Sourdough No-Knead Focaccia Bread

Introduction

There’s something truly magical about sourdough bread — that deep, slightly tangy flavor paired with a chewy interior and crispy crust. Now imagine all that goodness baked into a golden, olive-oil-rich focaccia, without the effort of kneading. That’s exactly what this Sourdough No-Knead Focaccia Bread offers: artisan-style results with minimal hands-on time.

This recipe is perfect for both seasoned sourdough bakers and beginners. All it takes is a little patience and the magic of natural fermentation. The no-knead method relies on time and hydration, not elbow grease, to develop gluten and structure.

Perfect as a side dish, sandwich bread, or appetizer, this focaccia is endlessly customizable. Dress it up with herbs, tomatoes, or olives — or keep it simple with flaky salt and olive oil. However you serve it, it’s guaranteed to steal the show.

🍞 Cooking Time and Serving

• Preparation Time: 15 minutes

• Fermentation/Proofing Time: 18–24 hours (total)

• Baking Time: 25–30 minutes

• Total Time: ~24 hours (mostly hands-off)

• Serves: 8–10

🧂 Ingredients

Dough:

• 500g (about 4 cups) all-purpose or bread flour

• 100g active sourdough starter (about ½ cup)

• 10g salt (about 1½ tsp)

• 400g water (about 1¾ cups) at room temperature

• 25g olive oil (about 2 tbsp), plus more for the pan and topping

Topping:

• 2–3 tbsp olive oil (for dimpled surface)

• Flaky sea salt (to taste)

• Optional: fresh rosemary, cherry tomatoes, sliced olives, garlic, or caramelized onions

👩‍🍳 How to Make Sourdough No-Knead Focaccia

1. Mix the Dough (Day 1 – Evening):
   In a large bowl, mix flour, salt, and water until a shaggy dough forms. Add the sourdough starter and stir until fully combined. Cover and let rest for 30 minutes.

2. Stretch and Fold:
   After resting, perform 3–4 sets of stretch and folds over the next 2 hours (one set every 30 minutes). To do this, grab one side of the dough, stretch it upward, and fold it over itself. Rotate the bowl and repeat 3 more times.

3. Bulk Fermentation:
   Cover the bowl with a damp towel or plastic wrap and let it sit at room temperature (around 70°F/21°C) overnight for 12–14 hours, or until doubled in size and bubbly.

4. Transfer and Second Rise (Day 2 – Morning):
   Generously oil a 9×13 inch baking pan. Gently transfer the dough into the pan, being careful not to deflate it. Stretch it slightly to fill the pan (it will relax more over time). Cover and let it rise again for 3–4 hours, until puffy and jiggly.

5. Preheat and Dimple:
   Preheat oven to 450°F (230°C). Drizzle olive oil generously over the dough. With wet fingers, press straight down into the dough to create deep dimples all over. Add flaky salt and any desired toppings.

6. Bake:
   Bake for 25–30 minutes until golden brown and crispy on top. Rotate halfway through for even browning.

7. Cool and Serve:
   Let cool in the pan for 10–15 minutes before transferring to a wire rack. Slice and enjoy warm or at room temperature.

📝 Notes

• Use a very active sourdough starter that has been recently fed for best rise.

• Don’t skimp on the olive oil — it gives focaccia its signature texture and flavor.

• The longer you ferment, the more tangy the bread will be.

• You can refrigerate the dough after bulk fermentation for up to 24 hours to develop more flavor.

❓ FAQs

Can I use whole wheat flour?
Yes, you can replace up to 30% of the flour with whole wheat. Just note it may result in a denser texture.

What if I don’t have a sourdough starter?
This recipe is specifically for sourdough, but you can adapt it by using commercial yeast in another no-knead focaccia recipe.

Why didn’t my dough rise?
Your starter may not be active enough, or your room may be too cool. Try a warmer spot (around 75°F/24°C).

Can I freeze the baked focaccia?
Yes! Cool it completely, slice it, and freeze in airtight bags for up to 1 month. Reheat in the oven for best texture.

🍽️ Nutrition Information

Note: Nutrition may vary based on toppings and type of flour used.

⚠️ Disclaimer

This recipe is intended for general culinary enjoyment. Please eat in moderation as part of a balanced diet. If you have food allergies, especially to gluten or wheat, consult a healthcare provider before consuming. Always check ingredient labels for potential allergens.