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The Best No-Knead Sourdough Focaccia for Thanksgiving

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This no-knead sourdough focaccia is the perfect make-ahead bread for Thanksgiving. With a tangy, complex flavor from a long cold fermentation and a crispy, olive oil-crusted exterior, it’s the bread that converts even the most adamant bread skeptics.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 200g sourdough starter (about 1 cup), active or discard
  • 375g warm water (about 1½ cups), around 80°F
  • 60g olive oil (about ¼ cup), plus more for the pan and topping
  • 10g fine sea salt (about 1½ teaspoons)
  • 15g honey or maple syrup (about 1 tablespoon)
  • 2 tablespoons fresh rosemary, chopped
  • Flaky sea salt, for finishing (e.g., Maldon)
  • Optional toppings: thinly sliced garlic, cherry tomatoes, black olives, or caramelized onions

Instructions

  1. Mix the dough (Day 1, morning): In your large bowl, combine the warm water and the sourdough starter. Stir until the starter is mostly dissolved. Add the honey or maple syrup and stir again. Then add the bread flour and salt. Use your hand or a sturdy spatula to mix until no dry flour remains. The dough will be shaggy and sticky. Cover the bowl with plastic wrap and let it rest for 30 minutes.
  2. First fold (30 minutes later): Wet your hand slightly. Grab one corner of the dough, stretch it up, and fold it over the center. Repeat this on all four sides. Cover and let it rest for another 30 minutes.
  3. Second and third folds: Repeat the folding process two more times, each 30 minutes apart. After the third fold, the dough should be smoother and more elastic.
  4. Bulk fermentation (4-6 hours at room temperature): Cover the bowl tightly and let it sit at room temperature (around 70°F). The dough should nearly double in size, with a domed top and small bubbles visible on the surface.
  5. Cold fermentation (Day 1, evening to Day 2 or 3): Once the dough has doubled, cover the bowl tightly and move it to the refrigerator. Let it chill for at least 12 hours, and up to 48 hours.
  6. Pan the dough (Day 2 or 3, about 3 hours before baking): Pour a generous 2-3 tablespoons of olive oil into a 9×13-inch pan. Spread it all over the bottom and sides. Turn the cold dough out into the pan. Let it relax for a few minutes. Then, using oiled fingertips, gently stretch the dough to fill the pan. If it resists, let it rest for 10 minutes and try again. Cover loosely with plastic wrap.
  7. Final proof (2-3 hours at room temperature): Let the dough rise until it’s puffy and jiggly, like a marshmallow. When you poke it gently, the indentation should spring back slowly.
  8. Preheat the oven (30 minutes before baking): Place a rack in the middle of the oven and preheat to 425°F.
  9. Dimple and top the dough: Drizzle another tablespoon of olive oil over the top of the dough. Then, using oiled fingers, press deep dimples all over the surface, going all the way to the bottom of the pan. Sprinkle the chopped rosemary and flaky salt evenly over the top. Add any other toppings now.
  10. Bake (25-30 minutes): Place the pan in the oven. If you have a spray bottle, mist the inside of the oven with water to create steam. Close the door quickly. Bake for 25-30 minutes, rotating the pan halfway through. The focaccia is done when it’s deep golden brown on top and sounds hollow when you tap the bottom. If the top is browning too fast, tent it loosely with foil for the last 5 minutes.
  11. Cool: Let the focaccia cool in the pan for 5 minutes, then transfer it to a wire rack. Let it cool for at least 20 minutes before cutting.

Notes

Don’t skip the cold ferment; it gives the sourdough its signature tang and chewy texture. The dough is meant to be wet and sticky—don’t add extra flour. Steam in the oven is crucial for a good rise. Let the focaccia cool completely before cutting to avoid a gummy texture. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: sourdough focaccia, no-knead bread, Thanksgiving bread, sourdough discard recipe, make-ahead bread, holiday bread, focaccia recipe

Find it online: https://ovenmila.com/the-best-no-knead-sourdough-focaccia-for-thanksgiving/