Name: Italian Sourdough Bread (Pane al Lievito Madre) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Yield: 16
Cuisine: Italian
Ingredients: 500g (4 cups) all-purpose flour (or bread flour for chewier texture); 2 tsp instant yeast; 2 tsp fine salt (kosher or sea); 2 cups (480ml) lukewarm water; 4-6 tbsp extra-virgin olive oil (divided, plus more for drizzling); 1-2 tbsp fresh rosemary, chopped (or dried); Flaky sea salt, for topping; Optional: honey (1 tsp) for dough, toppings like olives, tomatoes, garlic

This beginner-friendly no-knead focaccia features a high-hydration dough that rises slowly for incredible texture: ultra-crispy edges, soft airy crumb full of big bubbles, and a rich olive oil flavor. Dimpled, drizzled generously with EVOO, sprinkled with flaky salt and rosemary—it’s rustic Italian perfection straight from your oven.

Why You’ll Love This recipe

You’ll adore this no-knead focaccia because it delivers bakery-quality results with almost zero effort—truly beginner-proof and forgiving even if you’re new to bread baking. No stand mixer, no strenuous kneading, just mix, let time do the work, and watch the dough transform into a stunning, pillowy loaf.

The long rise develops deep, complex flavor and that signature open, holey crumb while the generous olive oil creates a shatteringly crisp bottom crust and tender top. It’s incredibly versatile: tear it apart for dipping in soups, slice for sandwiches, serve alongside pasta, or enjoy plain with extra oil and salt.

The aroma of baking focaccia—herby, yeasty, and olive-scented—fills your home like an Italian trattoria. Plus, it’s customizable and impressive-looking with minimal skill; friends will think you slaved over it. Once you master this, you’ll feel like a pro baker without the stress—pure joy in every golden, bubbly bite!

Yield: 16 pieces

Italian Sourdough Bread (Pane al Lievito Madre) Recipe

Easy no-knead Italian focaccia: crispy golden crust, airy bubbles, olive oil richness—beginner-friendly perfection.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 4 hours

Total Time 4 hours 45 minutes

Ingredients

500g (4 cups) all-purpose flour (or bread flour for chewier texture)
2 tsp instant yeast
2 tsp fine salt (kosher or sea)
2 cups (480ml) lukewarm water
4-6 tbsp extra-virgin olive oil (divided, plus more for drizzling)
1-2 tbsp fresh rosemary, chopped (or dried)
Flaky sea salt, for topping
Optional: honey (1 tsp) for dough, toppings like olives, tomatoes, garlic

Instructions

Mix the magic dry ingredients — In a large bowl, whisk together the flour, instant yeast, and salt. This even blend ensures perfect rising every time—super simple!
Add the wet wonder — Pour in the lukewarm water and 2 tbsp olive oil. Stir with a wooden spoon or spatula until a shaggy, very sticky dough forms—no dry spots left. It looks messy? That's perfect for no-knead!
Coat and cozy first rise — Drizzle 2 tbsp olive oil over the dough, cover the bowl tightly with plastic wrap or a damp towel. Let it rise in a warm spot (or fridge overnight) 12-18 hours until bubbly and doubled—patience pays off with amazing texture!
Prep your pan with love — Generously oil a 9x13-inch baking pan (bottom and sides) with 2 tbsp olive oil. This creates that irresistible crispy base.
Gentle transfer time — Oil your hands well, scoop the bubbly dough into the pan. Gently stretch and push it to fill the corners—don't worry about perfection, it relaxes as it proofs.
Second rise, getting puffy — Drizzle more olive oil on top, cover loosely, and let rise 1-2 hours (or until puffy and bubbly) in a warm spot. Watch those gorgeous air pockets form!
Dimple delight — Preheat oven to 425°F (220°C). With oiled fingertips, poke deep dimples all over the dough—press firmly to create those classic wells that hold delicious oil.
Top it gorgeous — Sprinkle with chopped rosemary, flaky sea salt, and any extras like olives or tomatoes. Drizzle generously with more olive oil—it pools in the dimples for flavor explosion!
Bake to golden glory — Pop in the oven 25-30 minutes until deep golden brown and crisp on top/bottom. The house will smell incredible—your cue it's almost ready!
Cool and devour — Remove from pan to a wire rack (keeps bottom crisp). Let cool 10-15 minutes, then slice and enjoy warm—dip, sandwich, or savor plain. You've just made Italian magic!

Notes

High hydration makes dough very sticky—embrace it for airy crumb! Overnight fridge rise develops best flavor. Use quality olive oil—it's the star. If dough seems too wet, resist adding flour; it bakes up perfectly. For crispier bottom, bake on a preheated stone or cast-iron if available. This recipe is forgiving—great first bread project!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 116Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 275mgCarbohydrates 24gFiber 1gSugar 0gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use a high-sided 9×13-inch baking pan or sheet for easy handling and deep dimples. Generously oil the pan (bottom and sides) to prevent sticking and boost crispiness—don’t skimp on olive oil! Wet hands or oil your fingers when handling the sticky dough to avoid mess. For big bubbles, perform 3-4 gentle stretch-and-folds during the first rise instead of kneading.

Create steam for a better crust by placing a pan of hot water in the oven or misting the dough before baking. Dimple deeply with fingertips to hold oil and toppings. Bake on the middle rack for even browning; check early as ovens vary. Use flaky sea salt (like Maldon) for crunch—add after dimpling. For extra flavor, infuse oil with garlic or herbs. Let cool slightly on a rack to keep the bottom crisp. If refrigerating overnight, cover tightly to prevent drying.

Ingredients Notes

All-purpose flour works great for beginners, providing tender structure; bread flour adds more chew and better rise if desired. Instant yeast (or rapid-rise) eliminates proofing—mix directly into dry ingredients for ease. Lukewarm water (around 100-110°F) activates yeast gently without killing it, too hot ruins the rise. Kosher or fine sea salt enhances flavor and controls fermentation—don’t reduce it.

Extra-virgin olive oil is crucial: it flavors the dough, prevents sticking, crisps the crust, and adds richness—use good quality for best taste. Toppings like fresh rosemary (fragrant and classic), flaky sea salt (for crunch), and optional extras (olives, tomatoes, garlic) finish it authentically. A touch of honey or sugar (optional) feeds yeast and adds subtle sweetness in some variations.

Variations and Substitutions

For herby focaccia, mix chopped rosemary or thyme into the dough or top generously. Add garlic: infuse oil with minced garlic or scatter roasted cloves on top. Make it topped with cherry tomatoes (halved), olives (pitted black or green), caramelized onions, or thin potato slices for different flavors.

For cheesy version, sprinkle grated Parmesan or mozzarella in the last 10 minutes. Use whole wheat flour for partial substitution (up to 1 cup) for nuttier taste—expect denser texture. Vegan by default; no changes needed. If no instant yeast, use active dry—proof it first in warm water with a pinch of sugar.

For quicker same-day version, use more yeast and warmer rise (3-4 hours total). Shape into rounds or rolls instead of rectangle. For gluten-free, this isn’t ideal—seek dedicated recipes with blends.

Storage Options

Store cooled focaccia wrapped in foil or in a paper bag at room temperature for 1-2 days to keep crust crisp—avoid airtight plastic which softens it. Refresh by warming slices in a 350°F oven for 5-10 minutes or toasting. For longer, wrap tightly in plastic and foil, freeze up to 2-3 months; thaw at room temp and re-crisp in oven. Stale pieces make excellent croutons (cube, toss with oil/herbs, bake) or breadcrumbs. Leftovers are great for panini or breakfast sandwiches.