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Crispy No-Knead Sourdough Focaccia with Rosemary & Sea Salt

crispy no-knead sourdough focaccia - featured image
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This crispy no-knead sourdough focaccia with rosemary and sea salt is a forgiving, foolproof bread that produces a shatteringly crisp bottom and light, airy interior. Made with simple ingredients and no kneading required, it’s perfect for beginners and crowd-pleasers alike.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 200g active sourdough starter (about 1 cup)
  • 400g warm water (about 1 3/4 cups, 90°F/32°C)
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 2–3 sprigs fresh rosemary, leaves stripped and roughly chopped
  • 1–2 teaspoons flaky sea salt (for topping)
  • 10g fine sea salt (about 2 teaspoons, for the dough)

Instructions

  1. Mix the dough: In a large bowl, combine 500g bread flour and 10g fine sea salt. Whisk together. In a separate measuring cup, mix 200g active sourdough starter with 400g warm water (about 90°F). Stir until the starter dissolves. Pour wet into dry and stir with a spatula until no dry flour remains. Cover and rest for 30 minutes.
  2. Stretch and fold: After the rest, wet your hand slightly, grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this 4 times total. Cover and rest 30 minutes. Repeat this process 3 more times (total of 4 sets over 2 hours).
  3. Bulk fermentation: Cover the bowl and let the dough rise at room temperature (70-75°F) for 4-6 hours, until doubled in size and bubbly on the surface.
  4. Prepare the pan: About 30 minutes before the dough is ready, pour 1/4 cup olive oil into a 9×13-inch baking pan. Spread evenly across the bottom and up the sides.
  5. Transfer the dough: Gently scrape the dough into the oiled pan. Let it sit for 10 minutes to relax.
  6. Stretch and dimple: Using oiled fingertips, gently stretch the dough to fill the corners of the pan. Dimple the surface aggressively, pushing your fingers all the way to the bottom. Drizzle another 2 tablespoons olive oil over the top.
  7. Second proof: Cover the pan loosely with plastic wrap and let the dough rise for 2-3 hours, until puffy and jiggly.
  8. Preheat and top: About 30 minutes before baking, preheat oven to 450°F (230°C). Sprinkle chopped fresh rosemary evenly over the dough. Finish with a generous sprinkle of flaky sea salt.
  9. Bake: Place the pan in the oven and bake for 25-30 minutes, until deep golden brown and the bottom sounds hollow when tapped. Rotate the pan halfway through.
  10. Cool: Let the focaccia cool in the pan for 10 minutes. Then transfer to a cooling rack. Do not skip this step.

Notes

Use enough olive oil in the pan to create a crispy bottom. Do not rush the bulk fermentation; the dough needs time to develop flavor and structure. Dimple with confidence to create deep pockets for oil and salt. Adjust flaky sea salt to taste. For best results, reheat leftovers in the oven to restore crispiness.

Nutrition

Keywords: sourdough focaccia, no-knead bread, crispy focaccia, rosemary focaccia, sea salt focaccia, easy sourdough recipe

Find it online: https://sunnysavory.com/crispy-no-knead-sourdough-focaccia-with-rosemary-and-sea-salt/