You guys, this Overnight Sourdough Focaccia Recipe is like finding a treasure chest in your kitchen! It comes together in about 20 minutes and, oh boy, it’s a sheet pan masterpiece that’s perfect for a weeknight dinner that your family will love! I’m pretty sure the scent of baking bread wafting through the house will have everyone flocking to the table.
Ingredient Breakdown
- 100 grams Active Sourdough Starter Can substitute with an equal amount of yeast.
- 10 grams Salt Fine sea salt preferred; adjust quantity if using coarser salt.
- 430 grams Warm Water Warm to the touch, ideal for activating the starter.
- 520 grams All-Purpose Flour Can use bread or whole wheat flour for variation.
- 6 tbsp Olive Oil High-quality extra virgin olive oil is ideal.
Let’s Get Cooking!
The Day Before (Around 1-2pm)
Mix the Dough: In a large mixing bowl, combine the warm water and your active sourdough starter. Give it a gentle stir until it’s all mixed in and a little frothy. Next, add the flour and salt, it’s going to be a bit sticky, but that’s what we want! Just mix to combine until there aren’t any dry bits left.
First Rise: Now, cover your bowl with a kitchen towel or plastic wrap and let it rest at room temperature for about 8-10 hours. This is where the magic happens, y’all! You’ll come back to a bubbly, sticky dough that’s just begging to be baked.
The Next Morning (Around 7-8am)
Preheat the Oven: Before you go any further, preheat your oven to 425°F (220°C). You want it hot and ready for the focaccia.
Prepare the Pan: Grease a 9×13 inch (or similar-sized) baking pan with a generous amount of olive oil (about 2 tbsp). This will help create that golden-brown crust we all crave!
Shape the Dough: Once the oven is preheated, dump the dough onto the prepared pan. It’ll spread out a bit, but if it feels too sticky, don’t panic, just flour your hands before you gently stretch it to fill the pan. Use your fingers to dimple the dough all over, these little divots will hold your toppings tight later!
Top Up: Drizzle the remaining olive oil over the top, sprinkle with a bit more salt, and whatever toppings your heart desires! Fresh herbs, cherry tomatoes, olives, or even caramelized onions can elevate your focaccia game.
Second Rise: Now cover the pan with a towel and let it rise again for an additional 30-60 minutes. The dough will puff up beautifully!
Bake It Up: It’s time! Bake the focaccia in the preheated oven for 20-25 minutes, or until it’s golden brown and your kitchen smells like heaven. Try to resist the urge to peek too often, but if you can’t, might I suggest placing your nose right next to the oven door? (No? Just me?)
Cool & Serve: When it’s done, remove the focaccia from the oven and let it cool for about 10 minutes before slicing. Ahh, the smell! Serve it warm, and watch as your family devours every slice.
If you loved this focaccia recipe, be sure to check out my Pickle Sourdough Bread, my Honey Walnut Sourdough Bread, or my Sourdough bread collection!
Why This Recipe Works
Make-Ahead Friendly
One of my favorite things about this Overnight Sourdough Focaccia is that it takes minimal time commitment. You prepare it the day before, letting it rise overnight, and it’s ready when you are!
Comfort Food
I mean, is there anything better than fresh-baked bread? It’s loaded with warm, comforting flavors that just scream home.
Totally Customizable
The versatility of focaccia is why this is such a crowd-pleaser! Feeling Italian? Top it with rosemary and sea salt. Got some farmer’s market veggies? Toss ‘em on!
Quick Cleanup
With just one bowl and a sheet pan involved, the clean-up is a breeze. After all, fewer dishes mean more family time, right?
Serving & Storage
Serving Suggestions
This focaccia is fantastic served as an appetizer with olive oil and balsamic vinegar for dipping or alongside a vibrant salad. It’s also magnificent as a sandwich base—just imagine a delicious caprese or turkey and cheese nestled between those fluffy layers!
Storage
Once cooled, you can store your focaccia in an airtight container at room temperature for up to 3 days. It’s best enjoyed fresh, but if you have leftovers (which is rare, I know!), it’ll keep well.
Reheating Instructions
Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warm. You can also throw a slice in the toaster for a quick and crispy snack!
Freezer Friendly?
Absolutely! You can freeze focaccia for up to a month. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. When you’re ready to enjoy it, just let it thaw at room temperature and heat it in the oven.
Baking this Overnight Sourdough Focaccia is a delightful journey that turns a busy weeknight into a comforting family dinner. Its versatility and ease make it a staple in my home and, trust me, it’ll become a favorite in yours too! So, roll up your sleeves, don the apron, and let’s bake some magical bread together!
Enjoy, friends! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Overnight Sourdough Focaccia
Ingredients
Method
- In a large mixing bowl, combine the warm water and active sourdough starter. Stir until mixed and frothy.
- Add the flour and salt, mixing until there are no dry bits remaining.
- Cover the bowl with a kitchen towel or plastic wrap and let it rest at room temperature for about 8-10 hours.
- Preheat your oven to 425°F (220°C).
- Grease a 9×13 inch baking pan with about 2 tbsp of olive oil.
- Dump the dough onto the prepared pan, stretching it gently to fill the pan. Dimple the dough all over.
- Drizzle remaining olive oil over the top, sprinkle with salt, and add desired toppings.
- Cover the pan with a towel and let it rise for an additional 30-60 minutes.
- Bake the focaccia in the preheated oven for 20-25 minutes or until golden brown.
- Let it cool for about 10 minutes before slicing.