Sourdough Focaccia (Same-Day and Overnight Methods)

An airy, olive-oil-rich sourdough focaccia with a golden crust and deep dimples. Perfectly tailored for mopping up pan juices, roasted vegetables, and serving alongside creamy cheeses like burrata. Choose between a rapid same-day bake or a slow, overnight cold ferment for maximum flavor.

Bread · Beginner · mixing bowl · dough whisk · 9x13-inch baking pan · sheet pan · oven · wire rack · make-ahead · Ryan Johnson's Kitchen

Prep 20 min · Cook 26 min · Total 360 min · Serves 9

Ingredients

• 350 g warm water (28-30°C / 82-86°F for same-day; room temperature for overnight)
• 100 g active, bubbly sourdough starter
• 450 g bread flour (or all-purpose flour)
• 9 g fine sea salt (approx. 1.5 tsp)
• 60 ml extra virgin olive oil, divided (1/4 cup)
• Flaky sea salt (such as Maldon), to taste — optional toppings: dried rosemary, oregano, garlic slices, or cherry tomatoes

Instructions

Mix the Dough

1. In a large mixing bowl, whisk together the water and active sourdough starter until fully combined. Add the flour and fine sea salt. Mix by hand or with a dough whisk until a wet, shaggy dough forms with no dry spots remaining. Cover with a damp towel or bowl cover and rest for 30 minutes.

Stretch and Folds

1. Over the next hour, perform 3 sets of stretch-and-folds spaced 20 to 30 minutes apart. To fold: with wet hands, grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl 90 degrees and repeat for all 4 sides. Cover between sets.

Option 1: Same-Day Cooking

1. Pour 2 tablespoons of olive oil into a 9x13-inch baking pan (metal pans yield the crispest bottom crust). Transfer the dough into the pan and turn it once so both sides are lightly coated in oil. Gently press and stretch the dough toward the corners of the pan (it is normal if it springs back slightly).
2. Cover the pan with an inverted sheet pan or plastic wrap. Place in a warm spot (24-28°C / 75-82°F) for 3.5 to 4 hours until the dough expands, fills the pan, turns jiggly, and shows large surface bubbles.

Option 2: Overnight Proofing and Cooking

1. After completing your stretch-and-folds, cover the bowl tightly and let the dough sit at room temperature for 1 to 2 hours until it begins to puff up slightly. Transfer the covered bowl to the refrigerator for 12 to 24 hours.
2. Pour 2 tablespoons of olive oil into your 9x13-inch pan. Transfer the cold dough into the pan, flipping to coat in oil. Allow the dough to proof at warm room temperature for 2 to 4 hours until it warms up, expands to fill the pan, and becomes jiggly with visible bubbles.

Preheat Oven

1. Position an oven rack in the center position and preheat your oven to 220°C / 425°F.

Dimple and Season

1. Drizzle the remaining 2 tablespoons of olive oil evenly over the top of the risen dough. Coat your fingers in olive oil, then press your fingertips straight down through the dough until you touch the bottom of the pan. Repeat across the entire surface to create deep dimples. Scatter generously with flaky sea salt and your choice of dried herbs or toppings.

Cool and Serve

1. Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to preserve crust crispness, slice, and serve warm.

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