Turning Over-Proofed Sourdough into Delicious Focaccia
When baking “mistakes” turn into something magical.
If you’ve ever baked sourdough, you’ve probably been there — your dough proofs a little longer than planned, and you wonder if it’s beyond saving. But here’s the secret: over-proofed dough isn’t a disaster. It’s an opportunity.
In fact, it’s the perfect base for one of the most delicious breads you can bake — focaccia.
Recently, I had a batch of dough that fermented overnight just a little too long. Instead of tossing it (which I never do, by the way), I decided to experiment. What came out of the oven was golden, fluffy, and downright irresistible. Here’s how to turn your “oops” into something amazing.
Why Over-Proofed Sourdough Works for Focaccia
When dough over-proofs, it develops extra air pockets and a deeper, tangier flavor — two things that make focaccia so special.
Think of it as a second chance for your dough to shine: soft, pillowy on the inside and perfectly crisp on the edges.
And beyond that, it’s a wonderful act of sustainability — giving your bread a new life instead of letting it go to waste.
Garlic Rosemary Sourdough Focaccia Recipe
You’ll Need
- 1 loaf of over-proofed sourdough dough
- ¼ cup extra virgin olive oil (for the pan)
- ⅓ cup garlic olive oil (I love the one from Trader Joe’s!)
- 1½ tsp dried rosemary
- 1½ tsp Italian seasoning
- 1 tsp dried thyme
- Flaky sea salt, for topping
Instructions
- Line a 9x13” baking pan with parchment paper.
- Pour the olive oil over the parchment to coat the bottom.
- Gently place your dough into the pan and spread it with your fingers.
- Mix your herbs and garlic olive oil together.
- Pour one-third of the mixture over the dough. Fold the dough in half, drizzle another third, and fold once more.
- Cover and let it rise again in a warm spot (78–80°F) for 2–3 hours.
- Once puffy and jiggly, preheat your oven to 425°F.
- Pour the remaining oil mixture over the top, then dimple the dough with your fingers to fill the pan.
- Sprinkle with flaky sea salt.
- Bake 25–30 minutes, until golden brown and crisp around the edges (internal temp: 200°F).
- Cool in the pan for 5–10 minutes before transferring to a wire rack — and enjoy!
Tips for the Perfect Focaccia
🌿 Embrace the bubbles: Those air pockets create that signature light texture.
🍋 Be generous with olive oil: It’s the secret to that beautiful golden crust.
🌸 Get creative with toppings: Try olives, caramelized onions, sun-dried tomatoes, or even a touch of honey and sea salt for a sweet-savory twist.
So there you have it — proof that even “mistakes” can turn into something beautiful (and delicious). Over-proofed sourdough might not make the perfect loaf, but it makes incredible focaccia.
I’d love to see what you create — tag me on Instagram @nectarandnesthome so I can cheer you on!
Until next time, happy baking 🐝
— Brandie