Description
A reliable, freezer-friendly sourdough focaccia recipe that requires zero kneading. Perfect for meal prep, this fluffy, olive-oil-soaked bread freezes beautifully and reheats like fresh.
Ingredients
Scale
- 500g (4 cups + 2 tbsp) All-Purpose Flour
- 100g (½ cup) Active Sourdough Starter
- 350g (1½ cups) Warm Water (80°F/27°C)
- 60g (¼ cup + 1 tbsp) Extra Virgin Olive Oil
- 10g (1¾ tsp) Fine Sea Salt
- 2 tbsp Fresh Rosemary, chopped
- Flaky Sea Salt (for topping)
Instructions
- Mix the Dough: In a large bowl, whisk warm water and sourdough starter until dissolved. Add flour and fine sea salt. Mix with a spoon or hands until no dry flour remains. The dough will be sticky. Cover with plastic wrap.
- Bulk Fermentation: Let dough sit at room temperature for 4-6 hours. Every 30 minutes for the first 2 hours, perform a ‘stretch and fold’ (wet hands, stretch dough, fold over center, rotate, repeat 4 times). Let rest undisturbed for remaining time until doubled in size and bubbly.
- Pan Preparation: Preheat oven to 400°F (200°C). Generously coat a 9×13 inch metal pan with olive oil. Pour dough into pan. Use oiled fingers to press and stretch dough to corners. Let rest 5 minutes if it springs back. Drizzle with more olive oil. Sprinkle with rosemary and flaky sea salt. Press dimples into dough with fingertips.
- Final Proof: Cover pan loosely with plastic wrap or a large inverted bowl. Let rise for 1-2 hours until puffy and jiggly. Dough is ready if an indent slowly springs back when poked.
- Baking: Bake for 25-30 minutes until deep golden brown. Tent with foil if browning too fast. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Portioning and Freezing: Once completely cool, cut into squares. Wrap each square individually in plastic wrap and place in freezer-safe containers or bags. Label with date.
Notes
Ensure sourdough starter is bubbly and at its peak before using. Do not add extra flour during mixing as the dough should be sticky. Cool completely before wrapping to prevent condensation and sogginess. Can be stored in the freezer for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 square (approx. 1/
- Calories: 210
- Sodium: 320
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 1.5
- Protein: 5
Keywords: sourdough focaccia, meal prep, freezer friendly, no knead bread, beginner sourdough, rosemary focaccia