To Die For Sourdough Focaccia Bread Bruschetta
If you have ever wondered of a way to make bruschetta EVEN better, this Sourdough Focaccia Bread Bruschetta is it!! This Bruschetta is fresh, juicy, flavorful and made absolutely to die for served over warm sourdough focaccia bread.
Tomato season is in full swing, and whether you grow your own or get fresh ones from the market, Bruschetta is one of easiest and most tasty recipes to make with them. You only need a couple ingredients and about 10 minutes to throw it all together once you have your bread made!
Most of us are familiar with Bruschetta; however it is typically served on a crispy baguette. While that is delicious, I knew it could be even better on fresh made Sourdough Focaccia Bread that is crisp on the outside, while soft and chewy on the inside. It exceeded every bruschetta dream I have ever had.
Make this Sourdough Focaccia Bread Bruschetta to serve as an appetizer, a quick lunch or even along side grilled meat for a simply delicious dinner. You can make the bread and the bruschetta mixture ahead of time, and just plate it together as soon as you want to serve it! Absolute perfection in a matter of minutes.
Tips for PErfect Sourdough Focaccia Bread Bruschetta
- Be sure to toasts the focaccia bread lightly after you slice it. While soft and fresh focaccia bread is delicious, you want it slightly toasted so that it doesn’t go soggy once you add the bruschetta topping.
- Use quality ingredients. Because theres are so few ingredients in this recipe, you want to be using the best quality ingredients you can for optimal flavor. Local tomatoes, fresh basil and good baslamic vinegar go a long way in making this recipe extra delicious.
- If you have the time, make the bruschetta mixture at least 20 minutes before you serve it. This will allow all of the flavors time to meld together and enhance one another.
- Do not add the bruschetta mixture on to the focaccia bread until right before you are ready to serve. If you have leftover, store both the bread and the bruschetta mixture separately, to keep the bread fresh and not soggy.
Sourdough Focaccia Bread Bruschetta Ingredients
Flour- This can be unbleached all purpose flour or bread flour.
Sourdough Starter– You want to use a fed and active sourdough starter for this recipe.
Oil– When making focaccia bread, you always need to add oil to give it that soft and light texture. Olive oil is what I recommend for the flavor, but you could also use a neutral oil like avocado.
Rosemary– This is used as a topping for the focaccia bread to give you that traditional focaccia flavor. Be sure to use fresh rosemary.
Tomatoes– Almost any type of tomatoe you have will work! Cherry tomatoes and/ or roma tomatoes are my favorite in this recipe.
Red onion– Use red onion over white or yellow onion for its slightly more mild flavor.
Basil– This is an essential part of bruschetta. Always use fresh basil.
Garlic– Measure this with your heart but make sure to use fresh garlic not pre minced.
Balsamic Vinegar– As mentioned above, you want to use a good quality balsamic vinegar for optimal flavor and sweetness.
Salt & Pepper- The seasonings are nice a simple in this recipe to let the fresh ingredients shine.
Chili Flakes– This is optional but adds a nice and subtle little kick.
The Steps
Make the Focaccia Bread
1.Start by mixing together the water, and sourdough starter in a large bowl. Then add in the 30g of olive oil, flour and salt. Stir with wooden spoon or dough whisk until no dry flour remains and you have a shaggy dough.
2. Cover the bowl with a tea towel and let rest for 30 minutes. Then perform one set of coil folds or stretch and folds.
3. Cover the bowl and let sit another 30 minutes. Repeat this step 3 more times. Let the dough rise covered on the counter for approx 6-8 hours or until doubled in size.
4. Once bulk fermented, cover the bowl with plastic wrap and place in the fridge overnight or anywhere from 8-24 hours.
5. Remove the dough from the fridge and flip the dough out onto the counter.
6. Place the dough on a rimed baking sheet lined with parchment and a generous drizzle of olive oil. You can use a 9×13 baking dish or a standard cookie sheet that is rimmed .Cover the pan of dough and let rest for 2 more hours.
7. Preheat your oven to 425F when you are ready to bake.
8. Pour a couple more tbsp of olive oil over the dough and then dimple the dough with your fingers. Sprinkle over the freh rosemary and some flaky sea salt. Bake for about 20-25 minutes or until cooked through and lightly golden on the top and edges.
Make the Bruschetta Topping
9. While the bread is in the oven, mix together all of the Bruschetta ingredients in a mixing bowl until juicy and well combined. Place in the fridge until ready to use.
10. Once the bread is nice an golden, remove it from the oven and allow it cool for 5-10 minutes before slicing into 1 inch thick slices. Place the slices of focaccia bread back into the same pan you cooked the bread in, and broil for just a couple minutes on each side, to get it lightly toasted.
11. Transfer the toasted bread onto a serving plate then top each piece with a generous spoonful of the bruschetta mixture. Serve immediately and enjoy!
If you give this recipe a try, leave a comment or a recipe review below 🙂
Soft and flavorful sourdough focaccia bread, lightly toasted and topped with a dreamy bruschetta mixture of fresh tomatoes, basil, garlic and sweet balsamic vinegar. * You can mke the focaccia bread a couple days in advance and even freeze it if you want to have it ready to serve. *The bruschetta mixture can also be made a day in adance and stored in the refrigerator. *Any type of tomatoes you like will work for this recipe. MY favorites are cherry tomatoes or roma. 
Sourdough Focaccia Bread Bruschetta
Ingredients
For the Sourdough Focaccia
For the Bruschetta
Instructions
Notes
