Sourdough is such a needy beast. With its weekly feedings and then its discard, it drives be insane but I love it. Here is a fun recipe for overnight sourdough focaccia.

Start by making sure your sourdough starter is well fed and ready to be used. I like to ensure my starter is nice and bubbly. I feed mine the day before and let it grow overnight.

You will need 1/2 cup starter, 2 1/2 teaspoon salt, 4 cups flour and 1 3/4 cup water. Mix starter, salt, and water together until combined. Slowly add flour until incorporated.

Knead dough for about 10 minutes. Place dough in a well oiled bowl and drizzle with olive oil. You will need to let the dough rise for about 5-6 hours or until it doubles in size. It will depend on the temperature in your place.

After it is finished the first rise, grease a baking pan with a generous amount of olive oil and lay the dough on top. Cover the dough with some plastic wrap and place in the fridge overnight.

In the morning, take the dough out and let it warm up for about 1 hour. Then slowly pull the dough to stretch it out to a thickness of about 1 1/2 to 2 inches.

To decorate the dough, cut up a variety of vegetables. I used peppers, mushrooms, onions, zucchini, and tomatoes. Lay the vegetables over the focaccia. Generously sprinkle with coarse salt.

Bake in a 420 degrees oven for about 25 minutes or until golden brown. Remove pan from oven and let it cool for about 20 minutes before cutting. Enjoy!

• Ingredients
  • 1/2 cup active starter
  • 2 1/2 teaspoon salt
  • 4 cups flour
  • 1 3/4 cup water
  • 3 tablespoons olive oil

Directions

1. Mix starter, salt, and water together until combined. Slowly add flour until incorporated.
2. Knead dough for about 10 minutes. Place dough in a well oiled bowl and drizzle with olive oil. You will need to let the dough rise for about 5-6 hours or until it doubles in size. It will depend on the temperature in your place.
3. After it is finished the first rise, grease a baking pan with a generous amount of olive oil and lay the dough on top. Cover the dough with some plastic wrap and place in the fridge overnight.
4. In the morning, take the dough out and let it warm up for about 1 hour. Then slowly pull the dough to stretch it out to a thickness of about 1 1/2 to 2 inches.
5. To decorate the dough, cut up a variety of vegetables. I used peppers, mushrooms, onions, zucchini, and tomatoes. Lay the vegetables over the focaccia. Generously sprinkle with coarse salt.
6. Bake in a 420 degrees oven for about 25 minutes or until golden brown. Remove pan from oven and let it cool for about 20 minutes before cutting. Enjoy!

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