Sourdough Focaccia (Cherry Tomatoes and Mozzarella)
Sourdough focaccia is the holy grail of artisan sourdough bread making. This recipe is so easy, that even a beginner baker can make it. All you need is a bowl and a couple of your favorite ingredients.
Focaccia has always been a favorite of mine—its soft, airy texture and rich olive oil flavor are just irresistible. But when I started making it with sourdough, everything changed. The tangy depth of flavor and the perfect crumb that sourdough brings are unmatched.
Yes, it takes a little more time and planning, but the results are totally worth it. Sourdough focaccia has become my ultimate go-to bread for everything from snacks to dinner parties, and I can’t imagine making it any other way now!
Why make sourdough 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.
- Levain – Levain or sourdough starter 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 cherry tomatoes, fresh rosemary, basil, garlic salt, and mozzarella cheese on top of the dough. But the options are endless. Try kalamata or black olives, peppers, and other fresh herbs like fresh thyme and sage.
Simple sourdough focaccia bread
- 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.
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, then knead it using the stretch-and-fold method for 2 minutes.
- Rest for 30 minutes, then stretch and fold two more times. T
Pro tip – You can use a stand mixer with the dough hook attachment and knead for 4 to 5 minutes if you prefer. But I usually 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 overnight in the fridge.
Bake
- 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. Using the flat of your fingers, gently spread the dough in the pan.
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 – 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 – Preheat the oven for at least 30 minutes at 425°F/220°C/ Gas Mark 7
- Assemble – Once doubled in size, 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 – Dot the top with cherry tomatoes, mozzarella, rosemary, thyme, basil leaves, and a sprinkle of garlic sea salt. Drizzle the olive oil all over the bread.
Pro tip – Moistening the fresh herbs with olive oil will prevent them from burning during baking. - Bake – Transfer to the oven and bake for 35 to 40 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.
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.
Can I make the dough in advance?
Yes, you can make the focaccia dough in advance and refrigerate it for slow fermentation. This can enhance the flavor. Just make sure to let it come to room temperature before baking.
How do you store 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 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
Sourdough focaccia is the holy grail of artisan sourdough bread making. This recipe is so easy that even a beginner baker can make it. All you need is a bowl and a couple of your favorite ingredients.
Video
Ingredients
Focaccia dough
- 320 g (2½ cups) Bread flour
- 80 g (½ cups) Sourdough starter or levain active and bubbling
- 250 g (1 cups) Water
- 15 g (1 tbsp) Olive oil
- 7 g (1 tsp) Kosher salt
Toppings
- 1 cup Cherry tomato halves
- 2 sprigs Rosemary cut into small pieces
- 100 g Mozarella thinly sliced
- ¼ cup Extra virgin olive oil
- 10 fresh Basil leaves
- 1 tbsp Coarse 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 – Combine the water, levain/starter, olive oil, and flour in a large bowl. Combine well until no dry flour is visible. Cover the bowl and leave it on the counter for an hour.320 g Bread flour, 80 g Sourdough starter or levain, 250 g Water, 15 g 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 two more times.7 g Kosher salt
- 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
- 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. 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 – Preheat the oven for at least 30 minutes at 425°F/220°C/ Gas Mark 7
- Assemble – Once double in size, 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 – Dot the top with cherry tomato halves, slices of mozzarella, rosemary, thyme, basil leaves, and a sprinkle of garlic sea salt. Drizzle the olive oil all over the bread.1 cup Cherry tomato halves, 2 sprigs Rosemary , 100 g Mozarella, ¼ cup Extra virgin olive oil , 10 fresh Basil leaves, 1 tbsp Coarse sea salt
- Bake – Transfer to the oven and bake for 35 to 40 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.
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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This sourdough focaccia looks so delicious and looks so easy to make. Can’t wait to make it again.
Sourdough with focaccia flavors are heavenly. I appreciated the detailed instructions and tips. Thanks for sharing!
Lovely focaccia recipe. Loved the sourdough base and all the flavours. Definitely making it again!
This is so easy and delicious!
I am so excited to make this at home.
I can’t wait to try this recipe and have saved it. I love the fresh tomato topping ~ such a nice combination of flavors.
This Is such a nice twist to focaccia, so easy and delicious breakfast idea for me.
I love making focaccia and making it with sourdough would be the next level for me! I’ve always felt a bit intimidated by sourdough recipes but your tips makes the project seem doable. I bet this is an incredible treat and I can’t wait to give your recipe a try!