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PRINTABLE RECIPE

Sourdough Focaccia

Forgot to refrigerate your sourdough overnight? Don’t throw it away. An overproofed loaf may not become the artisan bread you planned, but it transforms into one of the easiest, most delicious focaccias you’ll ever make, crispy around the edges, beautifully airy inside, and finished with plenty of olive oil, herbs, and flaky sea salt.

Sourdough Focaccia
Author admin
Prep Time 90 MIN
Cook Time 90 MIN
Total Time 180 MIN

Ingredients

  • 1 overproofed sourdough loaf
  • 4–5 tablespoons extra virgin olive oil, divided
  • Flaky sea salt
  • Fresh rosemary
  • Fresh thyme
  • Thinly sliced garlic
  • Cherry tomatoes (optional)
  • Freshly grated Parmesan
  • Melted butter or extra olive oil, for finishing

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Pour 2–3 tablespoons of olive oil into a 9×13-inch baking pan, coating the bottom generously.
  3. Gently tip the overproofed dough into the prepared pan without kneading or reshaping it.
  4. Carefully stretch the dough toward the edges of the pan. If it springs back, let it rest for 15 minutes, then stretch again.
  5. Allow the dough to rest for 30–60 minutes, until noticeably puffy.
  6. Drizzle the top with 1–2 tablespoons of olive oil.
  7. Coat your fingertips with olive oil and firmly dimple the dough across the entire surface.
  8. Top with flaky sea salt, rosemary, thyme, garlic, and cherry tomatoes if using.
  9. Bake for 22–28 minutes, until the top is deep golden brown and the bottom is crisp.
  10. Immediately sprinkle with freshly grated Parmesan and brush the top with olive oil or melted butter.
  11. Let cool for 10–15 minutes on a wire rack before slicing and serving.