Sourdough Focaccia Bread (Same Day or Overnight)
A overnight or same day sourdough focaccia with a soft, airy crumb and crisp, olive oil–soaked edges. Naturally leavened and slow-fermented for deep flavor, this easy focaccia is perfect for everyday meals, sandwiches, or sharing at the table.
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Servings: 8 people
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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.
Notes
A cold ferment greatly improves flavor but is optional.
Use plenty of olive oil for the best texture and crust.
Cast iron produces an especially crisp bottom crust.
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