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Crispy Sourdough Focaccia with Burst Cherry Tomatoes and Rosemary

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A simple, comforting sourdough focaccia recipe featuring a crispy crust, tender crumb, juicy burst cherry tomatoes, and fragrant rosemary. Perfect for cozy breakfasts or as a side to soups and salads.

Ingredients

Scale
  • 100g (⅓ cup) active sourdough starter
  • 350g (2 ¾ cups) all-purpose flour
  • 275ml (1 ⅛ cups) lukewarm water
  • 1 ½ tsp sea salt
  • 50ml (3 tbsp) extra virgin olive oil, plus extra for drizzling
  • 200g (about 1 ½ cups) cherry tomatoes, halved or whole small ones
  • 2 tbsp fresh rosemary, finely chopped

Instructions

  1. Mix the Dough (10 minutes): In a mixing bowl, combine 350g (2 ¾ cups) all-purpose flour, 1 ½ tsp sea salt, and 100g (⅓ cup) active sourdough starter. Slowly add 275ml (1 ⅛ cups) lukewarm water and 30ml (2 tbsp) olive oil. Stir until roughly combined.
  2. Knead the Dough (8-10 minutes): Turn dough onto a lightly floured surface. Knead until smooth but slightly sticky and elastic. If too sticky, sprinkle a bit more flour carefully.
  3. First Rise (Bulk Fermentation) (3-4 hours): Place dough in an oiled bowl, cover with a clean towel, and let rise at room temperature until doubled in size.
  4. Prepare the Baking Sheet: Generously oil a 9×13 inch (23×33 cm) baking pan with 10ml (2 tsp) olive oil.
  5. Shape the Dough (10 minutes): Transfer risen dough to the oiled pan. Press out evenly to about 1 to 1 ½ inches thick, keeping air bubbles intact.
  6. Second Proof (45-60 minutes): Cover dough loosely and let rest until slightly puffed.
  7. Add Toppings: Scatter 200g (1 ½ cups) cherry tomatoes evenly, pressing some into dough. Sprinkle 2 tbsp chopped rosemary and a pinch of sea salt. Drizzle with remaining 20ml (1 tbsp) olive oil.
  8. Bake (25-30 minutes): Preheat oven to 220°C (425°F). Bake until golden brown with crisp edges and caramelized tomatoes.
  9. Cool Slightly and Serve: Let focaccia rest for 10 minutes before slicing.

Notes

Use active and bubbly sourdough starter for best rise and flavor. Generously oil the baking pan and dough surface to achieve a crispy crust. Halve larger cherry tomatoes to prevent sogginess. If dough is too sticky during kneading, rest for 10 minutes and knead again. Avoid microwaving leftovers to maintain crust crispness; reheat in oven instead.

Nutrition

Keywords: sourdough focaccia, crispy focaccia, cherry tomatoes, rosemary, homemade bread, easy focaccia recipe, sourdough bread, Italian bread

Find it online: https://islatable.com/crispy-sourdough-focaccia-recipe-easy-homemade-burst-cherry-tomatoes-rosemary/