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Focaccia dough resting on the counter can be quite magical: dimpled with your fingertips and glistening with olive oil. This overnight sourdough focaccia is soft and airy inside, crisp at the edges, and deeply flavorful thanks to a slow, natural fermentation. It’s the kind of bread meant to be torn apart with your hands, served alongside soup, or enjoyed warm with nothing more than good butter and salt.
If you’re already baking sourdough, focaccia is one of the most forgiving and rewarding loaves you can make. No shaping skills required: just time, patience, and a well-loved starter.
My sourdough was flat and business was slow
When I first started homesteading, my sourdough was dense and flat, my garden struggled, and it seemed like I was scrambling to get people to notice my business, let alone, buy my products. And for a time, I burnt out.
After years of trial and error, analyzing hundreds of businesses from other sectors, and just pure grit...
I created a free Zero to Homestead Skool Community: a place where homesteaders of all levels share wins, troubleshoot challenges, and get guidance from experienced peers. By joining, you’ll access step-by-step guides to build traditional skills (sourdough, fresh milled flour, traditional foods, preserving, livestock, gardening, and more) plus full courses, workshops, and homestead business-building resources with a supportive network to help your homestead thrive.
Why Make Focaccia with Sourdough Starter?
Sourdough focaccia relies on wild yeast rather than commercial yeast, which brings:
- Rich, complex flavor from long fermentation
- A tender crumb with natural chew
- Better digestibility for many people
- A beautiful, rustic texture that improves with time
This bread is naturally leavened, simple, and deeply satisfying. It's perfect for everyday meals or special gatherings.
Ingredients for Sourdough Focaccia
- 100g active sourdough starter (about ½ cup)
- 420g warm water (about 1¾ cups)
- 500g all-purpose or bread flour
- 10g unrefined salt (about 2 teaspoons)
- 30g olive oil, plus more for the pan and topping
- Flaky sea salt, for finishing
Optional Toppings
- Fresh rosemary or thyme
- Thinly sliced garlic or onion
- Cherry tomatoes
- Olives
How to Make Overnight Sourdough Focaccia
Step 1: Mix the Dough
In a large bowl, whisk together the sourdough starter and warm water until mostly dissolved. Add the flour and mix until no dry bits remain. Cover and let the dough rest for 30 minutes (autolyse).
Sprinkle the salt over the dough and drizzle in the olive oil. Use your hands to gently fold the dough until incorporated.
Step 2: Bulk Fermentation
Cover the bowl and let the dough ferment at room temperature for 4–6 hours, performing 3–4 sets of stretch and folds during the first 2 hours. The dough should become airy, elastic, and roughly double in size.
Step 3: Cold Ferment (Optional but Recommended)
For deeper flavor, refrigerate the dough overnight for 8–24 hours. This slow fermentation gives the focaccia its signature tang and improves texture.
Step 4: Pan the Dough
Generously oil a 9×13-inch baking pan or large cast iron skillet. Transfer the dough to the pan, gently stretching it toward the edges. If it resists, let it rest for 15 minutes and try again.
Cover and let rise for 2–4 hours, until the dough is puffy and jiggly.
Step 5: Dimple and Top
Preheat the oven to 425°F.
Drizzle the dough generously with olive oil. Use your fingertips to press deep dimples across the surface. Sprinkle with flaky sea salt and add any desired toppings.
Step 6: Bake
Bake for 22–28 minutes, until deeply golden with crisp edges.
Remove from the oven and immediately drizzle with more olive oil if desired. Let cool slightly before slicing.
Tips for the Best Sourdough Focaccia
- Don’t skimp on olive oil because it creates that crisp, golden crust
- Deep dimples prevent large air bubbles and hold toppings
- A cold ferment improves flavor but isn’t required
- Cast iron produces an especially crisp bottom
How to Serve Sourdough Focaccia
- Alongside soups and stews
- Sliced for sandwiches
- As a base for flatbread-style pizzas
- Warm with butter, honey, or olive oil
Storage & Make-Ahead Tips
- Store at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Reheat in a warm oven to restore crisp edges
A Bread Worth Slowing Down For
Sourdough focaccia invites you to slow your pace, trust the process, and bake with intention. It’s a humble bread with deep roots, and one that belongs on well-worn tables and in kitchens where food is made with care.
If you’re building a from-scratch kitchen rooted in tradition, this sourdough focaccia is a beautiful place to linger.
If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram@keepingitholistic! For more simple sourdough recipes & guidance, small-space gardening tips, and cozy, slow living inspiration, subscribe to my newsletter and follow me on YouTube and Instagram!
📖 Recipe
Sourdough Focaccia Bread (Same Day or Overnight)
Equipment
- 9x13 baking dish or large cast iron skillet
- Large bowl
Ingredients
- 100 g active sourdough starter about ½ cup
- 420 g warm water about 1¾ cups
- 500 g all-purpose or bread flour
- 10 g unrefined salt about 2 teaspoons
- 30 g olive oil plus more for pan and topping
- Flaky sea salt for finishing
Optional Toppings
- Fresh rosemary or thyme
- Thinly sliced garlic or onion
- Cherry tomatoes
- Olives
Instructions
- In a large bowl, whisk together the sourdough starter and warm water until mostly dissolved.
- Add the flour and mix until no dry bits remain. Cover and let rest for 30 minutes.
- Sprinkle the salt over the dough and drizzle in the olive oil. Gently fold the dough until incorporated.
- Cover and let the dough ferment at room temperature for 4–6 hours, performing 3–4 sets of stretch and folds during the first 2 hours, until puffy and roughly doubled.
- (Optional) For deeper flavor, refrigerate the dough for 8–24 hours.
- Generously oil a 9×13-inch baking dish or large cast iron skillet. Transfer the dough to the pan and gently stretch toward the edges. Rest 15 minutes if needed.
- Cover and let rise for 2–4 hours, until jiggly and airy.
- Preheat the oven to 425°F.
- Drizzle the dough generously with olive oil. Use your fingertips to press deep dimples across the surface. Sprinkle with flaky sea salt and desired toppings.
- Bake for 22–28 minutes, until golden brown with crisp edges.
- Remove from the oven and drizzle with additional olive oil if desired. Cool slightly before slicing.
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