Sourdough Focaccia With Burrata And Tomatoes

Imagine a golden crust that crackles under your fingers, giving way to an airy, pillowy crumb with that signature sourdough tang. Now, picture topping that warm, olive oil-soaked bread with creamy, cold burrata cheese and sun-ripened tomatoes that burst with every bite. This Sourdough Focaccia With Burrata And Tomatoes is the ultimate crowd-pleaser, blending the artisanal complexity of fermented bread with the simple, fresh flavors of a Caprese salad. Whether you are hosting a summer dinner party or looking for a weekend baking project, this recipe delivers a restaurant-quality experience right in your home kitchen.

Recipe Information

• Prep Time: 30 minutes (plus 12–18 hours fermentation)
• Cook Time: 25 minutes
• Total Time: 18 hours 55 minutes
• Servings: 8 servings
• Difficulty: Medium

Nutrition values

• Calories: 310 kcal per serving
• Protein: 10g
• Carbs: 38g

Why Make This Sourdough Focaccia With Burrata And Tomatoes

This recipe stands out because it focuses on the contrast of textures and temperatures. The long fermentation process of the sourdough creates a deep flavor profile and a gut-friendly bread that stays fresh longer than commercial yeast versions. The addition of burrata transforms a standard side dish into a decadent main event. The creamy center of the cheese spills over the warm bread, acting as a rich sauce that complements the acidity of the tomatoes and the brightness of fresh basil.

Ingredients

• 100g active sourdough starter (bubbly and fed)
• 375g warm water
• 500g bread flour
• 10g fine sea salt
• 50g extra virgin olive oil (plus more for the pan and drizzling)
• 1 cup cherry tomatoes, halved
• 2 balls of fresh burrata cheese
• Fresh basil leaves
• Balsamic glaze (optional)
• Flaky sea salt for finishing

Directions

Step 1: Mixing 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 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: Bulk Fermentation and Folds

Perform a series of “stretch and folds.” Reach under one side of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat this four times. Perform three more sets of folds every 30 minutes. After the final fold, cover the bowl and let the dough rise at room temperature for 4 to 6 hours, then place it in the refrigerator overnight for a cold ferment. This develops the flavor and creates those beautiful bubbles.

Step 3: Pan Proofing

Generously coat a 9×13 inch baking pan with olive oil. Gently transfer the cold dough into the pan. Do not force it to the corners yet. Let the dough sit in a warm spot for 2 to 4 hours. As it warms up, it will naturally spread to fill the pan and become very jiggly and full of air bubbles.

Step 4: Dimpling and Topping

Preheat your oven to 425°F (220°C). Drizzle more olive oil over the top of the dough. Using your fingertips, press straight down into the dough to create deep dimples all over the surface. Press the halved cherry tomatoes into some of the dimples. Sprinkle the entire surface with flaky sea salt.

Step 5: Baking

Place the pan on the center rack of the oven. Bake for 20 to 25 minutes until the top is a deep golden brown and the bottom is crisp. If you want an extra crispy bottom, you can carefully slide the focaccia out of the pan and onto the oven rack for the last 2 minutes of baking.

Step 6: Plating

Remove the focaccia from the oven and let it cool in the pan for 5 minutes. While the bread is still warm, break open the burrata balls and place them in the center or scattered across the top. The warmth of the bread will slightly melt the cheese. Garnish with fresh basil leaves and a drizzle of balsamic glaze if desired. Slice and serve immediately.

Expert Tips for Perfect Sourdough Focaccia With Burrata And Tomatoes

To achieve the best results, use a high-protein bread flour rather than all-purpose flour; this gives the bread the strength to hold those large air bubbles. Ensure your sourdough starter is at its peak activity—it should be doubled in size and pass the “float test.” When dimpling the dough, don’t be afraid to go deep; you want your fingers to almost touch the bottom of the pan. Finally, always use high-quality extra virgin olive oil, as the flavor of the oil is central to the dish.

Delicious Variations

• Pesto Swirl: Dollop tablespoons of basil pesto into the dimples along with the tomatoes before baking.
• Hot Honey: Drizzle the finished burrata-topped bread with spicy honey for a sweet and savory kick.
• Roasted Garlic: Squeeze roasted garlic cloves into the dough during the dimpling stage for a mellow, nutty aroma.
• Prosciutto Wrap: Drape thin slices of prosciutto around the burrata for added saltiness and protein.

Frequently Asked Questions

Can I use sourdough discard for this recipe?
For the fluffiest texture, it is best to use active, bubbly starter. If you use discard, the bread will be much denser and won’t have the same iconic height and airiness.

What is the best pan for baking focaccia?
A metal baking pan or a cast iron skillet works best. Metal conducts heat quickly, which helps create a golden, fried-like bottom crust that ceramic dishes often fail to produce.

Should I add the burrata before baking?
No, always add the burrata after the bread comes out of the oven. Burrata is prized for its cold, creamy interior. Baking it would cause the cheese to lose its unique texture and turn into a puddle of liquid.

How do I store leftovers?
Focaccia is best eaten the day it is made. If you have leftovers, store the bread separately from the cheese. Reheat the bread in a 350°F oven until crisp, then add fresh cheese.

My dough is too sticky to handle, what should I do?
Sourdough focaccia is a high-hydration dough, meaning it is naturally very sticky. Avoid adding more flour. Instead, wet your hands with water or oil when performing folds to prevent the dough from sticking to your skin.

Conclusion

Sourdough Focaccia With Burrata And Tomatoes is more than just a recipe; it is a celebration of artisanal baking and fresh ingredients. The process of watching the dough rise and dimpling the bubbly surface is incredibly therapeutic, and the reward is a dish that looks as beautiful as it tastes. By following the long fermentation process and using quality toppings, you create a meal that feels truly special. Slice into that crispy, airy bread and enjoy the perfect harmony of tangy sourdough and creamy burrata.