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Crispy Sourdough Focaccia with Cherry Tomatoes and Olives

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A rustic and refined sourdough focaccia featuring a crispy crust, pillowy crumb, juicy cherry tomatoes, and briny olives. Perfect for sharing or savoring solo with olive oil and flaky sea salt.

Ingredients

Scale
  • 100g (⅓ cup) active sourdough starter
  • 500g (about 4 cups) all-purpose flour
  • 375ml (1 ½ cups) lukewarm water
  • 3 tbsp extra virgin olive oil, plus more for drizzling
  • 2 tsp fine sea salt
  • 200g (about 1 ½ cups) cherry tomatoes, halved
  • 100g (about ¾ cup) black olives, pitted and halved
  • 1 tbsp fresh rosemary, finely chopped
  • Coarse sea salt or flaky Maldon salt for sprinkling

Instructions

  1. Mix the Dough (10 minutes): In a large bowl, combine 500g all-purpose flour and 2 tsp fine sea salt. In a separate jug, stir 100g active sourdough starter into 375ml lukewarm water until smooth. Pour the liquid into the flour mixture and stir until a shaggy dough forms. Add 3 tbsp olive oil and mix until incorporated. The dough will be sticky.
  2. First Rest (Autolyse) (45 minutes): Cover the bowl loosely with a damp towel or plastic wrap. Let the dough rest at room temperature for about 45 minutes to hydrate the flour and start gluten development.
  3. Stretch and Fold (5 minutes): Wet your hands slightly. Stretch the dough upwards and fold it over the top. Rotate the bowl and repeat 4-5 times. Cover and rest for another 30 minutes.
  4. Repeat Stretch and Fold Twice More (10 minutes total): Every 30 minutes, repeat the stretch and fold step twice more. After the last fold, cover and let the dough rise until nearly doubled, about 3 to 4 hours at room temperature (70°F/21°C).
  5. Prepare the Pan: Drizzle 2 tbsp olive oil into a 9×13 inch baking sheet and spread evenly, coating bottom and sides.
  6. Shape and Proof (1 to 1.5 hours): Transfer dough onto the oiled pan. Press and stretch dough to fill pan evenly, creating dimples by poking fingertips all over. Cover loosely and proof until puffy but not overinflated.
  7. Add Toppings and Bake (25-30 minutes): Preheat oven to 450°F (230°C). Scatter halved cherry tomatoes and olives evenly over dough, pressing slightly. Sprinkle chopped rosemary and coarse sea salt. Drizzle 1 tbsp olive oil over top. Bake until golden and crispy on edges.
  8. Cool and Serve: Remove from oven and transfer to a cooling rack to keep crust crisp. Cool at least 10 minutes before slicing.

Notes

Use a well-oiled pan generously to achieve a crispy bottom crust. Do not overproof the dough to avoid collapse. Press toppings lightly into dough to keep them in place. Avoid opening oven door early to ensure crust forms properly. For gluten-free option, substitute with almond or oat flour blends but texture will be less chewy.

Nutrition

Keywords: sourdough focaccia, cherry tomato bread, olive bread, crispy focaccia, homemade bread, easy focaccia recipe, sourdough bread

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