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Easy Rustic No-Knead Rosemary Sourdough Focaccia: Best Recipe

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This Rustic No-Knead Rosemary Sourdough Focaccia is a simple, forgiving bread that delivers a deep, tangy flavor and airy crumb with a crispy, golden-brown crust. Perfect for beginners, it uses sourdough discard and requires no kneading, just time and patience.

Ingredients

Scale
  • 4 cups (500g) bread flour
  • 1 cup (240g) sourdough starter (unfed/discard)
  • 1 ½ cups (360g) warm water (80-85°F)
  • ¼ cup (60ml) extra virgin olive oil, plus more for pan and topping
  • 2 teaspoons (10g) fine sea salt
  • 2–3 sprigs fresh rosemary, leaves removed and roughly chopped
  • Flaky sea salt (like Maldon), for sprinkling
  • Extra virgin olive oil, for drizzling

Instructions

  1. Mix the Dough: In a large mixing bowl, whisk together bread flour and fine sea salt. Add sourdough starter, warm water, and ¼ cup olive oil. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms with no dry bits. It will be very wet and sticky.
  2. First Rise (Bulk Fermentation): Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let it sit at room temperature (70-75°F) for 8 to 12 hours until doubled in size and covered in bubbles.
  3. Prepare the Pan: Generously coat a 9×13-inch baking pan with 2-3 tablespoons of olive oil, spreading it all over the bottom and sides.
  4. Stretch and Fold: With lightly oiled hands, gently scrape the dough into the oiled pan without punching it down. Let it rest for 15-20 minutes. Using your fingertips, gently stretch the dough to the edges of the pan. Let it rest for another 15 minutes, then stretch again. Repeat this stretch-and-rest process 3-4 times until the dough fills the pan evenly.
  5. Second Rise (Proofing): Cover the pan with plastic wrap or a towel and let the dough rise at room temperature for 2 to 3 hours until puffy and doubled in height. The dough should look pillowy and full of air.
  6. Dimple the Dough: About 30 minutes before the second rise is done, preheat your oven to 425°F (220°C). Once the dough is ready, drizzle another tablespoon of olive oil over the top. Use your fingertips to press deep dimples all over the surface, pressing all the way down to the bottom of the pan.
  7. Add Toppings: Sprinkle the chopped fresh rosemary evenly over the dimpled dough. Finish with a generous sprinkle of flaky sea salt.
  8. Bake: Place the pan on the middle rack of the preheated oven. Bake for 20-25 minutes until deep golden brown on top and sounds hollow when tapped on the bottom. If browning too quickly, move to a lower rack for the last 5 minutes.
  9. Cool: Let the focaccia cool in the pan for about 5 minutes. Then, use a spatula to carefully transfer it to a cooling rack. Let it cool for at least 10 minutes before slicing.

Notes

Don’t skip the stretch and folds; they build structure without kneading. Use a hot oven (425°F) for a crispy crust. Be generous with olive oil for a shatteringly crisp crust and tender crumb. Don’t rush the proofing phase; a properly proofed dough is jiggly and pillowy. For best results, use a kitchen scale for accuracy.

Nutrition

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

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