Recipe

Same-Day Sourdough Focaccia

Total time6 h 30 min
Active time30 min
1 tray

Ingredients

  • 500 g bread flour, or bread flour and all-purpose
  • 350-370 g water, start with 350 g
  • 80-100 g sourdough starter or discard
  • 10 g salt
  • 2 tbsp olive oil, plus extra for the pan and the top

Toppings, optional

  • rosemary, flaky salt, cherry tomatoes or caramelised onions

Method

Tap a step when it is done.

  1. Mix the flour with about 330 g of the water until shaggy. Keep 20 to 40 g water for later. Let it rest for 20 to 30 minutes.

  2. Add the starter or discard, the salt and 1 tbsp olive oil. Add the rest of the water if the dough feels stiff. It should be quite wet.

  3. Do 2 to 3 rounds of stretch and fold, 20 to 30 minutes apart.

  4. Cover the bowl and let the dough rise somewhere warm for 3 to 5 hours. Discard needs the longer end.

Pan and baking

  1. Oil a baking pan of about 23 x 33 cm generously. Move the dough into it and stretch it to the edges. If it shrinks back, wait a few minutes and try again.

  2. Cover the pan and let the dough rest for 30 to 60 minutes, until it has puffed up.

  3. Preheat the oven to 220 to 230°C. Drizzle olive oil over the dough, press dimples with your fingertips, and add the toppings.

  4. Bake for 20 to 25 minutes until golden. For extra crispness, put the pan on a baking steel. Let it rest on a rack before slicing.

Sticky dough? Oil your hands or wet your fingers with cold water. Old or sleepy discard gives a slightly denser crumb, but still a good focaccia.

Questions and answers

Can I freeze focaccia?

Yes. Let it cool completely, cut it into pieces and freeze them in a bag. Warm the pieces at 200°C for 5 to 8 minutes, and the base gets crisp again.

Can I add cherry tomatoes?

Yes, it is one of our favourites. Press them well into the dough so they do not burn. They add juice and sweetness to the bread.

Can the dough rise longer if I need it later?

Yes. Put the dough in the fridge after the stretch and folds and let it rise slowly for 12 to 24 hours. Take it out 1 to 2 hours before you shape it in the tin. It also gives more flavour.

What we use

MyWeight KD-8000 (Digital Scale w/ Bakers Percent) MyWeight KD-8000 (Digital Scale w/ Bakers Percent) 599.00 DKK
Dough Scraper Dough Scraper 25.00 DKK
Baking Steel Baking Steel 499.00 DKK
Heat Resistant Gloves Heat Resistant Gloves 239.00 DKK

Enjoy fresh, homemade focaccia in just one day, no lengthy overnight proof required!

If you’ve been craving the pillowy goodness of sourdough focaccia but don’t have the time for a slow, overnight proof, you’re in luck. This recipe adapts beautifully to a same-day schedule, whether you’re using a bubbly, active starter or leftover discard from your fridge.

 

Why You’ll Love This Recipe

  1. Quick Turnaround: You can have a light and airy focaccia by dinner, even if you start in the morning.
  2. Versatile Starter: Active sourdough starter or discard both work. Adjust fermentation times slightly depending on how vigorous your starter is.
  3. Easy Handling: Focaccia dough is high in hydration, so you’ll skip the intense shaping, just stretch and fold until it’s ready to go in the pan.

Troubleshooting & Tips

  • Dough Still Super Sticky? Lightly oil your hands or use cold water on your fingers during stretch-and-folds.
  • Flavor Variation: Add chopped herbs, garlic, or even grated cheese into the dough for extra zing.
  • Rise Not as High? If your discard is very old or less active, it may not produce as big a rise. You can still get a delicious focaccia, just expect a slightly denser crumb.

Why Same-Day Focaccia?

  • Time-Saving: You skip the usual overnight bulk proof. Great for spontaneous bakers!
  • Perfect for Discard: Instead of throwing away extra starter, transform it into a crowd-pleasing flatbread.
  • Flexible: This recipe can be adjusted to fit your schedule or flour preference. You can also refrigerate for a partial cold proof if you want to slow things down.

Give It a Try!

This same-day sourdough focaccia is the ultimate solution for busy bakers. Whether you’re a seasoned sourdough pro or just looking for a delicious way to use up leftover discard, you’ll love how simple yet satisfying this flatbread can be.

Have questions or want to share your results? Let us know in the comments below or tag us on social media. Happy Baking!

2 comments

    • Charlotte
    • May 11, 2026 at 9:47 am

    Rigtig god opskrift, har brugt den meget.
    Men kom til at tænke på om man kan fryse brødet?

    • Anna
    • January 3, 2026 at 11:27 am

    Super god opskrift- put evt cherrytomater i det giver lidt saft i brødet. Kan også kombineres ift. semi langtidshævning med surdej og god tid på køkkenbordet hvis det skal bruges til en frokost – mange tak

Leave a comment

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

Seneste nyheder

View all

EquipmentProofing Basket
Do You Need a Proofing Basket? (And Which One to Choose)

Do You Need a Proofing Basket? (And Which One to Choose)

When you start baking sourdough, you can get away with a bowl lined with a floured cloth. But once you've used a proper proofing basket, a banneton, it's hard to go back. In short First basketRound OvalFor batards and sandwich...

Read moreabout Do You Need a Proofing Basket? (And Which One to Choose)

Bread KnifeEquipmentSourdough
What's the Best Knife for Sourdough Bread?

What's the Best Knife for Sourdough Bread?

You've baked the perfect sourdough loaf. Crunchy crust, open crumb, smells incredible. And then you try to cut it with the wrong knife, and it squashes flat. In short LengthAt least 25 cm BladeDeep serrations WaitAt least 1 hour after...

Read moreabout What's the Best Knife for Sourdough Bread?

AutolyseBread BakingSourdoughTechnique
What is Autolyse? The Simple Technique That Changes Everything

What is Autolyse? The Simple Technique That Changes Everything

If you've been baking sourdough for a while, you've probably come across the word autolyse. It sounds like something from a chemistry textbook. It isn't. It's one of the simplest, most impactful things you can do in bread baking, and...

Read moreabout What is Autolyse? The Simple Technique That Changes Everything