Print

Perfect Rosemary Sea Salt No-Knead Sourdough Focaccia (Easy Recipe)

no-knead sourdough focaccia - featured image
Print Recipe

This no-knead sourdough focaccia is a forgiving, beginner-friendly recipe that delivers a golden, pillowy bread with crispy edges, fragrant rosemary, and crunchy sea salt. The long, cold fermentation develops deep sourdough flavor without any kneading required.

Ingredients

Scale
  • 500 grams bread flour (about 4 cups)
  • 400 grams lukewarm water (about 1 2/3 cups)
  • 100 grams active sourdough starter (about 1/2 cup)
  • 1/4 cup extra-virgin olive oil (60 ml), plus more for pan and drizzling
  • 10 grams fine sea salt (about 1 3/4 teaspoons)
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon flaky sea salt (for topping)

Instructions

  1. Mix the dough (Day 1, morning): In a large bowl, combine 500 grams bread flour and 10 grams fine sea salt. Whisk together. In a separate container, mix 400 grams lukewarm water with 100 grams active sourdough starter until the starter dissolves. Pour the wet ingredients into the dry and mix with a spatula or your hand until no dry flour remains. The dough will be shaggy and very sticky. Cover the bowl with plastic wrap and let it rest for 30 minutes.
  2. Perform coil folds (Day 1, every 30 minutes for 2 hours): After the rest, wet your hands slightly to prevent sticking. Reach under one side of the dough, lift it up, and fold it over the top. Rotate the bowl 90 degrees and repeat. Do this 4 times total for one round of folds. Cover and rest 30 minutes. Repeat this coil fold process 3 more times, for a total of 4 sets over 2 hours.
  3. Bulk fermentation (Day 1, 6-8 hours at room temperature): After the folds, cover the bowl and let the dough rise at room temperature (around 72-75°F or 22-24°C). It should roughly double in size and look bubbly and jiggly. This takes about 6-8 hours depending on your starter strength and room temperature.
  4. Cold retard (Day 1, overnight in the fridge): Gently scrape the dough onto a lightly floured surface. Do not deflate it completely. Fold it into a rough rectangle, then transfer it to a well-oiled 9×13-inch baking pan. Cover tightly with plastic wrap and refrigerate for 12-18 hours.
  5. Warm up and dimple (Day 2, 2-3 hours before baking): Remove the pan from the fridge and let it sit at room temperature for 2-3 hours. The dough will relax and spread to fill the pan. If it is stubborn, gently coax it with oiled hands. Once it is fully relaxed, drizzle 2 tablespoons of olive oil over the top. Dip your fingers in oil and press deep dimples all over the dough — go all the way to the bottom of the pan. Sprinkle the chopped fresh rosemary and flaky sea salt evenly over the top.
  6. Preheat and bake (Day 2): About 30 minutes before baking, place your oven rack in the middle position and preheat to 450°F (230°C). If you have a baking stone or steel, place it on the rack below. Bake the focaccia for 25-30 minutes, rotating the pan halfway through. The top should be deep golden brown, and the bottom should be crispy and sound hollow when tapped. If the top is browning too fast, tent loosely with foil for the last 10 minutes.
  7. Cool and serve: Remove the pan from the oven and let the focaccia cool in the pan for 5 minutes. Then transfer it to a cooling rack. Let it cool for at least 20 minutes before slicing.

Notes

The dough is very wet (around 80% hydration). Do not add more flour. Use lukewarm water (around 80°F/27°C) for best fermentation. Cold fermentation overnight is essential for flavor development. Dimple the dough deeply to catch olive oil. Bake until deep golden brown and hollow-sounding when tapped.

Nutrition

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

Find it online: https://lenatable.com/perfect-rosemary-sea-salt-no-knead-sourdough-focaccia-easy-recipe/