Name: Overnight Sourdough Focaccia with Olives Recipe
Prep time: 10 min
Cook time: PT-497727H55M23S
Total time: PT-497727H55M23S
Cuisine: Italian
Ingredients: 110 g active sourdough starter (100% hydration); 265 g strong white bread flour; 150 g water; 5 g salt; 25 ml olive oil; 3 tablespoons olive oil; 1 small garlic clove, minced; 1 teaspoon tomato paste; 1 teaspoon mixed dried herbs; 8 olives, each cut in half; ¼ teaspoon coarse sea salt for sprinkling

Jump to Recipe· 3.9 from 1 review

If you have been searching for the perfect bread to elevate your snacking and meals, this Overnight Sourdough Focaccia with Olives Recipe will quickly become your new favorite. The combination of tangy sourdough that has been lovingly fermented overnight and the rich, briny olives creates an irresistible balance of flavors and textures. It is crispy on the outside, pillowy soft inside, and bursting with those charming bubbles that only a patient fermentation can produce. This focaccia is as rewarding to make as it is to eat, offering a hands-on baking experience that yields a stunning artisan loaf sure to impress your friends and family.

Ingredients You'll Need

A close-up view of a glass jar filled to the top with a thick, bubbly white mixture that has small and medium air bubbles evenly spread over the surface. The jar has a metal clasp and an orange seal, and the lid is open resting to the right side of the jar. The jar sits on a white marbled surface with soft, natural lighting highlighting the texture of the mixture and the glass. photo taken with an iphone --ar 4:5 --v 7

Although this recipe may seem elaborate with its beautiful layers of flavor, the ingredients are delightfully simple and essential. Each adds its own magic, from the tang of the sourdough starter to the aromatic herb-infused olive oil that tops the loaf.

Sourdough starter (110 g, 100% hydration): Make sure your starter is lively and active to give the dough its distinctive sour tang and light texture.
Strong white bread flour (265 g): This creates the perfect gluten structure for a springy, elastic crumb.
Water (150 g): Hydrates the flour and jumpstarts fermentation for that moist, open crumb.
Salt (5 g): Balances flavor and strengthens the dough’s gluten network.
Olive oil (25 ml): Adds richness and keeps the crumb tender, while enriching the flavor.
Olive oil for topping (3 tbsp): Used to create that golden, crisp crust and carry the herb and garlic flavors.
Garlic clove (1 small, minced): Imparts a subtle savory note that pairs wonderfully with olives.
Tomato paste (1 tsp): Adds a touch of sweetness and depth to the topping.
Mixed dried herbs (1 tsp): Brings aromatic complexity, often a blend like rosemary, thyme, and oregano.
Olives (8, halved): Their briny, fruity pop makes every bite exciting.
Coarse sea salt (¼ tsp) for sprinkling: Finishes the focaccia with a crunchy, savory burst that enhances all the flavors.

How to Make Overnight Sourdough Focaccia with Olives Recipe

Step 1: Prepare the Dough with Autolyse

Start by ensuring your sourdough starter is vibrant and doubled in size—you want that active yeast doing its best work. Mix the starter with 190 grams of bread flour and all the water in a mixing bowl. Cover this mixture with a tea towel and let it rest for one hour. This resting phase, known as autolyse, softens the flour and jumpstarts gluten development, meaning the dough will be easier to handle later and have a wonderfully open crumb.

Step 2: Incorporate Salt, Olive Oil, and Remaining Flour

After the autolyse, add the salt, olive oil, and the remaining flour to the dough. Using a standing mixer fitted with a dough hook (or your hands if you prefer), knead at slow to medium speed for 6 to 7 minutes. The goal is to develop a dough that feels less sticky and has gained a lovely elasticity. This kneading builds that gluten web essential for the focaccia’s signature structure.

Step 3: Bulk Fermentation with Coil Folds

Transfer the dough into a shallow dish lightly coated with olive oil. Leave it to rise at room temperature for 5 hours. Every half hour, give the dough a set of coil folds—this technique strengthens gluten while maintaining air bubbles—you’ll start to notice little blisters forming on the surface from the yeast activity. By the end of this period, your dough should feel lively, airy, and ready for a cool rest.

Step 4: Overnight Cold Proofing

Cover the dough thoroughly with a tea towel or clingfilm and place it in the refrigerator for an overnight cold-proof. This slow fermentation refines flavors, develops that characteristic sourdough tang, and creates an extraordinary texture that will set this focaccia apart.

Step 5: Preparing to Bake

The following day, lightly grease an iron skillet or your preferred baking dish. Gently transfer the chilled dough into the skillet, taking care to keep as much air as possible in the dough. Cover it and let it warm up and prove again for about an hour in the warmest spot you can find. As it proves, watch the dough puff up and develop those iconic blisters—this is where all the magic lives.

