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–+ servings
Thick, golden sourdough focaccia bread dimpled and topped with rosemary and sea salt, sliced into squares.

The Optimized Overnight Sourdough Focaccia

This method focuses on precision hydration and a strategic overnight rest, requiring only about 15 minutes of active work to achieve a deep golden crust that shatters audibly, revealing an interior filled with irregular, airy pockets.
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Prep Time 15 hours
Cook Time 30 minutes
Total Time 15 hours 30 minutes
Course Side Dish
Cuisine Italian
Servings 1 large focaccia
Calories 250 kcal

Equipment

  • Large mixing bowl
  • Fork
  • Oiled plastic wrap or dough container
  • Rimmed sheet pan or non-stick rectangular pan (9x13-inch or 10x14-inch)
  • Kitchen thermometer
  • wire rack

Ingredients
  

Main Dough Ingredients

  • 50-75 g bubbly, active sourdough starter
  • 375 g water Adjust based on flour type; see notes.
  • 20 g honey Optional
  • 500 g bread flour or all purpose flour Use 325-350g water if using standard AP flour.
  • 9 g fine sea salt

Baking & Topping Ingredients

  • 2-3 tbsp olive oil For coating the pan
  • Assorted Toppings (rosemary, garlic cloves, flaky sea salt, tomatoes, olives etc.) Optional

Instructions
 

Evening Mix and Rest

  • In the evening: whisk the sourdough starter, water and honey together in a large bowl (use a fork for mixing).
  • Add the flour and salt. Mix to combine and then finish by hand to form a rough dough. It will be wet and sticky.
  • Cover and let rest for 30 minutes to an hour. Timing is flexible here.
  • Return to the bowl and gently pull the edges toward the center to work the dough into a tight ball, creating surface tension.

Overnight Bulk Fermentation

  • Cover the bowl of dough with lightly oiled plastic wrap (or transfer the dough to a lightly oiled dough container).
  • Let the dough rise overnight at room temperature, approximately 68-70 F (20-21 C) for about 12+ hours. The dough will double in size or more when ready.

Morning Proof and Preheat

  • In the morning, pour 2 tbsp. of olive oil onto a rimmed sheet pan (or 1 tbsp. olive oil if using a non-stick rectangular pan).
  • Use your hands to evenly coat the bottom and sides of the pan with oil.
  • With oiled hands, remove the dough onto the pan, and then flip it to coat both sides with oil.
  • Cover and let rest for 1 1/2- 2 hours or until very puffy (use an inverted sheet pan to cover the dough).
  • Preheat your oven to 425 F (220 C). Allow the dough to rest in a warm spot, like on top of the preheating oven, until soft and bubbly.

Dimpling and Baking

  • Right before baking, gently dimple the dough with oiled fingertips, pressing all the way down until your fingers touch the bottom of the pan.
  • Press your preferred toppings into the dough, tossing fresh herbs in a little olive oil first if using.
  • Place the dough onto the center rack. Bake for 25-30 minutes or until crisp and golden brown.
  • Remove from the oven and cool on a wire rack before cutting into wedges or squares and serving warm.

Notes

Yields between 12 and 16 generous squares. Weighing water and flour in grams is crucial for hydration consistency. If your kitchen is too cold (under 68F), use a higher amount of starter (closer to 75g) or place the covered bowl inside an unlit oven with the light turned on to create a consistent, slightly warmer micro-climate. For reheating, place a square in a dry skillet over medium heat for two minutes on each side to revive the crispness.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10g
Keyword airy crumb, focaccia, minimal work, overnight rise
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