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Perfect No-Knead Rosemary Focaccia: Easy 5-Ingredient Recipe

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This no-knead sourdough focaccia with rosemary delivers a crackling, olive-oil-crusted crust and a tender, airy crumb. With just 5 ingredients and patience, you can create bakery-quality bread at home.

Ingredients

Scale
  • 500 grams bread flour (about 4 cups)
  • 400 grams lukewarm water (about 1 ¾ cups)
  • 150 grams active sourdough starter (about ¾ cup), bubbly and recently fed
  • 10 grams fine sea salt (about 2 teaspoons)
  • 60 grams extra-virgin olive oil (about ¼ cup), plus more for the pan and topping
  • 2 tablespoons fresh rosemary, finely chopped
  • Flaky sea salt for finishing (optional)

Instructions

  1. Day 1: Feed your starter 4-6 hours before mixing. You need 150 grams of active, bubbly starter.
  2. In a large bowl, combine 400 grams lukewarm water and 150 grams active starter. Stir until dissolved.
  3. Add 500 grams bread flour and 10 grams fine sea salt. Mix until no dry flour remains. The dough will be shaggy.
  4. Cover and let rest for 30 minutes (autolyse).
  5. Perform stretch and folds: wet your hand, stretch one side of the dough, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do 4 folds total. Repeat this process every 30 minutes for 2 hours (4 sets).
  6. Cover tightly and bulk ferment at room temperature for 10-12 hours, until doubled in size and bubbly.
  7. Day 2: Pour 3 tablespoons olive oil into a 9×13-inch pan and spread evenly.
  8. Gently scrape the fermented dough into the oiled pan. Let it sit for 10 minutes.
  9. Using oiled fingers, gently stretch the dough toward the corners. Let it rest 10 minutes, then stretch again. Repeat until the dough fills the pan evenly (3-4 rounds).
  10. Cover with plastic wrap and let proof at room temperature for 2-3 hours, until puffy and pillowy.
  11. Preheat oven to 425°F (220°C) 30 minutes before baking.
  12. Uncover the dough. Drizzle 1 tablespoon olive oil over the top. Use your fingertips to press deep dimples across the entire surface.
  13. Sprinkle chopped rosemary evenly over the top, pressing into the dimples. Finish with flaky sea salt.
  14. Bake for 25-30 minutes, until deep golden brown and edges are caramelized. Rotate pan halfway if needed.
  15. Let cool in the pan for 5 minutes, then transfer to a cooling rack. Cool for at least 20 minutes before slicing.

Notes

For best results, use a vigorous starter and don’t rush the bulk fermentation. The dough is forgiving—extra proofing time is fine. Use generous olive oil for a crispy crust. Let cool completely before slicing for optimal texture.

Nutrition

Keywords: no-knead focaccia, sourdough focaccia, rosemary focaccia, easy bread recipe, 5-ingredient bread

Find it online: https://livelybite.com/perfect-no-knead-rosemary-focaccia-easy-5-ingredient-recipe/