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Overnight Sourdough Focaccia with Olives Recipe

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3.9 from 1 review

This Overnight Sourdough Focaccia with Olives is a flavorful, airy bread made using a slow, cold fermentation method. The dough is prepared with an active sourdough starter, allowing deep flavor development and a light, elastic crumb. Topped with a fragrant mix of olive oil, garlic, tomato paste, dried herbs, and briny olives, this focaccia offers a perfect balance of rustic tanginess and Mediterranean zest. Ideal for leisurely weekend baking, it's delightful served warm or at room temperature.

  • Total Time: About 6 hours active + overnight cold-proof (~12-14 hours total)
  • Yield: One 9-inch (23 cm) skillet-sized focaccia

Ingredients

Dough

  • 110 g active sourdough starter (100% hydration)
  • 265 g strong white bread flour
  • 150 g water
  • 5 g salt
  • 25 ml olive oil

Topping

  • 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

Instructions

  1. Prepare the Starter and Autolyse: Ensure your sourdough starter is active and has at least doubled in size. In a mixing bowl, combine the starter, 190 g of the flour, and water. Cover with a tea towel and let rest for one hour to allow autolyse, which helps develop gluten and improves dough texture.
  2. Knead the Dough: After the autolyse, add salt, olive oil, and the remaining flour to the mixture. Using a standing mixer fitted with a dough hook, knead on slow to medium speed for 6–7 minutes until the dough is less sticky and becomes elastic and smooth.
  3. Bulk Fermentation with Coil Folds: Transfer the dough to a lightly oiled shallow dish. At room temperature, let it rise for 5 hours. Every 30 minutes during this period, perform a set of coil folds (or stretch and fold), which helps strengthen the dough. After the second fold, you will start to notice blisters forming. By the end, the dough will be lively, elastic, and airy.
  4. Cold Proof Overnight: Cover the dough thoroughly with a tea towel or clingfilm and place it in the refrigerator to cold-proof overnight. This slow fermentation enhances flavor and texture.
  5. Prepare for Baking: The following day, lightly grease an iron skillet or similar baking pan. Carefully remove the dough from the fridge and gently transfer it into the skillet, trying not to deflate its volume. Cover again and place in the warmest spot in your house to prove for another hour until it puffs up and displays noticeable blisters on the surface.
  6. Make the Topping Mixture: While the dough proves, halve the olives. In a small bowl, combine 3 tablespoons olive oil, tomato paste, minced garlic, and mixed dried herbs to create a flavorful topping.
  7. Preheat the Oven: Preheat your oven to 200°C fan (approximately 392°F).
  8. Shape and Top the Dough: Once proved, oil your fingers and dimple the surface of the dough all over, creating small indentations. Push the olive halves gently into the dimples. Brush the top with the prepared olive oil mixture carefully to avoid bursting the blisters. Sprinkle with coarse sea salt.
  9. Bake the Focaccia: Place the skillet in the preheated oven and bake for 15 to 20 minutes, or until the focaccia is golden brown and cooked through.
  10. Cool and Serve: Allow the focaccia to cool for at least 15 minutes before slicing. It can be enjoyed warm or cold and remains delicious even the next day.

Notes

  • If an iron skillet is unavailable, use a well-oiled baking tray or cast iron pan for baking.
  • The coil fold technique strengthens dough structure; you can substitute with stretch and fold if preferred.
  • Be gentle when transferring and dimpling the dough to preserve the airiness and blisters.
  • For extra flavor, consider sprinkling rosemary or sea salt flakes on top before baking.
  • Store leftovers wrapped in a clean cloth or airtight container to maintain softness.
  • Author: Amelia
  • Prep Time: 10 minutes (excluding autolyse and folds)
  • Cook Time: 15-20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://recipesvibe.com/overnight-sourdough-focaccia-with-olives-recipe/