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Easy No-Knead Sourdough Focaccia: Light & Fluffy

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This no-knead sourdough focaccia is light, fluffy, and full of tangy flavor. With simple ingredients and minimal effort, you can create a crowd-pleasing bread that’s perfect for beginners and pros alike.

Ingredients

Scale
  • 500g bread flour (about 4 cups)
  • 400g lukewarm water (about 1 ¾ cups)
  • 150g active sourdough starter (about ¾ cup), bubbly and fed
  • 60g olive oil (about ¼ cup), plus more for the pan
  • 10g fine sea salt (about 1 ½ teaspoons)
  • Flaky sea salt (for topping, e.g., Maldon)
  • 2–3 sprigs fresh rosemary, leaves removed and roughly chopped

Instructions

  1. Mix the Dough (Day 1, Morning): In a large bowl, combine 500g bread flour and 10g fine sea salt. Whisk to distribute. Add 400g lukewarm water and 150g bubbly sourdough starter. Mix with a dough scraper or your hand until no dry flour remains. The dough will look shaggy and rough. Cover with plastic wrap and let rest 30 minutes.
  2. Stretch and Fold Series: Over the next 2 hours, perform 4 rounds of stretch and folds every 30 minutes. Wet your hand slightly to prevent sticking. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this 4 times total per round. The dough will tighten and become smoother with each round.
  3. Bulk Fermentation: Cover the bowl and let it rise at room temperature (70-75°F) for 6-8 hours, or until the dough has increased by about 50% and shows bubbles on the surface. The dough should feel aerated and jiggly when you gently shake the bowl.
  4. Cold Retard (Overnight): Cover the bowl tightly and refrigerate for 12-48 hours. This slow fermentation develops flavor and makes the dough easier to handle.
  5. Pan the Dough (Day 2, Morning): Pour 2-3 tablespoons olive oil into a 9×13-inch pan, tilting to coat the bottom and sides. Transfer the cold dough to the pan using a dough scraper. Let it sit uncovered for 30 minutes to come to room temperature. Then, using oiled fingers, gently stretch the dough to reach the corners. If it resists, let it rest 10 minutes and try again.
  6. Final Proof: Cover the pan with a kitchen towel and let rise at room temperature for 2-4 hours. The dough should puff up and look billowy. When you poke it gently, the indentation should spring back slowly.
  7. Dimple and Top: Preheat your oven to 425°F with a rack in the middle position. Drizzle 1-2 tablespoons olive oil over the dough. Using oiled fingertips, press deep dimples all across the surface—go all the way to the bottom of the pan. Sprinkle with flaky salt and fresh rosemary.
  8. Bake: Place the pan on the middle rack and bake for 25-30 minutes, rotating halfway through. The focaccia should be deep golden brown on top and sound hollow when tapped. If the bottom isn’t brown enough, bake directly on the oven rack for the last 3-5 minutes.
  9. Cool: Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Resist the urge to cut into it for at least 20 minutes—the steam needs to redistribute.

Notes

Don’t skip the cold ferment—it develops flavor and structure. Use room temperature starter for faster fermentation. Dimple with confidence all the way to the bottom of the pan. For a crispier bottom, bake directly on the oven rack for the last 3-5 minutes. Store at room temperature for up to 3 days; do not refrigerate. Freeze slices for up to 3 months.

Nutrition

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

Find it online: https://lolaspoon.com/easy-no-knead-sourdough-focaccia-light-and-fluffy/