Easy Overnight Sourdough Focaccia

Look at those crumbs, isn’t it just dreamy?

Sourdough tends to be pretty involved, but making focaccia is very simple to make. For anyone new to sourdough, making focaccia is the best thing to start with. Under or over-proofing is probably the one thing to look out for, but sourdough is time forgiving, allowing a rough 4-hour peak window to execute.

This recipe is for an 85% hydration focaccia with a fermentation time of 18 hours. It fits perfectly in a 10-10.5″ baking dish or cast-iron skillet. I usually mix in the evening and let the dough go overnight. The next day, I transfer the dough to a baking dish and let it finish rising, baking in the late afternoon– just in time for dinner! You can check out a sample baking schedule below.

Sample baking schedule:

Day 1:

  • 10:00pm: Combine sourdough starter, water and salt. Add flour until a sticky dough forms. Let rest for 30 minutes.
  • 10:30pm: Stretch and fold the dough over itself, rotating the bowl while doing. Do about 6 stretches and folds. Generously drizzle and coat the dough with oil. Cover and let rise at room temperature overnight for about 8-12 hours.

Day 2:

  • 10:00am: Generously coat your baking dish with olive oil and transfer the dough into the dish. Gently pat the dough down and fold the four sides of the dough into itself (like closing the flaps on a cardboard box). Turn the dough over seam side down, generously drizzle and coat with olive oil, and let rise for another 4-6 hours. The dough should double and spread to fit most of the pan.
  • 4:00pm: Preheat oven to 425ºF. Oil your fingers and gently dimple and stretch the dough to fit the pan. Sprinkle generously with flakey salt or a seasoning salt & herb mix of your choice. Bake for 25 minutes or until golden.

Looking for more sourdough recipes?

sourdough focaccia
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5 from 1 vote

Easy Overnight Sourdough Focaccia

Soft, rich and tangy sourdough focaccia bread. No hassle overnight, small batch recipe.
Cook Time25 minutes
Rest time16 hours
Course: Side Dish
Keyword: bread, sourdough
Servings: 6

Equipment

  • medium size baking dish like an 8x8 pan or a 10" cast iron skillet (like Lodge)

Ingredients

  • 25 g sourdough starter
  • 212 g water
  • 5 g kosher salt
  • 250 g bread flour
  • olive oil
  • flakey sea salt or seasoning/herb mix of choice to sprinkle on top

Instructions

  • Combine sourdough starter, water and salt. Add flour until a sticky dough forms. Let rest for 30 minutes.
    sourdough focaccia
  • Stretch and fold the dough over itself, rotating the bowl while doing. Do about 6 stretches and folds. Generously drizzle and coat the dough with oil. Cover and let rise at room temperature overnight for about 8-12 hours.
    sourdough focaccia
  • Generously coat your baking dish with olive oil and transfer the dough into the dish. Gently pat the dough down and fold the four sides of the dough into itself (like closing the flaps on a cardboard box). Turn the dough over seam side down, generously drizzle and coat with olive oil and let rise for another 4-6 hours. The dough should double and spread to fit most of the pan.
    sourdough focaccia
  • Preheat oven to 425ºF. Oil your fingers and gently dimple and stretch the dough to fit the pan. Sprinkle generously with flakey salt or a seasoning salt & herb mix of your choice. Bake for 25 minutes or until golden.

3 Comments Add yours

  1. David Glasgow says:

    5 stars
    Just made this recipe and had my first 2 pieces and it came out wonderful! Nice and light, crispy on the bottom, a nice little bit of chewy- yet crunchy- on the top. I’m fairly seasoned home baker but I’ve only made one boule and a few discard recipes like English muffins, pancakes, and crackers. This also the first loaf from a new starter, so it’s a two-fer! Success on both fronts!

  2. Brenda Goring says:

    This was so fun to make and tasted delicious. Crunchy outside, chewy inside and perfect amount for 2 of us and would have fed 2 more! Will definitely make again and sharing recipe with friends.

  3. D Leyde says:

    I’ve made this recipe several times. It’s my go-to focaccia recipe (seasoned with rosemary and sea salt).

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