Print

Easy No-Knead Sourdough Focaccia with Rosemary

easy no-knead sourdough focaccia with rosemary - featured image
Print Recipe

This easy no-knead sourdough focaccia with rosemary delivers a golden, pillowy bread with crispy edges and perfect dimples that hold pools of olive oil and fragrant rosemary. It’s a forgiving, make-ahead friendly recipe that rivals any bakery.

Ingredients

Scale
  • 500 grams bread flour (about 4 cups)
  • 425 grams lukewarm water (about 1 3/4 cups)
  • 150 grams active sourdough starter (about 3/4 cup)
  • 60 grams olive oil (about 1/4 cup), plus extra for the pan
  • 10 grams fine sea salt (about 2 teaspoons)
  • 2–3 sprigs fresh rosemary, leaves stripped and roughly chopped
  • Flaky sea salt, for sprinkling
  • Extra olive oil, for drizzling

Instructions

  1. In a large mixing bowl, combine the bread flour and salt. Whisk to distribute the salt evenly.
  2. In a separate container, stir together the lukewarm water and active sourdough starter until mostly dissolved. Pour the wet ingredients into the dry, add the olive oil, and mix with a rubber spatula or your hand until no dry flour remains. The dough will be shaggy and wet. Cover the bowl with plastic wrap and let it rest for 30 minutes.
  3. After the rest, wet your hand slightly and grab one side of the dough. Stretch it up as high as it will go without tearing, then fold it over the top. Rotate the bowl a quarter turn and repeat. Do this four times total. Cover and let rest 30 minutes. Repeat this stretch and fold process two more times, with 30-minute rests in between.
  4. After the last stretch and fold, cover the bowl tightly and place it in the refrigerator. Let it ferment slowly overnight, or for at least 8 hours and up to 12.
  5. The next morning, generously coat a 9×13-inch baking pan with olive oil. Turn the cold dough out into the pan. Let it sit at room temperature for 30 minutes. Using wet hands, gently stretch the dough to the edges of the pan. If it resists, let it rest another 15 minutes and try again.
  6. Cover the pan with plastic wrap or a damp kitchen towel and let the dough proof at room temperature until puffy and nearly doubled in height, about 2-3 hours. About 30 minutes before baking, preheat the oven to 425°F (220°C) with a rack in the middle position.
  7. Once the dough is proofed, drizzle another 2 tablespoons of olive oil over the top. Using your fingertips, press deep dimples all over the surface of the dough. Sprinkle the chopped fresh rosemary and flaky sea salt evenly over the top.
  8. Place the pan in the preheated oven and bake for 25-30 minutes, until the top is deep golden brown and the edges look crispy. The internal temperature should read around 200°F (93°C) when done.
  9. Remove the focaccia from the pan immediately and transfer it to a cooling rack. Let it cool for at least 20 minutes before cutting. Slice into squares or rectangles and serve warm or at room temperature.

Notes

Don’t skip the stretch and folds; they build gluten structure. Use wet hands for everything to handle the sticky dough. Watch the proofing, not the clock—the dough is ready when puffy, jiggly, and nearly doubled. Don’t be afraid of the oil; it creates the crispy crust. Test the bottom crust halfway through baking and adjust rack position if needed.

Nutrition

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

Find it online: https://recipebelle.com/easy-no-knead-sourdough-focaccia-with-rosemary-the-best-homemade-recipe/