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Focaccia (Savory and Sweet Options!)

Sourdough focaccia is light, airy, and full of flavor with its golden, oil–brushed crust. This recipe gives you two topping options: savory with roasted garlic, herbs, and tomatoes, or sweet with strawberries, sugar, and a vanilla glaze. One dough, two delicious ways to enjoy it!
Prep Time35 minutes
Cook Time25 minutes
Proofing Time (varies)12 hours
Total Time13 hours
Course: Appetizer, Dessert, everyday breads, Main Course, Side Dish
Cuisine: American
Keyword: Bread, Focaccia, Sourdough
Author: Britany McIntyre

Equipment

  • Food scale
  • Mixing bowl
  • Dough whisk or sturdy mixing spoon
  • Bowl scraper
  • Bench scraper
  • Parchment paper
  • Baking dish (one 9x13 or two 8x8 / 9x9-inch pans)
  • Plastic wrap
  • Aluminum foil

Ingredients

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

Sweet toppings:

  • 12 Strawberries hulled & halved
  • 3 tbsp Sugar
  • ½ Cup Powdered sugar
  • ½ Tsp Vanilla bean paste (can substitute vanilla extract)
  • 1-2 tbsp Milk or orange juice

Savory toppings:

  • 1-2 heads Garlic roasted
  • Thyme or rosemary
  • 15 Cherry tomatoes halved
  • Sea salt

Instructions

  • In a mixing bowl, combine water and sourdough starter (at peak). Stir until cloudy.
  • Add oil, flour, and salt; mix until no dry bits remain. Use a bowl scraper and scrape down sides of the bowl so everything is fully incorporated. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
  • Perform 5-6 sets of folds at 20-minute intervals. You can use stretch-and-folds or coil folds. After the final fold, cover the dough with plastic wrap and place it somewhere warm to finish bulk fermentation. This can take 5-9 hours, depending on your kitchen temperature. Warmer kitchens ferment dough faster.
  • Once the dough has doubled in size, jiggles when shaked, and has visible bubbles on the surface, it’s time to place the dough into our baking dish. Start by lining a 9x13-inch pan or two 8x8/9x9-inch pans with parchment paper, lightly drizzle with oil, and set aside. Gently flip the dough out onto your counter. If using two baking dishes (8x8 or 9x9-inch), use a bench scraper to divide the dough into two equal parts. If using 9x13 pan, leave dough whole.
  • With a bench scraper, use a gentle push and pull motion to tuck the dough under itself, forming a round shape. Use your bench scraper to lift and place the dough ball into your baking dish(es). 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.
  • Preheat your oven to 425℉ (220℃). Drizzle oil over dough and using the tip of your fingers, dimple the dough and place your toppings.
  • Bake at 425℉ (220℃) for 35-40 minutes, tenting with foil halfway through to prevent over-browning.
  • If adding glaze, let focaccia cool completely before adding. Mix powdered sugar, vanilla bean paste, and milk or orange juice together until desired consistency and then pour over focaccia and enjoy!

Prepare 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.