Your New Favorite Sourdough Focaccia Bread Recipe
This Easy Overnight Sourdough Focaccia Bread Recipe delivers a crispy, golden crust and a soft, airy crumb with minimal effort. Using an active sourdough starter and a long cold fermentation, this vegan-friendly Italian flatbread is perfect for sandwiches or as a savory side.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 24 hours
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegan
Ingredients
150 g active sourdough starter (fed 4-12 hours prior)
500 g bread flour
375 g water (filtered)
10 g sea salt
50 g extra virgin olive oil (divided)
Fresh rosemary (optional topping)
Flaky sea salt (optional topping)
Instructions
1.Mix starter, water, and flour in a bowl; rest 30 mins.
2.Add salt and 10g olive oil; mix well.
3.Perform 4 sets of stretch and folds over 2 hours.
4.Let rise until increased by 50% in volume.
5.Transfer to oiled pan; refrigerate overnight (12-18 hrs).
6.Remove from fridge; rest 2 hours at room temp.
7.Preheat oven to 450°F (230°C).
8.Dimple dough with oiled fingers and add toppings.
9.Bake 20-25 minutes until golden brown.
10.Cool on wire rack for 15 minutes before slicing.
Notes
Ensure your starter is bubbly and active.
Do not cut into the bread while hot to prevent gumminess.
Store leftovers in an airtight container for up to 2 days.