With just four main ingredients, you can make sourdough overnight focaccia bread. Learn how to make the easiest to digest long fermented focaccia bread.
Prep Time:10 minutes
Fermentation Time:6 hours
Cook Time:1 hour
Total Time:7 hours 10 minutes
200 grams sourdough starter
650 grams organic bread flour
600 grams water
20 grams salt
Mix all the ingredients in a large bowl. Mix just until the ingredients come together into a rough, shaggy dough ball. Let it sit for an hour.
Stretch and fold the dough. Wet your hand, scoop around the edge of the dough and the bowl, pull up the dough without breaking it, and fold it over the top of the dough. Spin the bowl around and repeat stretching up and folding over until the dough smoothes out a bit. Let it sit for two hours. (see photos above for a visual on stretching and folding).
After two hours, stretch and fold the dough again using the same method.
Cover the dough and place it in the fridge overnight. (if you do not want to ferment it overnight, you don’t have to. just move on to the next step)
Line a 9×11 baking pan with parchment paper, and rub the parchment paper with a small bit of olive oil.
Transfer the dough to the parchment paper lined pan, gently pull it out to almost fit in the bottom of the pan.
Let the dough relax out and rise for two to three hours until it doubles in size. It should fill to fit the pan.
Drizzle about two tablespoons of olive oil over the dough, and any toppings you want to add. Coat your hands in olive oil and use your fingers to dimple the dough.
After dimpling let the dough rest for 30 minutes. While it rests, preheat your oven to 425° F.
Bake for 30 minutes, rotate the pan, and bake for another 30 minutes.
Allow to cool for an hour before slicing.
this recipe is for fermentation at a moderate room temperature (about 75° F). If it is hotter in your home everything will go faster, if it is cooler, everything will take longer.