Sourdough Focaccia with Sun-Dried Tomatoes

If you love the deep, tangy flavor of sun-dried tomatoes and the rich aroma of freshly baked bread, this Sourdough Focaccia with Sun-Dried Tomatoes will instantly become your new favorite bake.

Combining the natural fermentation of sourdough with the intense Mediterranean notes of olive oil, herbs, and sun-dried tomatoes, this focaccia is both rustic and refined. It’s ideal for brunches, antipasto platters, or as the ultimate sandwich base for grilled vegetables and cheese.

Unlike complex artisan loaves, focaccia is wonderfully forgiving — it rewards patience and care more than technical skill. And the addition of sun-dried tomatoes takes the flavor to a whole new level: slightly sweet, slightly tangy, perfectly balanced by the mellow richness of olive oil and a hint of herbs.

This recipe walks you through every step, from mixing and proofing to dimpling and baking, ensuring you end up with a golden, fluffy, and flavorful focaccia every time.

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The Beauty of Sun-Dried Tomatoes in Bread

Sun-dried tomatoes bring a burst of Mediterranean personality to any bread. Their concentrated sweetness and acidity contrast beautifully with the soft, mild tang of sourdough.

Here’s what makes them shine in focaccia:

• Flavor intensity: Sun-drying removes moisture, concentrating the tomato’s natural umami.

• Color contrast: Their rich red hue pops against the golden crust.

• Texture: Slightly chewy pieces provide bursts of flavor in each bite.

• Pairing power: They match perfectly with herbs like rosemary, thyme, or oregano.

The key is balance. A few well-placed pieces infuse each bite with flavor without overpowering the bread itself.

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Ingredients for Sourdough Focaccia with Sun-Dried Tomatoes

Dough

• 500 g bread flour (unbleached, high-protein)

• 400 g warm water (80% hydration)

• 100 g active sourdough starter (100% hydration)

• 10 g fine sea salt

• 25 g extra virgin olive oil

Topping

• 2–3 tablespoons extra virgin olive oil (for pan and drizzling)

• ½ cup sun-dried tomatoes (packed in oil or rehydrated if dry)

• 1 tablespoon chopped fresh rosemary or thyme

• Flaky sea salt for sprinkling

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Preparing the Sun-Dried Tomatoes

If your tomatoes are packed in oil, drain them slightly and pat dry with a paper towel to prevent excessive oiliness.

If you’re using dry sun-dried tomatoes, soak them in warm water for 10–15 minutes until plump, then drain and chop into bite-sized pieces.

Both types work beautifully; oil-packed versions add richness, while dry-rehydrated ones give a cleaner flavor.

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Equipment Checklist

• Large mixing bowl

• Dough scraper or spatula

• Kitchen scale

• 9×13 inch metal baking pan or cast iron skillet

• Olive oil brush or spoon

• Clean kitchen towel or reusable dough cover

• Cooling rack

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Step-by-Step Method

This method ensures a fluffy interior, a crisp golden crust, and perfectly integrated tomato flavor throughout the dough.

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Mixing the Dough

In a large bowl, whisk together the active sourdough starter and water until the mixture turns cloudy and uniform.

Add the flour and mix with your hand or a dough whisk until a sticky, shaggy dough forms. It should feel wet but cohesive.

Cover the bowl and let it rest for 45 minutes (this is your autolyse stage).

This rest period lets gluten begin forming naturally, making your dough easier to handle later.

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Adding Salt and Olive Oil

After the autolyse, sprinkle in the fine sea salt and pour the olive oil over the dough.

Use wet hands to pinch, fold, and stretch the dough until everything is evenly incorporated. The dough will become smoother and more elastic as the oil integrates.

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Bulk Fermentation

Cover and let the dough rise at room temperature (around 75°F / 24°C) for 4–6 hours, or until roughly doubled in size and full of bubbles.

During the first 2 hours, perform 3 sets of stretch and folds, spaced 30 minutes apart.

Each stretch and fold strengthens gluten and helps trap air.

To perform:

1. Grab one edge of the dough.

2. Stretch it up gently and fold over the center.

3. Rotate the bowl and repeat 3–4 times.

After the final fold, let the dough rest undisturbed until airy and domed.

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Optional Cold Fermentation

For maximum flavor, refrigerate the dough overnight (12–18 hours).

Cold fermentation deepens the sourdough notes and makes the dough easier to handle.

If short on time, you can skip this step and move directly to shaping after bulk fermentation.

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Preparing the Pan

Generously oil your baking pan — about 2 tablespoons of olive oil — coating both the bottom and sides.

This ensures a golden, crisp crust and prevents sticking.

Gently transfer your dough into the pan. Pour 1 tablespoon of olive oil on top and stretch the dough softly toward the corners.

If it resists, cover and let it rest for 10 minutes, then stretch again. Never force the dough; let it relax naturally.

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First Layer of Flavor

Drizzle a bit of olive oil over the dough and scatter half of the chopped sun-dried tomatoes across the surface.

Press some lightly into the dough so they become part of the crumb as it proofs.

Cover and let the dough proof for 2–3 hours, or until puffy and jiggly with visible air bubbles beneath the surface.

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Final Dimpling and Topping

Preheat the oven to 450°F (230°C).

Once the dough is ready, drizzle the top with another tablespoon of olive oil. With oiled fingertips, press deep dimples into the dough surface, redistributing the air pockets and creating that signature focaccia look.

Scatter the remaining sun-dried tomatoes and chopped herbs evenly over the top.

