Flatbread
Overnight Sourdough Focaccia
Pillowy, dimpled, glossy with olive oil. A forgiving bake that turns leftover starter into a dinner-party centerpiece.
- Time
- 18 hours
- Yield
- 1 half-sheet
- Level
- Beginner
Ingredients
Scale batch
- 150g active starter
- 500g bread flour
- 400g water
- 12g salt
- Good olive oil, flaky salt, rosemary
Method
- 01
Mix starter, water, and flour. Rest 30 minutes. Add salt, incorporate.
- 02
3 sets of coil folds over the first 2 hours. Cover, refrigerate overnight.
- 03
Turn dough into a well-oiled half-sheet pan. Let come to room temperature and puff, 2–3 hours.
- 04
Dimple aggressively with oiled fingertips. Top with olive oil, flaky salt, rosemary.
- 05
Bake at 475°F for 22–25 minutes until deeply golden. Slide onto a rack immediately.