Easy Sourdough Focaccia Bread | Same Day or Overnight Recipe

Sourdough focaccia bread is having it’s moment right now, all I see is different flavours of focaccia, and I have to say I am on board! There is nothing better than a softy chewy focaccia bread that is crispy on the outside. Focaccia pairs so well as any side dish, or appetizer, and the best part is that it is SO easy to make.

While I do make my focaccia with an active sourdough starter- meaning that it has been fed about 12 hours prior, and has risen and bubbling, the timeline for using your starter can be more flexible than when you are baking sourdough bread. So if it has fallen a bit, that is totally okay, because focaccia doesn’t need the same level of gluten structure and strength, that rising a loaf of bread would. Focaccia can be a really fun introductory bread into the world of sourdough baking, it is so versatile and easy to make. I love making quicker breads like this, because they are always delicious and really helps to find your rhythm in sourdough baking.

What You’ll Need:

• 9×13 Baking Dish
• Mixing Bowl
• Dough Whisk
• Parchment Paper

Ingredients:

• All-Purpose Flour
• Salt
• Water
• Active Sourdough Starter (If you need one check out my FREE Guide here!)
• Olive Oil
• Topping Ingredients – Your Choice!

How to make Sourdough Focaccia Bread?

Start by feeding your sourdough starter, about 10-12 hours before you want to mix up your sourdough focaccia bread dough. This timeline will vary, as most do when you are dealing with sourdough, because everyones climate is different. For me, it is only going to be about 6-8 hours, as my house is warm.

Once your start is nice and active and bubbly, it is time to use it! As I mentioned before, the timeline for using your starter is so much more flexible for making focaccia, vs. a loaf of bread. This is before focaccia doesn’t need a huge amount of rise, so your starter doesn’t require as much strength. So if it has fallen, and you have missed its peak by some hours, that totally does not matter! Still carry on.

Mix the Sourdough Focaccia Dough:

To your mixing bowl add 1 1/2 cups of water, and 1/2 of a cup sourdough starter, and mix until the starter is incorporated into the water. Next add your 3 1/2 cups of flour, & 2 tsp of salt. Mix everything together really well, the dough will be sticky, and that is okay. You can wet your hands when working with it, it makes things a bitter easier.

Cover and allow the dough to rest for 30 minutes up to 1 hour. After it has sat, using wet or oiled hands perform a series of coil folds or stretch and folds.

First Rise:

Cover your bowl and allow the dough to rise for 6-8 hours. This timeline again is very flexible, in a warmer environment it could be around 6 hours, in a cooler it can be left longer, and up to overnight. If it over proofs a bit that really wont matter.

Once your dough has proofed and risen, it is time to prepare your baking dish. Now I have had some troubles in the past, with my focaccia bread sticking in the pan- even when I oiled it so so well! So because of this I prefer to line my dish with parchment paper. If you would prefer to oil your baking dish, definitely do so, just oil it very well and don’t skip going up the sides.

When you have your oiled or lined dish, take your dough out and place it in the dish, and drizzle 2-3 tbsp of olive oil over the dough. Move dough around so that it is getting nicely coated in the oil. Then take your fingers and dimple the dough, working to spread it out in the dish. Lightly drizzle dough again, and continue to dimple dough. We are wanting to get some of that oil down into the dough.

Second Rise:

When the dough is spread out in the dish and well oiled, lightly cover with a tea towel and allow to rest for 1-2 hours. When the rest period is almost up preheat your oven to 425 F.

Assemble The Focaccia Bread:

Now it is time to add your toppings! Gently dimple your dough again- with well oiled hands. Then place your favourite toppings on top, you can gently press them in as well if you want. I love to do caramelized onions, goat cheese, and basil! There are so many flavour variations you can do, but even just a simple coarse sea salt is amazing!

It is time to Bake!

Place your focaccia in the oven, and bake for 25-30 minutes, until the top is golden brown. Once it is finished, bring it out and cool on a wire rack.

Cut up and serve warm!

Storage:

Depending on your toppings, and if they need to be refrigerated, place in a sealed container and either store on the counter or in the fridge for about 5 days.

Sourdough Focaccia also freezes really well, and will last for months!