Easy Overnight Sourdough Focaccia
This soft, rich, and tangy sourdough focaccia is the perfect no-hassle bread recipe. With a simple overnight rise, you’ll wake up to a fluffy, golden-brown loaf that’s easy to make in small batches.
Ingredients
- 25 g sourdough starter
- 212 g water
- 5 g kosher salt
- 250 g bread flour
- olive oil
- Maldon 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.
- 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.
- 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 in the oven turned off. The dough should double in size and spread to fit most of the pan.
- Take the proofed focaccia dough out of the oven and preheat the oven to 425°F.
- 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.