Description
A simple, weeknight-friendly sourdough focaccia that requires no kneading. This recipe uses a stretch-and-fold technique to create crispy, golden edges and a soft, airy interior with rosemary and olive oil.
Ingredients
Scale
- 400g (3 ½ cups) all-purpose flour
- 320ml (1 ⅓ cups) warm water (around 80°F)
- 100g (½ cup) active sourdough starter or discard
- 8g (1 ½ tsp) kosher salt
- ⅓ cup (80ml) extra virgin olive oil, divided
- 2 tablespoons fresh rosemary, chopped
- Flaky sea salt (e.g., Maldon) for finishing
Instructions
- In a large bowl, whisk warm water and sourdough starter until dissolved. Add flour and salt, mixing until no dry flour remains. The dough should be shaggy and sticky.
- Let the dough rest for 30 minutes. Wet your hands, then perform a ‘stretch and fold’: grab one side of the dough, stretch it up, and fold it over the center. Repeat for all four sides, rotating the bowl 90 degrees each time.
- Repeat the stretch and fold process every 30 minutes for 2 hours (3-4 times total) until the dough becomes smooth and elastic.
- Cover the bowl with cling wrap and let it rise at room temperature for 4-6 hours until puffy, jiggly, and nearly doubled in size.
- Generously oil a 9×13 inch metal baking pan. Wet your hands and gently press the dough into the pan, coating corners. Drizzle with remaining olive oil.
- Cover and let the dough rise again for 1-2 hours until it puffs up and fills the pan.
- Preheat oven to 425°F (220°C). Press fingertips into the dough to create dimples. Sprinkle with chopped rosemary and flaky sea salt.
- Bake for 20-25 minutes until the edges are dark gold and crispy. Tent with foil if browning too quickly.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Slice and serve warm.
Notes
The dough should be sticky; do not add extra flour. Wet your hands instead. If your kitchen is cold, rise the dough in an oven with just the light on. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum. Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/12 of the
- Calories: 180
- Sodium: 220
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
Keywords: sourdough focaccia, rosemary bread, beginner sourdough, easy bread recipe, weeknight dinner, olive oil bread, gluten-free option