Guides
Sourdough focaccia with a cold overnight rise
Tall, airy, olive-oil-soaked focaccia leavened only with sourdough. The long cold ferment gives it a nutty depth that quick yeast versions never reach, and it stays fresh for days.
Refresh the starter
Mix the build and leave warm (26 to 28 C) for 4 to 8 hours, until doubled and domed.
Mix and rest
Combine flour and cold water roughly and rest 40 minutes (autolyse). Then add the ripe starter, mix well, and finally work in the salt and olive oil.
Folds, then cold ferment
Over the next 3 hours, do 3 sets of stretch-and-folds in the bowl, about 45 minutes apart. Then cover and refrigerate 12 to 16 hours.
Pan and proof
Tip the dough into a generously oiled pan, let it relax 1 hour, then gently stretch it toward the corners. Proof about 4 hours at room temperature until pillowy.
Dimple and top
Oil your fingers and press deep dimples all over. Drizzle with more oil, scatter rosemary, sea salt and any toppings.
Bake hot
Bake at 250 C for 10 minutes, then drop to 210 C for 15 to 20 minutes until deep golden. Mist with a little water as it comes out for a softer top, and cool at least an hour.
Why the overnight version wins
Focaccia is the most forgiving thing you can make with a starter: a wet dough, an oiled pan, and very little shaping. The trick that separates a great one from a good one is time. A 12 to 16 hour cold ferment builds aroma, makes the crumb more digestible, and gives you those big, glossy bubbles when you dimple it. It's a high-hydration dough (around 66%), so embrace the stickiness.
What you need
Makes one sheet-pan focaccia (about 22 by 33 cm).
The topping is yours
Rosemary and sea salt is the classic, but halved cherry tomatoes, thin onion, olives, or a scatter of oregano all work. Push the toppings into the dimples so they don't slide off, and be generous with the oil: focaccia is supposed to fry a little in its own pool of olive oil at the base.
Anything that can scorch, like olives, herbs or dried tomatoes, should be pressed down into the dough rather than left sitting on top, so it bakes protected instead of burning. A few tricks help: toss the toppings in a little olive oil first so they stay glossy and don't dry out, soak dried tomatoes in water beforehand so they don't char, or cover the focaccia for the first part of the bake and remove the lid or foil near the end.
Infographic: stretch and fold
Here's the whole thing on one page. Tap it to download, or pin it for your next bake.
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