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Perfect No-Knead Rosemary Sourdough Focaccia Recipe (Easy!)

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This no-knead sourdough focaccia uses a long, slow fermentation to build structure and flavor with minimal effort. Fresh rosemary and good olive oil create a crackly, golden crust and pillowy interior that tastes like a bakery in Tuscany.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 400g lukewarm water (about 1 3/4 cups)
  • 150g active sourdough starter (about 2/3 cup)
  • 10g fine sea salt (about 1 1/2 teaspoons)
  • 1/4 cup extra virgin olive oil, plus more for pan and topping
  • 2–3 sprigs fresh rosemary, leaves stripped and chopped
  • Flaky sea salt (like Maldon) for finishing

Instructions

  1. Mix the Dough: In a large bowl, whisk together 500g bread flour and 10g fine sea salt. In a separate cup, combine 400g lukewarm water and 150g active sourdough starter; stir until starter is mostly dissolved. Pour wet into dry and mix with a rubber spatula until no dry flour remains. Cover and let rest 30 minutes (autolyse).
  2. Perform Stretch and Folds: After 30 minutes, wet your hands. Grab one corner of the dough, stretch it up, and fold it over the opposite side. Rotate bowl 90° and repeat. Do 4 folds total. Cover and rest 30 minutes. Repeat this process 3 more times (total of 4 sets over 2 hours).
  3. Bulk Fermentation: Cover bowl tightly and let sit at room temperature (70-75°F) for 8-12 hours, until dough has at least doubled in volume, is bubbly, and jiggly.
  4. Prepare Pan and Cold Retard (Optional): Generously coat a 9×13-inch baking pan with 2-3 tablespoons olive oil. Gently pour dough into pan; coax into corners with oiled hands. Cover tightly and refrigerate for at least 8 hours (up to 24) for deeper flavor. If skipping, let rise at room temperature 2-3 hours until puffy.
  5. Dimple and Proof: Remove pan from fridge (if used) and let sit at room temperature 1-2 hours until puffy. Preheat oven to 425°F (220°C). Drizzle 1-2 tablespoons olive oil over dough. Use fingertips to press deep dimples all over the surface. Sprinkle with chopped rosemary and flaky sea salt.
  6. Bake: Place pan on middle rack and bake 25-30 minutes until deep golden brown and hollow-sounding when tapped. If browning too quickly, tent with foil. Cool in pan on wire rack 10 minutes, then transfer to rack to cool completely (at least 20 minutes before slicing).

Notes

For best results, use an active, bubbly starter. The cold retard step is optional but deepens flavor. If using all-purpose flour instead of bread flour, expect a slightly softer crumb. Do not refrigerate leftovers; store at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

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

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