25+ Irresistible Sourdough Focaccia Recipes You Need to Try

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Sourdough focaccia is more than just bread; it’s a canvas for creativity and flavor that has captivated bakers and food lovers alike.

With its airy texture and golden crust, focaccia is the perfect base for a variety of toppings, from savory herbs to sweet fruits.

The natural tang of sourdough adds depth and complexity, transforming this simple bread into a culinary delight.

Whether you’re a seasoned baker or a newcomer to the world of sourdough, our collection of over 25 mouthwatering sourdough focaccia recipes will inspire you to bake something extraordinary.

Get ready to elevate your baking game and impress your friends and family with these delightful variations that cater to every taste preference!

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25+ Irresistible Sourdough Focaccia Recipes You Need to Try

Baking sourdough focaccia is an enjoyable and rewarding experience that allows you to explore flavors and techniques while creating something delicious.

With over 25 unique recipes at your fingertips, you’ll find plenty of inspiration to experiment with different toppings and flavor combinations.

From savory herb blends to sweet fruit-infused creations, sourdough focaccia is the perfect bread for sharing with friends and family.

So roll up your sleeves, fire up your oven, and let your creativity flow as you embark on this delicious baking journey! Your next favorite recipe is just a loaf away!

Garlic and Herb Sourdough Focaccia

This Garlic and Herb Sourdough Focaccia offers a fragrant and flavorful take on classic focaccia. Fresh herbs and garlic infuse the dough, creating an aromatic and delicious base that highlights the sourdough’s tangy depth. Perfectly light and airy, this focaccia is ideal for pairing with soups, salads, or a charcuterie board.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 4-5 garlic cloves, minced
• Fresh rosemary, thyme, and oregano (about 2 tbsp of each, finely chopped)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, flour, water, and salt. Mix until a sticky dough forms. Knead until smooth, about 5-7 minutes.
2. First Rise: Place the dough in a greased bowl, cover, and let it rise for 4-6 hours or until doubled.
3. Shape the Dough: Grease a baking sheet with olive oil and spread the dough out with oiled hands, creating dimples as you go. Let it rest for 30 minutes.
4. Top the Focaccia: Preheat the oven to 425°F (220°C). Sprinkle minced garlic and fresh herbs evenly over the dough. Drizzle with olive oil and sprinkle with coarse salt.
5. Bake: Bake for 20-25 minutes or until the top is golden brown and the bottom is crisp. Let cool slightly before slicing.

This Garlic and Herb Sourdough Focaccia adds a flavorful twist to any meal. The combination of garlic and fresh herbs complements the sourdough’s tangy notes, resulting in a focaccia that’s both deliciously light and boldly aromatic. Enjoy as an appetizer, side dish, or savory snack, and experience sourdough focaccia at its finest.

Sourdough Focaccia with Sun-Dried Tomatoes and Basil

Sun-dried tomatoes and fresh basil make this focaccia truly irresistible. The rich, tangy flavor of the tomatoes, combined with basil and olive oil, creates a focaccia that’s perfect for summer picnics, Italian-inspired meals, or as a base for unique sandwich creations. This focaccia is chewy and crispy with layers of delightful flavors.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil
• ½ cup sun-dried tomatoes, chopped
• Fresh basil leaves, torn (about ¼ cup)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: Mix the sourdough starter, flour, water, and salt in a large mixing bowl. Knead the dough until it’s smooth and stretchy, about 7-10 minutes.
2. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise for 4-6 hours until doubled in size.
3. Shape the Dough: Grease a baking pan and spread out the dough with your hands, pressing to create dimples across the surface. Rest for 30 minutes.
4. Top the Focaccia: Preheat the oven to 425°F (220°C). Evenly distribute the sun-dried tomatoes and basil leaves over the dough, pressing them into the dimples. Drizzle with olive oil and sprinkle with sea salt.
5. Bake: Bake for 20-25 minutes until golden and crisp. Allow the focaccia to cool slightly before slicing and serving.

