No-Knead Sourdough Focaccia
A slow sourdough focaccia fermented overnight in the fridge, dimpled deep so the pockets fill with olive oil and flaky salt.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 8
- Revisions
- 3
Allergens
- Cereals containing gluten
Named from the ingredients as written, including those carried in from sub-recipes. This is not a guarantee — check the labels on what you actually buy, and note that a product’s recipe can change.
Ingredients
Method
Mix flour, water and starter until no dry flour remains. Rest 45 minutes.
Add the fine salt and squeeze it through the dough. It will feel slack — that is correct.
Over the next 2 hours, perform four sets of stretch-and-folds spaced 30 minutes apart.
Cover and refrigerate 12-18 hours.
Oil a 23x33cm tin generously, corners included.
Tip the dough into the tin and turn it once to coat.
Pour 40ml of the olive oil over the dough and spread it to the edges with your palm.
Let the dough come to room temperature for 2-3 hours, until it has slackened out to fill the tin and wobbles when you shake it.
Drizzle over the remaining 20ml of oil.
Dimple deeply with oiled fingertips, right down to the base of the tin. Press straight down rather than dragging the dough sideways, which tears the bubbles you have spent two days building.
Scatter with flaky salt and the rosemary leaves.
Bake at 230C/450F for 20-25 minutes until deep gold. Lift it out of the tin straight away so the base stays crisp.
Cut it into thick pieces for the minestrone in this collection, which wants a bread with enough crumb to hold the broth.
The seeded rye loaf in this collection is the other bread here that is mixed rather than kneaded, though rye is left alone because it has almost no gluten to develop, not because time is doing the work for you.