Easy Sourdough Cherry Tomato Focaccia

This is a delicious, easy sourdough cherry tomato focaccia for those who want to try something new. It has a crunchy exterior and a light and fluffy interior and comes with roasted tomatoes packed full of flavors. The best part about this recipe is that you will be using your sourdough starter, which will add some depth to the dish.

Why You’ll Love This Recipe
Doesn’t need any commercially available yeast
Longer fermentation results in superior taste and texture
Easy shaping process for beginners
Great finish

This was inspired by my No-knead sourdough foccacia on this site, and and also with this chocolate skillet sourdough foccacia.

Ingredients for making easy sourdough cherry tomato focaccia

You need the following ingredients to make this easy sourdough cherry tomato focaccia.

• All purpose flour : I used unbleached all purpose flour for this recipe
• Splet flour
• Sourdough Starter: I have
• Honey
• Salt
• Water
• Olive oil
• Cherry tomato
• Rosemary
• Garlic
• Basil leaves

See recipe card for quantities.

Instructions

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1. Step 1: All purpose flour, splet flour , salt, honey, water and sourdough starter,

2. Step 2: After bulk ferementation

3. Step 3: Press the dough into sheet pan.

4. Step 4: Spread with oil and cherry tomato,garlic, basil leaves and rosemary.

How to serve this focaccia

Serve warm with olive oil and balsamic vinegar
Pair with soups or salads
Slice for sandwiches
Enjoy as a snack straight from the pan

Substitutions

For making this focaccia recipe, you can substitute any ingredient according to what is available in your pantry: all-purpose flour for bread flour and sourdough starter for yeast to make things easier. You can use grape tomatoes or even dried tomatoes for the cherry tomatoes, and other herbs like thyme and basil if you do not want rosemary. You can also use avocado oil or butter instead of olive oil.

Storage

For short-term storage, keep the focaccia at room temperature in a tightly sealed bag for 2 days or store it in the refrigerator for 5 days. Focaccia can also be frozen for more extended storage and then baked to regain its texture.

I have made this easy sourdough cherry tomato focaccia as a part of

This month, Breadbaker's event: Italian bread.

• Cornetti Dolci (Italian Croissants) from Karen's Kitchen Stories
• Focaccia Bread Art from Making Miracles
• No-Knead Green Chutney Focaccia from Cook with Renu
• No Knead Potato Focaccia from Sneha's Recipe
• Overnight Ciabatta from A Messy Kitchen
• Overnight Focaccia from A Day in the Life on the Farm
• Sfincione Siciliano from Food Lust People Love
• Sourdough Cherry Tomato Focaccia from Zesty South Indian Kitchen

FAQ

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More foccacia and flat bread recipes:

Pairing

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5 from 9 votes

Easy Sourdough Cherry Tomato Focaccia

It has a crunchy exterior and a light and fluffy interior and comes with roasted tomatoes packed full of flavors. The best part about this recipe is that you will be using your sourdough starter, which will add some depth to the dish

Prep Time5 hours hrs

Cook Time30 minutes mins

Total Time5 hours hrs 30 minutes mins

Course: Appetizer, Brunch

Cuisine: American

Keyword: #sourdoughbread, Sourdough recipes

Servings: 12 pieces

Calories: 198kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

• 90 g ½ cup active starter
• 300 g 1 ¼ cup water
• 20 g 1 tablespoon honey
• 450 g 3 .75cup all-purpose flour
• 50 g ¼ cup spelt flour
• 9 g 1 ½ teaspoon fine sea salt
• 45 g 3 tablespoon olive oil
• Toppings
• Rosemary
• Cherry tomatoes halved
• Garlic cloves with cover intact
• Salt

Instructions

• In a large bowl add all purpose flour, spelt flour, water, salt, honey and sourdough starter and mix well and set aside.
• After 1 hour do stretch and fold the dough.
• Then repeat the stretch and fold after another hour.
• Then set the douugh for about 3 hours and set aside until it doubled
• Pre-heat oven to 425F/220C
• Gently stretch the dough and make dimple in the dough place halved cherry tomatoes, rosemary sprigs and garlic cloves.
• Bake it in pre-heated oven for 23-30 minutes or until it becomes crisp and golden brown in color.
• Let it cool down and enjoy

Video

Nutrition

Calories: 198kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 293mg | Potassium: 41mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 7mg | Iron: 2mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Rose Petal Pistachio Cardamom Sourdough Bread is a fragrant, naturally leavened artisan bread that blends floral notes of dried rose petals, nutty pistachios, and warm cardamom into a soft, flavorful sourdough loaf. When you put all these flavors together you get an delicious loaf of Rose Petal Pistachio Cardamom Sourdough Bread.