With a burst of Mediterranean flavors from the sun-dried tomatoes and basil, this sourdough focaccia is a real treat. The hearty chewiness of sourdough perfectly balances the tangy sweetness of the tomatoes, making each bite a delightful experience. Enjoy it as a standalone snack or alongside a fresh Caprese salad for a complete Italian-inspired meal.

Olive and Parmesan Sourdough Focaccia

The Olive and Parmesan Sourdough Focaccia is a savory, Mediterranean-inspired bread with a rich, tangy depth from briny olives and sharp Parmesan. This focaccia is soft and fluffy with a crispy crust, making it an ideal snack, appetizer, or base for gourmet sandwiches. The parmesan adds a nutty flavor, while the olives give bursts of briny goodness in each bite.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil
• ½ cup black or green olives, pitted and halved
• ½ cup grated Parmesan cheese
• Coarse sea salt and fresh black pepper, for sprinkling

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the sourdough starter, flour, water, and salt. Knead until the dough is smooth and elastic, about 7-10 minutes.
2. First Rise: Place the dough in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
3. Shape the Dough: Grease a baking sheet and spread out the dough, dimpling the surface with your fingertips. Let it rest for 30 minutes.
4. Top the Focaccia: Preheat the oven to 425°F (220°C). Arrange olives evenly across the surface, sprinkle grated Parmesan, and season with sea salt and black pepper. Drizzle with olive oil.
5. Bake: Bake for 20-25 minutes, until the edges are golden brown and the cheese is melted. Cool slightly before slicing.

The Olive and Parmesan Sourdough Focaccia is a flavor-packed bread that’s deliciously savory and satisfying. Each bite bursts with the richness of Parmesan and the briny taste of olives, while the sourdough’s airy texture adds depth. Pair it with dips or olive oil, or use it as a gourmet sandwich base for a sophisticated touch to any meal.

Caramelized Onion and Goat Cheese Sourdough Focaccia

This Caramelized Onion and Goat Cheese Sourdough Focaccia is a rich, savory delight that pairs the sweetness of caramelized onions with the creamy tang of goat cheese. The depth of flavor from the slow-cooked onions combined with the aromatic sourdough creates a sophisticated bread perfect for special occasions or casual gatherings.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 2 large onions, thinly sliced
• 4 oz goat cheese, crumbled
• Fresh thyme leaves (about 1 tbsp)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, flour, water, and salt. Mix until a sticky dough forms and knead until smooth, about 5-7 minutes.
2. Caramelize the Onions: In a skillet, heat a tablespoon of olive oil over medium heat. Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until golden brown and caramelized (about 20-25 minutes). Set aside to cool.
3. First Rise: Place the dough in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
4. Shape the Dough: Grease a baking sheet and spread the dough out, dimpling the surface as you go. Let it rest for 30 minutes.
5. Top the Focaccia: Preheat the oven to 425°F (220°C). Spread the caramelized onions evenly over the dough, sprinkle with crumbled goat cheese, thyme leaves, and drizzle with olive oil. Sprinkle with coarse salt.
6. Bake: Bake for 20-25 minutes or until golden brown and crisp. Allow cooling slightly before slicing.

The combination of caramelized onions and goat cheese in this sourdough focaccia creates a wonderfully savory experience. The sweetness of the onions balances beautifully with the tangy creaminess of the cheese, making each bite utterly delicious. Serve it as an elegant appetizer or alongside a fresh salad for a delightful meal that’s sure to impress your guests.

Spicy Roasted Red Pepper and Feta Sourdough Focaccia

Add a kick to your bread with this Spicy Roasted Red Pepper and Feta Sourdough Focaccia. The sweet and smoky flavors of roasted red peppers combine perfectly with the salty, tangy feta, creating a bread that’s bursting with flavor. This focaccia is excellent as a standalone snack, served with olive oil, or as part of a Mediterranean-inspired meal.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 1 cup roasted red peppers, chopped
• 4 oz feta cheese, crumbled
• 1 tsp crushed red pepper flakes (adjust for spice level)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the sourdough starter, flour, water, and salt. Knead until the dough is smooth and elastic, about 7-10 minutes.
2. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise for 4-6 hours until doubled in size.
3. Shape the Dough: Grease a baking sheet and spread the dough out with your hands, dimpling the surface. Let it rest for 30 minutes.
4. Top the Focaccia: Preheat the oven to 425°F (220°C). Evenly distribute the roasted red peppers and crumbled feta on top of the dough. Sprinkle with crushed red pepper flakes, drizzle with olive oil, and sprinkle with coarse salt.
5. Bake: Bake for 20-25 minutes until the edges are golden brown. Cool slightly before slicing and serving.

