Imagine pulling a golden, fragrant focaccia out of the oven, its surface studded with juicy cherry tomatoes and vibrant basil leaves, creating an irresistible aroma that fills your entire kitchen. This Quickish Tomato Basil Sourdough Focaccia is not just a bread – it's a culinary experience that combines the tangy richness of sourdough with the fresh, bright flavors of Mediterranean cuisine. Whether you're a seasoned baker or a curious home cook, this recipe promises to elevate your bread-making skills and impress everyone at your table with minimal effort and maximum flavor!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 500g sourdough starter
- 300g all-purpose flour
- 200ml water
- 2 tbsp olive oil
- 1 tsp salt
- Cherry tomatoes, halved
- Fresh basil leaves
Instructions
- In a large mixing bowl, combine the 500g of sourdough starter and 300g of all-purpose flour. Mix them together until they are well incorporated.
- Add 200ml of water to the mixture. Stir until a sticky dough forms, ensuring that all the flour is hydrated.
- Drizzle in 2 tablespoons of olive oil and add 1 teaspoon of salt. Mix again until the oil and salt are evenly distributed throughout the dough.
- Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for about 15 minutes. This allows the gluten to relax and makes the dough easier to stretch later.
- After the resting period, lightly oil a baking sheet or a rectangular baking pan. Transfer the dough onto the prepared baking sheet, using a spatula or your hands to spread it out gently into an even layer.
- Once the dough is spread out, use your fingertips to create dimples all over the surface of the dough. This will help to hold the toppings and give the focaccia its signature texture.
- Preheat your oven to 220°C (428°F) while the dough is resting again for about 10 minutes. This ensures the oven is hot enough to create a nice crust.
- While the oven is preheating, scatter the halved cherry tomatoes over the surface of the dough, pressing them slightly into the dimples. Tear fresh basil leaves and sprinkle them over the top as well.
- Drizzle a little more olive oil over the focaccia, ensuring the tomatoes and basil are lightly coated. This will enhance the flavor and promote browning.
- Once the oven is ready, place the baking sheet in the oven and bake for 20 to 25 minutes, or until the focaccia is golden brown and cooked through.
- After baking, remove the focaccia from the oven and let it cool for a few minutes in the pan. Then transfer it to a wire rack to cool completely.
- Slice the focaccia into squares or rectangles and serve warm or at room temperature. Enjoy your Quickish Tomato Basil Sourdough Focaccia!
Tips
- Sourdough Starter Matters: Ensure your starter is active and bubbly for the best rise and flavor. If it's been sitting in the refrigerator, feed it 8-12 hours before using.
- Don't Skip the Dimpling: Those signature focaccia dimples aren't just for looks – they help trap olive oil and create those crispy, golden peaks that make focaccia irresistible.
- Room Temperature is Key: Let your dough rest at room temperature to allow proper fermentation and develop complex flavors.
- Olive Oil is Your Friend: Be generous with high-quality olive oil – it adds flavor and helps create that crispy, golden crust.
- Fresh Ingredients Make a Difference: Use ripe, sweet cherry tomatoes and fresh basil leaves for the most vibrant flavor.
- Oven Temperature Precision: A hot oven is crucial. Preheat thoroughly to ensure a crisp bottom and perfectly golden top.
- Cooling Technique: Allow the focaccia to cool slightly in the pan before transferring to a wire rack to maintain its crispy texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 6g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
