Easy Overnight Sourdough Focaccia

3.67 from 3 votes

Easy Overnight Sourdough Focaccia

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.

Prep Time5

Cook Time30

Total Time11 35

Course: Sourdough Bread

Cuisine: Italian

Diet: Vegan

Servings: slices

Calories: 187kcal

Author: Tatiana Kamakura

Equipment

1 Baking pan 9x13 inches
Parchment paper

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

US Customary - Metric

Instructions

In a large bowl, dilute the active starter into the water. I like to use a Danish dough whisk for this. Add the honey, olive oil and salt, then mix until combined. Add the bread flour and mix until no dry spots remain, about 1–2 minutes.
Cover the dough and let it rest for 30 minutes.
After 30 minutes, do the first set of coil folds or stretch and folds, choose the method you prefer. I demonstrate both in the video. Do 4 to 6 folds per set, with four sets total, spaced 30 minutes apart. Always keep the dough covered between sets.
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.
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. The dough should be jiggly and puffy when ready.
Preheat your oven to 425°F (220°C), middle rack. 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.
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.

Video

Notes

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.

Overnight Winter Baking Schedule:

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 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.

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