Easy Overnight Sourdough Focaccia

Name: Easy Overnight Sourdough Focaccia
Prep time: 5 min
Cook time: 30 min
Total time: 695 min
Ingredients: 110 g sourdough starter (100% hydration, active); 420 g water; 30 g olive oil; 25 g honey; 10 g salt; 500 g bread flour; Olive oil for drizzling and coating the pan

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Easy to make and the perfect appetizer for any occasion, this Sourdough Focaccia is full of flavor, requires no fancy equipment, and includes both summer and winter overnight schedules, plus a same-day baking option.

This no-knead focaccia recipe is as simple as my beginner's sourdough bread: four sets of stretch and folds, no shaping, and nothing more than a baking sheet and parchment paper. It yields a delicious focaccia with minimal effort.

Ingredients

Active sourdough starter. You need an active sourdough starter for this recipe. You can feed your starter the night before using a higher ratio (like 1:5:5 or 1:10:10 during summer), or you can feed it, let it peak, and store it in the fridge until you're ready to bake. Check my guide on how to use sourdough straight from the fridge if you've never done that before.

Honey. You can substitute honey with sugar, brown sugar, or maple syrup.

Olive oil. Use one you enjoy. You can boost the flavor by using an infused oil. Just be cautious with truffle-infused olive oil, as the flavor can be overwhelming if overused.

Bread flour. Use bread flour for the best results. I use one with about 13.5% protein when testing recipes. If you're using all-purpose flour, note that the dough may be wetter since all-purpose absorbs less water. You may need to add 1–2 tablespoons more flour. Check the video or photos below to see what the dough should look like after mixing.

How to Make It

Making focaccia is much easier than basic sourdough bread. No shaping, no banneton, no special tools: just a bowl, parchment paper, and a 9x13-inch baking pan.

Step 1. In a large bowl, mix the ingredients to form the dough. Mix until there are no dry spots of flour left. Cover the dough and let it rest for 30 minutes.

Step 2. After 30 minutes, do the first set of stretch and folds. Do 4 to 6 folds per set, with four sets total, spaced 30 minutes apart. By the final set, the dough should be smoother and less sticky.

At this point, you can either cold ferment it or let it rise in the lined baking pan. If cold fermenting, be sure to cover the dough well to prevent drying. You can cold ferment for up to 24 hours.

Dough inside a baking pan on top of parchment papel and olive oil.

Step 3. Line a 9x13-inch baking pan with parchment paper and drizzle it with 2–3 tablespoons of olive oil. Gently place the dough in the center of the pan, cover, and let it rise until it fills the pan completely.

Dough after rise filling the whole baking pan.

Step 4. The dough should be jiggly and puffy when ready. Preheat your oven to 425°F (220°C), middle rack.

Dough with dimples, olive oil and flaky sea salt.

Step 5. Just before baking, drizzle about 2 tablespoons of olive oil over the dough. Dimple the dough all over using your fingertips. Sprinkle with flaky sea salt, fresh herbs, or your favorite toppings.

Baked focaccia on top of parchment paper and cooling rack.

Step 6. Bake for 30 to 35 minutes, until golden brown on top and the internal temperature reaches at least 200°F (93°C). Let it cool for 30 minutes before slicing.

Baking Schedule Suggestions

Here are some schedules that work well when baking this sourdough focaccia.

For your starter, you can feed it before bed using a 1:5:5 ratio in winter or a 1:10:10 ratio in summer so it’s ready in the morning. Alternatively, you can feed it anytime during the day, let it peak, and store it in the fridge (good for 1–5 days) until ready to use.

Same-Day Sourdough Focaccia:

Use your oven’s proofing function or leave the light on. In summer, if it's over 28°C (82°F), you can proof on the counter.

8:00 AM — Mix the dough
8:30 AM — Stretch and fold #1
9:00 AM — Stretch and fold #2
9:30 AM — Stretch and fold #3
10:00 AM — Stretch and fold #4; transfer to pan for final rise
3:00–4:00 PM — Bake

Summer Overnight Focaccia

Assumes an overnight kitchen temperature of 24–25°C (75–77°F). Use only 50g starter to avoid overproofing.

8:00 PM — Mix the dough
8:30 PM — Stretch and fold #1
9:00 PM — Stretch and fold #2
9:30 PM — Stretch and fold #3
10:00 PM — Stretch and fold #4 + transfer to baking pan for final rise
7:00 AM — Bake

Winter Overnight Focaccia

Assumes an overnight kitchen temperature of 16–18°C (60–64°F). Use warm water to encourage fermentation.

8:00 PM — Mix the dough
8:30 PM — Stretch and fold #1
9:00 PM — Stretch and fold #2
9:30 PM — Stretch and fold #3
10:00 PM — Stretch and fold #4 + transfer to baking pan for final rise
9:00 AM — Bake

Always check the dough before baking. It should be jiggly and puffy. If it feels stiff, it likely needs more fermentation time.

Focaccia dough with dimples, olive oil and flaky salt.

Expert Tips

This is a high-hydration dough. Don’t reduce the amount of water listed in the recipe.
Don’t skip the stretch and folds. This step helps the dough develop strength and become easier to handle.
If you want to substitute part of the white flour, you can replace up to ¼ with whole wheat, spelt, or rye flour.
Always line your baking pan with parchment paper, or the focaccia will stick after baking.

Questions You Might Have

Does sourdough focaccia need to be refrigerated?

No. Sourdough focaccia doesn’t need refrigeration and will stay fresh for 3 to 5 days if stored properly in an airtight container.

Why is my sourdough focaccia dense?

A dense focaccia usually means the dough was underproofed. Before baking, make sure the dough is puffy and jiggly. If it feels firm when poked, it likely needs more fermentation time.