Tomato Herb Sourdough Focaccia
This tomato herb sourdough focaccia is golden, airy, and packed with fresh garden flavors. Easy to make, forgiving, and a perfect bread to share.
From the Cottage Kitchen Table
Some breads are meant to be sliced into neat sandwiches. Focaccia is not one of them. This one is rustic, wild, and unapologetically messy — golden crust bubbling with olive oil, the perfume of garden herbs, and tomatoes that burst like little suns across the surface.
Every time I pull a pan of focaccia from the oven, it feels like the whole cottage wakes up. The boys come circling the kitchen like bees to clover, Cory sneaks the corner pieces (because we all know they’re the best), and I can’t resist breaking off a bite before it cools. It’s the kind of bread that doesn’t need much else — just good olive oil, fresh herbs, and a quiet evening where you tear it apart with your hands at the table.
This focaccia is summer baked into a pan. Juicy tomatoes from the garden, sprigs of rosemary and thyme, a drizzle of olive oil so generous it borders on scandalous. It’s forgiving, flexible, and show-stopping in its simplicity.
So come sit with me at the table, scatter your herbs, drizzle the oil, and let’s bake something that tastes like sunshine.
What You’ll Love About This Recipe
Rustic & Flavorful – Crispy golden edges, fluffy interior, bursting with tomato flavor.
Garden-Fresh – Uses fresh herbs and tomatoes at their peak.
Versatile – A side for pasta, soup, or charcuterie, or eaten plain by the slice.
Crowd-Pleaser – A perfect bread for sharing, tearing, and passing around the table.
Baker’s Notes Before We Begin
Use cherry or Roma tomatoes — small, sweet, and full of flavor.
Don’t skimp on the olive oil. Focaccia is supposed to be indulgent.
Press your fingers deep into the dough — those dimples are what hold the oil, herbs, and tomatoes.
Step-by-Step: Tomato Herb Focaccia
1. Mix the starter, water, and olive oil
Combine active sourdough starter, warm water, and a splash of olive oil. This liquid base gives the focaccia its signature flavor and tenderness.
2. Add flour and salt
Stir until a sticky dough forms. Unlike sandwich bread, focaccia dough is wetter — don’t panic. That’s what gives it its airy, open crumb.
3. Stretch and fold
Over the next hour, give the dough a series of stretch-and-folds (2–3 times, 30 minutes apart). This strengthens the gluten while keeping the dough light.
4. Bulk ferment
Cover and let rise until doubled, about 4–6 hours at room temperature. The dough should be jiggly and airy.
5. Oil the pan
Generously drizzle olive oil into a baking pan. This is key for the crispy bottom crust that makes focaccia irresistible.
6. Transfer and dimple
Gently press the dough into the pan. Use your fingertips to create deep dimples across the surface — little pools for oil, herbs, and tomatoes.
7. Top with herbs and tomatoes
Scatter halved cherry tomatoes, sprigs of rosemary, thyme, or basil. Drizzle more olive oil and sprinkle with flaky sea salt.
8. Final proof
Let it rise another 1–2 hours until puffy and airy.
9. Bake
Bake at 425°F for 25–30 minutes, until the top is golden brown and the edges are sizzling with oil.
10. Cool (just a little) and serve
Let it rest for 10 minutes, then tear, slice, or simply eat with your hands.
Tips for Success
Use fresh, not dried, herbs for the most flavor.
Don’t hold back on the oil — focaccia should glisten.
Slice or tear? Both are correct. Around here, tearing straight from the pan is a tradition.
From My Kitchen to Yours
Bread doesn’t have to be perfect to be wonderful. This focaccia, with its uneven bubbles, juicy tomatoes, and crisp edges, is proof of that. If you bake it, I’d love to see it — snap a photo and tag me @sweetandsavoryhomestead so we can share the joy.
Bake it with love, tear it with laughter, and pass it around the table. – Dawn, Sweet & Savory Cottage Bakery
