Sourdough Focaccia With Sun Dried Tomatoes

There is nothing quite like the aroma of fresh sourdough baking in your oven, especially when it is infused with the intense, sweet-tart flavor of sun-dried tomatoes. This sourdough focaccia features a golden, crispy exterior and a pillowy, airy crumb that melts in your mouth. Whether you are a seasoned bread baker or just starting your sourdough journey, this recipe offers a foolproof way to create a bakery-quality loaf at home. The long fermentation process not only develops a complex tang but also makes the bread easier to digest, making it as functional as it is delicious.

Recipe Information

Prep Time: 30 minutes (active)
Cook Time: 25 minutes
Total Time: 18 hours (includes fermentation)
Servings: 12 servings
Difficulty: Medium

Nutrition values

Calories: 210 kcal per serving
Protein: 6g
Carbs: 34g

Why Make This Sourdough Focaccia With Sun Dried Tomatoes

This recipe stands out because it combines the structural integrity of a traditional sourdough with the indulgent, oily texture of Italian focaccia. The sun-dried tomatoes provide concentrated bursts of umami that cut through the rich olive oil. Unlike quick-yeasted breads, the sourdough starter adds a depth of flavor that develops over several hours, resulting in a superior texture. It is the perfect side dish for pasta, a base for gourmet sandwiches, or simply enjoyed on its own with a glass of wine.

Ingredients

100g active sourdough starter (fed and bubbly)
375g warm water
500g high-quality bread flour
10g fine sea salt
40g extra virgin olive oil (plus more for the pan)
1/2 cup sun-dried tomatoes in oil, chopped
1 tablespoon fresh rosemary, chopped
Flaky sea salt for finishing

Directions

Step 1: Mix the Dough

In a large mixing bowl, whisk together the active sourdough starter and warm water until the starter mostly dissolves. Add the bread flour and sea salt. Mix by hand or with a sturdy spatula until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth and let it rest for 30 minutes to allow the flour to hydrate.

Step 2: Perform Stretch and Folds

Wet your hands to prevent sticking. Grab one side of the dough, pull it upward, and fold it over the center. Rotate the bowl and repeat this three more times. Perform a total of four sets of stretch and folds, spaced 30 minutes apart. During the final set, gently fold in half of the chopped sun-dried tomatoes. This builds strength in the dough and creates those beautiful air bubbles.

Step 3: Bulk Fermentation

Cover the bowl tightly and let the dough rise at room temperature (about 70°F) for 6 to 8 hours, or until it has increased in volume by about 50% and looks bubbly. For the best flavor, place the covered bowl in the refrigerator overnight (12-15 hours) after the room temperature rise.

Step 4: Final Proof in the Pan

Generously coat a 9×13 inch baking pan with olive oil. Gently transfer the dough into the pan. Do not force it to the corners yet. Let the dough rest for 2 to 4 hours at room temperature until it is jiggly and has naturally spread to fill most of the pan. It should look very airy and full of bubbles.

Step 5: Dimpling and Topping

Preheat your oven to 425°F (220°C). Drizzle the top of the dough with more olive oil. Use your fingertips to press straight down into the dough to create deep dimples all over the surface. Press the remaining sun-dried tomatoes and fresh rosemary into the dimples. Sprinkle generously with flaky sea salt.

Step 6: Baking

Place the pan on the middle rack of the oven. Bake for 20 to 25 minutes, or until the top is deep golden brown and the edges are crispy. Remove from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack. This prevents the bottom from becoming soggy.

Expert Tips for Perfect Sourdough Focaccia With Sun Dried Tomatoes

To achieve the best results, always use oil-packed sun-dried tomatoes rather than the dry-packed variety. The oil-packed ones stay moist during the high-heat bake and don’t burn as easily. If your dough feels too sticky, resist the urge to add more flour; high hydration is what creates the open, airy crumb. Always ensure your sourdough starter is at its peak activity—usually 4 to 6 hours after feeding—before you begin the mixing process. Finally, don’t be afraid of the olive oil. Focaccia is essentially fried in the pan, which gives it that signature crunch.

Delicious Variations

You can easily customize this recipe to suit your palate. Try adding pitted Kalamata olives alongside the tomatoes for a Mediterranean twist. If you enjoy spice, sprinkle some red pepper flakes over the top before dimpling. Adding dollops of goat cheese or a sprinkle of parmesan right before the bread finishes baking adds a creamy, salty layer. For a more herbal profile, swap the rosemary for fresh thyme or oregano.

Frequently Asked Questions

Can I use a sourdough discard for this recipe?

This specific recipe requires an active, bubbly starter to ensure the bread rises properly and achieves an airy texture. Discard will not provide enough leavening power for a thick focaccia unless you add a small amount of commercial yeast.

How do I prevent the sun-dried tomatoes from burning?

The best way to prevent burning is to press the tomatoes deep into the dough dimples and ensure they are well-coated in olive oil. This shields them from the direct heat of the oven.

Can I bake this in a cast iron skillet?

Yes! A large cast iron skillet works wonderfully and creates an even crispier bottom crust. Just ensure the skillet is well-seasoned and heavily oiled.

How should I store leftover focaccia?

Store leftovers in an airtight container at room temperature for up to 2 days. To regain the crispy texture, reheat slices in a 350°F oven or a toaster oven for a few minutes.

What if my dough isn’t filling the corners of the pan?

If the dough is resisting, it simply needs more time to relax. Cover it and wait 15 to 20 minutes, then try gently stretching it again. Never force the dough, or you will pop the air bubbles.

Conclusion

Sourdough Focaccia with Sun Dried Tomatoes is a rewarding bake that brings the flavors of Italy directly into your kitchen. The combination of the slow-fermented dough and the punchy tomatoes creates a sensory experience that store-bought bread simply cannot match. It requires patience, but the final result—a soft, tangy, and crunchy masterpiece—is worth every hour of waiting. Slice it up, share it with friends, and enjoy the deep satisfaction of home-baked sourdough.