Sundried Tomato and Mozzarella Sourdough Focaccia

Hey fellow bakers! I just HAVE to share my latest obsession with you all: Sun-Dried Tomato and Mozzarella Sourdough Focaccia. If you love crispy edges, a soft, airy crumb, and incredible flavor, this recipe is a total game-changer. It’s become my go-to for potlucks, lazy weekend lunches, or just a delicious snack! Using sourdough discard for this focaccia adds such amazing depth of flavor and that signature chewiness you can't get with regular yeast. Plus, it feels so satisfying to use up that discard instead of tossing it! It's truly a next-level bread experience, making this homemade sun-dried tomato mozzarella sourdough focaccia a real winner. Gather Your Goodies (Ingredients): 150g active sourdough starter or discard (I usually use discard – it works perfectly for this focaccia!) 350g warm water 500g strong bread flour 10g fine sea salt 30g olive oil (plus more for the pan and topping) 1/2 cup chopped sun-dried tomatoes (oil-packed, drained) 1/2 cup fresh mozzarella, torn or cubed Optional: a sprinkle of dried oregano or fresh basil on top of your sun-dried tomato focaccia My Easy Focaccia Method: Mix It Up: In a large bowl, whisk together your sourdough discard and warm water. Add the flour and salt, mixing until just combined and no dry spots remain. It'll be quite shaggy at this stage! Cover the bowl and let the dough rest for 30 minutes. This is called autolyse and helps the flour hydrate. Stretch & Fold Fun: Now for the magic! Drizzle about 15g of your olive oil over the dough. Perform your first set of stretch and folds: grab a section of the dough, pull it up gently, and fold it over itself towards the center. Rotate the bowl a quarter turn and repeat 3-4 times until you’ve worked your way around the bowl. Cover and let it rest for 30 minutes. Repeat this stretch and fold process two more times, every 30 minutes. This really helps build strength and creates that amazing airy texture in your sun-dried tomato mozzarella sourdough. Don't skip it! Bulk Fermentation: After your last stretch and fold, cover the bowl and let the dough bulk ferment at room temperature for 3-4 hours, or until it looks visibly puffy and has tiny bubbles on the surface. If it's a colder day in your kitchen, it might take a bit longer – just watch the dough, not the clock! Pan Prep & Toppings: Generously drizzle about 2-3 tablespoons of olive oil into a 9x13 inch baking pan. Gently transfer your focaccia dough into the pan, trying not to deflate it too much. Drizzle more olive oil on top to coat, then dimple the dough all over with your fingers – get those little pockets in there! Press in the chopped sun-dried tomatoes and pieces of fresh mozzarella evenly over the top. A final sprinkle of sea salt is always a good idea for this sundried tomato sourdough focaccia. Final Proof: Cover the pan loosely with plastic wrap or a damp towel and let it proof for another 1-2 hours at room temperature. The dough should look even puffier and very jiggly when you gently shake the pan. This last proof is crucial for a light, airy crumb. Bake Time! Preheat your oven to 425°F (220°C). Once hot, bake your sun-dried tomato and mozzarella sourdough focaccia for 25-30 minutes, or until it's beautifully golden brown on top and cooked through. The bottom should also sound hollow when tapped, indicating it's perfectly done. Let it cool slightly before slicing – if you can wait! Pro Tips & Serving Ideas: Don't be afraid to use plenty of olive oil – it's absolutely key for that crispy bottom and moist, tender crumb! If you don't have fresh mozzarella, shredded works too, but fresh is definitely my favorite for that melt-in-your-mouth experience on this sourdough focaccia. Serve this warm with extra virgin olive oil for dipping, alongside a fresh salad, or as the base for incredible sandwiches. It’s also amazing just on its own with a cup of coffee for breakfast! Seriously, give this Sundried Tomato and Mozzarella Sourdough Focaccia a try. Your taste buds will thank you!