Focaccia (Savory & Sweet Toppings!)

Focaccia is a beautiful blank canvas for flavor, its signature airy crumb and golden, oil-kissed crust make it endlessly versatile and undeniably beautiful. This recipe brings together the rustic charm of sourdough with two irresistible topping variations, one savory, one sweet, so you can enjoy the best of both worlds. Whether you’re in the mood for a hearty appetizer or a unique dessert, this sourdough focaccia delivers every time with flavor, texture, and character.

Equipment:

• Food scale for measuring ingredients
• Mixing bowl for mixing dough and bulk fermentation
• Dough whisk or sturdy mixing spoon
• Bowl scraper to help clean up bowl edges
• Bench scraper for shaping dough
• Parchment paper for lining baking dish
• Baking dish
  • One 9×13 inch pan or
  • Two 8×8 or 9×9-inch pans
• Plastic wrap for covering during bulk fermentation and final proofing
• Aluminum foil for roasting garlic and tenting focaccia while baking to prevent over-browning.

Dough Ingredients:

• 500g Bread flour
• 375g Water
• 100g Sourdough starter at peak
• 20g Oil (olive or avocado)
• 10g Salt

Topping Ingredients (sweet and savory!):

Sweet:

• 12 strawberries, hulled & halved
• 3 tbsp sugar

Vanilla bean glaze:

• 1/2 cup Powdered sugar
• 1/2 tsp Vanilla bean paste
• 1-2 tbsp milk or orange juice

Savory:

• 1-2 heads of garlic, roasted
• Thyme or rosemary
• 15 cherry tomatoes, halved
• Sea salt

Dough Instructions:

Grab your kitchen scale and mixing bowl to get started. First, pour the water into your bowl and add your sourdough starter (for best results, make sure your starter is at peak). Stir them together using your dough whisk or mixing spoon until the water looks cloudy. Next, add oil, flour, and salt, and mix until all the dry bits are fully incorporated. Once all ingredients are well combined and you have used your bowl scraper to clean up the sides of your bowl, cover with plastic wrap and allow to rest for 30 minutes.

Perform 5-6 sets of folds, spaced 20 minutes apart. You can do stretch-and-folds or coil folds, whichever method you prefer. Don’t worry if the dough feels very wet and stretchy at first; that’s completely normal. With each round of folds, you’ll notice the dough becoming less sticky, easier to handle and transforming into a smooth, silky dough. Once you’ve completed your folds, cover the bowl with plastic wrap and let the dough bulk ferment at room temperature for 5-9 hours, depending on kitchen temperature. A warmer kitchen will bulk ferment faster.

Once the dough has doubled in size, jiggles when shaken, and has visible bubbles on the surface, it’s time to place the dough into our baking dish. Start by lining a 9×13-inch pan or two 8×8/9×9-inch pans with parchment paper, lightly drizzle with oil, and set aside. Pro tip: crumple and lightly dampen your parchment under the faucet to help it mold better to the pan. Gently flip the dough out onto your counter. If using two baking dishes (8×8 or 9×9-inch), use a bench scraper to divide the dough into two equal parts. If using 9×13 pan, leave dough whole. With your dough scraper, use a gentle push and pull motion to tuck the dough under itself, forming a round shape. This creates a bit of surface tension which helps the dough hold its shape and rise well in the pan. Use your bench scraper to lift and place the dough ball into your baking dish. Cover with plastic wrap and let rise in a warm spot for 1-3 hours, until the dough fills the pan and has visible bubbles on the surface.

Prepare toppings:

While waiting for your dough to rise, prepare your toppings.

Sweet:

In a bowl, combine strawberries and sugar. Let sit for 30 minutes to draw out the juices.

Savory:

Slice the top off the garlic heads, drizzle with oil, wrap in foil, and roast at 400℉ (200℃) for 30-40 minutes until soft and golden. Let cool, then squeeze out the roasted cloves. Set aside with the halved tomatoes and herbs.

Once the dough has risen to fill the baking dish and is bubbly on top, Preheat your oven to 425℉ (220℃). Drizzle a generous amount of oil over the surface, about 1-2 tbsp. With oiled fingertips, gently press straight down into the dough to create deep dimples across the entire surface. Be careful not to deflate the dough too much. Sprinkle your desired toppings. Sweet toppings: Spoon strawberries over the dough and pour the sugary juice evenly over the top. Savory toppings: Gently press roasted garlic cloves, halved cherry tomatoes, and sprigs of rosemary or thyme into the dough. Sprinkle with sea salt. Bake at 425℉ (220℃) for 35-40 minutes, or until golden brown and the edges are crisp. Tent loosely with foil halfway through if browning too quickly.