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Easy No-Knead Sourdough Focaccia with Rosemary

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This easy no-knead sourdough focaccia with rosemary is a forgiving, flavorful bread that requires minimal effort. With a tangy, airy crumb and a crispy, golden crust, it’s perfect for beginners and a guaranteed crowd-pleaser.

Ingredients

Scale
  • 500 grams bread flour (about 4 cups)
  • 150 grams active sourdough starter (about ⅔ cup), bubbly and fed
  • 400 grams warm water (about 1 ¾ cups)
  • 60 grams extra-virgin olive oil (about ¼ cup), plus more for pan and topping
  • 10 grams fine sea salt (about 1 ½ teaspoons)
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt for topping (e.g., Maldon)

Instructions

  1. Mix the Dough (Day 1, Evening): In a large bowl, combine 500 grams bread flour and 10 grams fine sea salt. Whisk together. Add 150 grams active sourdough starter and 400 grams warm water. Mix with a spatula until no dry flour remains. Cover with plastic wrap and let rest for 30 minutes (autolyse).
  2. Perform Stretch and Folds: After the rest, wet your hands. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this 4 times total. Cover and let rest for 30 minutes. Repeat the stretch and fold process 3 more times (4 sets total). After the final fold, cover and let sit at room temperature for 4-6 hours, until puffed and bubbly.
  3. Cold Ferment (Overnight): Cover the bowl tightly and refrigerate for 12 to 18 hours.
  4. Prepare the Pan (Day 2, Morning): Pour about 2 tablespoons olive oil into a 9×13-inch pan and spread it all over. Turn the cold dough out onto a lightly floured surface. Gently coax into a rough rectangle, then transfer to the oiled pan. Don’t stretch to edges yet.
  5. Second Proof: Cover the pan with plastic wrap and let the dough come to room temperature and relax for 2 to 3 hours. After 1 hour, gently coax the dough toward the edges. By the end, it should fill the pan and look jiggly and pillowy.
  6. Dimple and Top: Preheat oven to 425°F (220°C). Drizzle another 2 tablespoons olive oil over the dough. Use fingertips to press deep dimples all over the surface. Sprinkle chopped fresh rosemary and a generous pinch of flaky sea salt on top.
  7. Bake: Place pan on middle rack and bake for 25 to 30 minutes, until deep golden brown and internal temperature reaches about 200°F (93°C). Let cool in pan for 5 minutes, then transfer to a cooling rack. Cool for at least 20 minutes before cutting.

Notes

For a crispier bottom, bake on a preheated baking stone or steel. Use fresh rosemary for best aroma; if using dried, crush it first. Don’t skip the stretch and folds—they build gluten for an airy crumb. The overnight cold ferment develops deep flavor.

Nutrition

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

Find it online: https://novanosh.com/easy-no-knead-sourdough-focaccia-with-rosemary/