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Crispy No-Knead Sourdough Focaccia with Rosemary

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A crispy, airy sourdough focaccia with a golden crust and fragrant rosemary, born from a happy accident. This no-knead recipe is forgiving, flexible, and delivers incredible flavor with minimal effort.

Ingredients

Scale
  • 500 grams bread flour (about 3 ½ cups)
  • 200 grams active sourdough starter (about ¾ cup)
  • 400 grams warm water (about 1 ¾ cups, 90-95°F)
  • ½ cup extra-virgin olive oil, plus more for drizzling
  • 2 teaspoons fine sea salt
  • 2 tablespoons fresh rosemary, chopped
  • Flaky sea salt for finishing (optional)

Instructions

  1. Mix the dough: In a large bowl, whisk together 500 grams bread flour and 2 teaspoons fine sea salt. In a separate measuring cup, combine 200 grams active sourdough starter and 400 grams warm water. Stir until the starter dissolves. Pour the wet ingredients into the dry and mix with a silicone spatula or your hands until no dry flour remains. The dough will be very sticky and shaggy. Cover with plastic wrap and let rest for 30 minutes.
  2. Perform stretch and folds: After the rest, wet your hands slightly. Grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl 90 degrees and repeat. Do this 4 times total. Cover and let rest for 30 minutes. Repeat this stretch and fold process 3 more times, with 30-minute rests in between. After the final fold, the dough should be smooth and elastic.
  3. Cold ferment overnight: Pour ¼ cup of olive oil into a 10×15-inch baking sheet and spread to coat the bottom evenly. Transfer the dough to the oiled pan, coaxing it into a rough rectangle. Cover tightly with plastic wrap and refrigerate for 12-18 hours.
  4. Bring to room temperature and dimple: Remove the pan from the refrigerator and let sit at room temperature for 2-3 hours until puffy. Generously oil your fingertips and press straight down into the dough, creating deep indentations across the entire surface. Drizzle another ¼ cup of olive oil over the top, filling the dimples.
  5. Add toppings and bake: Sprinkle the chopped fresh rosemary evenly over the surface. If using flaky sea salt, sprinkle on now. Preheat oven to 425°F (220°C). Bake for 25-30 minutes, rotating the pan halfway through, until deep golden brown and the bottom sounds hollow when tapped.
  6. Cool and serve: Remove from oven and let cool in the pan for 10 minutes. Transfer to a wire rack and let cool for at least 20 minutes before slicing. Use a serrated knife or tear with your hands.

Notes

Don’t skip the cold ferment for best flavor and texture. Use enough olive oil for a crispy crust. Dimple with confidence to create deep wells. Let cool properly before slicing to maintain crispiness. The flavor improves on the second day.

Nutrition

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

Find it online: https://tinastirs.com/crispy-no-knead-sourdough-focaccia-with-rosemary-easy-homemade-recipe/