A "mix everything together and let sit recipe” for no-knead sourdough focaccia that's a delicious blend of crispy edges and a tender, slightly sour interior. Use in smaller dinner bread sizes or cut larger for burger and sandwich buns.
1tablespoonchopped fresh basil, rosemary OR thymeor 1 teaspoon dried herb
Mix sourdough starter, honey, and water in a large bowl until combined.
Add 4 cups flour and salt; mix with a wooden spoon or paddle of an electric mixer just until no flour streaks remain. (If dough seems too wet - though this is a wetter dough - add up to 1/2 cup more flour.)
Coat a large non-metal bowl with 2 tablespoons of the olive oil; transfer dough to bowl and turn to coat in oil. Cover with a plastic or silicone lid and place in the fridge for 12 to 24 hours.
The next day butter a 13x9-inch baking pan (and no, the olive oil alone won't keep it from sticking - trust me on this!) and add 1 tablespoon of the olive oil to the bottom.
Remove the bowl from the fridge and fold and turn the dough in the bowl a couple times. Dump it into the center of the prepared pan. Cover pan with plastic and let it sit in a warm place for 4 hours. (The dough may not double, that's okay.)
Heat oven to 450 degrees with the rack in the middle.
Oil your hands and gently stretch/push the dough into the corners to fill the pan evenly. Drizzle with remaining tablespoon of olive oil and use your fingers to dimple the dough all over the top. Sprinkle the top with a flaky sea salt (or regular if you don't have it).
Bake until golden and edges are crisp, 20-25 minutes.
Cool a bit in pan while making the optional topping (not really optional in our house!).
In a small bowl, melt butter, garlic, and herb of choice together. Brush all over the top of the warm focaccia bread.
Cut into squares and serve warm (see cutting suggestions below). Freeze for longer storage.
*Use unbleached all purpose, whole wheat, white whole wheat or a combination.Cutting suggestion for both buns and dinner size pieces (you can also just cut all smaller pieces = 24, or all bun size = 12):
With a knife, divide the pan in half so you have two pieces 9″x 6.5.”
Cut one of these halves into 12 smaller pieces.
Cut the other half into 6 larger pieces. Cut each of these larger pieces in half length-wise to create a top and bottom bun.
To Freeze:Freeze sliced focaccia in an airtight container for 3-4 months. You can reheat it by setting the pieces on a cookie sheet in a 300 degree oven for 5-10 minutes.