Easy Golden Focaccia
This no-knead focaccia is my go-to when I want homemade bread but don't have all day. The secret? Letting the dough do the work while you handle everything else.
Starter Prep
The night before:
Ratio: 1:10:10
6g starter + 60g water + 60g flour = 126g total (26 g extra to save for next bake)
Peaks in: 10-14 hours
Fed at 8pm: Peaks 6am-10am
Ingredients
• 500g all-purpose flour
• 400g water (80% hydration)
• 100g active sourdough starter
• 10g salt
• 60g olive oil (divided: 40g for dough, 20g for pan)
• Flaky sea salt for topping
• Optional: Fresh rosemary, cherry tomatoes, olives, garlic
Instructions
METHOD:
Evening (6pm): Mix flour, water, starter, salt, and 40g olive oil. Dough will be very wet. Cover and bulk ferment overnight.
Morning (8am): Grease your pan generously with 20g olive oil. Like, way more than you think you need.
Pour dough: Pour dough into oiled pan. It’ll spread on its own.
Dimple: Wet your fingers with olive oil. Press down all over the dough, creating dimples. This is therapeutic.
Add toppings: Press rosemary sprigs, halved cherry tomatoes, olive slices, or whatever into the dimples.
Final proof: Cover and let rise 1-2 hours until puffy and filling the pan.
Olive oil again: Drizzle another tablespoon or two over the top.
Bake: 425°F for 25-30 minutes until deep golden brown.
Finish: Immediately drizzle with more olive oil. Sprinkle with flaky sea salt.
Cool: Let cool in pan for 10 minutes, then transfer to wire rack.
- Serve: Warm or room temp. Torn into chunks, not sliced.
Mom Tips
If your starter isn't super active or in a cooler environment add an extra 30 minutes to each rise time.
The more olive oil, the crispier the bottom will be. Don't be shy!
This dough is very forgiving - even if it looks shaggy, it will come together.
Leftovers freeze well. Reheat in a 350°F oven for 5-7 minutes.