Same-Day Sourdough Focaccia

Name: Same-Day Sourdough Focaccia
Prep time: 45 min
Cook time: 9 h 15 min
Total time: 10 h
Cuisine: Italian
Ingredients: 20 g sourdough starter; 100 g water; 100 g bread flour; 390 g warm water; 200 g active sourdough starter; 15 g olive oil or avocado oil; 10 g sugar; 500 g bread flour; 10 g salt; 40 g olive oil (divided); 30 g water; 1 tsp coarse sea salt

By:

jeremy

Published:

April 20, 2026

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Same-Day Sourdough Focaccia is one of those delightful recipes that seems to capture the heart of Italian comfort food. With its airy texture, crisp edges, and a golden, dimpled top, this bread is not just a treat for the taste buds, but also for the eyes. Each slice reveals a soft and chewy crumb, ideal for holding onto your favorite olive oil or enhancing a savory dip. Whether served alongside a hearty stew or enjoyed simply with a drizzle of oil and a sprinkle of salt, this focaccia is bound to impress.

My journey with focaccia began when I first tasted it at a local Italian bakery. The aroma of freshly baked bread enveloped me, and I felt an immediate draw to recreate that experience at home. The beauty of making your own focaccia lies in its simplicity and the satisfaction gained from kneading the dough and watching it rise. The best part? This recipe for Same-Day Sourdough Focaccia allows you to enjoy fresh bread in the same day, so there’s no need for an overnight wait. Trust me, once you’ve tasted homemade focaccia, you may never want to revert to store-bought!

Why You’ll Love This Recipe

Simple & Quick: You can whip up this focaccia in just a few hours, perfect for a last-minute dinner surprise!
Irresistible Flavor: The combination of sourdough and a generous amount of olive oil creates a deliciously rich flavor that you’ll crave.
Eye-Catching Appeal: With those dreamy dimples, this focaccia looks as good as it tastes—an impressive centerpiece for any table.
Flexible Serving: Great warm or at room temperature, it’s perfect for any occasion – from snack time to dinner parties.
Diet-Friendly Options: Using easily accessible ingredients means you can adapt the recipe to suit dietary needs simply.

Ingredients You’ll Need

20 g sourdough starter: This invigorates your dough with flavor. Ensure your starter is active for the best results.
100 g water: Room temperature to combine all ingredients smoothly.
100 g bread flour: Provides the structure needed for a perfect rise.
390 g warm water: The warmth helps activate your sourdough starter and encourages fermentation.
200 g active sourdough starter: This is your dough’s magic ingredient, offering that delightful sour flavor.
15 g olive oil or avocado oil: Adds moisture and richness, making your focaccia tender.
10 g sugar: A touch of sweetness that helps with browning and flavor.
500 g bread flour: The base for your dough, ensuring it holds its shape and texture.
10 g salt: Essential for flavor; don’t skip this step!
40 g olive oil, divided: Helps with both the dough and creating that beautiful crust.
30 g water: Used later to adjust texture and moisture.
1 tsp coarse sea salt: For topping, adding texture and a salty burst.

How to Make Same-Day Sourdough Focaccia

Feed Your Starter: The night before, stir together 20 g sourdough starter and 100 g water in a 3/4 L jar along with 100 g bread flour. Loosely cover and let it ferment overnight at room temperature (68-75°F) for 10-12 hours.
Mix the Dough: In the morning, combine 390 g warm water, 200 g active sourdough starter, 15 g olive oil, and 10 g sugar in a large bowl. Stir in 500 g bread flour and 10 g salt until there’s no dry flour left.
Put in a Warm Spot: Cover the bowl and let the dough rest in a warm place (ideally around 80°F) for 30–40 minutes.
Stretch and Folds: After the initial resting, perform stretch and folds every 30–45 minutes for a total of 3 rounds. Use a wet bowl scraper to lift and fold the dough in the bowl.
Coil Folds: After the last stretch and fold, start coil folding every 30 minutes for a total of 4 rounds. With wet hands, lift the dough from the middle and let it coil under itself, rotating the bowl as you go.
Finish Bulk Fermentation: The dough is ready when it approximately doubles in size and shows tiny bubbles on the surface. This process may take around 5.5-6 hours.
Optional – Overnight Cold Proof: For more flavor, you may place the dough in the fridge overnight. If you do, let it warm on the counter for 1-2 hours next day before proceeding.
Transfer to Pan: Grease a 9×13-inch pan with 10 g olive oil. Gently dump the dough into the pan, flipping it over to place the smooth side on top. Stretch the dough to fill the pan, letting it rest for 10-15 minutes if it springs back.
Pre-bake Prep and Preheat: After 2-3 hours, when your dough is puffy, drizzle 30 g olive oil and 30 g water over the surface, sprinkle with 1 tsp coarse sea salt, and dimple deeply with your fingers. Preheat your oven to 500°F, placing the rack in the lower third.
Bake: Once preheated, place the focaccia on the lower rack and reduce the temperature to 450°F. Bake for about 30 minutes until it’s deep golden brown and reaches an interior temperature of 205-210°F.
Cool: Let the focaccia cool in the pan for 5 minutes before transferring to a cooling rack. It’s best to let it cool for at least an hour before slicing to ensure clean edges.

Storing & Reheating

To keep your focaccia fresh, store it at room temperature in an airtight container for up to 2 days. If you need to store it longer, wrap it tightly and refrigerate for up to a week. For longer storage, freeze it for up to 3 months. When you’re ready to enjoy, simply reheat slices in a preheated oven at 350°F for about 10 minutes, rejuvenating its crispy exterior while preserving that fluffy interior.

Chef’s Helpful Tips

Avoid over-kneading: The dough is sufficiently mixed once no dry flour remains; overhandling will toughen it.
Check water temperature: Use warm water to help the dough rise but ensure it isn’t too hot, as that could kill the yeast.
Use a digital thermometer: This is crucial for checking the internal temperature to ensure the focaccia is perfectly baked.
Experiment with toppings: Try herbs, roasted garlic, or cheese for added flavor before baking.

Same-Day Sourdough Focaccia not only fills your home with a wonderful aroma but also offers a tactile experience when preparing. Whether you enjoy it plain, with olive oil, or as part of a meal, this recipe is sure to become a beloved staple. Don’t hesitate to make it your own, experimenting with different herb infusions or toppings to truly personalize your bread. Embrace the art of bread-making and enjoy the satisfying process of baking your own fresh loaf!

Recipe FAQs

Can I use all-purpose flour instead of bread flour?

Absolutely! While bread flour yields a chewier texture due to its higher protein content, all-purpose flour can still produce a delicious focaccia. Just keep in mind that the texture may be a bit softer.

How can I add herbs or garlic for flavor?

You can incorporate fresh herbs like rosemary or thyme directly into the dough during mixing or sprinkle them on top before baking. For garlic lovers, adding roasted garlic cloves to the dough or scattering slivers on top before dimpling can add wonderful depth of flavor.

Why is my focaccia flat?

If your focaccia doesn’t rise, it could be due to using inactive starter or insufficient fermentation time. Ensure your starter is bubbly and active before mixing your dough, and allow adequate bulk fermentation to develop volume.

Can I make this recipe in advance?

Yes! You can prepare the dough and let it ferment overnight in the fridge. This not only enhances the flavor but can also make the dough easier to handle. Just allow it to come back to room temperature before proceeding with the steps to transfer to the pan.