Sourdough Margarita Focaccia Recipe

Imagine the perfect marriage of tangy sourdough crust and the fresh, vibrant flavors of a classic Margherita pizza—all combined in one irresistible dish. That’s exactly what you get with this Sourdough Margarita Focaccia Recipe. It’s a delightful hybrid, offering the chewy, airy texture of focaccia infused with luscious melted mozzarella, bright cherry tomatoes, and aromatic fresh basil. Whether you enjoy it as a pizza, a hearty dipping bread, or alongside a crisp salad, this recipe promises an incredible pizza night twist you won’t want to miss.

Ingredients You’ll Need

These ingredients are straightforward but essential, each playing a key role in delivering that perfect balance of texture, flavor, and color. From the active sourdough starter that gives the crust its tang, to the rich mozzarella and vibrant basil that bring freshness, every element works in harmony.

• 55 grams sourdough starter, fed and active: This is what infuses the focaccia with its signature tang and light crumb.
• 250 grams water: Hydrates the dough for a soft but airy texture.
• 360 grams bread flour: Provides the strength and structure necessary for that chewy crumb.
• 6 grams salt: Enhances flavor and controls yeast activity for balanced fermentation.
• 1/4 cup olive oil, plus more for drizzling: Adds richness and helps create a crispy, golden crust.
• 8 ounces fresh mozzarella cheese ball: Melts beautifully with a creamy texture.
• 2 pints cherry tomatoes, halved: Bursting with juiciness and sweetness that complement the cheese.
• Flaky sea salt, like Maldon: For finishing touches that add crunch and a burst of salty goodness.
• 1/3 cup fresh torn basil leaves: Infuses the focaccia with that unmistakable fresh, herbal aroma.

How to Make Sourdough Margarita Focaccia Recipe

Step 1: Mix the Dough

Start by combining your fed, active sourdough starter with water in a large bowl. Add the bread flour and salt, mixing just until all the flour is incorporated. This starts the magic that gives your focaccia its wonderful texture and flavor.

Step 2: Rest and Begin Stretch and Fold

Cover the bowl with a damp kitchen towel and let the dough rest for 30 minutes at room temperature. This autolyse phase helps hydrate the flour fully. After resting, perform the stretch and fold technique: wet your hands lightly, grab a portion of the dough, stretch it upward, and fold it back over. Repeat this motion around the dough 4 to 6 times, then rest for 30 minutes, repeating as needed. With each stretch and fold, the dough becomes smoother and more elastic.

Step 3: Let it Rise Overnight

Cover the dough and leave it to rise at room temperature overnight—roughly 10 to 12 hours, depending on your kitchen’s temperature. You’ll know it’s ready when it almost doubles in size. If you aren’t baking immediately, refrigerate the dough after it doubles; it will keep nicely until you’re ready.

Step 4: Prepare the Pan and Shape the Dough

Drizzle 1/4 cup olive oil into a 9×13 inch baking pan and rub it around the bottom and sides with your hands. Transfer the dough into the pan, oil your fingertips, and gently dimple and stretch it toward the pan’s edges. It’s okay if it doesn’t touch all edges right away; let it rest, and gently stretch again so it spreads naturally over time.

Step 5: Proof the Dough in the Pan

Cover the pan with an inverted baking sheet and place it in a warm spot to proof for 30 minutes. The dough will relax and expand. After that, dimple the dough again so it reaches the edges more easily, then cover and rest for another 30 minutes. This extra proofing ensures a light, airy crumb and a tender crust.

Step 6: Add Toppings and Bake

Preheat your oven to 450°F. Scatter the halved cherry tomatoes all over the dough, pressing them gently so they stick. Dollop the fresh mozzarella pieces evenly on top, then sprinkle with flaky sea salt. Bake the focaccia for 20 to 25 minutes until it’s golden and crispy around the edges.

Step 7: Garnish and Serve

Once out of the oven, scatter torn fresh basil leaves over the top and drizzle with a bit more olive oil for an irresistible finish. Slice and serve warm.

How to Serve Sourdough Margarita Focaccia Recipe

Garnishes

Fresh torn basil leaves are the classic garnish here, adding bright, herbaceous notes that contrast beautifully against the rich mozzarella and sweet tomatoes. A final drizzle of high-quality olive oil enhances every bite with its fruity, peppery undertones. For a little extra zing, consider a few flakes of red chili or a splash of balsamic glaze.

Side Dishes

This Sourdough Margarita Focaccia Recipe pairs wonderfully with a crisp green salad dressed in lemon vinaigrette or a simple arugula salad with shaved Parmesan. For heartier meals, roasted vegetables or a bowl of chilled soup provide a lovely balance and keep things light yet satisfying.

Creative Ways to Present

If you want to impress, cut the focaccia into small, bite-sized squares for a party platter alongside assorted dips like pesto, olive tapenade, or whipped ricotta. Layer it open-faced with extra fresh ingredients like prosciutto or roasted peppers for a tapas-style experience. It’s versatile enough for any gathering or quiet night in.

Make Ahead and Storage

Storing Leftovers

You can store leftover focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For best results, keep it out of the fridge to avoid drying out the crumb and crust.

Freezing

This focaccia freezes beautifully. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil or place it in a freezer-safe bag. Freeze for up to three months. Thaw overnight in the fridge or at room temperature before reheating.

Reheating

To revive the fresh-baked texture, reheat slices in a preheated oven at 375°F for about 8-10 minutes until warm and crisp. Avoid microwaving as it can make the focaccia soggy. A quick toast in a skillet over medium heat works well too for smaller portions.

FAQs

Can I use a different type of cheese?

Absolutely! While fresh mozzarella lends that classic Margherita creaminess, you can experiment with burrata for extra richness or a blend of mozzarella and Parmesan for more depth of flavor.

What if I don’t have an active sourdough starter?

If you don’t have a sourdough starter, you can try this recipe with commercial yeast, but keep in mind that the tangy flavor and texture unique to sourdough will be less pronounced.

How long does the dough need to ferment?

The dough requires about 10 to 12 hours of fermentation at room temperature to develop its characteristic flavor and texture. Warmer kitchens will speed this up, cooler ones slow it down, so watch the dough’s volume rather than the clock.

Can I add other toppings to this focaccia?

Of course! Feel free to add roasted garlic, olives, caramelized onions, or even thin slices of zucchini. Just keep in mind that too many toppings may affect how the focaccia bakes and its texture.

What’s the best way to shape the dough into the pan?

Use oiled fingertips to gently stretch and dimple the dough toward the pan’s edges, letting it relax naturally. If it resists, give it a short rest and then stretch again. Avoid forcing it quickly, which can tear the dough.

Final Thoughts

There’s something truly special about bringing together the tang of sourdough with the fresh, bright flavors of a Margherita pizza in a focaccia form. This Sourdough Margarita Focaccia Recipe offers an exciting twist on pizza night that’s sure to become a favorite in your kitchen. Give it a try, enjoy every crispy, cheesy, tomato-laden bite, and watch how easily it wins over friends and family alike!

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