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Crispy No-Knead Sourdough Focaccia with Rosemary

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This crispy no-knead sourdough focaccia with rosemary features a shatteringly crisp crust and a tender, airy crumb with irregular holes that catch pools of golden olive oil. It’s an easy, forgiving recipe that requires no kneading and delivers consistently beautiful results.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 425g lukewarm water (about 1 3/4 cups)
  • 100g active sourdough starter (about 1/2 cup)
  • 12g fine sea salt (about 2 teaspoons)
  • 60g extra-virgin olive oil (about 1/4 cup), plus more for pan and topping
  • 2–3 sprigs fresh rosemary, leaves removed and roughly chopped
  • 1–2 teaspoons flaky sea salt (for finishing)
  • 2–3 tablespoons extra-virgin olive oil (for drizzling)

Instructions

  1. Mix the dough (Day 1, morning or afternoon): In a large mixing bowl, combine 500g bread flour and 12g fine sea salt. Whisk together. In a separate container, mix 425g lukewarm water with 100g active sourdough starter until mostly dissolved. Pour wet into dry and stir until no dry flour remains. Add 60g olive oil and mix again. Cover and let rest for 30 minutes.
  2. Perform the folds (first 2 hours): After the rest, wet your hands slightly. Grab a corner of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this 4 times total. Cover and rest for 30 minutes. Repeat this folding process 3 more times at 30-minute intervals.
  3. Bulk fermentation (overnight, 10-14 hours): After the final fold, cover the bowl tightly with plastic wrap and refrigerate overnight (10-14 hours).
  4. Prepare the pan and second rise (Day 2, morning): Generously coat a 9×13-inch baking pan with olive oil (2-3 tablespoons). Gently scrape the cold dough into the pan. Cover and let rise at room temperature for 3-4 hours until nearly doubled and jiggly.
  5. Preheat the oven and dimple the dough: Preheat oven to 425°F (220°C). Drizzle 2-3 tablespoons olive oil over the dough. Using your fingertips, press deep dimples all over the dough, going all the way to the bottom of the pan. Sprinkle chopped rosemary and flaky sea salt evenly over the top.
  6. Bake the focaccia: Bake for 25-30 minutes until deeply golden brown and hollow-sounding when tapped. Internal temperature should reach about 200°F (93°C). Rotate pan halfway through for even browning.
  7. Cool and serve: Let cool in pan for 5 minutes, then transfer to a wire rack. Drizzle with a final tablespoon of olive oil while still warm. Cool for at least 15-20 minutes before slicing.

Notes

Don’t skip the folds—they build gluten for an airy crumb. Use enough olive oil for a crispy crust. Dimple with confidence to create signature pockets. Let cool properly to maintain crispness. For a gluten-free version, use a high-quality gluten-free bread flour blend with xanthan gum.

Nutrition

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

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