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Cozy No-Knead Sourdough Focaccia: Perfect Thanksgiving Bread

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A golden, crispy, and airy no-knead sourdough focaccia with a subtle tang, perfect for Thanksgiving or any cozy occasion. Made with simple pantry ingredients and minimal hands-on time, this bread is a crowd-pleaser that soaks up gravy beautifully.

Ingredients

Scale
  • 4 cups (500g) bread flour
  • 1 ½ cups (360g) lukewarm water
  • 1 cup (240g) active sourdough starter, bubbly and fed
  • ¼ cup (60ml) olive oil, plus more for the pan
  • 2 teaspoons (10g) fine sea salt
  • 1 teaspoon honey or maple syrup (optional)
  • 2–3 tablespoons extra virgin olive oil (for topping)
  • 1 teaspoon flaky sea salt (like Maldon)
  • 2 tablespoons fresh rosemary, finely chopped
  • 3–4 garlic cloves, thinly sliced (optional)

Instructions

  1. Mix the Dough (Day Before, Evening): In a large mixing bowl, combine lukewarm water and active sourdough starter. Stir until mostly dissolved. Add olive oil, honey (if using), and fine sea salt. Stir again. Add bread flour one cup at a time, stirring after each addition, until no dry bits remain (about 2 minutes). The dough will be shaggy and sticky. Cover tightly with plastic wrap and let rest at room temperature for 30 minutes.
  2. Stretch and Fold (First Hour): After the 30-minute rest, wet your hands slightly. Grab one side of the dough, stretch it up as high as it will go without tearing, and fold it over the top. Rotate the bowl a quarter turn and repeat. Do this four times total. Cover and let rest for 30 minutes. Repeat the stretch and fold process two more times (total of three rounds).
  3. Bulk Fermentation (Overnight): After the final stretch and fold, cover the bowl tightly and let sit at room temperature for 10-12 hours, until doubled in size, bubbly, and domed on top.
  4. Prepare the Pan (Thanksgiving Morning): Generously coat a 9×13-inch baking pan with olive oil (about 2 tablespoons). Pour the bubbly dough into the pan. Use oiled fingers to gently coax it toward the edges. If it resists, let rest for 15 minutes and try again. Cover loosely with plastic wrap or a damp towel and let rise for 2-3 hours, until puffy and doubled in height.
  5. Dimple and Top (30 Minutes Before Baking): Preheat oven to 425°F (220°C). Uncover the dough and drizzle remaining 2-3 tablespoons olive oil over the top. Use fingertips to press deep dimples all over the dough, down to the bottom of the pan. Sprinkle flaky sea salt, chopped rosemary, and garlic slices (if using) evenly over the top. Press toppings gently into dimples.
  6. Bake: Place pan on middle rack and bake for 25-30 minutes, until deep golden brown and edges are crispy. Internal temperature should be around 200°F (93°C). Let cool in pan for 5 minutes, then transfer to a cooling rack. Cool for at least 15 minutes before slicing.

Notes

For best results, use a bubbly, active sourdough starter. The dough is very sticky—do not add extra flour. Fermentation times vary; look for visual cues (doubled in size, bubbly top). Use plenty of olive oil for a crispy crust. Let cool completely before slicing to avoid a gummy texture. Focaccia tastes even better the next day.

Nutrition

Keywords: sourdough focaccia, no-knead bread, Thanksgiving bread, rosemary focaccia, easy focaccia, sourdough starter recipe

Find it online: https://willarecipes.com/cozy-no-knead-sourdough-focaccia-perfect-thanksgiving-bread/