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Tomato Basil Sourdough Focaccia

Tomato Basil Sourdough Focaccia

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.
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Prep Time 25 minutes
Cook Time 30 minutes
Additional time 3 hours
Total Time 3 hours 55 minutes
Servings: 12 servings
Calories: 202
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Bake for 28 to 30 minutes, until the focaccia is deeply golden around the edges and lightly browned on top, with softened roasted tomatoes.
  12. 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.

Notes

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.
Store cooled focaccia in an airtight container at room temperature for up to 2 days.