Sometimes when baking sourdough, the proofing process doesn’t go as planned—my dough ended up overproofed, too. But instead of tossing it, I found a great way to turn it into something just as delicious: focaccia. Using overproofed sourdough starter can actually add a unique tang and depth of flavor to your focaccia, making it a wonderful snack for events like the Super Bowl. When your sourdough is overproofed, the gluten structure weakens, and the dough can become too airy or collapse easily. Instead of despairing, try shaping it into a focaccia dough by gently spreading it out on a baking sheet, dimple it well with your fingers, and drizzle with olive oil, herbs, and a pinch of salt. This simple salvage method keeps your baking efforts from going to waste while providing a crispy, flavorful bread. For beginners, this approach is forgiving and practical. It also encourages experimentation with sourdough starter maintenance and usage. Make sure to monitor your starter’s activity closely in the future to prevent overproofing—watch for signs like excessive bubbling or a very sour smell. Adjust proofing times based on your kitchen’s temperature and humidity. Using focaccia as a game day snack is a crowd-pleaser—its airy crumb and flavorful crust pair well with dips, cheeses, and cured meats. Whether you’re baking for yourself or a party, turning a baking oops into focaccia is a satisfying way to enjoy sourdough with less pressure and more fun.