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Easy No-Knead Sourdough Focaccia with Rosemary

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This easy no-knead sourdough focaccia delivers a pillowy, olive oil-soaked crumb with a shatteringly crisp bottom. Made with simple pantry ingredients and minimal active time, it’s the perfect way to use sourdough discard for a bakery-level bread.

Ingredients

Scale
  • 3 cups (375g) bread flour
  • 1 ¼ cups (300ml) lukewarm water
  • ½ cup (120g) sourdough starter, unfed or discard
  • ¼ cup (60ml) olive oil, plus extra for the pan
  • 1 ½ teaspoons (9g) fine sea salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon flaky sea salt (e.g., Maldon)
  • 2–3 tablespoons extra virgin olive oil, for drizzling

Instructions

  1. Mix the dough: In a large bowl, combine the lukewarm water and fine sea salt. Stir until the salt dissolves. Add the sourdough starter and olive oil, and whisk to combine. Add the bread flour and mix with a spatula until a shaggy, sticky dough forms. Cover the bowl with plastic wrap and let it rest for 30 minutes (autolyse).
  2. Perform the first set of folds: After the rest, wet your hand with a little water. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this four times, folding all sides into the center. Cover and let it rest for 30 minutes.
  3. Repeat the folding process: Do two more sets of folds, each 30 minutes apart. After the last fold, the dough should feel smoother and more elastic.
  4. Bulk fermentation: Cover the bowl tightly and let it rise at room temperature (about 70°F/21°C) for 8-12 hours, or in the fridge for 24 hours. The dough should double in size and look bubbly on the surface.
  5. Prepare the pan: Pour 2-3 tablespoons of olive oil into a 9×13-inch baking pan. Use your fingers to spread it all over the bottom and up the sides.
  6. Transfer the dough: Gently scrape the dough out of the bowl and into the oiled pan. Let it fall into the pan without deflating it too much.
  7. Second rise: Cover the pan with plastic wrap or a towel. Let the dough rise for 2-3 hours until puffy and nearly doubled in height.
  8. Dimple the dough: Preheat the oven to 425°F (220°C). Dip your fingers in a small bowl of water and press them straight down into the dough, all the way to the bottom of the pan, creating dimples all over the surface.
  9. Add the toppings: Drizzle 2-3 tablespoons of olive oil over the top. Sprinkle the chopped rosemary evenly over the surface, followed by a generous pinch of flaky sea salt.
  10. Bake: Place the pan on the middle rack and bake for 25-30 minutes, until the top is deep golden brown and the bottom is crispy. Let it cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

Don’t skip the folds—they build gluten structure. Use enough olive oil for a crispy bottom. Wet your fingers for dimpling to prevent sticking. Let the focaccia cool on a wire rack for at least 10 minutes before cutting to avoid a gummy interior. For best results, use a light-colored metal pan for the crispiest bottom.

Nutrition

Keywords: sourdough focaccia, no-knead bread, rosemary focaccia, sourdough discard recipe, easy focaccia, Italian bread, homemade focaccia

Find it online: https://lucastable.com/easy-no-knead-sourdough-focaccia-with-rosemary/