Overnight Sourdough Focaccia with Rosemary and Flaky Salt
Soft, golden, and fragrant, this overnight sourdough focaccia with fresh rosemary and flaky salt is beginner-friendly, flexible, and perfect for family meals.
Equipment
- digital scale
- mixing bowl
- wooden spoon
- 9x13 inch baking pan or similar (metal pan is best)
Ingredients
For the dough
- 375 g bread or strong white flour
- 125 g whole wheat flour
- 400 g water
- 100 g active sourdough starter
- 10 g fine sea salt
For toppings
- Extra virgin olive oil
- 2 Tbsp Finely chopped fresh rosemary
- Flaky salt
Instructions
- Mix starter and water: In a large mixing bowl, combine the water and active sourdough starter. Stir gently until the starter is fully dissolved and the mixture is smooth.
- Add the flour: Add all the flour to the bowl and mix until a shaggy dough forms, making sure there are no dry patches. The dough should look rough and slightly sticky—that’s perfect!
- Rest (autolyse): Let the dough rest for about 30 minutes. This helps the flour fully absorb the water, making the dough easier to handle later.
- Incorporate salt: Sprinkle the fine salt evenly over the dough. Using well-wetted hands, pinch and fold the dough until the salt is fully incorporated. Wetting your hands generously prevents sticking.
- Perform stretches and folds: Over the next 2 hours, perform 3–4 sets of stretches and folds, spacing each about 30 minutes apart. Wet your hands and work surface generously. Lift the top of the dough gently and fold it back over itself, repeating around the dough until all sides have been stretched and folded.
- Bulk rise: Transfer the dough to a clean bowl and cover with plastic wrap or a damp tea towel. Let it rise until it has increased by about 50–70% (don’t let it double). This usually takes around 3 hours, but may take longer in a cooler kitchen.
- Cold ferment: Move the dough to the refrigerator for 12–48 hours. This slow, cold fermentation develops deep flavor and an airy texture.
- Final proof: Remove the dough from the fridge for final proofing. Let it come closer to room temperature while you prepare your pan. (24 hours in the fridge is usually the sweet spot for flavor and easy handling.)
- Prepare the pan: Generously oil your pan with olive oil. Metal pans work best here as focaccia tends to stick to glass.
- Transfer the dough: Gently tip the dough into the pan. Carefully flip it so both sides are coated with oil—this prevents sticking and helps create a golden bottom.
- Rest and puff: Let the dough rest in the pan at room temperature for 2–4 hours, uncovered or lightly covered with a large domed plastic bag (avoid anything that touches the dough). The dough should become puffy, jiggly, and show some visible bubbles.
- Dimple the dough: Preheat your oven to 230°C (450°F). Generously oil your hands and dimple the dough deeply, pressing all the way down. This helps hold olive oil and toppings while giving the focaccia its signature texture.
- Add olive oil and toppings: Drizzle olive oil into the dimples you created. Sprinkle chopped fresh rosemary evenly over the surface. Finally, finish with a generous pinch of flaky sea salt.
- Bake: Bake for 20–25 minutes, until the top is deeply golden, the edges are crisp, and the bottom is nicely colored—you can lift it carefully to check.
- Cool and serve: Let the focaccia cool for at least 20 minutes before slicing. Enjoy as a dinner side, for sandwiches, or simply on its own!
Notes
Storage and Freezing Tips
- Room temperature: wrap in tea towel or airtight container, 1–2 days.
- Fridge: up to 5 days, wrapped well.
- Freezer: slice first, wrap tightly to prevent freezer burn, then freeze for up to 2 months.
- Reheating: in the oven at 350°F for 5–10 min. You can also toast slices.