Overnight Sourdough Focaccia Recipe
After months of trying the perfect my Overnight Sourdough Focaccia Recipe, this is my foolproof method to make the best focaccia full of air bubbles that’s chewy with a crisp exterior that makes for incredible sandwiches, side dishes, & more! It brings me back to Southern Italy as a child, when I first tasted authentic focaccia at our dinner with family friends.
One of the things I love about Sourdough Focaccia is that it not only is a gut-friendly bread recipe, but it’s also very easy to make and requires simple ingredients:
- 100 grams Active Sourdough Starter
- 10 grams Salt
- 430 grams Warm Water
- 520 grams All Purpose Flour
- 6 tbsp. Olive Oil
Basic Sourdough Focaccia Instructions:
(This is an older video, but still holds true!)
And once you’ve mastered the basic sourdough focaccia recipe, then the possibilities are endless with what you can make with it! So far, I’ve made Cinnamon Roll Focaccia, Baklava Focaccia, and Jelly Donut Focaccia. I also have a Pizza-inspired Focaccia recipe (that’s taken me 2 years to perfect) that is coming VERY soon!!
Jelly Donut Focaccia Recipe
Ingredients:
- sourdough focaccia ingredients (listed below)
- jam of choice (such as strawberry or raspberry preserves)
- powdered sugar
- milk
- vanilla extract
Instructions:
- Follow my basic sourdough focaccia recipe completely.
- After baking, you’ll poke with a chopstick or knife lots of tiny holes throughout the focaccia.
- Fill those holes with your desired jam using a piping bag with a 1/4″ circular tip.
- To make the glaze, whisk 1 1/2 cups powdered sugar, 1-2 tablespoons milk, and 1 teaspoon vanilla extract. Mix until a thick but still runny glaze. Add more or less milk, as needed.
- Add the glaze to the semi-cooled focaccia. Let the glaze set for 20 minutes. Enjoy!!
Baklava Focaccia Recipe (view full details by clicking here!)
Cinnamon Roll Focaccia Recipe
Ingredients:
- sourdough focaccia ingredients (listed below)
- powdered sugar
- ground cinnamon
- granulated cane sugar
- butter
- milk
- vanilla extract
Instructions:
- Follow the sourdough focaccia recipe below as instructed up to step 1 for the “next morning”.
- The next morning, you’ll prep the baking pan as normal, take the sourdough out of the fridge to room temperature, and transfer to the baking dish. Working underneath the dough, gently stretch out in the baking pan.
- In a small bowl, mix together 1 cup Granulated Cane Sugar and 1 tablespoon Ground Cinnamon. Melt 4 tablespoons Unsalted Butter.
- Brush half the melted butter over the focaccia dough surface. Evenly sprinkle half of the cinnamon-sugar mixture on top. Gently stretch and fold half the dough on top of the other half, like an envelope.
- Grease your hands with olive oil to create a few dimples and gently stretch back out in the pan.
- Let rise for 3-4 hours, until super jiggly.
- Before baking, brush the remaining melted butter and sprinkle the remaining cinnamon-sugar on top. Create dimples and bake as normal.
- For the Glaze, whisk 1 1/2 cups powdered sugar, 1-2 tablespoons milk, and 1 tsp. vanilla extract together. Add more milk as needed to create a thick but still runny glaze.
- Let the focaccia cool at least 20 minutes before adding the glaze. Let the glaze sit 20 minutes before enjoying!
Bake with me!
Overnight Sourdough Focaccia Recipe
Ingredients
- 100 grams Active Sourdough Starter
- 10 grams Salt
- 430 grams Warm Water
- 520 grams All Purpose Flour
- 6 tbsp. Olive Oil
Instructions
The Day Before (Around 1-2pm):
- I recommend feeding your sourdough starter in the morning around 8-9am.
- In a large mixing bowl, combine the active sourdough starter, salt, and water. Mix well.
- Add the flour and mix until completely incorporated (all flour absorbed). Cover and rest in a warm environment for 30 minutes.
- Perform one fold, as explained: Imagine the bowl divided into 4 corners. Gently scoop from the bottom and lift up one corner without the dough breaking as high as it’ll go, then fold toward the center of the dough. Rotate the bowl to the next “corner” and repeat. Repeat for a total of 4-6 times.
- Cover and rest the dough in a warm environment for 4-12 hours, until doubled in volume. Perform 3 more folds periodically through the day. (For example, I'll put the sourdough in the fridge around 9-10pm.)
- Put away in the fridge overnight, 8-12 hours.
The Next Morning (Around 7-8am):
- Drizzle 3 tbsp. olive oil in the bottom of a 9×13″ baking dish. I also recommend lining the bottom with parchment paper prior to adding the olive oil.
- Rub your hands with a little olive oil, then gently remove the dough from the sides of the bowl to transfer to the prepared baking dish. Gently stretch the dough from underneath to fit the pan.
- Let the focaccia sit in a warm environment (room temperature) for 2-3 hours, until nearly doubled in volume and super jiggly.
