Homemade Focaccia Bread is quite simple to make. Here's a sourdough version of this classic Italian flatbread topped with Parmesan cheese, fresh rosemary and sun dried tomatoes. It is delicious on it's own, as a side bread or made into a sandwich.
Like any bread recipe, the key to focaccia is the rising time. I went for a no knead overnight rising initially and then waited until the dough was a bit more than doubled in the second rise to give it the fluffy interior with lightly crispy outside.
And then I topped it with some Parmesan, sun dried tomatoes and fresh rosemary for a delicious flat bread,
Where to get Sourdough Starter
To make this you obviously need sourdough starter. If you do not have any, ask a friend. Sourdough fans love to share.
Otherwise you can make your own, but it takes days/weeks to develop that characteristic sourdough flavor. Visit Sourdough Home to learn more about starting, feeding and storing sourdough.
Sourdough Focaccia Toppings
I used parmesan, sun dried tomato and fresh rosemary. But, you can use anything you want. Some suggestions:
- onions: yellow, white, red spring, caramelized
- fresh herbs: garlic, basil, oregano, parsley, etc.
- vegetables: tomatoes, peppers, arugula
- cheese: mozzarella, feta, pecorino, asiago
- meats: pepperoni, sausage, ham, salami
- mushrooms, olives, pickled peppers
- fruit: fresh, dried or even canned (just drain well)
Recipe
Ingredients
- 3 ½ cups all purpose flour
- 1 ½ teaspoon salt
- 1 ½ cup water
- ¼ cup sourdough starter (or ¼ teaspoon instant yeast)
- 4 tablespoons olive oil (divided use)
- ⅓ cup grated Parmesan cheese
- 2 tablespoons fresh rosemary (chopped)
- ¼ cup sun dried tomatoes (chopped)
Instructions
- Combine flour and salt in a large bowl. Mix in 1 ½ cups water and sourdough starter to make a stiff dough. Cover with plastic and set in a draft free place for 12-18 hours until doubled.
- Spread a small amount of flour on a clean counter and dump out dough on top. Press into a large rectangle, fold over on itself and repeat a few times. Spread into a large rectangle
- Grease a jelly roll pan (or baking sheet with sides) 2 tablespoons olive oil.
- Place the dough into the greased pan, press and stretch it to fit the pan, making dimples in the dough as you stretch it. Coat the top with 1 to 2 tablespoons olive oil.
- Cover the pan and let rise in a warm place until doubled, 45 minutes to 1 hour.
- Preheat oven to 425 ℉ . Top the dough with Parmesan, rosemary and tomatoes.
- Bake until golden brown, 25-30 minutes.
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Marilyn
Thank you for hosting. I love sharing with your readers and always find inspiration here. Have a blessed week! #OverTheMoon #ThursdayFavoriteThings
Ali B
Your bread looks amazing! I've been wanting to try to make focaccia and this looks like the best recipe to try!