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Easy No-Knead Sourdough Focaccia with Rosemary & Sea Salt

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This crispy no-knead sourdough focaccia with rosemary and sea salt is proof that you don’t need to be a perfect baker to make something beautiful. With a crackling crust and an airy, chewy interior, it’s perfect for entertaining or turning a simple Tuesday dinner into something memorable.

Ingredients

Scale
  • 400g bread flour (about 3 cups)
  • 320g lukewarm water (about 1 1/3 cups)
  • 100g active sourdough starter (about 1/2 cup)
  • 60g olive oil (about 1/4 cup), plus more for drizzling
  • 8g fine sea salt (about 1 1/4 teaspoons)
  • 2–3 sprigs fresh rosemary, leaves stripped and roughly chopped
  • Flaky sea salt (for finishing, like Maldon)
  • Optional: 2-3 cloves garlic, thinly sliced

Instructions

  1. Mix the Dough (5 minutes): In a large mixing bowl, combine the bread flour and fine sea salt. In a separate bowl, whisk together the lukewarm water and active sourdough starter until the starter is mostly dissolved. Pour the wet ingredients into the dry ingredients, add the 60g of olive oil, and mix with a flexible spatula or your hand until no dry flour remains. The dough will be very sticky and shaggy. Cover the bowl with plastic wrap or a damp towel.
  2. Bulk Fermentation (8-12 hours at room temperature): Let the dough sit at room temperature for 8 to 12 hours. During the first 2 hours, perform a set of ‘stretch and folds’ every 30 minutes. To do this, wet your hand slightly, grab one side of the dough, stretch it up and fold it over the center. Rotate the bowl and repeat 3-4 times. After the folds, let it rest. The dough should double in size, become bubbly, and smell slightly tangy and yeasty.
  3. Prepare the Pan (5 minutes): Generously coat your 9×13-inch baking pan with olive oil. Pour the dough into the pan. It will look loose and shaggy. Let it rest for 30 minutes.
  4. Stretch and Dimple (5 minutes): After 30 minutes, gently stretch the dough to the edges of the pan. If it resists, let it rest another 15 minutes and try again. Once evenly spread, oil your fingertips and press deep dimples all over the surface of the dough, going all the way to the bottom of the pan.
  5. Second Rise (2-3 hours): Cover the pan loosely with plastic wrap and let the dough rise again until puffy and jiggly, about 2-3 hours.
  6. Preheat the Oven (30 minutes before baking): Place oven rack in the middle position and preheat to 425°F (220°C).
  7. Top and Bake (25-30 minutes): Just before baking, drizzle the top with another generous glug of olive oil. Sprinkle chopped fresh rosemary evenly over the surface, and finish with a generous pinch of flaky sea salt. If using garlic slices, tuck them into the dimples now. Bake for 25-30 minutes, until the top is deeply golden brown and the bottom sounds hollow when tapped. If browning too quickly, tent loosely with foil for the last 5-10 minutes.
  8. Cool (at least 20 minutes): Let the focaccia cool in the pan for 5 minutes, then transfer to a cooling rack. Let cool for at least 20 minutes before slicing.

Notes

Don’t skip the stretch and folds; they build strength in the dough. Use a wet scraper or oiled hands to handle the sticky dough. Be patient with dimpling—push fingers all the way to the bottom of the pan. Let the focaccia cool completely to maintain a crispy crust. For a gluten-free version, use a 1:1 gluten-free flour blend with added xanthan gum, but note the texture will be different.

Nutrition

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

Find it online: https://spoonmira.com/easy-no-knead-sourdough-focaccia-with-rosemary-and-sea-salt/