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Easy Crispy Sourdough Focaccia Recipe with Cherry Tomatoes and Rosemary for Beginners

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A beginner-friendly sourdough focaccia with a crispy crust, juicy roasted cherry tomatoes, and fragrant rosemary. This recipe is simple, forgiving, and perfect for casual gatherings or a comforting homemade bread.

Ingredients

Scale
  • 3 ½ cups (420 g) unbleached all-purpose flour
  • ½ cup (120 g) active sourdough starter, bubbly and fed within 6-8 hours
  • 1 ½ cups (360 ml) warm water, about 80°F (27°C)
  • 1 ½ teaspoons fine sea salt
  • ¼ cup (60 ml) extra-virgin olive oil, plus additional for pan and topping
  • 1 ½ cups (225 g) cherry tomatoes, halved
  • 2 tablespoons fresh rosemary sprigs, chopped
  • 1 teaspoon coarse sea salt or flaky Maldon salt
  • Freshly cracked black pepper, a few twists (optional)

Instructions

  1. Mix the Dough (10 minutes): In a large mixing bowl, combine 3 ½ cups (420 g) flour and 1 ½ teaspoons salt. Add ½ cup (120 g) active sourdough starter and 1 ½ cups (360 ml) warm water. Stir until dough just comes together; it will be sticky and shaggy. No kneading needed.
  2. First Rise (2 to 3 hours): Cover bowl with damp kitchen towel or plastic wrap. Let rest at room temperature until dough puffs up and feels airy.
  3. Prepare the Pan: Generously oil a baking sheet or 9×13-inch rimmed pan with about 2 tablespoons olive oil.
  4. Stretch and Fold (5 minutes): Lightly flour hands and transfer dough onto oiled pan. Use fingertips to gently stretch and dimple dough until it fills the pan.
  5. Second Rise (1 to 1.5 hours): Cover pan loosely and let dough rise until puffed and jiggly.
  6. Add Toppings: Scatter halved cherry tomatoes and chopped rosemary evenly over dough. Press lightly to secure. Drizzle with about 2 tablespoons olive oil, then sprinkle coarse sea salt and cracked black pepper.
  7. Bake (25 to 30 minutes): Preheat oven to 450°F (232°C). Bake focaccia until crust is deep golden brown and crispy, and tomatoes are roasted and blistered.
  8. Cool and Serve: Let focaccia cool about 10 minutes before slicing.

Notes

Use a well-fed, bubbly sourdough starter for best rise. Resist kneading the dough to keep it light and airy. Wet your fingers slightly before stretching and dimpling to prevent sticking. Bake on the middle rack for even heat. Tent with foil if top browns too fast. Olive oil drizzle before baking is key for crispy crust. Dough can be refrigerated overnight after first rise for flavor development.

Nutrition

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

Find it online: https://realityeats.com/easy-crispy-sourdough-focaccia-recipe-with-cherry-tomatoes-and-rosemary-for-beginners/