Print

Crispy Sourdough Focaccia Recipe Easy Homemade Burst Cherry Tomato Bread

crispy sourdough focaccia - featured image
Print Recipe

A simple and comforting sourdough focaccia with a crispy crust, burst cherry tomatoes, and flaky sea salt. Perfect for gatherings and easy to make with minimal hands-on time.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 400g (3 1/4 cups) all-purpose flour
  • 300 ml (1 1/4 cups) lukewarm water
  • 60 ml (1/4 cup) extra virgin olive oil, plus extra for drizzling and greasing the pan
  • 1 1/2 tsp flaky sea salt
  • 200g (7 oz) cherry tomatoes
  • 1 tsp honey or sugar (optional)

Instructions

  1. In a mixing bowl, combine 100g (3.5 oz) active sourdough starter with 300 ml (1 1/4 cups) lukewarm water. Stir gently until mostly dissolved (about 2 minutes).
  2. Add 400g (3 1/4 cups) all-purpose flour and 1 tsp honey or sugar (optional). Mix until all flour is hydrated and a rough dough forms (3-5 minutes). Dough will be sticky and shaggy.
  3. Cover bowl loosely with a kitchen towel or plastic wrap and let rest at room temperature for 4 to 6 hours. Every 30 minutes for the first 2 hours, perform gentle stretch and folds to build gluten.
  4. Generously oil a 10-inch (25 cm) cast iron skillet or rimmed baking sheet with about 2 tbsp (30 ml) extra virgin olive oil.
  5. Scrape dough onto the oiled pan. Using fingers dipped in olive oil, press and stretch dough to fill the pan surface, creating dimples (about 5 minutes).
  6. Scatter 200g (7 oz) whole cherry tomatoes evenly across the dough. Press them gently into the dimples.
  7. Cover pan loosely with plastic wrap or damp towel and let rise at room temperature for 1 to 1.5 hours until puffy.
  8. Preheat oven to 450°F (230°C) and place rack in lower third of oven.
  9. Drizzle 1 tbsp (15 ml) olive oil over the top and sprinkle 1 1/2 tsp flaky sea salt. Bake for 20-25 minutes until golden brown, crispy on edges, and tomatoes are bursting and caramelized.
  10. Remove from oven and let cool for 10 minutes before slicing.

Notes

Use plenty of olive oil for a crispy crust. Perform stretch and folds every 30 minutes during the first 2 hours of fermentation to build gluten. Press fingers deeply to create dimples for oil and tomatoes. If browning too quickly, tent with foil halfway through baking. For extra crispy bottom, place cast iron skillet directly on oven rack. Fresh cherry tomatoes are best; if using frozen, thaw and drain well.

Nutrition

Keywords: sourdough focaccia, cherry tomato bread, crispy focaccia, homemade bread, easy focaccia recipe, sourdough bread, burst cherry tomatoes, sea salt focaccia

Find it online: https://tastytuck.com/crispy-sourdough-focaccia-recipe-easy-homemade-burst-cherry-tomato-bread/