Focaccia from Overproofed Sourdough
Accidentally let your sourdough proof too long? Turn your overproofed sourdough bread dough into a soft, flavorful focaccia with crispy, golden edges.
Equipment
- 1 10 inch cast iron skillet or baking dish
Ingredients
- 1 overproofed dough sandwich bread dough, artisan boule, etc.
Instructions
- Prepare Your Pan
- Generously grease a cast iron skillet or small sheet pan with olive oil (no parchment or foil needed). This helps create a crispy crust.
- Press the Dough
- Gently turn your over-proofed sourdough dough onto the pan, pressing it evenly into a 1-1.5 inch thick layer. Rustic is fine!
- Add Herbs & Toppings
- Sprinkle with your choice of herbs (rosemary, oregano, etc.) and toppings like olives, garlic, or sun-dried tomatoes. For a sweet twist, add brown sugar and cinnamon. Get creative with your toppings!
- Dimple the Dough
- Wet your hands and use your fingertips to press dimples into the dough. This helps trap olive oil and toppings for a crispy, flavorful crust.
- Drizzle with Olive Oil
- Generously drizzle 3-4 tablespoons of olive oil over the top, ensuring the dough is well-coated for a crispy, golden crust.
- Bake to Perfection
- Preheat oven to 425°F (220°C) and bake for 20-25 minutes. It’s ready when golden brown and the internal temperature is 205-210°F. Check the bottom for a golden crust.
Notes
- Most basic sourdough sandwich bread or boule doughs will work.
- Avoid aggressively kneading or reshaping overproofed dough.
- Use wet or oiled hands if the dough is sticky.
- A smaller pan creates thicker, softer focaccia. A larger pan creates thinner, crispier focaccia.
- When using sun-dried tomatoes, choose oil-packed tomatoes and lightly press them into the dough to help prevent burning.
- Store cooled focaccia in an airtight container at room temperature for one to two days.
- Reheat at 350°F for 5 to 10 minutes to restore the crispy texture.