No-Knead Sourdough Focaccia with Rosemary and Sea Salt

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

An airy, golden focaccia bread infused with fresh rosemary and topped with flaky sea salt, perfect for dipping or sandwich-making. This Italian-inspired quick recipe, ready in about 45 minutes, pairs active sourdough starter, warm water, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 8 Italian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 100 g active sourdough starter with 350 ml warm water, stirring until the starter dissolves.
  2. Step 2: Add 450 g all-purpose flour and 1 tsp fine sea salt to the mixture, then use a wooden spoon to mix until a sticky, shaggy dough forms.
  3. Step 3: Cover the bowl with plastic wrap and let the dough ferment at room temperature for 18-24 hours until bubbly and doubled in size.
  4. Step 4: Drizzle 3 tbsp extra virgin olive oil into a 9x13-inch baking pan and spread it to coat the bottom.
  5. Step 5: Transfer the dough into the oiled pan and gently stretch it to fit the pan, then cover loosely and let it rise for 2 hours.
  6. Step 6: Preheat the oven to 450°F. Use your fingertips to dimple the dough deeply across the surface, then drizzle 2 tbsp olive oil over it.
  7. Step 7: Sprinkle 2 tbsp chopped fresh rosemary and 1 tbsp flaky sea salt evenly over the dough.
  8. Step 8: Bake for 20-25 minutes until the focaccia is golden brown and crisp on top.
  9. Step 9: Remove from oven and cool slightly before slicing and serving warm or at room temperature.

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