Tomato Basil Sourdough Focaccia is a rustic, flavorful bread with a crisp golden crust, a tender open crumb, and bright pockets of roasted tomato and fresh basil throughout. Using active sourdough starter gives the dough a gentle tang and deep savory flavor that pairs beautifully with olive oil and flaky salt.
This recipe is designed for a home kitchen and uses a simple stretch-and-fold method to build structure without intensive kneading. The dough is allowed to rise slowly so it develops the airy texture focaccia is known for, while cherry tomatoes add bursts of sweetness and moisture across the top.
Serve this focaccia warm as a side for soups and salads, slice it for sandwiches, or place it on the table with olive oil for dipping. It is equally suited to a casual lunch or a dinner spread, and the combination of sourdough, basil, and tomato makes it especially inviting in spring and summer.
Recipe Overview
- Prep time: 25 minutes
- Cook time: 30 minutes
- Total time: 235 minutes
- Servings: 12 servings
- Difficulty: Intermediate
Why You’ll Love It
- The sourdough starter adds complex flavor and a pleasantly chewy texture.
- Cherry tomatoes and basil create a fresh classic flavor combination.
- The stretch-and-fold process is approachable and does not require a stand mixer.
- Olive oil helps create the signature crisp edges and richly browned surface.
- It works well as a side dish, appetizer, or sandwich bread.
Nutritional Benefits and Adaptable Variations
- You can use red, yellow, or mixed cherry tomatoes for a more colorful top.
- A small amount of grated Parmesan can be added before baking for extra savory flavor.
- Fresh rosemary can be used with or instead of basil for a different herb profile.
- This focaccia can be baked in a metal 9 x 13-inch pan for crisp edges or a ceramic dish for a slightly softer crust.
- The recipe is a practical way to use active sourdough starter in a savory bake.
Ingredients
- 500 grams bread flour
- 375 grams water, lukewarm
- 100 grams active sourdough starter
- 10 grams fine sea salt
- 30 milliliters extra-virgin olive oil, plus 30 milliliters for the pan and topping
- 200 grams cherry tomatoes, halved
- 15 grams fresh basil leaves, torn
- 3 grams flaky sea salt for topping
- 1 gram freshly ground black pepper
Step-by-Step Instructions
- In a large mixing bowl, combine the 500 grams bread flour and 375 grams lukewarm water until no dry flour remains. Cover and let the mixture rest for 20 minutes to hydrate the flour.
- Add the 100 grams active sourdough starter, 10 grams fine sea salt, and 30 milliliters extra-virgin olive oil to the bowl. Mix by hand, pinching and folding the dough until the starter and salt are fully incorporated and the dough becomes cohesive.
- Cover the bowl and let the dough rest for 15 minutes. Perform the first stretch and fold by lifting one side of the dough and folding it over itself, rotating the bowl and repeating on all four sides.
- Repeat the stretch-and-fold process 3 more times at 15-minute intervals, keeping the dough covered between each round. By the final fold, the dough should feel smoother and hold its shape better.
- Cover the dough and let it rise at room temperature for 90 minutes, or until it looks puffy and increased in volume by about half.
- Pour 20 milliliters of extra-virgin olive oil into a 9 x 13-inch baking pan and spread it over the bottom and sides. Transfer the dough to the pan and gently turn it once so it is coated lightly in oil.
- Press the dough outward gently with oiled fingertips. If it resists stretching to the corners, let it rest for 10 minutes and then press again until it fills most of the pan.
- Scatter the 200 grams halved cherry tomatoes evenly over the dough, cut side up and down in a natural mix. Tuck some of the 15 grams torn fresh basil leaves lightly into the surface and reserve a few for after baking.
- Cover the pan and let the dough proof for 30 minutes while you preheat the oven to 425°F. The dough should look airy and relaxed.
- Drizzle the remaining 10 milliliters extra-virgin olive oil over the top. Dimple the dough all over with your fingertips, pressing gently so the tomatoes settle into the surface without deflating the dough completely. Sprinkle with 3 grams flaky sea salt and 1 gram freshly ground black pepper.
- Bake for 28 to 30 minutes, until the focaccia is deeply golden around the edges and lightly browned on top, with softened roasted tomatoes.
- Remove the focaccia from the oven and let it cool in the pan for 10 minutes. Transfer to a rack or board, scatter the reserved basil over the top, slice, and serve warm or at room temperature.
Tips, Serving Suggestions & Substitutions
- Use an active, bubbly sourdough starter so the dough rises properly within the stated time.
- Oil your hands before handling the dough to prevent sticking during folds and dimpling.
