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The Best No-Knead Rosemary Sourdough Focaccia (Easy!)

no-knead rosemary sourdough focaccia - featured image
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This no-knead rosemary sourdough focaccia is incredibly easy to make, with a chewy, airy crumb and a crispy, golden crust. It’s the perfect way to use up sourdough discard and requires minimal effort for bakery-quality results.

Ingredients

Scale
  • 3 cups (360 grams) bread flour
  • 1 cup (240 grams) sourdough starter (discard or active)
  • 1 cup (240 ml) warm water (around 80°F)
  • 1/4 cup (60 ml) olive oil, plus extra for the pan
  • 1 1/2 teaspoons (9 grams) fine sea salt
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon flaky sea salt (e.g., Maldon)
  • 2 tablespoons olive oil (for drizzling before baking)

Instructions

  1. Mix the dough: In a large bowl, combine the bread flour, sourdough starter, warm water, olive oil, and salt. Stir with a spatula until a shaggy, sticky dough forms. Cover and let rest for 30 minutes.
  2. Perform the first fold: Wet your hands slightly, grab one edge of the dough, and fold it over toward the center. Rotate the bowl a quarter turn and repeat. Do this four times total. Cover and let rest for 30 minutes.
  3. Repeat the folds: Do the same folding process two more times, with 30-minute rests in between. After the third set of folds, cover the bowl and let it rise at room temperature for 8 to 12 hours, or overnight, until doubled in size and bubbly.
  4. Prepare the pan: Pour about 2 tablespoons of olive oil into a 9×13-inch baking pan and spread evenly over the bottom and sides.
  5. Transfer the dough: Gently scrape the risen dough into the oiled pan. Cover and let rest for 30 minutes.
  6. Stretch the dough: Use your fingertips to gently stretch the dough toward the edges of the pan. If it springs back, let it rest another 15 minutes and try again. Cover and let rise for another 1 to 2 hours, until puffy and almost doubled in height.
  7. Dimple the dough: Preheat oven to 425°F (220°C). Drizzle the remaining 2 tablespoons of olive oil over the dough. Dip your fingers in the oil and press deep dimples all over the surface.
  8. Add the toppings: Sprinkle the chopped fresh rosemary evenly over the dimpled dough, then finish with a generous sprinkle of flaky sea salt.
  9. Bake: Place the pan on the middle rack and bake for 25 to 30 minutes, until deep golden brown and the edges look crispy. The focaccia should sound hollow when tapped on the bottom.
  10. Cool: 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 rush the final rise; it develops the airy structure. Use fresh rosemary for best results. The flavors improve after the first day. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

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

Find it online: https://coracooks.com/the-best-no-knead-rosemary-sourdough-focaccia-easy/