NO-KNEAD · EASY
No-Knead Sourdough Focaccia
Dimpled, olive-oil-rich focaccia with a crackly top and pillowy crumb.
15 min
Prep
12h
Rest
25 min
Bake
1 large tray
Yield
Easy
Difficulty
Total time: 13h
Ingredients
Steps
1
Mix dough ingredients. ⏱ 15 min
2
Long bulk fermentation. ⏱ 12 hours
3
Prepare the tray and stretch. ⏱ 10 min
4
Dimple and season. ⏱ 5 min
5
Bake until golden. ⏱ 25 min
Step-by-step baking
1
Mix Stir flour, warm water, starter and salt to a shaggy dough. Cover. ⏱ 15 minutes
2
Bulk Ferment Rest 12 h at room temperature until doubled and bubbly. ⏱ 12 hours
3
Pan It Oil a tray generously, tip the dough in, and gently stretch to the edges. ⏱ 10 minutes
4
Dimple Oil your fingers and press deep dimples all over. Top with salt and rosemary. ⏱ 5 minutes
5
Bake Bake at 220°C for 22–25 min until golden and crisp underneath. ⏱ 25 minutes
Tips
🫧 Big Bubbles
Handle gently after fermenting — you want to keep the air in.
🛢️ Crackle Top
Don't skimp on oil; it fries the surface to a glassy crust.