- Do not overload the surface with extra tomatoes, which can weigh down the dough and make the center too wet.
- If your kitchen is cool, allow a little extra rise time until the dough looks visibly puffy rather than relying only on the clock.
- For the best texture, let the focaccia cool slightly before slicing so the crumb can set.
Nutrition Information
| Per Serving | Approximate Amount |
|---|---|
| Calories | 202 kcal |
| Carbohydrates | 31 g |
| Protein | 5 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 343 mg |
| Fiber | 2 g |
| Sugar | 2 g |
Nutrition is an approximate estimate per serving based on 12 servings and can vary with the specific flour, starter hydration, tomato size, and amount of olive oil retained in the pan and on the bread.
Storage & Make-Ahead Tips
Store cooled focaccia in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate it in a sealed container for up to 4 days and reheat before serving for the best texture.
Freeze individual slices or larger portions wrapped well for up to 2 months, then thaw and warm in the oven.
FAQ
1. Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour, but the focaccia may have a slightly softer structure and a little less chew. If using all-purpose flour, handle the dough gently and expect it to spread a bit more in the pan.
2. Do I need to peel the tomatoes first?
No, cherry tomatoes do not need to be peeled. Their skins soften during baking and help the tomato halves hold their shape on the focaccia.
3. Can I make the dough ahead of time?
Yes, after the stretch-and-fold stage you can refrigerate the dough overnight in a covered bowl. The next day, let it sit at room temperature until slightly puffy, then transfer it to the pan, proof, top, and bake.
4. Why is my focaccia dense instead of airy?
Dense focaccia is often caused by an underactive starter, insufficient proofing, or pressing the dough too firmly during shaping. Make sure the starter is bubbly, allow the dough to become visibly puffy, and dimple gently rather than flattening it.
5. What should I serve with tomato basil focaccia?
It pairs well with soups, green salads, antipasto platters, pasta dishes, and simple olive oil for dipping. It also makes excellent sandwich bread once fully cooled.
Final Thoughts
This Tomato Basil Sourdough Focaccia brings together the comforting texture of homemade bread and the bright flavor of simple Mediterranean ingredients. It looks impressive on the table while relying on straightforward techniques that are easy to repeat.
Whether you serve it alongside dinner or build sandwiches from the slices, this focaccia is a satisfying bake that makes the most of active sourdough starter. A final drizzle of olive oil or an extra pinch of basil just before serving can make it even more inviting.
Tomato Basil Sourdough Focaccia
Ingredients
Method
- In a large mixing bowl, combine the 500 grams bread flour and 375 grams lukewarm water until no dry flour remains. Cover and let the mixture rest for 20 minutes to hydrate the flour.
- Add the 100 grams active sourdough starter, 10 grams fine sea salt, and 30 milliliters extra-virgin olive oil to the bowl. Mix by hand, pinching and folding the dough until the starter and salt are fully incorporated and the dough becomes cohesive.
- Cover the bowl and let the dough rest for 15 minutes. Perform the first stretch and fold by lifting one side of the dough and folding it over itself, rotating the bowl and repeating on all four sides.
- Repeat the stretch-and-fold process 3 more times at 15-minute intervals, keeping the dough covered between each round. By the final fold, the dough should feel smoother and hold its shape better.
- Cover the dough and let it rise at room temperature for 90 minutes, or until it looks puffy and increased in volume by about half.
- Pour 20 milliliters of extra-virgin olive oil into a 9 x 13-inch baking pan and spread it over the bottom and sides. Transfer the dough to the pan and gently turn it once so it is coated lightly in oil.
- Press the dough outward gently with oiled fingertips. If it resists stretching to the corners, let it rest for 10 minutes and then press again until it fills most of the pan.
- Scatter the 200 grams halved cherry tomatoes evenly over the dough, cut side up and down in a natural mix. Tuck some of the 15 grams torn fresh basil leaves lightly into the surface and reserve a few for after baking.
- Cover the pan and let the dough proof for 30 minutes while you preheat the oven to 425°F. The dough should look airy and relaxed.
- Drizzle the remaining 10 milliliters extra-virgin olive oil over the top. Dimple the dough all over with your fingertips, pressing gently so the tomatoes settle into the surface without deflating the dough completely. Sprinkle with 3 grams flaky sea salt and 1 gram freshly ground black pepper.
- Bake for 28 to 30 minutes, until the focaccia is deeply golden around the edges and lightly browned on top, with softened roasted tomatoes.
- Remove the focaccia from the oven and let it cool in the pan for 10 minutes. Transfer to a rack or board, scatter the reserved basil over the top, slice, and serve warm or at room temperature.
