This sourdough focaccia is light, airy, and infused with the flavors of olive oil and fresh herbs. Its crispy edges and soft interior make it an irresistible addition to any meal. Customize it with your favorite toppings like garlic, tomatoes, or olives for an extra burst of flavor.
Ingredients
1 Cup Sourdough Starter
1-1/2 cups Warm Water
2 Tablespoons Olive Oil, plus more for drizzling
4 cups All-Purpose Flour (to get a soft dough)
2 tsp Salt
Fresh Rosemary and Cherry Tomatoes for topping
Instructions
In a large bowl, combine the sourdough starter, warm water, and olive oil. Add the flour and salt, and for 2-3 mix until a thick sticky dough forms.
Cover the bowl and let the dough rise for 5-6 hours or overnight until doubled in size.
Preheat the oven to 450°F (230°C). Grease a baking pan with olive oil.
Transfer the dough into a 9x13 inch baking pan or a quarter sheet pan with a spatular or spoon and spread it evenly.
Drizzle a little olive oil on the dough and top with fresh rosemary, cherry tomatoes, and a pinch of sea salt.
Poke dimples into the dough then bake for 20-25 minutes or until golden brown.
Let cool slightly before serving.
Note: If dough is too loose you can bake for 5 minutes until the dough firms up a bit in the oven, remove and press dimples into the dough. Return the focaccia back into the oven and continue baking for 20-25 minutes or until golden brown.
OTHER TOPPING OPTIONS:
Herb and Olive Oil Drizzle
Mix fresh herbs like rosemary, thyme, oregano, or basil with olive oil and a pinch of sea salt. Drizzle over the focaccia before baking for a classic and aromatic flavor.
Caramelized Onions and Thyme
Thinly slice onions and cook them slowly in a bit of olive oil until caramelized. Scatter them over the focaccia with fresh thyme leaves for a sweet-savory twist.
Cherry Tomatoes and Fresh Basil
Halve cherry tomatoes and press them lightly into the dough. Bake, and then add fresh basil leaves as soon as it comes out of the oven for a burst of fresh flavor.
Garlic and Chive Oil
Infuse olive oil with minced garlic and chopped chives, then drizzle it over the dough before baking. This gives a beautifully fragrant garlic flavor without burning the garlic in the oven.
Artichoke Hearts and Kalamata Olives
Chop marinated artichoke hearts and Kalamata olives, then scatter them over the dough. The briny flavors of olives and artichokes add a Mediterranean flair.
Zucchini and Lemon Zest
Thinly slice zucchini and arrange it on the focaccia. Add a sprinkle of lemon zest and fresh herbs like rosemary or thyme for a light, fresh flavor.
Roasted Red Pepper and Feta Crumbles
Use thin strips of roasted red pepper and sprinkle with vegan feta or regular feta for a tangy, slightly sweet topping.
Sun-Dried Tomatoes and Arugula
Add chopped sun-dried tomatoes before baking, then top with fresh arugula as it comes out of the oven for a peppery, bright finish.
Potato and Rosemary
Thinly slice a potato and layer the slices over the focaccia. Add rosemary sprigs and a sprinkle of coarse salt. The potatoes turn tender and flavorful when baked on top.
Mushrooms and Truffle Oil
Thinly slice mushrooms and place them on the dough, drizzle with a bit of truffle oil before or after baking. This creates a deeply umami and aromatic focaccia.
Tip: I like to make this dough before I start my work day and let it rise until I get home. Then I bake this fresh bread for dinner that night. This bread is great on its own, used to make sandwiches or with a hearty bowl of soup.
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