This sourdough focaccia recipe has become an instant summer favorite and crowd-pleaser. It’s the same base as my regular sourdough, but turned into focaccia with crispy edges and a soft, pillowy crumb. The cherry tomatoes and rosemary make it feel fresh and seasonal. It makes a great addition to any summer table, whether served alongside grilled meats, fresh salads, or as a simple snack on its own. I like warming up a piece and dipping it in olive oil and balsamic vinegar for a lunch snack! This one will definitely become a go-to for me for when I want something that feels a little special but doesn’t require a ton of effort. This recipe was inspired by my brother and sister-in-law who are also sourdough lovers!
Ingredients
- 100g Sourdough Starter
- 350g Water
- 500g Flour
- 11g Salt
- Olive Oil
- Cherry Tomatoes, halved
- Fresh Rosemary
- Flaky Sea Salt (I use Maldon)
Instructions
In a large mixing bowl, combine 100g of active sourdough starter, 350g of water and stir until combined. Add in 500g of flour and 11g of salt. Mix until a shaggy dough forms, then cover and let rest for 20–30 minutes (optional, but helpful for gluten development). Perform one round of stretch and folds by folding the dough over itself about 8–10 times in a single session, turning the bowl as you go. Cover the bowl and let the dough bulk ferment at room temperature for 6–12 hours, or until it has doubled in size (heavily dependent on the strength of your starter and temperature of your kitchen).
Once the dough has doubled, generously drizzle olive oil into a rectangular baking pan (I used a 9×13 glass pan). Gently transfer the dough into the oiled pan. Let the dough continue to proof in the pan until it spreads out and fills most of the space, which may take another 1–2 hours depending on room temperature.
When it’s ready, drizzle more olive oil over the surface. Using oiled fingers, press into the dough to create deep dimples across the surface. Top with halved cherry tomatoes, sprigs of fresh rosemary, and a generous sprinkle of flaky sea salt.
Bake in a preheated 400°F oven for about 30 minutes, or until the focaccia is golden brown on top and crisp around the edges. Let it cool slightly in the pan before transferring to a wire rack. Serve warm or at room temperature, and enjoy!
I hope you enjoy this recipe! It’s light, tasty, and just perfect for summer!
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