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Quick(ish) Tomato Basil Sourdough Focaccia

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Quick(ish) Tomato Basil Sourdough Focaccia

Today is Sourdough Day, and guess who has two thumbs and juuuust made a focaccia this morning!

Yup, this girl! I totally have a valid excuse, though. See when we took our epic 2 week vacation back home, I brought my starter, Felix, with me. Yup, I actually packed that starter up in a cooler and drove it 800 miles to my parents house. We made sourdough popovers, biscuits, crescent rolls, all kinds of yummy things. But when it was time to leave and I was starting to not feel well, poor Felix got left in the fridge. Don’t worry, though, my Dad is thoroughly enjoying babysitting him.

Quick(ish) Tomato Basil Sourdough Focaccia

So I was kind of dreading making a starter from scratch (remember, Felix was a gift to me over three years ago!) when my dear lovely friend Shelley came to my rescue and mailed me some of hers! Now they are starters are siblings!! How cute is that?! Haha But I juuust got the starter Saturday afternoon and have been refreshing it until now.

Quick(ish) Tomato Basil Sourdough Focaccia

This is probably one of my new favorite breads I have made. It is relatively simple, and so delicious!! I can’t stop snacking on it, and I think it is going to go perfectly with our spaghetti and meatballs tonight!

Quick(ish) Tomato Basil Sourdough Focaccia
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Yield: 8 servings

Quick(ish) Tomato Basil Sourdough Focaccia

Sourdough Focaccia

This simple focaccia is the perfect recipe to serve with dinner! An easy sourdough bread recipe your family will love.

Prep Time 4 hours 30 minutes
Cook Time 30 minutes
Total Time 5 hours



  • 1 cup starter (fed and bubbly)
  • 1 cup warm water
  • 1/4 cup olive oil
  • 4 cups flour
  • 2 tsp sea salt


  • 1 1/2 cups sliced cherry tomatoes
  • 2 TBSP chopped fresh basil
  • 1 TBSP coarse sea salt
  • 2 TBSP olive oil
  • 1 teaspoon coarsely ground black pepper


  1. In the bowl of a stand mixer, mix together the starter, warm water, olive oil, flour and sea salt.
  2. Switch to a dough hook and knead until it becomes a smooth pliable ball of dough.
  3. Grease a large mixing bowl, place the dough in it, cover, and allow to proof for 4 hours.
  4. Preheat the oven to 475F.
  5. Roll the dough into a rectangle about 3/4" thick.
  6. Use your fingers to indent the surface of the dough.
  7. Brush the dough surface with the olive oil.
  8. Toss the tomato slices, chopped basil, sea salt and pepper.
  9. Bake for 20-30 minutes, or until the bread is browned and crusty.
  10. Allow to cool to room temperature, cut into squares and serve with olive oil for dipping.
  11. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 323Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 1458mgCarbohydrates: 49gFiber: 2gSugar: 1gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

(only very slightly adapted from Nourished Kitchen)

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Thursday 23rd of January 2014

Jenni, that is just beautiful. So what's Felix' little brother's name?


Friday 24th of January 2014

I haven't decided yet!


Wednesday 22nd of January 2014

Oh my gosh, how did Shelley mail the starter?? That is awesome :) And it made some beautiful looking focaccia.


Friday 24th of January 2014

She fed it, stuck it in a container, in a box, and mailed it! LOL It works best in winter when it is cold out, and 2 day shipping (or less) is best. Worked just fine!

Rachel Hammer

Wednesday 22nd of January 2014

Gorgeous and classic. I love that your starter is named Felix. Mine's Flo.


Wednesday 22nd of January 2014

To me, those slivers of basil just add that final brush stroke to a lovely painting. Your focaccia really catches the eye!

Rebecca - Bakenquilt.com

Tuesday 21st of January 2014

So pretty! At least your starter is in a good home. Maybe you'll be able to marry your new starter with Felix at some point. :)

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