody Good Mud, Bloody Mary mix 

  • 1 tablespoon garlic olive oil*, plus more for brushing

  • Nonstick cooking spray, for the baking dish

For the topping:

  • 1 tablespoon garlic olive oil, plus more for drizzling

  • ½ cup chopped sun-dried tomatoes (in oil)

  • 2 heads of roasted garlic*

  • Sea salt flakes

*Roasted garlic and garlic olive oil made during steps 1 & 2

Tools Needed

Baking Dish

Basting Brush


Cooling Rack

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Adapted from Food Network

  1. Make roasted garlic: Preheat oven to 400ºF. Cut heads of garlic in half, then place in a baking pan, cut side facing up. Add olive oil until the garlic is submerged about ¼ of the way. Cover with aluminum foil then roast for 40-45 minutes, until garlic is very soft. Let cool.

  2. Gently squeeze the heads of garlic to push out individual garlic cloves (it’s fine if they are mushy and lose their shape). Place in a small bowl. Reserve garlic olive oil.

  3. Make the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and ¼ cup warm water (105ºF - 115ºF). Let stand, about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)

  4. In a large bowl, add the remaining 2 ½ cups flour. Make a well in the center and stir in the yeast mixture, garlic olive oil, Bloody Mary mix, and ¾ cup warm water (105ºF - 115ºF) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons of warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic. Form into a ball. Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1-1 ½ hours.

  5. Preheat the oven to 425ºF. Spray a 9x13 inch baking dish with nonstick cooking spray. Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise, about 30 minutes.

  6. Add the toppings: Use your fingertips to dimple the dough. Brush with the garlic olive oil, top with the sun-dried tomatoes and roasted garlic cloves and push them slightly into the dough. Sprinkle with sea salt flakes.

  7. Bake until golden brown, 20-30 mins minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more sea salt flakes.

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