This Spicy Roasted Red Pepper and Feta Sourdough Focaccia is a vibrant and flavorful addition to any table. The combination of sweet roasted red peppers and salty feta provides a delightful contrast that keeps your taste buds engaged. Whether enjoyed on its own or served with a spread, this focaccia is sure to be a crowd-pleaser.

Sweet Potato and Sage Sourdough Focaccia

Infuse your sourdough focaccia with the warm, earthy flavors of sweet potatoes and sage. This Sweet Potato and Sage Sourdough Focaccia is not only visually stunning with its colorful topping but also packed with nutrition and flavor. The sweetness of the potatoes and the aromatic sage create a delightful combination that’s perfect for fall gatherings or as a unique side dish.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 1 medium sweet potato, peeled and sliced thin
• Fresh sage leaves (about 1 tbsp, finely chopped)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, flour, water, and salt. Mix until a sticky dough forms and knead until smooth, about 5-7 minutes.
2. First Rise: Place the dough in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
3. Shape the Dough: Grease a baking sheet and spread the dough out, dimpling the surface. Let it rest for 30 minutes.
4. Top the Focaccia: Preheat the oven to 425°F (220°C). Arrange the sweet potato slices evenly over the dough, sprinkle with chopped sage, drizzle with olive oil, and sprinkle with coarse salt.
5. Bake: Bake for 20-25 minutes or until the sweet potatoes are tender and the focaccia is golden brown. Allow cooling slightly before slicing.

This Sweet Potato and Sage Sourdough Focaccia is a deliciously wholesome bread that highlights seasonal ingredients. The natural sweetness of the sweet potatoes, combined with the fragrant sage, offers a wonderful balance of flavors. Serve this focaccia as a standout side dish at your next holiday meal or enjoy it as a flavorful snack any time of the year.

Tomato Basil Sourdough Focaccia

This Tomato Basil Sourdough Focaccia combines the fresh flavors of ripe tomatoes and fragrant basil, creating a delightful bread that’s perfect for summer. The juicy tomatoes release their natural sweetness during baking, complementing the tangy sourdough. This focaccia is ideal for enjoying on its own or as a side for salads, soups, or grilled dishes.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 1 cup cherry tomatoes, halved
• Fresh basil leaves (about ½ cup, torn)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the sourdough starter, flour, water, and salt. Mix until a sticky dough forms and knead until smooth, about 5-7 minutes.
2. First Rise: Place the dough in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
3. Shape the Dough: Grease a baking sheet and spread the dough out, dimpling the surface with your fingertips. Let it rest for 30 minutes.
4. Top the Focaccia: Preheat the oven to 425°F (220°C). Press the halved cherry tomatoes and torn basil leaves into the dough. Drizzle with olive oil and sprinkle with coarse salt.
5. Bake: Bake for 20-25 minutes until golden brown and the tomatoes are blistered. Allow cooling slightly before slicing.

This Tomato Basil Sourdough Focaccia captures the essence of summer in every bite. The bright and juicy tomatoes, paired with the aromatic basil, create a flavor combination that’s both refreshing and satisfying. Whether served as an appetizer, a side dish, or as part of a picnic spread, this focaccia will be a hit with everyone!