This recipe for Rose Petal Pistachio Cardamom Sourdough Bread is not about making bread it is about showing love and care and following old traditions. It is also about taking your time and letting the dough ferment slowly which makes the Rose Petal Pistachio Cardamom Sourdough Bread perfect, for occasions or when you want to make something that people will really remember.

This was inspired by my Rose Cardamom Pistachio Shortbread . Mango Raspberry Rose Galette on this site.

Ingredients for this Rose Petal Pistachio Cardamom Sourdough

You need the following ingredients to make this Rose Petal Pistachio Cardamom Sourdough.

• Bread flour: I used unbleached bread flour in this recipe
• Rye flour: Add nuttines to the recipe
• Spelt flour : Whole grain
• Honey : Add little sweetness to dough
• Salt :
• Water
• Rose Petals: Edible dried rose petals add a subtle floral aroma and romantic appeal.
• Pistachio: bring a mild sweetness, nutty depth, and beautiful green color. They also add healthy fats, protein, and texture to the bread.
• Cardamom: enhances the bread with warm, slightly citrusy spice notes that pair beautifully with rose and pistachio.
• Sourdough Starter: A healthy sourdough starter provides natural leavening, complex flavor, and improved digestibility—no commercial yeast needed.
• Rose water : Add flavors to the recipe

See recipe card for quantities.

Instructions to make this Rose Petal Pistachio Cardamom Sourdough

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

1. Sourdough starter with water

2. Flour mix (bread flour, rye flour and spelt flour)

3. Dough

5. Ready for shape

4. Laminate the dough rose petal, pistachio, caradmom and rose water.

6. Ready to bake

Variations

You can make it heartier with whole wheat flour, brighter with orange zest, or more indulgent with milk or ghee for an enriched celebration loaf. For a twist, keep it savory with warm spices or create a swirled loaf using rose paste and pistachios for a visually stunning, aromatic bread.

How to Enjoy Rose Petal Pistachio Cardamom Sourdough

This versatile sourdough loaf can be enjoyed in many ways:

Toasted with butter, ghee, or honey

Served with clotted cream or mascarpone

Paired with chai, rose milk, or herbal tea

Used for elegant French toast or bread pudding

Gifted as a homemade artisan bread for loved ones

Each bite feels comforting, luxurious, and lovingly handmade.

Storage

Store Rose Petal Pistachio Cardamom sourdough bread at room temperature, tightly wrapped in a cotton cloth or paper bag, for up to 2 days to preserve the crust while preventing dryness.

For longer storage, slice the loaf and freeze it in an airtight bag or container for up to 2 months; thaw slices at room temperature or toast directly from frozen. Avoid refrigerating, as it speeds up staling and dulls the delicate floral aromas.

I made this Rose Petal Pistachio Cardamom Sourdough as part of #breadbakers event this month.

• Magical Ingredients: Beet Feta Twisted Heart Bread
• Food Lust People Love: Cheddar Marmite Rolls 
• Passion Kneaded: Cheesy Twisted Heart Bread 
• A Messy Kitchen: Cranberry Cinnamon Swirl Bread 
• A Day in the Life on the Farm: Double Chocolate Muffins 
• Karen’s Kitchen Stories: Extra Gooey Sticky Buns 
• Sneha's Recipe: Heart Shaped Rolls 
• Zesty South Indian Kitchen: Rose Petal Pistachio Cardamom Sourdough Bread

FAQ

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Looking for other recipes like this? Try these:

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5 from 17 votes

Rose Petal Pistachio Cardamom Sourdough

RosePetal Pistachio Cardamom Sourdough Bread is a fragrant, naturally leavenedartisan bread that blends floral notes of dried rose petals, nutty pistachios,and warm cardamom into a soft, flavorful sourdough loaf.

