This Sourdough Discard Tomato Focaccia brings together garlic, rosemary and fresh cherry tomatoes for a bright summer focaccia. It’s easy to make and works well as an appetizer, snack, or side dish for any meal.
Want more focaccia ideas? Try the Sourdough Discard Focaccia or the sweet Sourdough Discard Cinnamon Roll Focaccia for a different twist.
Why you’ll love this recipe
- Same-day, approachable focaccia with under 30 minutes of hands-on time — the rest is passive rising.
- Uses sourdough discard to add flavor; you can also make it with active starter if you prefer.
- Fresh rosemary and halved cherry tomatoes give it a bright, summery finish.
Ingredients
Simple pantry ingredients and fresh toppings are all you need.
- Sourdough discard: Use unfed discard at room temperature. This recipe assumes a 1:1 starter feeding ratio; adjust if your starter uses a different ratio.
- Cherry tomatoes: Fresh, halved and pressed cut-side up into the dough.
- Fresh rosemary: Adds aromatic flavor; optional but recommended. Finish with flaky sea salt for the best texture.
Full ingredient amounts and the complete recipe are below in the recipe card.
Substitutions & Variations
This focaccia is forgiving. Try these simple swaps:
- Active sourdough starter: Replace the discard with 200g active starter and omit the yeast; rise times will be longer.
- Garlic note: The recipe uses garlic powder in the dough to avoid inhibiting rise. If you prefer fresh garlic, roast it first before adding to the dough.
If you experiment with other variations, share your results in the comments — adaptations help inspire new recipes.
How to Make Sourdough Discard Tomato Focaccia
The steps are straightforward; most of the time is passive rising. The full method appears below in the recipe card.
- Step 1: Combine warm water and sugar, proof the yeast until foamy, then mix in flour, sourdough discard, salt, garlic powder and pepper to form a very wet, shaggy dough.
- Step 2: Transfer to an oiled bowl, cover, and let rise 2–3 hours until doubled.
- Step 3: Oil a 9×13 pan and press the dough to the edges.
- Step 4: Cover and let rise another 1½–2 hours until puffy and filling the pan.
- Step 5: Drizzle with olive oil, dimple the dough, press halved cherry tomatoes and rosemary into the surface, and sprinkle with flaky sea salt.
- Step 6: Bake until golden and crusty, cool slightly, then slice and serve.
Expert baking tips
- Expect very wet dough: This dough is intentionally loose — don’t add extra flour or try to knead it.
- Be patient with rises: When in doubt, give it more time. Warmer rooms speed fermentation; cooler rooms slow it.
- Tomato placement: Halve tomatoes and press them cut-side up so they stay juicy and attractive.
Storage
Room temperature: Store for 1–2 days at room temperature. Reheat briefly in the microwave or warm in the oven, and drizzle extra olive oil if desired.
Freezer: Fully cooled focaccia freezes well for up to 3 months in an airtight container or freezer bag. Thaw at room temperature and reheat, adding a touch of olive oil before serving.
Recipe FAQs
Yes — thinly slice larger tomatoes and press them into the dough. Use ripe, high-quality tomatoes for the best flavor.
Use a coarse, flaky finishing salt for texture and flavor. Sprinkle lightly after pressing toppings into the dough.
Absolutely. This focaccia makes excellent sandwich bread for breakfast or lunch.
More sourdough discard focaccia recipes
-
Sourdough Discard Focaccia
-
Sourdough Discard Cinnamon Roll Focaccia
-
Sourdough Discard Pumpkin Focaccia
-
Pumpkin Cinnamon Roll Focaccia
If you tried this Sourdough Discard Tomato Focaccia, please leave a star rating and a comment below — your feedback helps improve recipes and inspires new ideas. Happy baking!
Sourdough Discard Tomato Focaccia
Jessica Vogl
Equipment
- Kitchen scale (recommended)
- 9×13-inch baking pan
Ingredients
- 2 cups warm water
- 2 teaspoons granulated sugar
- 1 1/4 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour
- 200 g (about 3/4 cup) sourdough discard, unfed, at room temperature
- 2 teaspoons kosher salt
- 2 teaspoons garlic powder
- 1/2 teaspoon ground black pepper
For topping:
- 6 Tablespoons olive oil
- 1 Tablespoon fresh rosemary sprigs
- 1/2 cup cherry tomatoes, halved
- Flaky sea salt, for finishing
Instructions
- In a stand mixer bowl fitted with a dough hook, combine warm water and sugar. Sprinkle yeast over the top and let sit 5 minutes until foamy. If the yeast does not foam, replace with fresh yeast.
- Add flour, sourdough discard, salt, garlic powder and black pepper. Mix on low until combined and no dry spots remain — the dough will be very shaggy and wet.
- Transfer the dough to a large oiled bowl, cover with plastic wrap, and let rise 2–3 hours until doubled.
- Brush a 9×13-inch pan with 2–3 Tablespoons olive oil. Scrape the dough from the bowl, transfer to the pan, and using oiled fingers press the dough to the edges. Cover and let rise 1½–2 hours until puffy.
- Preheat the oven to 450°F. Drizzle the dough with 2 Tablespoons olive oil and press deep dimples all over. Press halved tomatoes cut-side up and rosemary sprigs into the dough, then sprinkle with flaky sea salt.
- Bake 25–30 minutes until golden and crusty. Drizzle with 1–2 more Tablespoons olive oil, cool 10 minutes in the pan, then transfer to a rack to cool fully. Slice and serve.
Notes
You can mix this dough by hand with a wooden spoon if you don’t have a mixer — it will remain very wet. To use active sourdough starter instead of discard, omit the yeast and use 200g active starter, allowing for longer rise times.
Nutrition
Carbohydrates: 49 g
Protein: 7 g
Fat: 9 g