Description
A beginner-friendly, no-knead sourdough focaccia designed for busy weeknights. This forgiving recipe uses pantry staples and requires minimal active time, offering a therapeutic baking experience with a crispy, golden crust.
Ingredients
Scale
- 2 cups (240g) bread flour
- 1 ½ cups (360ml) lukewarm water
- ½ cup (120g) active sourdough starter
- 1 ½ teaspoons fine sea salt or kosher salt
- ¼ teaspoon instant yeast
- ½ cup (120ml) extra virgin olive oil (divided)
- Flaky sea salt (for sprinkling)
- Optional: Fresh rosemary, thyme, or cracked black pepper
Instructions
- In a large bowl, whisk together lukewarm water, active sourdough starter, instant yeast, and salt until the starter is dissolved.
- Add the flour and mix with a spatula or hands until no dry pockets remain. The dough will be shaggy and sticky; do not worry about smoothness.
- Cover the bowl with cling wrap or a damp towel and let it rise at room temperature for 2-4 hours, until it has risen by 50-75% and looks puffy.
- Pour about ¼ cup of olive oil into a 9×13 inch baking pan, tilting to coat the bottom and sides evenly.
- Gently pour the risen dough into the oiled pan. Use oiled hands to press the dough into the corners. If it resists, let it rest for 10 minutes before continuing.
- Dip fingertips in olive oil and press deep dimples into the dough, spacing them about an inch apart, going all the way to the bottom.
- Let the dough rest in the pan for 1-2 hours until puffy and jiggly. Preheat oven to 425°F (220°C) during the last 30 minutes of this rise.
- Drizzle remaining olive oil over the top, sprinkle with flaky sea salt and optional herbs.
- Bake for 20-25 minutes until deep golden brown and crisp. If browning too fast, cover loosely with foil.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm.
Notes
If your kitchen is cold, the rise may take longer. If using discard instead of active starter, the rise may be slower. Do not add extra flour if the dough is sticky; oil your hands instead. For gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 1
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
Keywords: sourdough focaccia, beginner bread recipe, weeknight dinner, no knead bread, sourdough discard, easy baking, self-care recipes