- Preheat oven to 425F for at least 30 minutes.
- Drizzle the focaccia with 3 tablespoons of olive oil, then use your fingers to press into the dough to create dimples all over the surface.
- Drizzle with another tablespoon of olive oil. Add flaky salt (or any other toppings).
- Bake for 20-30 minutes, until golden on top. Let cool at least 20 minutes before slicing.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This worked exactly as written, thanks!! Turns out perfect every time
Awe yay!!!
Can I use bread flour instead of all purpose?
Hi Karry! Yes, you absolutely could!
This turned out delicious but this recipe is incredibly difficult to follow, not to mention you spread it across multiple platforms to increase your engagement. I’m a skilled baker so it still turned out amazing but a beginner would absolutely struggle. I’d recommend writing out ALL the directions on your blog as well as making a FULL video tutorial, not just youtube shorts. It feels like your priority is your engagement instead of sharing your craft with others and that’s disappointing. Was excited to discover you but probably will not look up any of your other recipes.
Hi Carolina! I truly am so sorry that you feel that way, but am thankful you enjoyed the recipe. My ultimate goal is spread joy and hope both inside the kitchen and outside the kitchen. I have created multiple videos about this focaccia recipe, but my truest apologies if it comes across confusing. I will definitely keep that in mind for a future long form video. I appreciate the feedback always and wish you a lovely week ahead!
What on earth are you talking about? I found this recipe a month before this comment was posted, when I searching google for a sourdough focaccia, and found it to be very well-written and easy to follow. All the instructions are present and simple to understand. I wonder if this commenter was on the wrong blog?
perfect! i added a bunch of italian seasonings and paired it as an appetizer with whipped honey ricotta. love!
My husband and I love this recipe so much <3
So happy to hear! thank you, Sophia!!
Loved it!!! So did all my friends and family! Thanks for sharing! Big fan of all your recipes:)
Awe thank you, Taylor!!!
Do you do stretch and folds during the first 4-12 hour period? Or finish them in first couple of hours?
Hi Maria! You’ll be doing all the stretch and folds during the first 4-12 hours prior to placing in the fridge overnight. You will only be stretching it out to fit the baking pan the next day 😉
Do you stretch and fold then let it rest 4-12 hours to rise, then put in the fridge?
hi Rachel! you’ll do the stretch and folds at least 4 times until you go to bed (or over the course for 2-6 hours) then place in the fridge for a cold fermentation for that longer rising period.
Where is the sour dough starter recipe, please? I’m new to all this, (sour dough starters and breads etc.) but I love your recipes.
Thank You!
Hii! So I started this late at night haha. I did the 6 stretch and folds and now, at 8am, it’s doubled. Should I do the extra 3 now, or just stick it in the fridge? Thanks!
Hi Genna! I would probably just stick it in the fridge for 4 hours or so and then resume as normal!
Worked out amazingly. First time baking with the starter i grew with your guide. Thank you for the thorough explanations!
I tried so many recipes and this one was the best so far! I love it when a recipe is easy to follow and delicious. Thank you for sharing, can’t wait for more sourdough recipes.
Incredible!! This recipe is a keeper. Turned out delicious, with a perfect texture!!! Thanks 😀
Thank you so much!!
Hi,
Will your sourdough base recipe work the same if I just leave it for 2 hours to make your blueberry cream cheese danish sourdough recipe ??
Yes it should be just fine 🙂
Ive made this before and it was the best foccacia recipe I’ve used but just wondering will it still work if i cold proof it for 48 hrs in the fridge?
Hi Kahlia! I’m just so happy you love it!! Yes, you could cold proof for 2 days, it’ll just have a strong sourdough flavor!
This turned out perfectly! For beginners like me: It’s veryyy shaggy when first mixed but it’ll strengthen perfectly if you follow the recipe! Also, if you’re in a cold climate place – the oven at 50 celsius (turn on then off when dough is first mixed) works great as a «warm place». Thanks for the recipe I loved it!
I made this twice now.
First time i did the folding technique and added mushrooms (dry roasted them first), onions pan seared first — to avoid moisture going into the dough, smoked gouda and some turkey bacon bits and it came out so fluffy and flavorful.
The second time i did a basic one no folding, the texture and flavor was amazing but after i pressed with my fingers it deflated — it was probably half the height of the first one, but still incredible and gone within a day.
Thank you
Delicious, love the tang of the sourdough. Found that it was a bit more dense than other focaccia’s I’ve made in the past but not a bad thing, just different.
Thank you for sharing this recipe! It was easy to follow AND delicious 🙂
Also, what’s the best way to store it after you bake and want to eat for the next few days? Thank you!
Do you cover after stretching out in pan to double for 4-6 hours or leave uncovered? Im using a baking sheet and wondering how to cover if needed without sticking and tearing bubble formations.
Hi Jean! I usually leave it uncovered and you can reduce the time to 2 hours!
Your recipes never fail! So easy to follow and turned out incredible!
