With a crispy crust and a light, spongy interior, this no-knead sourdough focaccia is easy to make and makes the perfect addition to any meal.
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Out of all the breads I make, focaccia is one of my favourites. It is quick to throw together and requires so little effort. Once you mix the dough together, the dough does the work for you.
Focaccia takes the crown when it comes to versatility. Not only does it make a delicious side for soups, salads and pasta but it tastes great when served with a light, herbed olive oil. Or, one of my personal favourite ways to use up our focaccia is to make a delicious focaccia pizza!
What is focaccia?
Focaccia is a flat style of Italian bread. It is made with olive oil and herbs and meant to be served as a delicious side to any meal.
One thing that sets focaccia apart is it’s distinct look, with a dimpled surface and large air pockets throughout the interior. It has a wonderfully spongy texture that is similar to a thick-crust pizza dough.
What you need to make a wonderful sourdough focaccia
Sourdough starter, active and bubbly
Flour
Water
Salt
Honey
Olive Oil
Optionally, you may like to add herbs like rosemary or sage into the focaccia and sprinkle the top crust with sea salt.
How to prepare for making your focaccia
With any long-fermented sourdough recipe, preparation and timing is key. I like to start my sourdough projects before bed and allow them to bulk rise overnight while I am sleeping.
This recipe calls for an active starter. An active starter is a starter that it has been recently fed and is full of bubbles. Roughly 10-24 hours before beginning this recipe, feed your starter by whisking together 1 cup of flour of your choice and 1 cup of water.
How to make a simple no-knead sourdough focaccia
Before bed, prepare your dough by whisking together your sourdough starter, honey and room temperature water. Let rest for 5 minutes.
Next, you will need to add in the flour and salt. You can begin by using a fork to bring the dough together but it is much easier if you use your hands! The dough will be very sticky so keep a small bowl of water nearby. Between mixing, dip your fingers into the water to prevent the dough from sticking to your hands.
When you have a rough dough and no longer see or feel any loose flour, cover the bowl with a dish towel and let rise at room temperature overnight or for 10-12 hours.
In the morning, you will notice that your dough has rised significantly.
Line a baking sheet with parchment paper and lightly coat the paper with olive oil.
Using your fingers, gently coax the dough from the bowl onto the lined baking sheet. Gently shape it into a rectangular or circuluar shape and then cover with a towel. Allow your dough to rise again for up to 2 hours.
Preheat your oven to 425°F.
Uncover the dough and generously drizzle olive oil over the top of the focaccia. Use your fingers to dimple the surface of the dough.
You are ready to bake your focaccia! Place the baking sheet inside the oven and bake for 25 minutes until the crust is a beautiful, golden brown.
Serve warm with a meal of your choice or with a delicious olive oil and herb dip.
How to make a fresh garlic and herb dip
If you aren’t dipping your bread into a delicious olive oil dip with fresh herbs, you are missing out! Here’s a quick recipe for a simple herb dip that will bring your bread game to the next level.
Although fresh herbs are ideal for any bread dip, in the winter they can be hard to come by. Dried herbs work just as well.
Most combinations work amazingly together but I like to use:
- 1 tsp basil
- 1 tsp rosemary
- 1 tsp oregano
- 1 tsp parsley
- 2 cloves of crushed garlic
- 1 tsp salt
- 1 cup olive oil
In a small bowl, mix together the herbs, parmesan and olive oil. Serve with your warm focaccia.
Tips and tricks
Sourdough Focaccia will keep on your counter top for up to 5 days. To make it last longer, you can store it in the fridge or freezer and bring out as needed.
No-Knead Sourdough Focaccia
This simple, no-knead and no fuss sourdough foaccia is light and fluffy. This is the perfect recipe for those just beginning to learn how to bake with sourdough.
Ingredients
- 1/2 cup active, bubbly sourdough starter
- 1 1/2 cups room temperature water
- 1 tbsp honey
- 4 cup all-purpose flour
- 1 tsp salt
- 2 tbsp olive oil for drizzling
- 1 tsp salt for topping
Instructions
In a large bowl, whisk together the sourdough starter, honey and room temperature water. Let rest for 5 minutes.
Next, add in the flour and salt. Use hands to finish bringing the dough together. The dough will be very sticky.
Cover the dough with a towel and let rise at room temperature for 10-12 hours.
After the resting period line a baking tray with parchment paper and lightly coat it with oil.
Gently coax the dough from the bowl onto the lined baking sheet. Gently shape it into a rectangular or circuluar shape.
Cover with a towel and set aside to rest for up to 2 hours.
Preheat the oven to 425°F.
Uncover the dough and drizzle your olive oil over the top of the focaccia. Using fingers, dimple the surface of the dough.
Before placing the dough into the oven, sprinkle flakey salt across the top.
Place into the oven and bake for 25 minutes.
Remove from oven, cut and serve with your meal!
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17/12/2022 at 10:12 am[…] No-Knead Focaccia […]