Bacon and Cheddar Sourdough Focaccia

Indulge in the savory goodness of Bacon and Cheddar Sourdough Focaccia, where crispy bacon and sharp cheddar cheese come together to create a delectable treat. This focaccia is hearty and flavorful, making it a perfect option for brunch, a snack, or even a gourmet sandwich base. The salty bacon paired with the rich cheddar will delight your taste buds.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 6 oz cooked bacon, chopped
• 1 cup shredded sharp cheddar cheese
• Coarse black pepper and coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, flour, water, and salt. Knead the dough until smooth and elastic, about 7-10 minutes.
2. First Rise: Place the dough in a lightly oiled bowl, cover, and let it rise for 4-6 hours or until doubled in size.
3. Shape the Dough: Grease a baking sheet and spread out the dough, dimpling the surface as you go. Let it rest for 30 minutes.
4. Top the Focaccia: Preheat the oven to 425°F (220°C). Evenly distribute the chopped bacon and shredded cheddar on top of the dough. Drizzle with olive oil, sprinkle with coarse salt and black pepper.
5. Bake: Bake for 20-25 minutes until the cheese is melted and bubbly, and the edges are golden brown. Allow cooling slightly before slicing.

This Bacon and Cheddar Sourdough Focaccia is the ultimate savory indulgence. The crispy bacon and melted cheddar create a rich, flavorful bread that’s perfect for any occasion. Serve it warm as a delightful appetizer, a unique side dish, or slice it up for sandwiches that will wow your friends and family.

Rosemary and Sea Salt Sourdough Focaccia

A classic combination, Rosemary and Sea Salt Sourdough Focaccia is a simple yet elegant bread that highlights the aromatic flavor of fresh rosemary paired with the crunch of sea salt. This focaccia is easy to make and brings an inviting aroma to your kitchen. It serves as a versatile addition to any meal, whether as a side or a standalone treat.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• Fresh rosemary leaves (about 2 tbsp, chopped)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the sourdough starter, flour, water, and salt. Mix until well combined and knead until smooth, about 5-7 minutes.
2. First Rise: Place the dough in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
3. Shape the Dough: Grease a baking sheet and spread out the dough, creating dimples with your fingers. Let it rest for 30 minutes.
4. Top the Focaccia: Preheat the oven to 425°F (220°C). Sprinkle chopped rosemary evenly over the dough, drizzle with olive oil, and sprinkle generously with coarse sea salt.
5. Bake: Bake for 20-25 minutes until golden brown and the edges are crisp. Allow cooling slightly before slicing.

This Rosemary and Sea Salt Sourdough Focaccia is a celebration of simplicity and flavor. The fragrant rosemary and the crunch of sea salt come together to enhance the natural tang of the sourdough, creating a deliciously aromatic bread. Perfect for dipping in olive oil or serving alongside your favorite pasta dishes, this focaccia will elevate any meal.

Garlic Herb Sourdough Focaccia

The Garlic Herb Sourdough Focaccia is an aromatic delight that features a blend of fresh herbs and roasted garlic. This focaccia is infused with robust flavors, making it an excellent accompaniment to soups, salads, or as a standalone snack. The golden crust combined with the soft, flavorful interior will have everyone reaching for seconds.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 1 head of garlic
• 1 tbsp mixed fresh herbs (like rosemary, thyme, and oregano)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, flour, water, and salt. Mix until a sticky dough forms, then knead until smooth, about 5-7 minutes.
2. Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes until soft. Let it cool slightly, then squeeze the garlic cloves out of their skins and mash them.
3. First Rise: Place the dough in a greased bowl, cover, and let rise for 4-6 hours until doubled in size.
4. Shape the Dough: Grease a baking sheet and spread the dough out, dimpling the surface. Let it rest for 30 minutes.
5. Top the Focaccia: Preheat the oven to 425°F (220°C). Spread the roasted garlic over the dough, sprinkle with fresh herbs, drizzle with olive oil, and sprinkle with coarse sea salt.
6. Bake: Bake for 20-25 minutes until golden brown and fragrant. Allow cooling slightly before slicing.

This Garlic Herb Sourdough Focaccia is a flavor-packed bread that fills your kitchen with an inviting aroma. The combination of roasted garlic and fresh herbs elevates the traditional focaccia to new heights, making it perfect for gatherings or as an indulgent treat at home. Serve it warm, and watch it disappear!