Your recipes never fail! So easy to follow and turned out incredible! Also love the verses at the end of your recipes!
So easy! I absolutely love this amazing focaccia recipe!
Can the over night process go longer than 12 hours. I started this whole project at 9:30pm at night (that usually when I make my sour dough loaf) I didn’t see the instructions to start at 1pm.
Hi Erin! Yes, the overnight process can go longer than 12 hours! The sourdough may just bake a little tangier but still delicious!
My first time baking focaccia and it went okay. Definitely room for improvement. I had it baking for over 30 minutes and whilst browned, still slightly stodgy in the middle. I think maybe under prooved?
Hi Lauren! The winter season definitely plays a role in the way sourdough bakes and tastes, which is why it’s important to create a warm environment for it, such as placing on top of the stove or in the oven with the light on. I have no doubt though you’ll be a focaccia master baker in no time!!
Hi!
When do I put in the olive oil?
Hi! The olive oil is for baking the next day!
Hi!! Where is the baking dish from?? it’s gorgeous!! Your baking dishes are so beautiful!!
Can I use bread flour or make a certain portion whole wheat? I try to avoid 100% all purpose flour based breads. Thank you so much!
Absolutely! Bread flour is even better 😉
I have made this recipe so many times and it always comes out amazing! Thank you so much for sharing. I truly love all your ideas!
I made this yesterday as i had such success with your muffins. This was so easy and it tasted amazing. Your recipes always deliver and never disappoint. They are easy, well written and taste amazing
This was sooo gummy. Everyone in the family loved it. This is a keeper in my recipe journal.
I love focaccia and have tried loads of different recipes, but your recipe has blown me away, and I’m in love with it! As a matter of fact, it has made me fall in love with my sourdough starter again (her name is Linda Belcher, by the way) because I get so amazed every time I make this focaccia and think my starter is a wizard for being able to cause this amazing result. I usually don’t comment on recipes, but I’m so impressed I had to this time. You’re incredibly skilled! 🙂 Thank you for creating and sharing this recipe!
Wonderful recipe, easy to follow. A huge success, delicious!
My family will love to have it again anytime 😊
My go to focaccia recipe!! Thank you for sharing 🙂
Such a delicious focaccia recipe!!
Great recipe! This worked exactly as written, thanks!
Is the bulk fermentation in the fridge a must? Could I stretch into a pan with olive oil right after stretch and folds in the 12 hours on the counter since it doubled? Unsure if this would affect the texture or only the tanginess.
I love your recipes and your focaccia recipe was the first sourdough I had ever made and it was so easy – I’ve been baking weekly ever since. ❤️
hi Larissa! so while the bulk fermentation in the fridge isn’t necessary if the dough is nice and bubbly, you’ll be missing out on a lot of incredible flavor and texture iconic to sourdough focaccia. I highly suggest it if you have the time! also thank you so much!!!
Hi Lauren I love your recipes and excited to try this on the weekend just a quick question if I wanted to add toppings like cheese and chives(like in your other recipe without sourdough) at what point of the recipe should I add them? Worried about leaving it with toppings at room temperature overnight. Can I still add them during folds so its nicely incorporated into the dough?
hi gabi!! youre too kind!! so the overnight fermentation is done in the fridge, so the toppings should be perfectly fine! cheddar cheese can come to room temperature and still be safe to eat, but you can also always just fold it in the last hour of being out at room temp before storing away in the fridge overnight 🙂
First time making focaccia, and will definitely be using your recipe again. came out super fluffy, added pesto on top. Thank you Lauren!
This recipe was truly amazing! We ate it hot and fresh, but when it turned stale, turned it into homemade breadcrumbs.
Side note: the recipe still works if you accidentally use mL instead of grams on your food scale! Haha!
Thank you for this recipe! I’m currently giving it a try! Quick question, do I need to wait 30 minutes between each “stretch and fold” like your sourdough loaf calls for? 🙂
Yes, that is correct! However, it’s also okay if you need to extend it to 45 minutes or an hour between each “stretch and fold”… so excited for you!
Mine’s just finishing up in the oven. Because I live in the humid tropics (and it’s raining), I cut the water by 30g. At first I thought for sure it was wayyyy too wet, being used to working with sourdough for loaves. Also had to put it in the fridge before it was done ‘doubling’ after folds, because it was bedtime. She really bubbled up after giving some time at room temp, and looks amazing in the oven! Thanks!
*sorry it’s a duplicate, I forgot to rate it 🙂
Can you use discard for this?
How sticky should my dough be?
its a pretty loose dough but should still have nice structure to it so it holds its shape in the pan, if that makes sense. as you continue the lift and folds, the dough will become less sticky than the first fold – but it will always remain on the sticker side! I recommend running your hands under water prior to life and folds!
I’m a new baker and made this for the 1st time and it turned out great!! I’m now selling a loaf to a friend for a dinner party. I love your content!! Thank you so much! I’d leave a photo if I could.