Easy Focaccia Recipe (with yeast or sourdough starter), No-Knead Focaccia

Ingredients

• 500 g Bread Flour (Can substitute unbleached all‑purpose flour)
• 400 g Water (Room‑temperature, about 80% hydration)
• 0.25 tsp Instant Yeast (Use only if not using sourdough starter)
• 50 g Sourdough Starter (Fed and ripe starter; optional alternative to yeast)
• 4 tbsp Olive Oil (Extra‑virgin recommended; divided for dough, pan, and topping)
• 10 g Fine Sea Salt (Fine or kosher salt for mixing into dough)
• 1 tsp Coarse Kosher Salt (For sprinkling on top; optional)
• 1 tbsp Fresh Rosemary (Chopped; optional topping)

Instructions

1. Autolyse – Mix Flour and Water

   Measure 500 g bread flour and 400 g room‑temperature water into a large mixing bowl. Stir until fully combined; the dough will be shaggy and very sticky.

   Time: PT5M

2. Rest Autolyse

   Cover the bowl with plastic wrap or a kitchen towel and let it rest for at least 30 minutes (up to 2 hours).

   Time: PT30M

3. Add Yeast or Sourdough Starter and Olive Oil

   If using instant yeast, sprinkle ¼ tsp over the dough. If using sourdough starter, add 50 g. Drizzle 2 tbsp olive oil and gently pinch‑fold the dough until the ingredients are just incorporated.

   Time: PT5M

4. Incorporate Salt

   Sprinkle 10 g fine sea salt over the dough and continue pinching‑folding for about 2 minutes until the salt is evenly distributed.

   Time: PT2M

5. Prepare Baking Pan

   Grease a 9×13‑inch baking pan with 1 tbsp olive oil, spreading it evenly.

   Time: PT2M

6. Transfer and Stretch Dough

   Pour the dough into the oiled pan, turn it over to coat the surface with oil, and gently stretch it toward the edges. It will resist; stretch only as far as it will go without tearing.

   Time: PT5M

7. Second Proof

   Cover the pan loosely and let the dough rest for 20‑30 minutes (about 25 minutes) so it relaxes and expands further.

   Time: PT25M

8. Fermentation (Cold or Room Temperature)

   For best flavor, cover the pan tightly and refrigerate for at least 24 hours (up to 72 hours). Alternatively, let it ferment at room temperature for about 8 hours.

   Time: PT24H

9. Preheat Oven

   About 15 minutes before baking, preheat the oven to 450°F (232°C).

   Time: PT15M

   Temperature: 450°F

10. Add Toppings and Dimple

    Remove the pan from the fridge, drizzle the remaining 1 tbsp olive oil over the surface, sprinkle chopped rosemary and coarse salt, then press dimples about 1‑2 inches apart using your fingertips.

    Time: PT5M

11. Bake

    Place the pan in the preheated oven and bake for 18‑23 minutes, until the top is golden brown and the bottom sounds hollow when tapped.

    Time: PT20M

    Temperature: 450°F

12. Cool and Serve

    Remove the focaccia from the oven, let it cool in the pan for about 10 minutes, then transfer to a cutting board, slice, and serve.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

40 g

Fat

8 g

Fiber

2 g