Sourdough Focaccia

Golden, bubbly focaccia that’s crisp at the edges and pillowy inside. The cold overnight proof fits your schedule and boosts flavor—perfect for dipping in olive oil, serving with soups, or slicing into sandwiches.

Course Appetizer, Bread

Cuisine Italian

Keyword artisan bread, challah, stuffed challah, bread recipes, pistachio, italian bread, quick sourdough recipes, sourdough bread

Prep Time 20

Cook Time 30

Proofing & Resting Time 22

Total Time 22 50

Servings servings

Calories 176kcal

Author Tiffany bendayan

Ingredients

500 grams bread flour
375 grams water room temperature
100 grams active sourdough starter
12 grams fine sea salt
25 grams olive oil
topping ingredients: rosemary, olive oil, etc

Instructions

Feed starter (night before): Feed so it’s at peak by morning
Mix & autolyse (AM): Combine flour, starter and water until no dry bits remain. Rest 30–45 minutes
Add salt and oil: Mix until cohesive (it will be sticky)
Bulk ferment: 4–6 hours at ~75–78°F (24–26°C). Do 3–4 sets of stretch & folds during the first 2 hours. Bulk is done when dough is airy, jiggly, and ~70–100% larger
Pan & cold proof: Generously oil the 9×13 pan. Gently transfer dough, letting it relax and stretch. Cover well and refrigerate 8–16 hours
Warm, dimple, top: Take pan out and sit 1–2 hours until puffy with bubbles. Oil fingertips, dimple deeply. Drizzle olive oil and sprinkle flaky salt + rosemary.
Bake: 450°F (230°C) for 25–30 minutes until deep golden and crisp at the edges (≈200°F/93°C internal). Cool 10–15 minutes before cutting

Notes

Notes / Troubleshooting

No rise? Starter wasn’t fully active give it a strong feeding next time.
Dense crumb? Under-proofed. Wait for a very puffy, bubbly look before baking.
Too tangy? Shorten the fridge proof to ~8–10 hours or bake the same day after a 2–4 hr room-temp proof.
Pan sticking? Oil the pan generously, especially the corners.

Variations

Tomato–Basil: Cherry tomatoes + basil leaves pressed into the dough.
Onion–Olive: Caramelized onions + black olives.
Everything Spice: Sprinkle everything bagel seasoning after dimpling.
Sweet: Red grapes + sugar + rosemary.

Nutrition