Sourdough Focaccia from Overproofed Bread
Deliciously soft on the inside and a little crispy on the outside, this sourdough focaccia is delicious to serve as thin sandwich bread or dipped into a warm creamy soup. If you have been on your sourdough journey for long, you are likely to have experienced over-proofing your dough. Over-proofed dough happens to the best of us—a little too much time on the counter, and suddenly your dough has risen past its prime and is now a sad deflated blob. But don't toss it out! Instead, turn it into this simple sourdough focaccia recipe.
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.