Prep Time7 hours hrs

Cook Time50 minutes mins

Servings: 12 pieces

Calories: 193kcal

Author: Swathi (Ambujom Saraswathy)

Ingredients

• ½ cup 100 g active sourdough starter or bubbly discard
• 3 ½ cup 440 g bread flour
• ⅓ cup 40 g Rye flour optional for depth
• 2 tablespoon + 2 teaspoon 20g spelt flour
• 1 ½ cup 375 g of water or milk room temperature
• 1 teaspoon 9 g salt
• 1 teaspoon 5g ground cardamom freshly ground preferred
• ½ cup 69g pistachios lightly toasted and chopped
• 1-2 tablespoon 5 g culinary-grade dried rose petals
• 1 ½ tablespoon 25g honey or sugar (optional

Instructions

• Mix the Dough: In a bowl, combine sourdough starter, water ), and honey if using. Add flours and mix until shaggy. Rest for 30 minutes.
• Then incorporate salt and set aside for 1 hour
• Do stretch and fold the dough and set aside for 1 hour
• Then do another stretch and fold of the dough and set aside for 2 hour
• Let the dough rise until puffy and 60–70% increase in volume.
• Laminate the dough and incorporate rose petal, cardamom, rose water and pistachio and fold the dough like letter fold and set aside for another hour
• Gently shaped into a round or oval loaf. Place in a floured banneton.
• This time you can either Cold Proof by refrigerating for 8–14 hours. or set aside for 2 hours at room temperature
• When you are ready to bake score the dough and bake at 450°F (230°C) in a preheated Dutch oven for 20 minutes covered, then 30 minutes uncovered until golden.
• Cool: Let cool completely before slicing to allow flavors to bloom.

Video

Nutrition

Calories: 193kcal | Carbohydrates: 35g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 196mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 1mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Delicious spelt coconut sourdough bread is a delightful fusion of ancient grains and tropical flavors, combining the earthy nuttiness of spelt with the subtle sweetness of coconut.

Spelt, an ancient relative of modern wheat, is celebrated for its rich, nutty taste and high fiber content. Paired with the creaminess and hint of sweetness from coconut, the result is a loaf that is as wholesome as it is indulgent.
The sourdough fermentation process enhances the bread’s digestibility and imparts its characteristics tangy flavor and chewy texture. Whether toasted with a smear of coconut butter, paired with a savory topping, or enjoyed alone, spelt coconut sourdough bread is a versatile addition to any meal.

If you are looking for more coconut-based recipes like this check here.

Ingredients

You need the following ingredients to make this delicious sourdough bread .

• Spelt flour: Organic spelt flour is used in the recipe.
• Sourdough Starter: 100% hydration sourdough starter.
• Bread flour: Artisan bread flour is used in this recipe. You can use any kind of bread flour.
• Rye Flour: Dark rye flour is used here; light rye can be used in this recipe.
• Coconut water: I used fresh coconut water, but you can use canned coconut water too.
• Salt: Bring out the flavor and control the rate of fermentation.
• Cardamom: I have used fresh cardamom pods. You can use a store-bought one.
• Coconut: I used desiccated coconut; you can use freshly grated coconut.

See recipe card for quantities.

Instructions to make this spelt coconut sourdough bread?

In a large bowl, add a sourdough starter, coconut water, bread flour, spelt flour, rye flour, coconut, and salt, mix well, and set aside.
After 30 minutes add salt and set aside for 1 hour and then do stretch and fold the dough.

1. Step 1: Combine coconut water, sourdough starter, spelt flour, bread flour, rye flour, cardamom, and coconut.

2. Step 2: Then add salt and 30 minutes.

3. Step 3: After fermentation shape the dough and set it aside overnight in the refrigerator

4. Step 4: Next morning score and bake.

Then after 2 hours stretch, fold the dough and set aside 1 hour and then shape the dough and refrigerate overnight.
Next morning score the dough and bake.

Variations

Instead of using desiccated coconut, you can use fresh coconut, adding nuts like almonds, and pistachios will make a tasty loaf too.
To give Tropical Flair: Add 1 teaspoon of lime zest and a handful of chopped dried pineapple.
For Savory Twist: Incorporate 1 teaspoon of garlic powder and a mix of herbs like rosemary or thyme.

Chocolate Coconut Delight: Add 50g dark chocolate chips for a dessert-style loaf.

Storage

This recipe uses fresh coconut water and desiccated coconut so use the bread within 2-3 days. If not try freeze the bread for long time use.

