Go Back
sourdough focaccia
Print Recipe
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 the sourdough starter, water, and salt. Then, mix in the flour until a sticky dough forms. Let it rest for 30 minutes.
    sourdough focaccia
  • Stretch and fold the dough over itself, rotating the bowl as you do so. Perform about 6 stretches and folds. Generously drizzle oil over the dough and coat it thoroughly. Cover and let it rise at room temperature overnight for about 8-12 hours.
  • The next day, the focaccia dough should have doubled in size and appear somewhat bubbly. Generously coat a cast-iron skillet with olive oil. Flip the proofing bowl containing the focaccia dough upside down and shake gently until the dough releases into the cast-iron skillet.
    sourdough focaccia
  • Lightly oil your fingers and gently pat the dough down, then fold the four sides of the dough into itself (like closing the flaps of a cardboard box). Turn the dough over so it is seam side down, generously drizzle with olive oil, and coat thoroughly. Let it rise for another 4-6 hours. The dough should double in size and spread to fit most of the pan.
    sourdough focaccia
  • Preheat the oven to 425ºF. Oil your fingers and gently dimple and stretch the dough to fit the pan. Sprinkle generously with flaky salt or a seasoning salt & herb mix of your choice. Bake for 25 minutes or until golden brown.