Authentic Sourdough Focaccia (Same Day or Overnight Options)

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I have a deep love and passion for focaccia. Is that weird? No.. I don’t think so! In fact, my Einkorn Focaccia Recipe was one of the first sourdough recipes I perfected and loved when I began my sourdough recipe! This Same Day Sourdough Focaccia is perfect for beginners who are just dipping their toes into sourdough, or if you need a quick and tasty bread for dinner that night (this is a same-day focaccia recipe!)

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Why You’ll Love This Sourdough Focaccia Recipe

Perfect For Beginners

Whether you’re a sourdough newbie or just looking for a no-fuss bread recipe, this one’s got you covered. The step-by-step process is approachable yet is incredibly rewarding to make! 

Amazing Focaccia Texture

Light, airy, and slightly chewy with a golden, crisp crust, this focaccia checks all the boxes. It’s the kind of bread that’s hard to stop eating.

Customizable Toppings

Get creative with your toppings! From classic rosemary and sea salt to caramelized onions, roasted garlic, or even a sprinkle of Parmesan, this recipe is your canvas. Below I will show you come unique topping ideas from pizza, to eggs,  and even cinnamon rolls!

Ingredient List For Sourdough Focaccia

All-Purpose Flour

I love the rich taste of einkorn focaccia but I don’t always have Einkorn on hand. That is why this recipe was needed! All-purpose flour is always something I have on hand, and sometimes I even sub 75 grams of whole wheat flour. It’s a very forgiving recipe so feel free to experiment (and let me know how it goes!)

Water

Hydration is key for this recipe, and the room-temperature water helps create a beautifully sticky, workable dough. Trust the process—wet dough equals airy focaccia! Use filtered water if possible, as chlorine can sometimes interfere with fermentation.

Fed Sourdough Starter 

The heart and soul of this bread! A 100% hydration starter adds that signature tang and helps the dough rise naturally. Make sure it’s bubbly and active before you start. If your starter has been in the fridge, give it a feed and let it double before using for the best results.

Honey

A touch of honey balances the tang of the sourdough and adds a subtle sweetness. It also helps with browning during baking. You could also use maple syrup if you’re out of honey, though it may slightly alter the flavor profile.

White Wine 

This is my little secret for adding depth of flavor. It’s totally optional, but if you have a bottle open, give it a try! The acidity complements the sourdough tang beautifully and enhances the overall taste.

Olive Oil 

Focaccia’s best friend! Olive oil not only enriches the dough but also creates that signature golden, slightly crispy crust. Use extra virgin olive oil for the best flavor. You’ll need it for the dough, the pan, and a generous drizzle on top before baking.

Salt

Essential for flavor. I like to use fine sea salt in the dough, which dissolves easily and distributes evenly. For finishing, coarse salt adds a delightful crunch and enhances the toppings.

Toppings of Choice

This is where the fun begins! Whether you’re going for a classic rosemary and garlic vibe or something more adventurous like sun-dried tomatoes, olives, or even cranberries and brie, the sky’s the limit. Just remember to balance flavors and textures—a drizzle of olive oil ties it all together beautifully.

Tools and Equipment

Another reason Foccocia is the perfect recipe for new sourdough bakers is because you don’t need any special equipment! Here is a list of things you’ll need to make this Sourdough Focaccia:

Sourdough Starter

If you don’t already have a sourdough starter, then that’s step one! You can either grab a pinch from a neighbor or friend, or make your own. I walk beginner sourdough bakers through everything you need to know about sourdough starter in that link!

Steel Baking Pan or Cast Iron Skillet 

A sturdy metal baking pan or cast iron skillet is ideal for achieving the golden crust that makes focaccia so irresistible. The olive oil coating helps crisp the edges while preventing sticking. Avoid glass pans because your focaccia will stick to the bottom.

Mixing Bowl 

You’ll need a large mixing bowl to combine your ingredients and perform your stretches and folds. A clear glass or plastic bowl can be helpful for monitoring the dough’s rise.

Kitchen Scale 

Precision is key in sourdough baking, and a kitchen scale ensures you measure your ingredients accurately, especially for the sourdough starter and flour.

Plastic Wrap or Damp Towel 

Cover your dough during fermentation to keep it from drying out. Plastic wrap works well, but a reusable, damp kitchen towel is an eco-friendly alternative.

Step-by-Step Instructions

Autolyse the Focaccia Dough

Start by combining the room-temperature water, bubbly sourdough starter, honey, and white wine (if using) in a large mixing bowl. Stir well to dissolve. Add the all-purpose flour and mix until you achieve a shaggy, wet dough. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes to 2 hours. This step helps the flour hydrate and begins developing the dough’s structure.

Mix in Salt and Olive Oil

Once the autolyse is complete, add the salt and 12 grams of olive oil to the dough. Using your hands or a silicone spatula, incorporate the salt and oil into the dough with gentle folding motions. This dough is sticky, so it’s best to keep it in the bowl during this process.

Perform Stretch and Folds

Perform a series of three stretch-and-folds, spaced 20 minutes apart. To do this, grab a section of the dough, stretch it upward, and fold it over itself. Rotate the bowl slightly and repeat until you’ve stretched and folded all around the dough. This technique strengthens the dough and creates a light, airy crumb.

