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Easy No-Knead Sourdough Focaccia with Fresh Rosemary

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This no-knead sourdough focaccia with fresh rosemary is a simple, forgiving bread that delivers a tangy sourdough flavor, a soft and airy interior, and an irresistibly crispy, golden crust. Perfect for beginners and experienced bakers alike, it requires minimal effort and lets the starter do the work.

Ingredients

Scale
  • 500 grams (4 cups) bread flour
  • 400 grams (1 2/3 cups) warm water (about 80°F / 27°C)
  • 150 grams (3/4 cup) active sourdough starter (bubbly and doubled)
  • 10 grams (2 teaspoons) fine sea salt
  • 15 grams (1 tablespoon) olive oil (for the dough)
  • 60 ml (1/4 cup) olive oil (for the pan and topping)
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt, for finishing (e.g., Maldon)
  • Optional: Fresh thyme or oregano for variation

Instructions

  1. Mix the Dough: In a large mixing bowl, combine warm water and active sourdough starter. Stir until mostly dissolved. Add bread flour and salt; mix with a spatula or hands until a shaggy, sticky dough forms. Cover with plastic wrap or a damp towel and let rest for 30 minutes (autolyse).
  2. The Folds: Wet your hands slightly. Grab one corner of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat. Do this four times total. Cover and rest for 30 minutes. Repeat this folding process three more times, with 30-minute rests in between. The dough will become smoother and more elastic.
  3. Bulk Fermentation: Cover the bowl tightly and let it sit at room temperature for 4 to 6 hours, or until nearly doubled in size and covered in bubbles. For best flavor, refrigerate overnight after the first 2 hours for a cold ferment.
  4. Prepare the Pan and Shape: Pour 3 tablespoons of olive oil into a 9×13 inch baking pan and spread evenly. Gently scrape the dough into the pan without deflating it. Let rest for 15 minutes, then use fingertips to gently press and stretch the dough toward the edges. If it resists, rest another 10 minutes and try again.
  5. Final Proof: Cover the pan loosely and let the dough rise for 1.5 to 2 hours at room temperature, until puffy and nearly doubled in height. It’s ready when a gentle poke springs back slowly.
  6. Dimple and Top: Preheat oven to 425°F (220°C). Drizzle remaining 1 tablespoon olive oil over the dough. Use fingertips to press deep dimples all over the surface. Sprinkle chopped rosemary and flaky sea salt evenly on top.
  7. Bake: Place pan in the preheated oven and bake for 25 to 30 minutes, until deep golden brown on top and the bottom sounds hollow when tapped. Internal temperature should be around 205°F (96°C).
  8. Cool and Serve: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool for at least 10 more minutes before cutting. Serve warm or at room temperature.

Notes

Use a strong, active starter for best rise. Don’t rush fermentation; cold ferment overnight for deeper flavor. Be generous with olive oil for a crispy crust. Wet your fingers before dimpling to prevent sticking. Focaccia tastes even better the next day. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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

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