Description
A foolproof, beginner-friendly sourdough focaccia recipe that requires zero kneading. This bread features a crisp, oily bottom, a pillowy interior, and is flavored with fresh rosemary and olive oil.
Ingredients
Scale
- 360g (about 2 ¾ cups) Bread Flour
- 320g (about 1 ⅓ cups) Lukewarm Water (75-80°F)
- 60g (about ¼ cup) Active Sourdough Starter
- 8g (about 1 ½ teaspoons) Kosher Salt
- ¼ cup Extra Virgin Olive Oil (plus more for drizzling)
- 2 tablespoons Fresh Rosemary, chopped
- Flaky Sea Salt (for finishing)
Instructions
- In a large bowl or stand mixer, combine water and sourdough starter. Whisk until dissolved.
- Add flour and salt. Mix on low speed or by hand until no dry flour remains. The dough will be shaggy and sticky.
- Cover and let rest for 30 minutes (autolyse).
- Wet hands and gently stretch the dough from all four sides, folding into the center. Repeat this four times, once every 30 minutes, for a total of four sets.
- Cover the bowl tightly with plastic wrap and place in the refrigerator for 8-12 hours (overnight proof).
- Preheat oven to 425°F (220°C).
- Pour 3 tablespoons of olive oil into a 9×13 inch baking pan. Tilt to coat bottom and sides.
- Gently pour the dough into the oiled pan. Use oiled hands or an offset spatula to press and stretch dough toward the edges. Let rest 5 minutes, then stretch again if needed.
- Brush the top generously with olive oil. Use fingertips to press deep dimples into the dough all over.
- Let rise on the counter for 30-60 minutes until puffy and jiggly.
- Sprinkle chopped rosemary and flaky sea salt over the top.
- Bake for 30-35 minutes until the bottom is golden brown and crisp, and the top is deep golden. Rotate pan halfway through.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure your sourdough starter is active and passes the float test before using. Do not skip the cold proof as it develops flavor and texture. If using all-purpose flour, reduce water by 10g. For best results, use high-quality extra virgin olive oil.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sodium: 180
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 1
- Protein: 5
Keywords: sourdough focaccia, easy bread recipe, no knead bread, rosemary focaccia, beginner sourdough, rustic bread