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Easy No-Knead Sourdough Focaccia Recipe with Roasted Garlic and Herbs

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A quick and easy no-knead sourdough focaccia with roasted garlic and fresh herbs, perfect for busy nights and casual gatherings. This recipe delivers a chewy, airy crumb with a crispy crust and a rich, mellow garlic flavor.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 500g (4 cups) all-purpose flour
  • 375ml (1.5 cups) warm water
  • 10g (2 tsp) sea salt
  • 60ml (4 tbsp) olive oil
  • 1 large garlic bulb, roasted
  • 2 tbsp fresh rosemary, chopped
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp fresh parsley, chopped
  • Optional: flaky sea salt for sprinkling on top

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and roast for about 35 minutes until cloves are soft and golden. Let cool, then squeeze out the cloves.
  2. In a large bowl, combine flour, sea salt, and olive oil. Add active sourdough starter and warm water. Stir with a wooden spoon until the dough comes together; it will be sticky and shaggy.
  3. Cover the bowl with a towel or plastic wrap and let rest at room temperature for 12 to 18 hours until the dough bubbles and doubles in size.
  4. Generously oil a 9×13 inch (23×33 cm) baking sheet. Transfer the dough onto the pan using oiled hands, gently spreading it out without deflating too much. Cover and let rise for another 1 to 2 hours until puffy.
  5. Preheat oven to 450°F (230°C). Using your fingers, dimple the dough all over. Dot the surface with roasted garlic cloves and sprinkle fresh herbs. Drizzle more olive oil and sprinkle flaky sea salt on top.
  6. Bake the focaccia for 20 to 25 minutes until golden brown and crispy on top. The edges should be browned and the bread sounds hollow when tapped.
  7. Let the focaccia cool slightly on a wire rack before slicing. Serve warm or at room temperature.

Notes

Wet your hands before shaping the dough to prevent sticking without adding extra flour. Do not rush the rising times; patience results in a perfect airy crumb. Use a baking stone or heavy pan if available for a crispier bottom crust. Rotate the pan halfway through baking for even browning. Avoid microwaving leftovers to maintain crust texture; reheat in oven at 350°F for 5-7 minutes.

Nutrition

Keywords: no-knead focaccia, sourdough focaccia, roasted garlic focaccia, easy focaccia recipe, herb focaccia, no-knead bread, sourdough bread

Find it online: https://morselora.com/easy-no-knead-sourdough-focaccia-recipe-with-roasted-garlic-and-herbs/