This sourdough focaccia recipe combines a crispy exterior with a soft, airy interior, enhanced by the flavors of cherry tomatoes and fresh herbs. It’s a fantastic bread to share at gatherings or to enjoy on a cozy night in.
Introduction
I remember the first time I baked sourdough focaccia. It was a sunny afternoon, and the smell of warm bread filled my kitchen. I had just started my sourdough journey, and this recipe quickly became a favorite. The contrast between the crispy crust and the soft, airy inside is something I look forward to every time I make it. What makes this focaccia special is the burst of sweetness from the cherry tomatoes and the fragrant herbs that infuse the dough. Whether it's for a family dinner or a casual gathering with friends, this bread is always a hit and brings everyone together around the table.
What You'll Need
One large focaccia, approximately 8 servings
- 500g (4 cups) all-purpose flour
- 350ml (1.5 cups) warm water
- 100g (1/2 cup) sourdough starter, active and bubbly
- 10g (2 tsp) fine sea salt
- 50ml (1/4 cup) olive oil, plus extra for drizzling
- 200g (2 cups) cherry tomatoes, halved
- Fresh herbs (rosemary, thyme, or basil) for topping
- Optional: flaky sea salt for finishing
How To Do It
Step 1
In a large mixing bowl, combine the flour and warm water. Stir until no dry flour remains. The mixture will be shaggy and sticky. Cover the bowl with a kitchen towel and let it rest for 30 minutes. This autolyse phase allows the flour to fully hydrate and begins gluten development.
⏱ Time: 30 minutes
✓ Doneness: The dough should look slightly smoother and more cohesive after resting.
Step 2
Add the sourdough starter and salt to the dough. Mix well until fully incorporated. This will take a few minutes, but the dough will still be quite sticky.
⏱ Time: 5 minutes
✓ Doneness: The dough should feel slightly elastic and less tacky after mixing.
Step 3
Begin the stretch and fold method: Wet your hands, grab one side of the dough, stretch it up, and fold it over to the opposite side. Rotate the bowl and repeat this process for 4 sides. Cover and let it rest for 30 minutes. Repeat this stretch and fold process 3 more times over the next 2 hours.
⏱ Time: 2 hours (includes stretching and resting)
✓ Doneness: The dough should become smoother and more elastic with each fold.
Step 4
After the final stretch and fold, transfer the dough to a well-oiled baking tray (about 12x16 inches). Gently press it into the pan, stretching it to fit. Cover with a towel and let it rise for another 30-60 minutes until puffy and slightly risen.
⏱ Time: 30-60 minutes
✓ Doneness: The dough should have visibly risen and filled the pan more evenly.
Step 5
Preheat your oven to 220°C (425°F) while the dough is rising. Once preheated, use your fingers to create dimples all over the surface of the dough. Drizzle with olive oil and sprinkle with flaky sea salt, cherry tomatoes, and fresh herbs.
⏱ Time: 5 minutes
✓ Doneness: The surface should be dimpled and glistening with olive oil.
Step 6
Bake in the preheated oven for 25-30 minutes, or until the focaccia is golden brown and sounds hollow when tapped on the bottom.
⏱ Time: 25-30 minutes
✓ Doneness: The focaccia should be golden brown with a crispy crust.
Step 7
Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. Allow it to cool slightly before slicing.
⏱ Time: 10 minutes
✓ Doneness: The focaccia should be warm but not hot to the touch.
Step 8
Slice and serve warm or at room temperature. Enjoy it as is, or with dips and spreads.
⏱ Time: 0 minutes (serving time)
✓ Doneness: The interior should be soft and airy, with a crispy crust.
Pro Tips
Use a high-quality olive oil for drizzling.
A good olive oil enhances the flavor of the focaccia and contributes to the crispy crust.
Experiment with different toppings.
You can add olives, onions, or different herbs to customize the flavor profile to your liking.
Make sure your sourdough starter is active.
An active starter will ensure proper fermentation and rise, resulting in light and fluffy focaccia.
Don’t rush the fermentation process.
Allowing the dough to ferment properly develops flavor and texture, making the focaccia more enjoyable.
Serve warm for the best experience.
Warm focaccia has the best texture and flavor, making it a delightful addition to any meal.
Common Mistakes to Avoid
Not letting the dough rest long enough.
Why it happens People often rush the process to save time.
Fix Allow adequate resting time for gluten development and flavor enhancement.
Forgetting to preheat the oven.
Why it happens In the excitement of baking, it’s easy to overlook preheating.
Fix Always preheat your oven to ensure even baking and a crispy crust.
Overcrowding the toppings.
Why it happens People want to add many toppings at once.
Fix Use a moderate amount of toppings to ensure that the focaccia cooks evenly and the crust stays crispy.
Variations
Herb-Infused Focaccia
Incorporate fresh herbs like rosemary or thyme into the dough for added flavor.
Note: Chop the herbs finely and mix them in during the initial mixing stage.
Garlic Focaccia
Add minced garlic to the dough and sprinkle more on top before baking for a garlic-infused delight.
Note: Be careful not to burn the garlic; add it towards the end of the baking process if you're concerned.
Olive and Sun-Dried Tomato Focaccia
Mix in chopped olives and sun-dried tomatoes for a Mediterranean twist.
Note: Ensure the sun-dried tomatoes are well-drained to avoid excess moisture in the dough.
Nutrition
Per Serving:
approximately 220
Calories
These values are estimates and may vary based on specific ingredients and portion sizes.
Storage & Tips
Room Temperature
Focaccia can be left at room temperature for up to 2 days. Store in a paper bag to retain some crustiness.
Refrigerator
Store focaccia in an airtight container in the refrigerator for up to 5 days. It may lose some crispiness.
Freezer
Freeze focaccia for up to 3 months. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
Reheating
Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes to restore crispness.
Make Ahead
You can prepare the dough the night before and let it rise in the refrigerator. Bake it fresh in the morning.
FAQ
Can I make sourdough focaccia ahead of time?
Yes, you can prepare the dough the night before and let it rise in the refrigerator. Bake it fresh when you’re ready.
Why is my focaccia dense?
A dense focaccia often results from not allowing the dough to rise properly. Ensure your starter is active and give it enough time to ferment.
Can I use a different flour?
Yes, you can experiment with whole wheat or spelt flour, but you may need to adjust the water content.
How should I store leftover focaccia?
Store leftover focaccia in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
How do I know when my focaccia is done baking?
Focaccia is done when it’s golden brown and sounds hollow when tapped on the bottom.
Final Thoughts
Baking sourdough focaccia is a rewarding experience that combines simple ingredients into a delightful bread. The crispy crust and soft inside make it a fantastic choice for any occasion, and the variations allow you to customize it to your taste. I hope you enjoy making this recipe as much as I do, and I’d love to hear your thoughts or any tweaks you tried!