Transfer Focaccia to the Baking Pan

About 30 minutes after your last stretch and fold, generously grease a 9×9-inch steel baking pan or cast iron skillet with about 1 tablespoon of olive oil. Gently transfer the dough into the pan and begin stretching it towards the edges. The dough may resist and shrink back—this is normal. Let it rest for 30 minutes, then try stretching it again.

Bulk Ferment the Dough

Once the dough fills the pan, cover it with plastic wrap or a damp towel and allow it to bulk ferment for 6 hours at room temperature. Alternatively, you can cold ferment the dough in the refrigerator for 24-72 hours. If using the cold ferment method, bring the dough to room temperature before proceeding to the next step.

Preheat the Oven

Preheat your oven to 425°F (220°C) at least 30 minutes before baking. A hot oven is crucial for achieving focaccia’s signature texture and golden crust.

Dimple the Focaccia Dough

While the oven preheats, dimple the dough using your fingertips. Wet your fingers with water to prevent sticking, then press down all over the surface to create those iconic dimples. Let the dough rise for another 30 minutes to 1 hour until it looks puffed and airy.

Add Toppings

When the dough is nice and puffy, drizzle it generously with olive oil and sprinkle with coarse salt. Add your desired toppings, being careful not to deflate the dough.

Bake the Sourdough Focaccia

Place the pan in the preheated oven and bake for 18-25 minutes, or until the top is golden brown and the edges are crisp. Rotate the pan halfway through baking to ensure even browning.

Slice and Serve

Allow the focaccia to cool slightly before slicing. Serve it warm or at room temperature, and enjoy the irresistible combination of a crisp crust and tender crumb.

Sweet Focaccia Toppings

Cinnamon Roll Sourdough Focaccia

If you want all the flavors of sourdough cinnamon rolls without the extra effort, then this recipe is about to become your new BFF. It’s this same Sourdough Focaccia, with melted butter and cinnamon topping. Then, once it comes out of the oven, drizzle a simple icing mixture over the top.

Cranberries and Bree

When cranberries hit the grocery stores in November, one of the first things I make is this Cranberries and Bree Sourdough Focaccia. It is so decadent, cheesy, nutty… not much else to say but you’ve got to try it!

Chocolate Chips And Cream Cheese Focaccia

To make this decadent dessert- er, I mean bread, simply fold in the chocolate chips during the stretch and fold portion of the recipe. Then, right before it goes in the oven, pour a mixture of cream cheese, powdered sugar, and vanilla over the focaccia.

Savory Sourdough Focaccia Toppings

Breakfast Sourdough Focaccia

One reason I love making focaccia is to turn it into a meal. To make this for breakfast, you’ll have to bulk ferment overnight. Top with uncooked bacon, onions, and cheddar cheese. Add fried eggs to the top before serving.

Pizza Sourdough Focaccia

Focaccia plus pizza? Ummmm yes please! We love to top our pizza focaccia with pizza sauce, green peppers, mushrooms, onions, and cheese. Customize it to your family’s favorite.

Jalapeno Popper Focaccia

If you love making Cheddar Jalapeno Sourdough loaves, then you’re going to love turning your Focaccia bread into a Jalapeno popper! You simply top this sourdough focaccia recipe with fresh, sliced jalapenos, cheddar cheese, dollops of cream cheese, and diced uncooked bacon. You’re welcome.

How To Make Fresh Milled Flour Foccacia

If you grind your own flour and want to bake a Fresh Milled Flour Focaccia (say that five times fast!) then you’ll need to adjust the amount of flour to 400 grams of flour. This is because freshly milled flour hasn’t “dried out” like store-bought flour has. This extra hydration can make your focaccia dense if you trade it with equal rations.

Same Day Focaccia Bakers Schedule

8:00 AM: Mix water, starter, honey, and wine (if using) with flour for autolyse. Cover and let sit for 30 minutes.

8:30 AM: Add salt and olive oil, then mix by stretching and folding.

8:50 AM: First stretch and fold.

9:10 AM: Second stretch and fold.

9:30 AM: Third stretch and fold.

10:00 AM: Transfer dough to a greased 9×9 pan and stretch it gently. Cover and let rest.

10:30 AM: Stretch the dough again to fit the pan. Cover and begin bulk fermenting.

4:30 PM: Preheat oven to 425°F for 30 minutes. Dimple the dough with wet fingers and let rise for 30-60 minutes.

5:00 PM – 5:30 PM: Add toppings and bake for 18-25 minutes.

5:30 PM – 6:00 PM: Cool slightly, slice, and serve.

Overnight Focaccia Bakers Schedule

6:00 PM: Mix water, starter, honey, and wine (if using) with flour for autolyse. Cover and let sit for 30 minutes.

6:30 PM: Add salt and olive oil, then mix by stretching and folding.

6:50 PM: First stretch and fold.

7:10 PM: Second stretch and fold.

7:30 PM: Third stretch and fold.

8:00 PM: Transfer dough to a greased 9×9 pan and stretch it gently. Cover and let rest.

8:30 PM: Stretch the dough again to fit the pan. Cover and refrigerate for cold ferment (12-72 hours).

Next Day, 6:30 AM (or later): Remove dough from the fridge and let it come to room temperature (2-3 hours).

8:30 AM: Preheat oven to 425°F for 30 minutes. Dimple the dough with wet fingers and let rise for 30-60 minutes.

9:00 AM – 9:30 AM: Add toppings and bake for 18-25 minutes.

9:30 AM – 10:00 AM: Cool slightly, slice, and serve.

Authentic Sourdough Focaccia Recipe