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Perfect No-Knead Sourdough Focaccia: Easy Rosemary Recipe

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This no-knead sourdough focaccia is a pillowy, golden sheet of carbs with a crackling crust and an interior so light it practically dissolves on your tongue. It’s the kind of bread that makes you look like you spent hours in the kitchen when you really just let time and a little bit of sourdough magic do the heavy lifting.

Ingredients

Scale
  • 500 grams (about 4 cups) bread flour
  • 400 grams (about 1 ¾ cups) lukewarm water (80-85°F)
  • 200 grams (about 1 cup) sourdough starter (active or discard)
  • ¼ cup (60 ml) extra virgin olive oil, plus extra for pan and drizzling
  • 10 grams (about 2 teaspoons) fine sea salt
  • 2–3 sprigs fresh rosemary, leaves stripped and roughly chopped
  • Flaky sea salt (like Maldon) for finishing

Instructions

  1. Mix the Dough: In a large mixing bowl, combine 400 grams of lukewarm water and 200 grams of sourdough starter. Stir until the starter is mostly dissolved. Add 500 grams of bread flour and 10 grams of salt. Use a wooden spoon or dough whisk to mix until a shaggy, sticky dough forms with no dry patches (about 1-2 minutes). The dough will look very wet and messy.
  2. Rest and Fold (First Set): Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes (autolyse). After 30 minutes, wet your hand slightly and perform your first set of folds: reach to the bottom of the bowl, grab a portion of dough, and fold it up and over the top. Rotate the bowl a quarter turn and repeat. Do this 4-6 times until the dough feels slightly tighter. Cover and rest for another 30 minutes.
  3. Rest and Fold (Second Set): After the second 30-minute rest, perform another set of folds (4-6 times). Cover and rest for another 30 minutes. Repeat for a total of 4 sets over 2 hours.
  4. Bulk Fermentation: After the final set of folds, cover the bowl tightly and let the dough rise at room temperature for 8-12 hours (overnight is perfect). The dough should double in size and be bubbly on the surface.
  5. Prepare the Pan: Generously coat a 9×13-inch baking pan with at least 2-3 tablespoons of olive oil, spreading it all over the bottom and up the sides.
  6. Transfer the Dough: Gently scrape the risen dough into the oiled pan. Do not knead or deflate it too much. Just coax it into the pan gently.
  7. Second Rise (Proofing): Cover the pan with plastic wrap or a damp towel and let the dough rest for 1-2 hours. It will slowly spread to fill the pan. After about an hour, gently stretch it to the edges if needed. It should be puffy and full of air bubbles.
  8. Dimple the Dough: Preheat the oven to 425°F (220°C) about 30 minutes before baking. Drizzle another tablespoon of olive oil over the top. Using your fingertips, press straight down into the dough to create deep dimples all over the surface.
  9. Top and Bake: Sprinkle the chopped fresh rosemary and a generous pinch of flaky sea salt evenly over the dimpled dough. Bake for 25-30 minutes, until the top is deep golden brown and the bottom is crispy.
  10. Cool and Serve: Remove from the oven and let cool in the pan for 5 minutes. Carefully transfer to a wire rack to cool completely (at least 20-30 minutes) before cutting.

Notes

The dough is very forgiving. Use a thermometer for water to ensure it’s 80-85°F. Be generous with olive oil in the pan for a crispy bottom crust. Let the focaccia cool completely before cutting to avoid a gummy texture. For a faster rise, use an active starter; discard will work but may take longer.

Nutrition

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

Find it online: https://ovenmila.com/perfect-no-knead-sourdough-focaccia-easy-rosemary-recipe/