Sourdough Focaccia with Pesto and Mozzarella
This flavorful sourdough focaccia is made with a homemade sourdough starter and then topped with homemade pesto and mozzarella. It is a very simple beginner’s recipe.
I’ve always loved focaccia, but for the longest time, something was missing from my homemade version. Then it hit me—sourdough!
Once I started using sourdough starter in my focaccia, it was an absolute game changer. The tangy flavor, the airy crumb, and the perfectly crisp crust elevated this classic bread to a whole new level. Sure, it takes a bit longer and requires some extra effort, but trust me, every bite is worth it.
If you haven’t tried sourdough focaccia yet, you’re in for a treat—it’s everything you didn’t know your focaccia was missing!
Why make this focaccia
- Unmatched Flavor: The tangy, complex flavor of sourdough focaccia, combined with olive oil and fresh herbs, is far superior to store-bought versions.
- Perfect Texture: Sourdough fermentation creates a light, airy crumb with a delightfully crisp crust, ideal for dipping, topping, or eating on its own.
- Health Benefits: Naturally leavened sourdough is easier to digest, with improved nutrient absorption and fewer preservatives than commercial bread.
- Versatile Customization: Top your focaccia with olives, cherry tomatoes, rosemary, garlic, or even sweet options like fruit and honey to suit any meal or occasion.
Ingredients and substitutes
- Flour – I highly recommend bread flour if you love a chewy texture to your sourdough bread. Of course, you can definitely make sourdough bread with all-purpose flour as well. Today, we are making white bread, but you can also substitute some of the white flour with whole wheat flour to make whole wheat bread.
- Water – Since we use a long, slow fermentation process for this bread, room-temperature water works just fine.
- Salt – You can use coarse salt, but I prefer to use fine kosher salt to help the dough absorb it well.
- Levain – Levain is a larger amount of wild yeast that is fed from a small amount of active sourdough starters.
- Olive oil – When it comes to pizza or focaccia, you must use good-quality olive oil.
- Focaccia toppings – Today, I am using homemade pesto, cherry tomatoes, onions, and mozzarella cheese on top of the dough. But the options are endless. Try kalamata or black olives, peppers, and other herbs like fresh thyme, fresh rosemary, and sage.
Step-by-step: Pesto sourdough focaccia
- Sourdough starter (levain) – If your sourdough starter is not active, you’ll need to feed it a few hours before making the bagels to ensure it’s active and bubbly.
- Autolyze – In a large bowl, combine the water, levain/starter, olive oil, and flour. Combine well until no dry flour is visible. Then, cover the bowl and leave it on the counter for an hour.
Pro tip – This is a wet dough, so don’t be tempted to add more flour. A loose dough will give an open crumb.
- Stretch & Fold – After an hour of resting, sprinkle the salt over the dough and knead the dough using a stretch and fold method for 2 minutes. Rest for 30 minutes. Then, stretch and fold one more time. Transfer the dough to a clean oiled bowl.
Pro tip – You can use a stand mixer with the dough hook attachment if you prefer. But I usually just stretch and fold the dough a few times in the bowl. - Bulk ferment – Cover the bowl and leave the dough to rise in a warm place (24C/74F) on the counter for 5 hours or in the fridge overnight.
Pro tip – Transferring the dough to a clean bowl is optional, but I do it to avoid any dry bits stuck to the bowl from getting into the proofed dough. - Shape – Transfer the dough to a 10-inch oiled cast-iron skillet or 9 x 13-inch oiled rectangle baking dish lined with parchment paper. Then, gently spread the dough in the pan using the flat of your fingers.
Pro tip – This is a high-hydration dough, so it will be very loose. Use a flexible bench scraper to work instead of your hands.
Proof & bake
- Proof – Cover the pan with plastic wrap or a clean tea towel. Leave to rise on the counter until it doubles in volume for about 2 to 3 hours.
Pro tip – You can also cold-proof in the refrigerator overnight, but use a lined baking pan or cast-iron pan. - Oven – about 30 minutes before baking, preheat the oven to 425°F/220°C/ Gas Mark 7
- Assemble – Once double in size, give it a generous drizzle of extra virgin olive oil and create dimples/holes in the dough by poking your fingers into the dough. You can break the big bubbles but leave some to become crisp during baking.
Pro tip – Dip your fingers in oil or water to prevent the dough from sticking to them. This will create better holes. - Top – Spoon the pesto over the top of the focaccia. Then, dot the top with cherry tomato halves, sliced onions, and slices of mozzarella. Sprinkle some garlic sea salt.
Pro tip – Moisten the herbs with olive oil will prevent them from burning during baking. - Bake – Transfer to the oven and bake for 25 to 30 minutes or until the top is golden brown. When baked, remove from the oven and cool on a cooling rack for at least 10 minutes before you cut. Garnish with more fresh basil leaves and cherry tomatoes.
Frequently asked questions
How long will this sourdough focaccia keep?
