Description
A forgiving, no-knead sourdough focaccia recipe that yields a crispy, olive-oil-soaked bottom and airy interior. Perfect for beginners, this rustic bread features fresh rosemary and flaky salt.
Ingredients
Scale
- 1 ¾ cups (420ml) warm water (around 100°F/38°C)
- 1 cup (240g) active sourdough starter
- 2 ½ cups (315g) all-purpose flour
- 1 ½ teaspoons fine sea salt
- 2 tablespoons vegetable oil or canola oil
- ½ cup (120ml) extra virgin olive oil (for pan and topping)
- 2–3 sprigs fresh rosemary, leaves stripped
- 1 tablespoon flaky sea salt (e.g., Maldon)
- Optional: Additional olive oil for brushing top
Instructions
- In a large bowl, whisk warm water and sourdough starter until dissolved. Add flour and sea salt, mixing until no dry flour remains. Add vegetable oil and mix until smooth but still sticky. Cover with plastic wrap.
- Let dough rise at room temperature for 1-2 hours until slightly bubbly.
- Perform ‘stretch and fold’ technique: wet hands, pull edges of dough to center. Repeat every 30 minutes for 2 hours (3-4 folds total).
- Cover bowl tightly and refrigerate overnight (or up to 24 hours) for cold fermentation.
- Remove dough from fridge. Pour ½ cup extra virgin olive oil into a 9×13 inch baking pan, coating bottom and sides. Line with parchment if desired, then pour oil over it.
- Turn dough into pan. Use oiled fingers to press dough into corners. If it resists, let rest 10 minutes, then continue pressing. Cover loosely and let rise at room temperature for 1-2 hours until puffy.
- Preheat oven to 425°F (220°C).
- Press fingers deep into dough to create dimples all over. Drizzle with a little extra olive oil if desired.
- Scatter fresh rosemary leaves evenly over the surface. Sprinkle generously with flaky sea salt.
- Bake for 20-25 minutes until edges are deep golden brown. If browning too fast, cover with foil for last 5 minutes.
- Cool in pan for 5 minutes, then flip onto a wire rack. Peel off parchment and cool for another 10 minutes before slicing.
Notes
The dough should be sticky; do not add extra flour. Cold fermentation is crucial for flavor and texture. Use active, bubbly starter for best results. Flaky salt provides essential texture contrast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 1
- Sodium: 350
- Fat: 14
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 2
- Protein: 6
Keywords: sourdough focaccia, rosemary bread, no-knead bread, beginner sourdough, rustic bread, olive oil bread