Sourdough Focaccia with Cherry Tomatoes, Rosemary & Sage
This sourdough focaccia is made without yeast and rises slowly overnight for deep sourdough flavor. It bakes up with a golden, crisp crust and a soft, airy interior, topped with olive oil, cherry tomatoes, rosemary, and 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.
Notes
This sourdough focaccia is endlessly versatile. You can top it with roasted garlic, briny olives, or a mix of fresh herbs. For a more classic version, simply stick to rosemary and flaky sea salt.
It also pairs beautifully with other dishes: try it with my Grilled Vegetable Salad, a light Prosciutto and Melon Salad, or a comforting bowl of Hearty Minestrone Soup.
If you don’t already have a sourdough starter, you can either make one at home with just flour and water over the course of a week, or ask a local bakery or a friend who bakes sourdough. Many bakers are happy to share a portion of their starter.