If you’ve ever dreamed of biting into a warm, irresistibly tender bread dotted with bursts of savory sundried tomatoes, briny olives, and fragrant rosemary, then this Sourdough Focaccia with Sundried Tomatoes, Olives, and Rosemary Recipe is the perfect way to bring that dream to life. This focaccia strikes the ideal balance between a rustic sourdough tang and the rich Mediterranean flavors, delivering a loaf that’s both airy and richly textured. Once you try it, you’ll understand why it has quickly become one of my favorite go-to breads for sharing with friends or enjoying any time of day.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this recipe. Each component brings something important to the table, from the tangy depth of the sourdough starter to the salty pop of olives and the herbaceous lift of fresh rosemary.
- Sourdough starter (1/2 cup/125 grams): Provides natural leavening and that signature sourdough flavor that makes this focaccia truly special.
- Warm water (2 cups/475 grams): The perfect temperature helps activate the starter and develop the dough’s elasticity.
- All-purpose flour (3¾ cups/470 grams): Creates a tender crumb and balances structure with softness.
- Bread flour (1½ cups/185 grams): Adds extra protein for a chewy, satisfying texture.
- Extra-virgin olive oil (1 tablespoon plus more for topping): Brings richness and prevents sticking while enhancing flavor.
- Fine salt (2 teaspoons): Amplifies all the flavors in the dough without overpowering.
- Cooking spray: Ensures the focaccia doesn’t stick to the pan and creates a perfect golden crust.
- Sundried tomatoes in olive oil (6 ounces/170 grams): Bursts of concentrated sweetness and umami with every bite.
- Fresh rosemary (3 sprigs): Adds a wonderfully fresh, piney aroma and flavor that pairs beautifully with the other toppings.
- Kalamata olives, sliced (6 ounces/170 grams): Their rich, briny flavor balances the sweetness of the tomatoes flawlessly.
- Coarse salt (1 teaspoon): Sprinkled on top to create a perfect finishing crunch and highlight the focaccia’s flavors.
How to Make Sourdough Focaccia with Sundried Tomatoes, Olives, and Rosemary Recipe
Step 1: Mix the Dough
Start by stirring together the sourdough starter and warm water until mostly dissolved—this wakes up the yeast and begins building the bread’s chewy personality. Then add both flours and fine salt, mixing on low speed just until combined. Increase speed to medium and knead for five minutes, scraping the bowl so all flour is incorporated. Finally, introduce the extra-virgin olive oil slowly while kneading for another three minutes. This step helps create a smooth, elastic dough full of flavor and softness.
Step 2: First Rest
Scrape the dough into a clean bowl, cover it, and let it rest in a warm dry place for two hours. This initial rest allows the gluten to relax and the fermentation to get underway, contributing to the dough’s light, airy texture later on.
Step 3: Shape the Dough
Generously grease a 9″x13″ pan with cooking spray. Transfer the dough and stretch it gently with damp hands to cover the bottom without overstretching—think of it like coaxing the dough to fill the space with a delicate touch. This careful handling helps trap air bubbles that turn into lovely pockets in the final bake.
Step 4: Bulk Fermentation (Long Rise)
Cover the dough with plastic wrap and let it proof at around 75ºF for 4 to 6 hours. During this time, every 30 minutes, gently stretch the dough toward the edges with damp hands to encourage even expansion and prevent the dough from tightening up. When it finally reaches the edges, allow it to rest undisturbed to develop flavor and texture fully.
Step 5: Prepare and Bake
Preheat your oven to 450°F with a rack positioned in the middle. Before baking, use wet fingers to create deep dimples all over the dough’s surface, pressing almost to the pan’s bottom. Drizzle olive oil generously over the top, then press sundried tomatoes, sliced olives, and rosemary leaves about ¼ inch into the dough. A final sprinkle of coarse salt adds that finishing touch. Bake for 30 to 40 minutes until golden and fragrant, then cool for ten minutes before slicing.
How to Serve Sourdough Focaccia with Sundried Tomatoes, Olives, and Rosemary Recipe
Garnishes
This focaccia is stunning just as it is, but a drizzle of extra virgin olive oil or a sprinkle of flaky sea salt right before serving makes it next level. If you want a fresh angle, some torn basil leaves or a dusting of grated Parmesan cheese create wonderful enhancements.
Side Dishes
It pairs beautifully with simple salads featuring fresh greens, cherry tomatoes, and a citrus vinaigrette. Soups like tomato basil, butternut squash, or minestrone complement the bread’s Mediterranean flavors perfectly, turning any meal into a cozy, satisfying feast.
Creative Ways to Present
For a crowd-pleasing appetizer, cut the focaccia into small squares and serve alongside bowls of roasted garlic hummus or whipped ricotta. You can also use it as a base for gourmet sandwiches filled with roasted vegetables and cheeses, making it versatile beyond just a side bread.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover focaccia tightly in plastic wrap or place in an airtight container to keep it fresh for up to three days at room temperature. This helps maintain its soft crumb and delightful crust.
Freezing
For longer storage, slice the focaccia and freeze it in a sealed freezer bag. Thaw slices at room temperature when needed, so you always have a tasty homemade bread ready for last-minute meals or snacks.
Reheating
Reheat by warming slices in a toaster oven or regular oven at 350°F for about 5 to 7 minutes to restore crispness to the crust while keeping the interior soft and flavorful. Avoid microwaving as it tends to make the focaccia gummy.
