Tomato Sourdough Focaccia

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Boasting caramelized edges, a chewy crumb, and a topping of rosemary and juicy tomatoes, our Tomato Sourdough Focaccia will turn this season’s tomato harvest into a fresh-baked masterpiece. The best part? This focaccia has all the tanginess of sourdough without the need for you to build your own starter! We used Platinum®Instant Sourdough Yeast from Red Star®—a revolutionary blend of instant yeast, sourdough culture, and dough strengtheners—to give this recipe a pillowy, open crumb and addictive sour notes minus the hassle of a homemade sourdough starter. Coming together in a snap and feeding a crowd, this is the savory stunner you’ll turn to all summer long.

To try a free sample of Red Star’s® Platinum® Instant Sourdough Yeast, head here and fill out the form

For more ways with sourdough, pick up a copy of our July/August 2019 issue!

Tomato Sourdough Focaccia
Make 1 (16x12-inch) loaf
  • 4 cups (500 grams) all-purpose flour
  • 1 (0.63-ounce) package (18 grams) Platinum® Instant Sourdough Yeast from Red Star®*
  • 2 teaspoons (6 grams) kosher salt
  • 1½ cups (360 grams) warm water (120°F/49°C to 130°F/54°C)
  • 5 tablespoons (70 grams) olive oil, divided
  • 1½ cups (250 grams) grape tomatoes, halved
  • 1 tablespoon (2 grams) chopped fresh rosemary
  • 1 clove garlic (5 grams), minced
  • 2 teaspoons (6 grams) flaked sea salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, Platinum Instant Sourdough Yeast, and kosher salt by hand. Add 1½ cups (360 grams) warm water and 2 tablespoons (28 grams) oil, and beat at medium speed for 5 minutes.
  2. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.
  3. Grease a rimmed baking sheet with 2 tablespoons (28 grams) oil. Turn out dough onto prepared baking sheet. With oiled fingers, gently press dough into a 10-inch circle. Loosely cover with plastic wrap, and let rest in a warm, draft-free place (75°F/24°C) for 30 minutes.
  4. With oiled fingers, press dough into a 14x11-inch oval. Loosely cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed, 25 to 30 minutes.
  5. Preheat oven to 425°F (220°C).
  6. Gently press dimples into surface of dough. Drizzle with remaining 1 tablespoon (14 grams) oil. Top with tomatoes, rosemary, and garlic. Sprinkle with sea salt.
  7. Bake until golden brown, 15 to 20 minutes. Let cool on pan for 10 minutes. Serve warm or at room temperature.
*Platinum Instant Sourdough Yeast can be substituted with 1 (0.25-ounce) package (7 grams) Platinum® Yeast from Red Star®. Increase bake time to 20 to 25 minutes.




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