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Crispy No-Knead Sourdough Focaccia with Rosemary

no-knead sourdough focaccia - featured image
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This crispy no-knead sourdough focaccia with rosemary is the bread that made me stop buying focaccia from the bakery. No kneading, no stand mixer—just time, patience, and a hot pan for a crackly crust and pillowy interior.

Ingredients

Scale
  • 100g active sourdough starter (about 1/2 cup)
  • 400g bread flour (about 3 cups)
  • 300g warm water (about 1 1/4 cups, 85-90°F)
  • 1/4 cup olive oil, plus extra for the pan
  • 8g fine sea salt (about 1 1/2 teaspoons)
  • 2–3 sprigs fresh rosemary, leaves removed and chopped
  • Flaky sea salt for finishing (optional)

Instructions

  1. Mix the Dough: In a large bowl, combine 100g active sourdough starter and 300g warm water. Stir until the starter dissolves. Add 400g bread flour and 8g fine sea salt. Mix with a spatula or your hand until no dry flour remains. The dough will be sticky and shaggy. Cover with plastic wrap and let rest for 30 minutes.
  2. Perform the First Fold: After the rest, wet your hand slightly. 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 30 minutes.
  3. Second and Third Folds: Repeat the folding process two more times at 30-minute intervals. After the third fold, the dough should feel bouncy and hold its shape slightly. Cover and let rest for the remainder of bulk fermentation.
  4. Bulk Fermentation: Let the dough rise at room temperature (70-75°F) for 6-8 hours, or until doubled in size and bubbly.
  5. Cold Retard (Optional but Recommended): After bulk fermentation, cover the bowl tightly and refrigerate for 8-24 hours for deeper flavor.
  6. Prepare the Pan: When ready to bake, pour 3-4 tablespoons of olive oil into a 9×13-inch baking pan. Spread evenly across the bottom and up the sides.
  7. Transfer the Dough: If cold-proofed, let dough sit at room temperature for 30 minutes. Gently scrape dough into the oiled pan. Let rest for 20 minutes.
  8. Stretch and Dimple: Using oiled fingertips, gently stretch dough to fill the pan corners. Dimple the entire surface with your fingers, pressing all the way to the bottom. Drizzle with another tablespoon of olive oil and sprinkle with chopped rosemary and flaky sea salt.
  9. Final Proof: Cover the pan with a kitchen towel and let rise for 2-3 hours at room temperature, until puffy and jiggly (about 1 inch in the pan).
  10. Bake: Preheat oven to 450°F (230°C). Bake for 25-30 minutes, until deep golden brown and edges are crispy. The bottom should sound hollow when tapped.
  11. Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack. Cool for at least 20 minutes before slicing.

Notes

For a crispier bottom crust, use a metal pan and be generous with olive oil. The cold retard step is highly recommended for deeper flavor. If your kitchen is cold, use the oven with the light on as a proofing box. Let the focaccia cool completely on a wire rack to maintain crispiness.

Nutrition

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

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