This focaccia will keep at room temperature for 2 to 3 days. You can even freeze it in a freezer-safe bag for up to a month.
How do I make a sourdough starter?
To make a sourdough starter, combine equal parts of flour and water in a jar and let it sit at room temperature, feeding it with more flour and water daily until it becomes bubbly and active. This usually takes about 5-7 days.
Do I need a pizza stone or a special pan to bake focaccia?
You can use a pizza stone or a baking sheet. A pizza stone may give you a slightly crisper crust, but a baking sheet works well too.
How do I store leftover sourdough focaccia?
Store any leftover focaccia in an airtight container or wrap it in plastic wrap and keep it at room temperature for 1-2 days. For longer storage, refrigerate or freeze slices.
Can I reheat leftover focaccia?
Yes, you can reheat leftover focaccia in a preheated oven at 350°F (175°C) for a few minutes until it’s warmed through. You can also toast it or use a microwave for a quick reheat.
Sourdough Focaccia with Pesto and Mozzarella
This flavorful sourdough focaccia is made with a homemade sourdough starter and then topped with homemade pesto and mozzarella. It is a very simple beginner's recipe.
Video
Ingredients
Focaccia dough
- 250 g (2 cups) Bread flour or half bread and half all-purpose
- 70 g (⅓ cups) Sourdough starter, Levain or discard
- 170 ml (¾ cups) Water
- 1 tbsp Olive oil
- 5 g (1 tsp) Kosher salt
Toppings
- ¼ cup (60 ml) Extra virgin olive oil
- ½ cup (125 g) Pesto I used homemade
- ½ cup Cherry tomato halves
- ½ med Spanish onion sliced
- 100 g (3.5 oz) Mozarella thinly sliced
- 10 Basil leaves fresh
- 1 tbsp Sea salt I used garlic sea salt
Method
- Sourdough starter (levain) – If your sourdough starter is not active, you’ll need to feed it a few hours before making the bagels to ensure it’s active and bubbly.
- Autolyze – In a large bowl, combine the water, levain/starter, olive oil, and flour. Combine well until no dry flour is visible. Cover the bowl and leave it on the counter for an hour.250 g Bread flour, 70 g Sourdough starter, Levain, 170 ml Water, 1 tbsp Olive oil
- Stretch & Fold – After an hour of resting, sprinkle the salt over the dough and knead the dough using a stretch and fold method for 2 minutes. Rest for 30 minutes, then stretch and fold one more time.5 g Kosher salt
- Bulk ferment – Cover the bowl and leave the dough to rise in a warm place (24°C/74°F) on the counter for 5 hours or in the fridge overnight.
- Shape – Transfer the dough to a 10-inch oiled or lined cast-iron skillet or 9 x 13-inch rectangle baking dish lined with parchment paper. Using the flat of your fingers, gently spread the dough in the pan.
- Proof – Cover the pan with plastic wrap or a clean tea towel. Leave to rise on the counter until it doubles in volume for about 2 to 3 hours.
- Oven – About 30 minutes before baking, preheat the oven at 425°F/220°C/ Gas Mark 7
- Assemble – Once double in size, give it a generous drizzle of extra virgin olive oil and create dimples/holes in the dough by poking your fingers into the dough. You can break the big bubbles but leave some to become crisp during baking.
- Top – Spoon the pesto over the top of the focaccia. Then, dot the top with cherry tomato halves, sliced onions, and slices of mozzarella. Sprinkle some garlic sea salt.¼ cup Extra virgin olive oil , ½ cup Pesto, ½ cup Cherry tomato halves, 100 g Mozarella, 10 Basil leaves, 1 tbsp Sea salt, ½ med Spanish onion
- Bake – Transfer to the oven and bake for 25 to 30 minutes or until the top is golden brown. When baked, remove from the oven and cool on a cooling rack at least 10 minutes before you cut. Garnish with more fresh basil leaves and cherry tomatoes.
Notes
- Hydration is Key: A higher hydration dough leads to a light, airy focaccia. Don’t be afraid if the dough feels sticky; it’s essential for the texture.
- Strong Gluten Development: Stretching and folding the dough during the fermentation process helps build strength and structure for a better rise.
- Generous Use of Olive Oil: Coat your pan and the dough liberally with olive oil for a crispy, golden crust and authentic flavor.
- Allow Time for Fermentation: Longer fermentation enhances the tangy flavor of the sourdough. Be patient—overnight proofing can yield incredible results.
- Don’t Skimp on the Dimples: Pressing your fingers deep into the dough creates the classic focaccia texture and prevents uneven bubbling during baking.
- Top It Thoughtfully: Fresh herbs, flaky salt, garlic, or even creative options like fruit or cheese can make your focaccia both delicious and visually stunning.
Nutrition
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what is the preferred container to mix and rest the dough.
plastic, metal, or other?
Plastic or glass. Stainless steel works too1 – never use metal.