The Easiest No-Knead Sourdough Focaccia You'll Ever Make

There’s something magical about bread that almost makes itself—minimal effort, big flavor, and that deeply satisfying crunch when you tear into it. This No-Knead Sourdough Focaccia has become a go-to in my kitchen for busy days or when I want to impress without the stress. Whether you're baking for a family dinner or just craving something soul-soothing, this one’s a winner.

This post contains affiliate links, meaning I may earn a small commission at no extra cost to you if you purchase through these links.   

Why You'll Love This Recipe:

• ✨ Hands-Off: No kneading required—just mix, rest, and bake. 

• 🫒 Customizable: Use what you have on hand—herbs, garlic, cherry tomatoes, olives,

• caramelized onions. 

• 🥖 Sourdough Goodness: All the tangy flavor and health benefits of natural fermentation. 

• 🔥 Crispy Outside, Cloud-Soft Inside: Thanks to a high hydration dough and olive oil bath. 

🧾 Ingredients

• 500g bread flour 

• 100g active sourdough starter 

• 10g fine sea salt 

• 400g water (filtered preferred) 

• 30g olive oil (plus more for greasing and topping) 

• Toppings: fresh rosemary, flaky salt, cherry tomatoes, garlic, etc. 

Affiliate Suggestions:

• Glass Mixing Bowl Set – Great for overnight bulk fermenting. 

• Dough Scraper – Helps you handle the high hydration dough. 

• USA Pan Quarter Sheet Pan – My go-to for the perfect bake. 

• High-Quality Olive Oil – Makes all the difference in flavor. 

👩‍🍳 Instructions

1. Mix (Night Before Baking):

   
   

   In a large bowl, stir together flour, salt, water, and starter until well combined. It will look shaggy. Cover and let sit at room temperature for 12–14 hours.

   
   

2. Morning (Next Day):

   
   

   Drizzle 2–3 tablespoons of olive oil into a baking pan. Transfer the dough into the pan. Use your fingers to gently stretch it toward the corners. Let it rest for 30 minutes, then stretch again if needed.

3. Final Proof:

   
   

   Cover and let rest for 2–4 hours, or until puffy and bubbly.

4. Preheat Oven to 450°F (230°C):

   
   

   While heating, dimple the dough with your fingers. Drizzle with more olive oil and add toppings of your choice.

5. Bake for 25–30 minutes, or until deeply golden and crispy on the edges.

6. Cool slightly, slice, and enjoy. 

Variations to Try:

• 🍇 Grape & Rosemary 

• 🧅 Caramelized Onion & Thyme 

• 🫑 Roasted Red Pepper & Feta 

Final Tip: This focaccia freezes beautifully. Slice and reheat in the oven for that “just-baked” texture.