This Sourdough Discard Tomato Focaccia combines the flavors of garlic bread, rosemary, and fresh cherry tomatoes into the perfect summer focaccia. Serve this easy focaccia as an appetizer or side dish for any meal!
In a focaccia mood? Try my Sourdough Discard Focaccia and Sourdough Discard Cinnamon Roll Focaccia for a sweet version!
Why you'll love this recipe
- This easy, same-day recipe comes together with less than 30 minutes of hands-on time. You'll need to be patient with the rises in between those steps, but it's a set-it-and-forget-it kind of recipe!
- This tomato focaccia is made with sourdough discard, but you can easily modify to make it with active sourdough starter, if you prefer.
- Use fresh rosemary and fresh cherry tomatoes to make this feel extra summery!
- You might also love these Sourdough Discard Rosemary Salt Bagels.
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Ingredients
There are only a few key ingredients you'll need to pull this recipe together.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter with a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Learn more about how to make a sourdough starter.
- Cherry tomatoes: Fresh cherry tomatoes are perfect for this recipe! You'll cut them in half before pressing them into the top of the focaccia.
- Fresh rosemary: A little fresh rosemary is the perfect way to finish this focaccia (alongside the flaky sea salt, of course!). If you don't have any, that's ok and you can skip this.
- I also use fresh rosemary in this Sourdough Discard Garlic Pull Apart Bread!
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active starter, you can! To do so, omit the yeast and replace the sourdough discard with active starter (200g). You will also need to adjust the rise times for the recipe.
- A note on using fresh garlic: Because the garlic powder is mixed into the dough of this recipe, I do not recommend replacing that with fresh, minced garlic. Fresh garlic hinders the dough's ability to rise correctly. If you want to use fresh garlic in the dough, roast it first!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Discard Tomato Focaccia
You'll need some patience with the rise times, but this is a very easy recipe to pull together! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Mix all the ingredients in the bowl of a stand mixer (or in a large mixing bowl).
- Step 2: Transfer to a large, greased bowl. Cover and let rise 2-3 hours until doubled in size.
- Step 3: Transfer the dough to an oiled 9x13-inch baking pan. Gently press the dough to the edges of the pan.
- Step 4: Cover and let rise 1 ½-2 hours until it's puffy and has filled the pan.
- Step 5: Drizzle with olive oil, then dimple the dough with your fingers. Press the halved cherry tomatoes and rosemary sprigs into the dough. Sprinkle with flaky sea salt.
- Step 6: Bake until golden. Let cool, then slice and serve.
Expert Baking Tips
- The dough will be very wet, and that's ok! You couldn't knead this dough if you tried. Trust the process and avoid the urge to add additional flour.
- Give the dough enough time to rise. When in doubt, let is rise a little longer. Also, keep in mind that dough will rise slower in a cooler room, and faster in a warmer room.
- Cut the tomatoes in half before pressing them into the dough. Place the cut-side up so you can see those beautiful tomato halves!
- Looking for other snacking recipes? Try these Sourdough Discard Breadsticks and these Sourdough Discard Garlic Knots.
Storage
Room Temperature Storage: If you're planning to eat the focaccia in the next 1-2 days, you can store it unwrapped at room temperature. Reheat it in the microwave for 15-30 seconds to make it soft and warm again. Drizzle with additional olive oil, if needed.
Freezer Storage: Once the focaccia is fully cooled, place it into an airtight container or freezer-safe bag and freeze for up to 3 months. To reheat, you can thaw the bread at room temperature or reheat it in the microwave for about 60 seconds. If needed, drizzle with a little more fresh olive oil before serving!
Recipe FAQs
You can! Cut the tomatoes into thin slices, then press into the focaccia dough. The key here is to use really good quality, fresh tomatoes for the best flavor!
Maldon Sea Salt is my favorite! I love the size and shapes of the flakes, and it's delicious to top focaccia, pretzels, cookies and more!
Yes, absolutely! Focaccia is great for breakfast or lunch sandwiches.
More Sourdough Discard Focaccia Recipes
If you tried this Sourdough Discard Tomato Focaccia or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Tomato Focaccia
Equipment
Ingredients
- 2 cups warm water
- 2 teaspoons granulated sugar
- 1 ¼ teaspoons active dry yeast
- 4 ½ cups all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- ½ teaspoon ground black pepper
For Topping:
- 6 Tablespoons olive oil
- 1 Tablespoon fresh rosemary sprigs
- ½ cup cherry tomatoes halved
- flaky sea salt for topping
Instructions
- In the bowl of a stand mixer fitted with a dough hook*, combine warm water and granulated sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy. If the yeast does not foam, it is dead and you will need to start over with fresh yeast.
- Add flour, sourdough discard, salt, garlic powder, and black pepper, and mix on low until combined and no dry spots remain. This will be a very shaggy, wet dough that you could not knead if you tried.
- Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let rise for 2-3 hours, until doubled in size.
- Brush a 9x13-inch pan with 2-3 Tablespoons olive oil and set aside.
- Once the dough has risen, use a spatula to scrape around the perimeter of the bowl, deflating the dough. Transfer the dough to the center of the prepared 9x13-inch pan. Dip your fingers in olive oil, then use your fingers to press the dough until it reaches the edges of the pan.Cover with plastic wrap or a clean kitchen towel and let rise for 1 ½-2 hours, until doubled in size.
- Preheat the oven to 450°F. Drizzle the dough with 2 Tablespoons olive oil. Lightly oil your hands and press deep dimples all over the dough, through to the bottom of the pan. Press the halved tomatoes (cut-side up), and rosemary sprigs into the dough. Sprinkle with flaky sea salt.
- Bake for 25-30 minutes, until the focaccia is golden and crusty. Drizzle with an additional 1-2 Tablespoons olive oil. Let cool for 10 minutes in the pan, then transfer to a cooling rack to cool fully. Slice, then serve.
Jessica Vogl says
This flavor combination is perfect for summertime! My family loves it!