Finish with a light sprinkle of flaky sea salt.

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Baking

Bake for 25–30 minutes, or until the focaccia turns deep golden brown, with crisp edges and bubbling olive oil pockets.

If you like extra color, extend the bake by 3–5 minutes — but watch closely to prevent overbrowning.

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Cooling and Serving

Allow the focaccia to rest in the pan for 5 minutes, then transfer to a wire rack to cool for at least 15 minutes.

Slice into squares or long strips and enjoy warm or at room temperature.

The tomatoes caramelize slightly, releasing their sweetness into the oil while the herbs perfume the entire loaf — it’s pure Mediterranean comfort in bread form.

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The Perfect Texture and Flavor Balance

• Crumb: Soft, airy, and springy with visible air holes.

• Crust: Crisp and golden with caramelized tomato edges.

• Flavor: Balanced — tangy from the tomatoes, nutty from the olive oil, and aromatic from herbs.

Each bite offers the perfect mix of salt, sour, and sweetness — a sensory trip to the Mediterranean coast.

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Serving Ideas

This sourdough focaccia is endlessly versatile:

• As an appetizer: Serve with extra olive oil for dipping.

• As sandwich bread: Slice horizontally and fill with grilled vegetables, mozzarella, or hummus.

• With salads: Perfect alongside Mediterranean-style salads or roasted vegetables.

• For brunch: Pair with eggs, avocado, or cottage cheese.

• As a side dish: Complements soups, stews, or pasta beautifully.

It’s equally at home on an elegant dinner table or as part of a casual picnic spread.

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Storage and Reheating

Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps for up to 5 days; reheat before serving.
Freezer: Freeze slices for up to 1 month.

To reheat, bake at 350°F (175°C) for 5–8 minutes or until the crust re-crisps. Avoid microwaving — it softens the texture.

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Troubleshooting

Why is my focaccia dense?
It may have been underproofed. Allow the dough to become airy and bubbly before baking.

Why did my toppings burn?
Make sure your tomatoes are lightly coated in oil before topping — it protects them from direct heat.

Why didn’t my dough rise?
Check that your starter is active and bubbly before using.

Why is the crust too hard?
Overbaking or too little oil can cause dryness. Brush a bit of olive oil on top right after baking to soften slightly.

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Tips for Perfect Mediterranean Focaccia

1. Use quality olive oil. The flavor carries the entire recipe.

2. Pat tomatoes dry. Too much oil can prevent proper crust development.

3. Add herbs wisely. Rosemary and thyme complement tomatoes perfectly without overpowering.

4. Don’t rush proofing. The dough should be jiggly and alive before baking.

5. Salt at the end. Flaky sea salt enhances flavor without drawing moisture too early.

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Why Sourdough Focaccia Is So Rewarding

Sourdough focaccia combines the art of fermentation with the simplicity of flatbread. The long fermentation not only deepens flavor but also:

• Improves digestibility.

• Breaks down gluten for a lighter texture.

• Enhances crust color naturally.

With olive oil, herbs, and tomatoes, it becomes a wholesome, nutrient-dense bread that tastes indulgent yet nourishing.

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Nutrition Highlights

While exact values depend on serving size, sourdough focaccia made with sun-dried tomatoes offers:

• Healthy fats from extra virgin olive oil.

• Antioxidants from tomatoes and herbs.

• Natural fermentation benefits aiding digestion.

• No added sugars or artificial ingredients.

It’s a clean, real-food recipe perfect for balanced eating.

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Flavor Variations

Once you master this version, experiment with complementary add-ins:

• Sun-dried tomato & olive: Add sliced Kalamata or green olives.

• Sun-dried tomato & basil: Add fresh basil after baking for a vibrant aroma.

• Sun-dried tomato & roasted garlic: Layer in garlic confit before dimpling.

• Sun-dried tomato & feta: Sprinkle crumbled feta during the last 5 minutes of baking.

Each variation brings a unique twist while maintaining the same core Mediterranean spirit.

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Frequently Asked Questions

Can I use all-purpose flour instead of bread flour?
Yes, but bread flour gives better structure and chew.

Can I use cherry tomatoes instead of sun-dried?
Yes, halve and roast them first to remove moisture, then add before baking.

Can I prepare the dough in advance?
Absolutely. Cold ferment overnight for even more flavor.

Can I make it gluten-free?
Use a gluten-free bread flour blend — structure will differ slightly but still delicious.

Can I use dried herbs?
Yes, use 1 teaspoon dried herbs in place of fresh. Add them during mixing or dimpling.

Should I oil the tomatoes before topping?
Yes — a light coating prevents burning and keeps them flavorful.

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Presentation and Pairing

Serve this focaccia warm with:

• A drizzle of olive oil and a few rosemary sprigs.

• A small dish of olive tapenade or hummus.

• A simple green salad with lemon vinaigrette.

For gatherings, cut into squares and serve on wooden boards — it’s as beautiful as it is delicious.

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The Art of Simplicity

This Sourdough Focaccia with Sun-Dried Tomatoes proves that simple ingredients can create extraordinary results.

Flour, water, salt, and starter come alive with the Mediterranean essence of tomatoes, herbs, and olive oil. Each bake tells a story of patience, balance, and timeless flavor.

Whether you’re baking for a quiet weekend meal or a lively gathering, this bread brings warmth, aroma, and artistry to your table.

So grab your starter, a handful of sun-dried tomatoes, and your favorite olive oil — and bring a taste of the Mediterranean sun into your kitchen.