Crispy Rosemary Olive Oil Sourdough Focaccia with Cherry Tomatoes
A crispy sourdough focaccia bread infused with fresh rosemary and olive oil, topped with sweet cherry tomatoes. Perfect for beginners and seasoned bakers alike, this recipe delivers a golden crust and tender crumb with a savory aroma.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 3 hours
- Yield: 8 servings 1x
- Category: Bread
- Cuisine: Italian
Ingredients
Scale
- 100g active sourdough starter (about 1/2 cup)
- 400g all-purpose flour (about 3 1/4 cups)
- 320ml lukewarm water (about 1 1/3 cups)
- 60ml extra virgin olive oil (1/4 cup), plus more for drizzling
- 10g salt (about 2 teaspoons)
- 2 tablespoons fresh rosemary, finely chopped
- 200g cherry tomatoes, halved (about 1 cup)
- Coarse sea salt for sprinkling on top
Instructions
- Mix the dough: In a large mixing bowl, combine flour and salt. Add sourdough starter and lukewarm water. Stir with a wooden spoon until just combined; dough will be shaggy and sticky.
- First rise and stretch & fold: Cover bowl with towel or plastic wrap. Let rest at room temperature for 30 minutes. Perform a gentle stretch and fold by pulling one side of dough up and folding over center. Turn bowl and repeat 3 more times. Repeat stretch and fold every 30 minutes for 2 hours total.
- Prepare the pan: Drizzle 2 tablespoons olive oil onto a 9×13 inch baking sheet and spread evenly.
- Shape and second rise: Transfer dough to oiled pan. Gently stretch and press to fill pan without tearing. Cover loosely and let rise until puffy, about 1 hour.
- Add toppings: Preheat oven to 425°F (220°C). Dimple dough deeply with fingertips. Drizzle remaining 2 tablespoons olive oil over surface. Scatter chopped rosemary and halved cherry tomatoes evenly. Sprinkle coarse sea salt on top.
- Bake: Place focaccia in oven and bake for 20-25 minutes until crust is deep golden brown and crispy, and tomatoes are blistered.
- Cool and serve: Let focaccia cool in pan for 10 minutes before slicing.
Notes
Use an active, bubbly sourdough starter for best results. Handle the sticky dough with wet hands. Drizzle olive oil on the pan and dough for a crispy crust. Watch oven temperature carefully to avoid burning tomatoes. For gluten-free, substitute flour with a 1:1 gluten-free blend and add xanthan gum if needed. Dough can be refrigerated overnight after first rise.
Nutrition
- Serving Size: 1 slice (1/8 of foca
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
Keywords: focaccia, sourdough, rosemary, olive oil, cherry tomatoes, bread, homemade, crispy crust, easy bread recipe