Beet and Feta Sourdough Focaccia

The Beet and Feta Sourdough Focaccia is a visually stunning bread that boasts earthy flavors and a delightful texture. The natural sweetness of roasted beets pairs perfectly with the tangy feta cheese, creating a beautiful balance of flavors. This focaccia is a fantastic option for those looking to add a pop of color and taste to their meals.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 1 cup cooked and diced beets (preferably roasted)
• 4 oz feta cheese, crumbled
• Fresh dill or parsley (about 1 tbsp, chopped)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the sourdough starter, flour, water, and salt. Mix until a sticky dough forms and knead until smooth, about 5-7 minutes.
2. First Rise: Place the dough in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
3. Shape the Dough: Grease a baking sheet and spread the dough out, dimpling the surface as you go. Let it rest for 30 minutes.
4. Top the Focaccia: Preheat the oven to 425°F (220°C). Scatter the diced beets and crumbled feta evenly over the dough. Sprinkle with fresh herbs, drizzle with olive oil, and add a sprinkle of coarse salt.
5. Bake: Bake for 20-25 minutes until the focaccia is golden brown and the edges are crisp. Allow cooling slightly before slicing.

This Beet and Feta Sourdough Focaccia is not only a feast for the eyes but also a delight for the taste buds. The vibrant colors and unique flavors make it a standout addition to any meal. Whether served at a brunch, as part of a charcuterie board, or enjoyed on its own, this focaccia is sure to impress.

Apple Cinnamon Sourdough Focaccia

For a sweet twist on traditional focaccia, try this Apple Cinnamon Sourdough Focaccia. Infused with warm spices and topped with sweet, caramelized apples, this bread is perfect for breakfast, dessert, or a cozy afternoon snack. The delightful combination of flavors makes it a comforting choice that evokes the essence of fall.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 2 medium apples, peeled and thinly sliced
• 1 tsp ground cinnamon
• ¼ cup brown sugar
• Coarse sugar for sprinkling

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, flour, water, and salt. Mix until a sticky dough forms and knead until smooth, about 5-7 minutes.
2. First Rise: Place the dough in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
3. Caramelize the Apples: In a skillet, melt a tablespoon of olive oil over medium heat. Add the apple slices, brown sugar, and cinnamon. Cook until the apples are tender and caramelized, about 5-7 minutes. Set aside to cool.
4. Shape the Dough: Grease a baking sheet and spread the dough out, dimpling the surface. Let it rest for 30 minutes.
5. Top the Focaccia: Preheat the oven to 425°F (220°C). Arrange the caramelized apples on top of the dough and sprinkle with coarse sugar. Drizzle with olive oil.
6. Bake: Bake for 20-25 minutes until golden brown and the edges are crisp. Allow cooling slightly before slicing.

This Apple Cinnamon Sourdough Focaccia is a deliciously sweet bread that brings warmth and comfort to any occasion. The combination of tender, caramelized apples and fragrant cinnamon makes it a delightful treat that’s perfect for brunch or dessert. Enjoy it warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special indulgence!

Spinach and Feta Sourdough Focaccia

The Spinach and Feta Sourdough Focaccia is a delightful blend of flavors and nutrients, combining fresh spinach with tangy feta cheese. This bread not only tastes great but also adds a nutritious touch to your meals. Perfect as an appetizer, side dish, or even as a sandwich base, this focaccia is versatile and delicious.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 2 cups fresh spinach, chopped
• 4 oz feta cheese, crumbled
• 1 tsp garlic powder
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the sourdough starter, flour, water, and salt. Mix until a cohesive dough forms, then knead for about 5-7 minutes until smooth.
2. First Rise: Place the dough in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
3. Prepare the Filling: In a bowl, mix the chopped spinach, crumbled feta, and garlic powder. Set aside.
4. Shape the Dough: Grease a baking sheet and spread the dough out, dimpling the surface with your fingertips. Let it rest for 30 minutes.
5. Top the Focaccia: Preheat the oven to 425°F (220°C). Evenly distribute the spinach and feta mixture on top of the dough. Drizzle with olive oil and sprinkle with coarse sea salt.
6. Bake: Bake for 20-25 minutes until golden brown and the edges are crisp. Allow cooling slightly before slicing.

