Why You’ll Love This Recipe

Light, airy sourdough texture
Rich flavor from natural fermentation
Crisp, golden crust
Juicy tomatoes and sweet purple onions
Perfect for entertaining
Great for sandwiches and dipping
Uses active sourdough starter
Beautiful bakery-style presentation

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Dough

100 grams active sourdough starter
500 grams bread flour
400 grams warm water
10 grams fine sea salt
3 tablespoons extra-virgin olive oil

For the Toppings

2 medium ripe tomatoes, thinly sliced
1 medium purple onion, thinly sliced
2 tablespoons extra-virgin olive oil
1 teaspoon flaky sea salt
1 teaspoon fresh thyme leaves or rosemary
Freshly ground black pepper

Directions

In a large mixing bowl, combine the sourdough starter and warm water.
Stir until the starter is mostly dissolved.
Add the bread flour and mix until a shaggy dough forms.
Cover and let rest for 30 minutes.
Add the salt and 1 tablespoon of olive oil.
Mix thoroughly until incorporated.
Cover the bowl and allow the dough to rise at room temperature for 4–6 hours, performing a series of stretch-and-folds every 30 minutes during the first 2 hours.
Drizzle a generously oiled 9×13-inch baking pan with olive oil.
Transfer the dough to the pan and gently stretch it toward the corners.
Cover and allow the dough to rise for another 2–3 hours until puffy.
Preheat the oven to 425°F (220°C).
Drizzle the surface with the remaining olive oil.
Use your fingertips to create deep dimples across the dough.
Arrange the tomato slices and purple onion slices over the top.
Sprinkle with flaky sea salt, thyme or rosemary, and black pepper.
Bake for 25–30 minutes until golden brown and crisp around the edges.
Remove from the oven and allow to cool for at least 15 minutes before slicing.
Serve warm or at room temperature.

Servings and Timing

Servings: 12
Prep Time: 25 minutes
First Rise: 4–6 hours
Second Rise: 2–3 hours
Bake Time: 25–30 minutes
Total Time: 7 hours 50 minutes to 9 hours 55 minutes

Variations

Garlic Focaccia: Add thinly sliced garlic before baking.
Olive Focaccia: Scatter sliced olives over the dough.
Rosemary Focaccia: Increase the amount of fresh rosemary.
Cheese Focaccia: Add grated Parmesan or mozzarella.
Cherry Tomato Focaccia: Use halved cherry tomatoes instead of sliced tomatoes.
Caramelized Onion Focaccia: Replace raw onions with caramelized onions.
Mediterranean Focaccia: Add olives, roasted peppers, and feta cheese.

Storage/Reheating

Storage

Store the focaccia in an airtight container or wrapped tightly at room temperature for up to 2 days.

Refrigeration

Store in the refrigerator for up to 5 days if necessary.

Reheating

Warm in a 350°F (175°C) oven for 5–10 minutes to restore the crisp crust and soft interior.

FAQs

What makes sourdough focaccia different from regular focaccia?

Sourdough focaccia uses a natural starter, creating a deeper flavor and chewier texture.

Can I use sourdough discard?

Active sourdough starter is recommended for proper rise and texture.

Why is focaccia dimpled?

The dimples help distribute olive oil and prevent large air bubbles from forming.

Can I make the dough overnight?

Yes. An overnight cold fermentation in the refrigerator can enhance the flavor.

What type of tomatoes work best?

Roma, vine-ripened, heirloom, or cherry tomatoes all work well.

Why are purple onions used?

Purple onions provide a mild sweetness and beautiful color contrast.

Can I freeze focaccia?

Yes. Wrap slices tightly and freeze for up to 3 months.

How do I know when the focaccia is done?

The top should be golden brown and the edges crisp.

What can I serve with focaccia?

Soups, salads, pasta dishes, charcuterie boards, and olive oil for dipping are excellent pairings.

Can I add other toppings?

Absolutely. Herbs, olives, cheese, roasted vegetables, and garlic are all wonderful additions.

Conclusion

Sourdough Focaccia with Tomatoes and Purple Onions is a flavorful artisan bread that combines the tangy complexity of sourdough with the sweetness of onions and the freshness of ripe tomatoes. With its airy crumb, crisp crust, and beautiful presentation, this focaccia is perfect for sharing at gatherings or enjoying alongside your favorite meals. Once you experience the flavor and texture of homemade sourdough focaccia, it’s sure to become a staple in your baking repertoire.

Sourdough Focaccia with Tomatoes and Purple Onions

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Sourdough Focaccia with Tomatoes and Purple Onions is a rustic artisan bread featuring a light, airy crumb, crisp golden crust, and the rich flavor of natural sourdough fermentation. Topped with juicy tomatoes, sweet purple onions, and fragrant herbs, it makes a beautiful centerpiece for any meal.

Author: Laura
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 8 hours 30 minutes
Yield: 12 servings
Category: Bread
Method: Bake
Cuisine: Italian
Diet: Vegetarian

Instructions

In a large mixing bowl, combine the active sourdough starter and warm water, stirring until mostly dissolved.
Add the bread flour and mix until a shaggy dough forms.
Cover and let the dough rest for 30 minutes.
Add the fine sea salt and 1 tablespoon of olive oil, mixing until fully incorporated.
Cover and allow the dough to rise at room temperature for 4 to 6 hours, performing stretch-and-folds every 30 minutes during the first 2 hours.
Generously oil a 9×13-inch baking pan and transfer the dough into the pan.
Gently stretch the dough toward the corners of the pan.
Cover and allow the dough to rise for another 2 to 3 hours until puffy.
Preheat the oven to 425°F (220°C).
Drizzle the surface with the remaining olive oil.
Use your fingertips to create deep dimples across the dough.
Arrange the tomato slices and purple onion slices over the top.
Sprinkle with flaky sea salt, thyme or rosemary, and black pepper.
Bake for 25 to 30 minutes until golden brown and crisp around the edges.
Cool for at least 15 minutes before slicing and serving.

Notes

An overnight cold fermentation can enhance flavor and texture.
Cherry tomatoes may be substituted for sliced tomatoes.
Add olives, garlic, or cheese for additional flavor variations.
Store tightly wrapped at room temperature for up to 2 days.
Freeze sliced focaccia for up to 3 months.
Reheat in a 350°F (175°C) oven for 5 to 10 minutes before serving.

Nutrition

Serving Size: 1 piece
Calories: 220 kcal
Sugar: 2 g
Sodium: 340 mg
Fat: 7 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 0 mg