Sourdough focaccia is a rustic Italian bread with a crisp crust, soft interior, and rich, tangy flavor from a naturally fermented starter. I started baking with sourdough in the early 2020s, creating my own starter and experimenting with different breads. This focaccia was my first test to see if the sourdough flavor would complement focaccia and the fresh toppings, and it absolutely does. The bread is versatile: you can top it simply with rosemary and flaky sea salt, or add garlic, olives, and fresh herbs. When I first made it, I used cherry tomatoes, rosemary, and sage from my own garden. The process takes time, from feeding the starter for a few days to the overnight dough rise, but the results are worth every step.
Why This Rustic Bread Makes the Perfect Homemade Treat
I enjoy making sourdough focaccia because it’s both forgiving and rewarding. The dough develops slowly, building flavor and structure naturally. Long fermentation enhances the bread’s aroma and texture, giving it a crisp exterior and soft, airy interior. It’s a hands-on process that encourages patience, but it also allows room for creativity. You can vary toppings with roasted garlic, olives, or a mix of fresh herbs. For a classic version, rosemary and flaky sea salt are all you need. Each batch results in bread with a distinct sourdough character that tastes far better than store-bought options.
Preparing the Dough and Adding Toppings
Before baking, the focaccia dough goes through several stages that shape its texture and flavor. After mixing and the initial rises, transfer the dough into a generously oiled pan (or lined with baking paper if not non-stick) and gently stretch it to fit. Cover with plastic wrap and refrigerate overnight for a slow fermentation. The next day, bring the dough to room temperature for about an hour. Create dimples with your fingers, drizzle olive oil over the surface, and arrange cherry tomatoes, fresh rosemary, and sage leaves. Gently press the herbs and tomatoes so they stick. These pre-bake steps are important for achieving a crisp crust and an airy, flavorful interior.
Serving and Pairing Sourdough Focaccia with Meals
This sourdough focaccia is perfect on its own or paired with a variety of dishes. Try it with my Grilled Vegetable Salad, or Oven-baked cherry tomatoes, a light Prosciutto and Melon Salad, or a comforting bowl of Hearty Minestrone Soup. Slice it for sandwiches, serve it as an appetizer, or enjoy it alongside soups and salads for a complete meal. The combination of crispy crust, soft crumb, and deep sourdough flavor makes it a favorite for both everyday meals and special gatherings.
Baking sourdough focaccia requires patience, but it’s a rewarding experience. Feeding your starter, letting the dough rise slowly, and experimenting with toppings all contribute to a bread that tastes extraordinary. Whether you’re sharing it at the table or enjoying a slice on your own, this focaccia showcases the charm and flavor of homemade sourdough.
If you don’t have a sourdough starter or want a quicker option, try my Perfectly Fluffy Homemade Focaccia recipe. It’s light, airy, and crispy, yet just as delicious.
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Sourdough Focaccia with Cherry Tomatoes, Rosemary & Sage
Ingredients
- 100 g active sourdough starter fed and bubbly
- 750 g water room temperature
- 700 g all-purpose wheat flour
- 300 g bread flour
- 20 g salt
- Olive oil for greasing the pan and drizzling on top
- A handful of cherry tomatoes halved
- Fresh rosemary leaves
- Fresh sage leaves
- Flaky sea salt for finishing
Instructions
- In a large bowl, whisk the sourdough starter into the water until dissolved. Add the flours and mix until a sticky dough forms. Cover and let rest for 1 hour.
- Sprinkle in the salt and fold it into the dough. Let rise for 2 hours at room temperature, performing 3–4 sets of stretch-and-folds during this time.
- Generously oil a large oven dish (about 25–30 cm). If you are not using a non-stick oven dish, line it with baking paper first. Transfer the dough into the dish and gently stretch it to fit. Cover with plastic wrap and let the dough rise for 1–2 hours at room temperature, until it is slightly puffy.
- Place the dish in the refrigerator and let the dough ferment for 10-12 hours (overnight).
- Remove from the fridge and let the dough rest at room temperature for 1 hour. Preheat the oven to 250 °C (480 °F).
- Drizzle plenty of olive oil over the dough and use your fingertips to dimple the surface. Arrange cherry tomatoes, rosemary, and sage on top, pressing gently so they stick. Sprinkle generously with flaky sea salt.
- Bake for 25–30 minutes, until golden brown on top and crisp at the edges.
- Let cool slightly before slicing and serving.