This Spinach and Feta Sourdough Focaccia is not only visually appealing but also packed with flavor. The combination of savory feta and fresh spinach makes it a wonderful addition to any meal, whether enjoyed on its own, as part of a cheese board, or alongside a hearty soup. Its delightful taste and texture will leave your guests asking for the recipe!

Caramelized Onion and Gruyère Sourdough Focaccia

Indulge in the rich, savory goodness of Caramelized Onion and Gruyère Sourdough Focaccia. The sweet, caramelized onions paired with the nutty flavor of Gruyère cheese create a gourmet bread that’s perfect for any occasion. This focaccia makes a fantastic appetizer or side dish and can elevate any meal with its depth of flavor.

Ingredients:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• 2 large onions, thinly sliced
• 1 cup Gruyère cheese, shredded
• 1 tsp fresh thyme (or ½ tsp dried thyme)
• Coarse sea salt, for sprinkling

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the sourdough starter, flour, water, and salt. Mix until well combined and knead until smooth, about 5-7 minutes.
2. Caramelize the Onions: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized, about 20-25 minutes. Add thyme during the last few minutes of cooking. Set aside to cool.
3. First Rise: Place the dough in a greased bowl, cover, and let rise for 4-6 hours or until doubled in size.
4. Shape the Dough: Grease a baking sheet and spread the dough out, dimpling the surface with your fingers. Let it rest for 30 minutes.
5. Top the Focaccia: Preheat the oven to 425°F (220°C). Spread the caramelized onions evenly over the dough, followed by the shredded Gruyère. Drizzle with olive oil and sprinkle with coarse salt.
6. Bake: Bake for 20-25 minutes until golden brown and bubbly. Allow cooling slightly before slicing.

The Caramelized Onion and Gruyère Sourdough Focaccia is a deliciously indulgent treat that will impress anyone at your table. The sweetness of the caramelized onions complements the rich, nutty Gruyère cheese, making this focaccia a perfect addition to any gathering. Enjoy it warm with a glass of wine, or as part of a charcuterie board for an unforgettable experience.

Citrus and Poppy Seed Sourdough Focaccia

Brighten up your day with this refreshing Citrus and Poppy Seed Sourdough Focaccia. The zesty citrus flavors combined with the nutty poppy seeds create a unique and fragrant bread that’s perfect for breakfast or as a light snack. This focaccia offers a wonderful contrast to savory dishes and pairs beautifully with cream cheese or butter.

Ingredients:

• 1 cup active sourdough starter
• 3 cups all-purpose flour
• 1 cup water
• 1 ½ tsp salt
• ¼ cup olive oil (plus more for drizzling)
• Zest of 1 lemon
• Zest of 1 orange
• 2 tbsp poppy seeds
• Coarse sugar for sprinkling

Instructions:

1. Prepare the Dough: In a mixing bowl, combine the sourdough starter, flour, water, salt, lemon zest, and orange zest. Mix until a sticky dough forms and knead until smooth, about 5-7 minutes.
2. First Rise: Place the dough in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
3. Shape the Dough: Grease a baking sheet and spread the dough out, dimpling the surface with your fingertips. Let it rest for 30 minutes.
4. Top the Focaccia: Preheat the oven to 425°F (220°C). Sprinkle the poppy seeds over the dough and drizzle with olive oil. Add a light sprinkle of coarse sugar on top for added sweetness.
5. Bake: Bake for 20-25 minutes until golden brown and fragrant. Allow cooling slightly before slicing.

This Citrus and Poppy Seed Sourdough Focaccia is a delightful and refreshing twist on traditional focaccia. The bright citrus flavors make it a perfect companion for brunch or as a light snack throughout the day. Enjoy it with a spread of cream cheese or butter for a delightful treat that will lift your spirits!