NO-KNEAD SOURDOUGH FOCACCIA BREAD — Soft on the inside and golden and crispy on the outside, this easy focaccia recipe is a great starting point if you’re new to making sourdough bread.
Like so many people the last few years, I decided to try making my own sourdough bread, and this No-Knead Sourdough Focaccia Bread was one of the first recipes I tried.
Everyone in my family loves sourdough bread, but I’ve always been a little intimidated by it, so this easy, rustic loaf of focaccia was a great place to start.
For me, the hardest part was getting a good sourdough starter going–after that, making bread with it was pretty easy.
After several unsuccessful attempts to make a sourdough started from scratch, I decided to buy one from Amazon, and it’s been smooth sailing ever since.
This recipe assumes you’ve got a sourdough starter going. If not, I’ve linked to the one I used in the recipe card. I guess that means that technically, this isn’t 100% from scratch, but it’s what worked for me.
And let me tell you, everything I’ve made with my sourdough starter has been amazing, including this focaccia bread.
One thing that makes focaccia bread easier than a traditional loaf is it’s rustic appearance. You don’t need any kind of a special pan, and your loaf doesn’t need to be shaped perfectly.
Plus, I love making the dimples in the bread with my fingers before I drizzle on the olive oil and sprinkle on the rosemary. And there are so many ways to get creative with focaccia bread too.
You can add garlic cloves, different herbs and spices, olives, vegetables and different cheeses to the top. Once you’ve mastered this basic version, the possibilities are endless.
If you’ve been wanting to try sourdough this recipe I highly recommend starting with this No-Knead Sourdough Focaccia Bread. Happy baking!
Be sure to save this recipe for No-Knead Sourdough Focaccia Bread to your favorite Pinterest board for later.
Here’s what you’ll need to make No-Knead Sourdough Focaccia Bread
- Sourdough starter
- Olive oil
- Fresh rosemary
- 1/4 cup active sourdough starter
- 1 1/3 cups lukewarm water
- 1 tablespoon honey
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2-3 tablespoons olive oil
- Fresh chopped rosemary, for topping
- Coarse salt, for topping
- The evening before you make your bread, stir together the sourdough starter, water and honey together in a large bowl. Add the flour and salt and mix well, using your hands, if needed, to fully incorporate the flour.
- Replenish your sourdough starter with fresh flour and water. Cover the bowl with a damp towel and let rise overnight at room temperature, 12-18 hours.
- When you are ready to make the focaccia, Pour 2 tablespoons of olive oil onto a rimmed sheet pan. Place the dough on the pan and flip once or twice to coat completely in oil.. Cover and let rest for 1 1/2 to 2 hours.
- Preheat oven to 425 degrees. Gently press and stretch the dough into a rustic rectangle or oval shape, about 14 x9 inches. Use your fingertips to dimple the dough, pressing through to the bottom of the pan. Drizzle with additional olive oil, if desired, then sprinkle with rosemary and coarse salt.
- Bake for 20-30 minutes, or until golden brown and crisp on the outside. Cool completely before slicing and serving.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 340mgCarbohydrates: 53gFiber: 2gSugar: 2gProtein: 7g
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