{"id":225428,"date":"2025-05-05T20:36:16","date_gmt":"2025-05-05T20:36:16","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/easy-overnight-sourdough-focaccia-milk-and-pop\/"},"modified":"2025-05-05T20:36:16","modified_gmt":"2025-05-05T20:36:16","slug":"easy-overnight-sourdough-focaccia-milk-and-pop","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=225428","title":{"rendered":"Easy Overnight Sourdough Focaccia \u2013 Milk and Pop"},"content":{"rendered":"


\n<\/p>\n

\n

Easy to make and the perfect appetizer for any occasion, this Sourdough Focaccia<\/strong> is full of flavor, requires no fancy equipment<\/em>, and includes both summer and winter overnight schedules<\/em>, plus a same-day baking option.<\/p>\n

\"Sourdough<\/figure>\n

This no-knead focaccia recipe is as simple as my beginner’s sourdough bread<\/a>: four sets of stretch and folds, no shaping, and nothing more than a baking sheet and parchment paper. It yields a delicious focaccia with minimal effort<\/em>.<\/p>\n

Ingredients<\/h2>\n
\"Sourdough<\/figure>\n

Active sourdough starter. <\/strong>You need an active sourdough starter<\/a> for this recipe. You can feed your starter the night before using a higher ratio (like 1:5:5 or 1:10:10 during summer), or you can feed it, let it peak, and store it in the fridge<\/a> until you’re ready to bake. Check my guide on how to use sourdough straight from the fridge<\/a> if you’ve never done that before.<\/p>\n

Honey.<\/strong> You can substitute honey with sugar, brown sugar, or maple syrup.<\/p>\n

Olive oil.<\/strong> Use one you enjoy. You can boost the flavor by using an infused oil. Just be cautious with truffle-infused olive oil, as the flavor can be overwhelming if overused.<\/p>\n

Bread flour. <\/strong>Use bread flour for the best results. I use one with 14% protein when testing recipes. If you’re using all-purpose flour, note that the dough may be wetter since all-purpose absorbs less water. You may need to add 1\u20132 tablespoons more flour. Check the video or photos below to see what the dough should look like after mixing.<\/p>\n

How to Make It<\/h2>\n

Making focaccia is much easier than basic sourdough bread. No shaping, no banneton, no special tools: just a bowl, parchment paper, and a 9×13-inch baking pan.<\/p>\n

\n
\n
\n
\n
\"Mixed\"Mixed<\/figure>\n

Step 1.<\/strong> In a large bowl, mix the ingredients to form the dough. Mix until there are no dry spots of flour left. Cover the dough and let it rest for 30 minutes.<\/p>\n<\/div>\n

\n
\"Dough\"Dough<\/figure>\n

Step 2.<\/strong> After 30 minutes, do the first set of stretch and folds. Do 4 to 6 folds per set, with four sets total, spaced 30 minutes apart. By the final set, the dough should be smoother and less sticky. <\/p>\n<\/div>\n<\/div>\n

At this point, you can either cold ferment it or let it rise in the lined baking pan. If cold fermenting, be sure to cover the dough well to prevent drying. You can cold ferment for up to 24 hours.<\/p>\n

\n
\n
\"Dough\"Dough<\/figure>\n

Step 3. <\/strong>Line a 9×13-inch baking pan with parchment paper and drizzle it with 2\u20133 tablespoons of olive oil. Gently place the dough in the center of the pan, cover, and let it rise until it fills the pan completely.<\/p>\n<\/div>\n

\n
\"Dough\"Dough<\/figure>\n

Step 4. <\/strong>The dough should be jiggly and puffy when ready. Preheat your oven to 425\u00b0F (220\u00b0C), middle rack. <\/p>\n<\/div>\n<\/div>\n

\n
\n
\"Dough\"Dough<\/figure>\n

Step 5.<\/strong> Just before baking, drizzle about 2 tablespoons of olive oil over the dough. Dimple the dough all over using your fingertips. Sprinkle with flaky sea salt, fresh herbs, or your favorite toppings.<\/p>\n<\/div>\n

\n
\"Baked\"Baked<\/figure>\n

Step 6.<\/strong> Bake for 30 to 35 minutes, until golden brown on top and the internal temperature reaches at least 200\u00b0F (93\u00b0C). Let it cool for 30 minutes before slicing.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Baking Schedule Suggestions<\/h2>\n

Here are some schedules that work well when baking this sourdough focaccia.<\/p>\n

For your starter, you can feed it before bed using a 1:5:5 ratio in winter<\/strong> or a 1:10:10 ratio in summer<\/strong> so it\u2019s ready in the morning. Alternatively, you can feed it anytime during the day, let it peak, and store it in the fridge (good for 1\u20135 days) until ready to use.<\/p>\n

Same-Day<\/strong> Sourdough Focaccia:<\/p>\n

\n
\n

Use your oven\u2019s proofing function or leave the light on. In summer, if it’s over 28\u00b0C (82\u00b0F), you can proof on the counter.<\/p>\n