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Easy No-Knead Sourdough Focaccia Recipe with Rosemary and Flaky Salt

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A simple, no-knead sourdough focaccia with rosemary and flaky salt that delivers a crusty exterior and soft, flavorful crumb with minimal hands-on time.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (240g) active sourdough starter, bubbly and recently fed
  • 1 1/4 cups (300ml) lukewarm water (about 75°F or 24°C)
  • 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
  • 1 1/2 teaspoons fine sea salt
  • 2 tablespoons fresh rosemary, chopped (or whole small sprigs)
  • 1 teaspoon flaky sea salt (such as Maldon), for sprinkling on top
  • 2 tablespoons extra virgin olive oil, for drizzling before baking

Instructions

  1. Activate your starter: About 4-6 hours before starting, feed your sourdough starter so it’s bubbly and active.
  2. Mix the dough: In a large bowl, combine flour and fine sea salt. Add sourdough starter and lukewarm water. Stir with a wooden spoon or dough whisk until shaggy and sticky. Add olive oil and stir until mixed, about 5 minutes.
  3. First rise: Cover the bowl with plastic wrap or a kitchen towel and let rest at room temperature (around 70°F or 21°C) for 12 to 18 hours until doubled in size and bubbly.
  4. Prepare the pan: Generously oil a 9×13 inch sheet pan. Scrape dough onto the pan and gently spread to edges with oiled hands.
  5. Second rise: Cover loosely with a towel and let rise 1 to 2 hours until puffy and filling the pan.
  6. Add dimples and toppings: Press dimples all over dough with fingertips. Drizzle olive oil, sprinkle chopped rosemary, and finish with flaky sea salt.
  7. Bake: Preheat oven to 450°F (230°C). Bake focaccia for 20 to 25 minutes until golden and crispy on edges.
  8. Cool and serve: Let cool at least 10 minutes before slicing to allow crumb to set.

Notes

If dough is too sticky to handle, oil your hands well instead of adding flour. For a chewier texture, substitute half the all-purpose flour with bread flour. Fresh rosemary is preferred but dried can be used. Tent with foil if crust browns too quickly. Dough can be refrigerated after mixing for up to 24 hours before second rise.

Nutrition

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

Find it online: https://sizzlesprout.com/easy-no-knead-sourdough-focaccia-recipe-with-rosemary-and-flaky-salt/