FAQs
Can I use a different type of flour for this recipe?
Absolutely! While the recipe calls for a mix of all-purpose and bread flour to balance tenderness and chewiness, you can experiment with whole wheat or spelt flour for a nuttier flavor. Just keep in mind different flours may require slight adjustments in water amounts.
What if I don’t have a sourdough starter?
This recipe specifically relies on the sourdough starter for natural fermentation and flavor. If you don’t have one, you could try substituting with commercial yeast, but the taste and texture will differ distinctly from the rich sourdough character.
How important is the olive oil in the dough and topping?
Olive oil is critical here. It adds moisture, richness, and a slightly fruity depth to the focaccia. It also helps create that prized golden crust and prevents sticking, so don’t skip or skimp too much on it.
Can I make this focaccia without sundried tomatoes or olives?
Yes, the bread itself is quite delicious on its own. However, the sundried tomatoes and olives bring bursts of flavor that elevate the overall experience. You can replace them with other toppings like caramelized onions, roasted garlic, or different herbs to suit your tastes.
What’s the best way to know when the focaccia is fully baked?
Look for a rich golden color on top and around the edges, and a firm feel when gently pressed. The bottom should sound hollow when tapped. Baking time may vary slightly depending on your oven, so keep an eye starting around 30 minutes.
Final Thoughts
I genuinely can’t recommend this Sourdough Focaccia with Sundried Tomatoes, Olives, and Rosemary Recipe enough. It’s one of those comforting, impressive breads that makes you feel like a kitchen rockstar every time you pull it from the oven. Whether you’re making it for family dinners, parties, or a cozy night in, it always delivers joy and flavor in spades. Give it a try—you might just find your new favorite bread to bake over and over again.
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Sourdough Focaccia with Sundried Tomatoes, Olives, and Rosemary Recipe
- Total Time: 6 hours 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Sourdough Focaccia recipe yields a beautifully golden, airy, and flavorful Italian bread infused with tangy sourdough starter, topped with sun-dried tomatoes, Kalamata olives, and fresh rosemary. The dough undergoes a long fermentation for enhanced texture and flavor, resulting in a rustic yet tender focaccia perfect for serving as an appetizer, side dish, or snack.
Ingredients
Dough
- 1/2 cup sourdough starter (125 grams) (discard or fed 12–24 hours prior)
- 2 cups warm water (475 grams) (95ºF or baby bottle warm)
- 3¾ cups all-purpose flour (470 grams)
- 1½ cups bread flour (185 grams)
- 1 tablespoon extra-virgin olive oil (15 grams) (plus more for topping)
- 2 teaspoons fine salt (10 grams)
Topping
- Cooking spray (for the pan)
- 6 ounces sundried tomatoes in olive oil (170 grams)
- 3 sprigs fresh rosemary (leaves separated from stems)
- 6 ounces Kalamata olives, sliced (170 grams) (drained)
- 1 teaspoon coarse salt (5 grams)
Instructions
- Mix the dough: In the bowl of a stand mixer, whisk the sourdough starter and warm water until mostly dissolved. Add both all-purpose and bread flours along with fine salt, then mix on low speed with the dough hook until combined.
- Knead the dough: Increase the mixer speed to medium and knead for 5 minutes, scraping down the sides as needed to fully incorporate ingredients. Reduce speed to low, slowly drizzle in the olive oil, then mix on medium for another 3 minutes until the dough is smooth and elastic.
- First rest: Scrape down the bowl, cover the dough, and let it rest for 2 hours in a warm, dry place to begin fermentation.
- Shape the dough: Generously coat a 9×13 inch pan with cooking spray. Transfer the dough to the pan and, using damp hands, gently stretch and press it into a flattened shape without overstretching to fit the pan.
- Bulk fermentation (long rise): Cover the pan with plastic wrap and proof the dough at room temperature (around 75°F) for 4 to 6 hours. Every 30 minutes, gently stretch the dough toward the edges of the pan with damp hands, allowing it to relax between stretches. Once the dough reaches the pan corners, allow it to rest undisturbed to develop flavor and rise fully.
- Preheat oven and prepare toppings: Preheat the oven to 450°F and position the rack in the middle. Dimple the top of the dough with wet fingers, pressing almost to the bottom. Drizzle extra olive oil over the surface, then arrange sundried tomatoes, Kalamata olives, and rosemary leaves evenly, pressing them about ¼ inch into the dough. Finally, sprinkle the coarse salt on top.
- Bake the focaccia: Place the pan in the oven and bake for 30 to 40 minutes until the focaccia is lightly golden on top and cooked through.
- Cool and serve: Remove the focaccia from the oven and let it cool for 10 minutes before slicing. Serve warm or at room temperature to enjoy its full flavor and texture.
Notes
- The sourdough starter should be active or fed 12-24 hours before starting to ensure good fermentation.
- For a more complex flavor, cold ferment the dough in the refrigerator during bulk fermentation and allow it to rise slowly overnight or up to 24 hours.
- Use wet hands when stretching the dough to prevent sticking and tearing.
- The dimpling step is important to create the characteristic focaccia texture and helps the olive oil and toppings penetrate the dough.
- Allowing the dough to come to room temperature and rise fully will improve the bread’s lightness and flavor.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