Step 6: Make the Topping

While the dough proves, prepare the olive topping. Halve eight olives and mix olive oil, tomato paste, minced garlic, and mixed dried herbs in a small bowl. This fragrant mixture will add a beautiful medley of flavors and an inviting aroma to your focaccia.

Step 7: Bake Your Overnight Sourdough Focaccia with Olives Recipe

Preheat your oven to 200 degrees Celsius on the fan setting. Once your dough has proven sufficiently, oil your fingers and create dimples all over the surface, a hallmark of focaccia. Press the olive halves gently into these dimples, then brush the entire top with your infused oil mixture, taking great care not to smash any blisters. Sprinkle a pinch of coarse sea salt over the top for that final contrast. Bake for 15 to 20 minutes till golden and crisp.

Step 8: Cool and Enjoy

Allow your focaccia to cool for at least 15 minutes before slicing. This resting time helps set the crumb so each slice comes out beautifully. This Overnight Sourdough Focaccia with Olives Recipe shines both warm and cold, making it a perfect make-ahead treat or a centerpiece for impromptu gatherings.

How to Serve Overnight Sourdough Focaccia with Olives Recipe

The image shows a close-up of a baked focaccia bread with a golden brown top, puffy bubbles, and a charred texture in some spots. The bread is dotted with black olive slices, which are pressed into the dough surface. The crust is slightly crisp with dark specks of herbs spread unevenly across the bread. This focaccia is presented on a round black tray. The setting has a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To enhance the rustic charm of your focaccia, sprinkle fresh herbs like rosemary or thyme just before serving for an added burst of fragrance. A drizzle of high-quality extra virgin olive oil or a smattering of flaked sea salt can elevate each bite even further. Adding a few more halved olives on top after baking also makes for a visually stunning presentation.

Side Dishes

This focaccia pairs beautifully with a variety of accompaniments. Think vibrant salads with lemony dressings, hearty soups like tomato basil or minestrone, and rich cheeses such as burrata or aged manchego. It also works wonderfully alongside cured meats for an irresistible antipasto spread, turning any meal into a festive occasion.

Creative Ways to Present

For entertaining, slice your focaccia into rustic squares served on wooden boards alongside small bowls of marinated olives, dips like whipped ricotta or pesto, and a selection of roasted vegetables. Alternatively, turn slices into open-faced sandwiches layered with fresh mozzarella, sun-dried tomatoes, and fresh basil for a fun and casual twist that guests will adore.

Make Ahead and Storage

Storing Leftovers

If you have any focaccia left over, wrap it tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh and soft for up to two days, making it a convenient option for quick snacks or meals the next day.

Freezing

To preserve focaccia for longer, slice it and place parchment paper between each piece to prevent sticking before freezing in a sealed bag. Frozen focaccia keeps well for up to three months, and you can pull out just the amount you need without thawing the whole loaf.

Reheating

For best results when reheating, warm slices in a preheated oven at 180 degrees Celsius for 5 to 7 minutes. This refreshes the crust’s crispness while keeping the inside soft and flavorful. Avoid microwaving if you want to maintain texture, though it works in a pinch.

FAQs

Can I use store-bought yeast instead of sourdough starter?

While you can adapt the recipe using commercial yeast, the unique tang and complex flavor characteristic of this focaccia come from the natural fermentation of sourdough starter. If you choose to substitute, expect a milder flavor and adjust rising times accordingly.

What type of olives work best for this recipe?

Kalamata or Castelvetrano olives are ideal choices due to their rich flavor and firm texture. You want olives that hold their shape when baked and add a pronounced but balanced saltiness.

Is it necessary to do the overnight cold proof?

The overnight proof in the refrigerator is crucial for developing the signature sourdough flavor and airy texture. If you skip this step, the focaccia won’t have the same depth of flavor or texture complexity that makes this recipe special.

Can I make this focaccia without a standing mixer?

Absolutely! While a mixer makes the kneading easier, you can knead the dough by hand using a stretch and fold method. It just takes a bit more patience and elbow grease but produces equally delicious results.

How do I know when the dough is properly proved?

Look for visible signs like the dough doubling in volume, an increase in surface blisters, and a light, airy feel when gently touched. It should spring back slowly when pressed, indicating the gluten is well developed and the yeast active.

Final Thoughts

I cannot recommend enough giving this Overnight Sourdough Focaccia with Olives Recipe a try. It’s a fantastic way to combine the rustic charm of sourdough bread with the Mediterranean allure of fragrant olives and herbs, all wrapped in a golden, airy crust. Whether you are a seasoned baker or tackling sourdough for the first time, this recipe rewards your patience with exceptional aroma, texture, and flavor. Go ahead, make a big batch and watch it disappear faster than you can say “more, please!”