Baking Schedule
6.30 PM: Mix the flour (bread flour, rye flour, spelt flour) with coconut water, coconut, and cardamom. Set it aside.
7.00 PM. Add sourdough starter mix well and set aside.
7.30 PM: Add salt then add coconut water and set aside.
8.00 PM: Stretch and fold the dough.
10.00 PM. Do a second stretch and fold the dough!
11.00 PM: Shape the dough.
10.30 PM: Refrigerate the dough overnight.
Next morning
8.00 AM: Score and bake the bread.

I have made this bread as part of Bread Baker's event.

• Bajri Tilachi Bhakri from Sneha's Recipe
• Banana Millet Bread from The Wimpy Vegetarian
• Banana Oat Pancakes from A Day in the Life on the Farm
• Khapli Wheat Roti from Cook with Renu
• Milled Ancient Multigrain Bread from A Messy Kitchen
• Peanut Butter Ancient Grain Corn Muffins from Palatable Pastime
• Spelt and Poppyseed Sourdough Bread from Karen's Kitchen Stories
• Spelt Coconut Sourdough Bread from Zesty South Indian Kitchen
• Sprouted Spelt Banana Walnut Muffins from Food Lust People Love

Related

Looking for other recipes like this? Try these:

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5 from 23 votes

Spelt Coconut Sourdough Bread

Delicious spelt coconut sourdough bread is a delightful fusion of ancient grains and tropical flavors, combining the earthy nuttiness of spelt with the subtle sweetness of coconut.

Prep Time5 hours hrs

Cook Time45 minutes mins

Resting the dough8 hours hrs

Total Time13 hours hrs 45 minutes mins

Course: Appetizer, Brunch

Cuisine: American

Keyword: #breakfast dishes, Sourdough recipes, Spelt coconut sourdough bread

Servings: 12 pieces

Calories: 171kcal

Author: Swathi (Ambujom Saraswathy)

Equipment

• Pyrex bowl
• kitchen scale
• Dutch oven
• Dough whisk

Ingredients

• 1 ¾ cup 215g Spelt flour
• 2 cup 260g Bread flour
• ⅓ cup 25g Rye flour
• ½ cup 100g Sourdough Starter
• 1 ¾ teaspoon 10g salt
• 1 ½ cup 380g Coconut water
• ½ teaspoon cardamom

Instructions

• First make active sourdough starter
• Make Dough
• In a bowl, add coconut water (370g) and mix sourdough starter. Then add bread flour , spelt, rye flour, desiccated coconut, cardamom and mix . Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
• Then add salt and rest of coconut water (10g). Mix well and cover the dough again and set aside for an hour
• Stretch and fold.
• Then stretch and fold the dough after 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
• Shaping the dough
• After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. To this add nutmeg and cinnamon and mix in everything.
• Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left side toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
• Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
• Cold proof
• After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
• Score and Bake
• When you are ready to bake preheat oven to 475°F.
• Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
• Bake the bread at 475°F for 15 minutes.
• Turn the heat down to 450°F and cook for 15 minutes.
• After 15 minutes remove the top of the Dutch oven and rotate the pan.
• Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.
• If you want a crackling crust after switching off the oven keep oven door ajar and keep the bread inside.

  Once the bread comes out of the oven enjoy it with some butter.

Video

Nutrition

Calories: 171kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 372mg | Potassium: 107mg | Fiber: 4g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!

Delicious Eggnog Sourdough Bread made with sourdough starter, eggnog, nutmeg, and cinnamon. This bread has a hint of sweetness.

What is eggnog?
Eggnog has a rich and fascinating history that dates back centuries, blending European traditions with American ingenuity to create the holiday favorite we know today.
Eggnog traces its roots to a medieval British drink called "posset," a warm ale punch made with milk, sugar, and spices. It also included figs or other flavors, giving the drink its rich, custard-like texture.
Eggnog made its way to America in the 18th century. Addition, of rum instead of brandy make it affordable to eggnog. This adaptation made eggnog more accessible and helped solidify its place in American culture.

Eggnog became associated with Christmas in the United States and Canada due to its warm, festive flavors and the availability of eggs and dairy during the winter months.

The other recipes with eggnog are here, Eggnog Sourdough Muffins, Eggnog Snickerdoodle cookies, and Homemade eggnog.

How to make this eggnog sourdough bread?

You need the following ingredients to make this eggnog sourdough bread.

