Sourdough Focaccia Flats

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 8
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Sourdough Focaccia Flats are a delightful twist on the classic Italian bread, combining the tangy goodness of sourdough with the aromatic flavors of fresh herbs and colorful veggies. Perfect for sharing, they make a stunning addition to any meal or gathering.

Ingredients for Sourdough Focaccia Flats

Sourdough starter provides the distinctive tangy flavor and acts as the leavening agent, making the bread rise.
All-purpose flour forms the base, giving structure and body to the focaccia.
Water hydrates the dough, helping to develop gluten and create a chewy texture.
Olive oil adds richness and moisture, while also helping to create a crispy crust.
Sea salt enhances all the flavors, making each bite more satisfying.
Cherry tomatoes bring a burst of sweetness and acidity.
Red onion adds a touch of sharpness and color contrast.
Bell pepper contributes sweetness and a vibrant hue.
Fresh rosemary and thyme infuse the bread with earthy, aromatic notes.
Black olives add a salty, briny depth.
Parmesan cheese is optional but adds a rich, umami flavor that complements the other ingredients beautifully.

Tips & Tricks

  • Use a well-fed sourdough starter for the best rise and flavor.
  • For a crispier crust, bake on a preheated pizza stone or steel.
  • Experiment with toppings — try sun-dried tomatoes or feta cheese for a new twist.
  • If the dough feels too sticky, lightly oil your hands to handle it more easily.

Serving Suggestions

Sourdough Focaccia Flats are wonderful on their own, but they shine alongside a hearty soup or salad. Try serving them with a platter of assorted cheeses and cured meats for a perfect appetizer. A glass of crisp white wine or a light, fruity red pairs beautifully with the flavors.

Frequently Asked Questions

Can I make this recipe without a sourdough starter?
Unfortunately, the unique flavor and texture of this focaccia rely on the sourdough starter. However, you can explore other focaccia recipes that use commercial yeast.
How should I store leftovers?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze the focaccia and reheat it in the oven before serving.
Can I make the dough in advance?
Yes, the dough can be prepared the day before and left to rise in the refrigerator overnight. Allow it to come to room temperature before proceeding with the rest of the recipe.

Sourdough Focaccia Flats Recipe Walkthrough

Start by grabbing a large mixing bowl. Combine the sourdough starter, flour, and water. Mix them together until you end up with a sticky dough. It's normal for it to be a bit unruly at this stage.
Drizzle in 2 tablespoons of the olive oil and add the sea salt. Now, roll up your sleeves and knead the dough for about 5 minutes. It should turn smooth and elastic under your fingers.
Cover the bowl with a damp cloth and let it rise at room temperature for 4 hours. This is where the magic happens — the dough will double in size and develop its flavor.
Once the dough is ready, preheat your oven to 425°F (220°C). As it heats, spread 2 tablespoons of olive oil onto a baking sheet. Transfer your dough to the oiled sheet and gently stretch it into a flat rectangle.
Use your fingertips to press dimples into the dough, then drizzle the remaining olive oil over the top. These dimples will help hold the toppings and give the focaccia its characteristic look.
Scatter the cherry tomatoes, red onion, bell pepper, rosemary, thyme, and olives over the dough, pressing them lightly into the surface. If you're feeling indulgent, sprinkle some Parmesan cheese on top.
Bake it in the preheated oven for 20-25 minutes until the edges are golden and crispy. Let it cool slightly before slicing into squares for serving.

Why You'll Love This Recipe

  • Easy to make with simple ingredients you likely have on hand.
  • Versatile toppings allow for endless customization.
  • A great way to use up excess sourdough starter.
  • Impressively flavorful with minimal effort.
  • Perfect for casual snacking or as a show-stopping appetizer.

Ingredients

1 cup sourdough starter
2 1/4 cups all-purpose flour
1 cup water
1/4 cup olive oil
1 tsp sea salt
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/4 cup bell pepper, sliced
2 tbsp fresh rosemary, chopped
1 tbsp thyme leaves
1/4 cup black olives, pitted and sliced
1/4 cup Parmesan cheese, grated (optional)

Step-by-step Instructions

1. In a large mixing bowl, combine the sourdough starter, flour, and water. Mix until a sticky dough forms.
2. Add 2 tablespoons of olive oil and sea salt to the dough, then knead for about 5 minutes until smooth.
3. Cover the bowl with a damp cloth and let the dough rise at room temperature for 4 hours.
4. Preheat your oven to 425°F (220°C).
5. Spread 2 tablespoons of olive oil onto a baking sheet.
6. Transfer the dough to the baking sheet, stretching it into a flat rectangle.
7. Press dimples into the dough using your fingertips, then drizzle the remaining olive oil over the top.
8. Arrange the cherry tomatoes, red onion, bell pepper, rosemary, thyme, and olives over the dough, pressing them lightly into the surface.
9. Optional: Sprinkle Parmesan cheese over the top for added flavor.
10. Bake in the preheated oven for 20-25 minutes until the edges are golden and crispy.
11. Allow to cool slightly before slicing into squares and serving.

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