• Sourdough starter: Used 100% hydration starter
• Eggnog: I used store-bought eggnog. You can use homemade also.
• Bread flour: Artisan bread flour
• Spelt flour: Adds nuttiness to the dough.
• Rye flour: Adds whole grain goodness to the dough.
• Water: 70% hydration is used here.
• Salt: Control the fermentation and add flavor to the bread
• Spices: Add cinnamon and nutmeg as spices to the eggnog bread
• See the recipe card for quantities.

Instructions to make eggnog sourdough bread?

In a large bowl add eggnog, bread flour, rye flour, spelt flour, and water and mix well to form a dough set aside
After 30 minutes, add sourdough starter and salt once it is fermented well. Shape the dough, but before shaping incorporate spices like cinnamon and nutmeg.
Then shape and refrigerate overnight for proofing the dough.
The next morning score and bake the bread.

1. Step 1: Combine bread flour, spelt flour, rye flour, eggnog, and water.

2. Step 2: Add sourdough starter

3. Step 3: Once the dough is made and set aside

4. Step 4: Once the dough is doubled incorporate the spices like cinnamon and nutmeg.

Finally, score the dough and bake.

Variations

If you are not fond of nutmeg and cinnamon you can add vanilla extract and rum extract.

Storage

This sourdough bread contains eggnog. It is best consumed within 2-3 days. For long-term storage freeze them as individual slices.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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4.96 from 22 votes

Eggnog Sourdough Bread

Delicious Eggnog Sourdough Bread made with sourdough starter, eggnog, nutmeg, and cinnamon. This bread has a hint of sweetness.

Prep Time4 hours hrs

Cook Time55 minutes mins

Resting the dough8 hours hrs

Total Time12 hours hrs 55 minutes mins

Course: Breakfast, Brunch

Cuisine: American

Keyword: #sourdoughbread, Eggnog Recipes, Eggonog Sourdough bread

Servings: 12 pieces

Calories: 156kcal

Author: Swathi (Ambujom Saraswathy)

Equipment

• Pyrex bowl
• Dough whisk
• kitchen scale
• Dutch oven

Ingredients

• 3 cups 375g Bread flour
• ¼ cup 85g Spelt flour
• ⅓ cup 40g Rye flour
• ¼ cup 60g Sourdough Starter
• 1 ¾ teaspoon 10g salt
• 1 cup /250g Eggnog
• ¼ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ⅔ cup/ 217g water

Instructions

• First make active sourdough starter
• Make Dough
• In a bowl, add bread flour , spelt and rye flour, eggnog and water (divided 102g water) add and mix .Mix starter with the our mix and mix with hand. Knead for 1-2 minutes until well combined. Cover and let rest for 30 minutes to one hour.
• Then add the sourdough starter to mix and combine everything and mix well for 30 minutes.
• Then add salt. Mix well and cover the dough again and set aside for an hour
• Stretch and fold.
• Then stretch and fold the dough after 2 hours. This means grabbing the underside of the dough and stretching it up and over the rest of the dough. Perform a few of these turns each time you handle the dough.
• Shaping the dough
• After one hour , transfer the dough to a lightly floured workspace and shape it into round Boule. To this add nutmeg and cinnamon and mix in everything.
• Fold the third of the dough closest to you inward, and then stretch the dough out to the sides. Fold the right, and then the left side toward the center. Fold the top of the dough inward, and then wrap the bottom part of the dough over it all. If you want, you can make pre-shape and set aside for 15 minutes and then make a final shape.
• Work this into a round shape, and place seam side up in a proofing basket lined well with flour.
• Cold proof
• After transferring to Banneton, Let rise the dough overnight in the refrigerator. You can keep this cold retard up to 14 hours.
• Score and Bake
• When you are ready to bake preheat oven to 475°F.
• Remove the dough from the proofing basket and score and transfer to Dutch oven and close the lid and immediately place the top back on and return to the oven.
• Bake the bread at 475°F for 15 minutes.
• Turn the heat down to 450°F and cook for 15 minutes.
• After 15 minutes remove the top of the Dutch oven and rotate the pan. Continue to bake the bread for another 15-20 minutes, until the crust is deeply caramelized.
• If you want crackling crust after switching off the oven keep oven door ajar and keep the bread inside.
• Once bread comes out of oven enjoy with some butter

Video

Nutrition

Calories: 156kcal | Carbohydrates: 29g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 12mg | Sodium: 351mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 44IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg

Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!