No Knead Sourdough Focaccia With Cheese

Imagine a bread so pillowy it feels like a cloud, but with a crispy, golden-cheese crust that shatters with every bite. That is exactly what you get with this No Knead Sourdough Focaccia With Cheese. Forget the intense arm workout usually associated with traditional bread making; this recipe relies on time and the magic of sourdough fermentation to develop incredible flavor and structure. Whether you are a seasoned baker or a total beginner with a bubbly starter sitting on your counter, this focaccia will quickly become your favorite weekend project. The combination of tangy sourdough and melted, toasted cheese creates a savory profile that is simply irresistible.

Recipe Information

Prep Time: 20 minutes (plus 12–18 hours fermentation)
Cook Time: 25 minutes
Total Time: 18 hours 45 minutes
Servings: 8 servings
Difficulty: Easy

Nutrition values

Calories: 310 kcal
Protein: 10g
Carbs: 38g

Why Make This No Knead Sourdough Focaccia With Cheese

This recipe is a game-changer for anyone who wants high-quality artisanal bread without the stress of kneading. Because it uses a sourdough starter, the long fermentation process breaks down gluten and phytic acid, making it easier on your digestion. The addition of cheese takes the classic Italian flatbread to a whole new level of decadence. It is versatile enough to serve as a side dish for pasta, a base for a gourmet sandwich, or simply as a snack on its own. Plus, the “no-knead” aspect means you spend less time working the dough and more time enjoying the results.

Ingredients

100g active sourdough starter (bubbly and fed)
375g warm water
10g honey or maple syrup
500g bread flour (or all-purpose flour)
10g fine sea salt
50ml extra virgin olive oil (divided)
150g shredded mozzarella or sharp cheddar cheese
50g grated parmesan cheese
Fresh rosemary sprigs (optional)
Flaky sea salt for topping

Directions

Step 1: Mixing the Dough

In a large mixing bowl, whisk together the active sourdough starter, warm water, and honey until the starter mostly dissolves. Add the bread flour and sea salt. Use a sturdy spatula or your hands to mix until a shaggy dough forms and no dry flour remains. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to autolyse.

Step 2: Stretch and Folds

After the rest, reach under one side of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat this 4 times. This replaces kneading and builds strength. Cover and let the dough sit in a warm spot for bulk fermentation. Every 30 minutes, perform another set of stretch and folds for a total of 3 sets. Once finished, cover tightly and let it rise at room temperature for 8–12 hours, or until doubled in size and full of bubbles.

Step 3: The Second Rise in the Pan

Pour 2 tablespoons of olive oil into a 9×13 inch metal baking pan or a large cast-iron skillet. Gently transfer the fermented dough into the pan. Do not force it to the corners yet. Flip the dough once to coat both sides in oil. Let it rest, uncovered, for 2 to 4 hours. During this time, the dough will naturally spread to fill the pan and become very jiggly and aerated.

Step 4: Dimpling and Adding Cheese

Preheat your oven to 425°F (220°C). Drizzle the top of the dough with the remaining olive oil. Grease your fingers and press them deeply into the dough to create the signature focaccia dimples. Sprinkle the shredded mozzarella and parmesan evenly over the surface. Push some of the cheese into the dimples. Top with fresh rosemary and a generous pinch of flaky sea salt.

Step 5: Baking and Cooling

Place the pan in the center rack of the oven. Bake for 20–25 minutes, or until the cheese is bubbly and browned, and the edges of the bread are a deep golden brown. For an extra crispy bottom, you can bake it on the lowest rack for the final 5 minutes. Remove from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack. Slicing too early lets steam escape, which can make the bread gummy.

Expert Tips for Perfect No Knead Sourdough Focaccia With Cheese

Use a Metal Pan: For the absolute crispest bottom crust, use a dark metal baking pan. Glass or ceramic doesn’t conduct heat as efficiently.
Temperature Matters: If your house is cold, the fermentation will take longer. You can place the dough in an oven with the light turned on to speed things up.
Don’t Be Shy with Oil: Focaccia is essentially fried bread. The olive oil is what gives it that iconic golden, crunchy exterior.
Check Your Starter: Ensure your starter is at its peak (doubled or tripled in volume) before mixing. This ensures a light, airy crumb rather than a dense brick.

Delicious Variations

Jalapeño Cheddar: Fold sliced pickled jalapeños and sharp cheddar into the dough during the final dimpling stage.
Garlic and Herb: Mix minced garlic and dried oregano into the olive oil before drizzling it over the dough.
Pesto Swirl: Dollop small spoonfuls of basil pesto into the dimples alongside the cheese for a vibrant green look and punchy flavor.
Everything Bagel: Replace the flaky salt with everything bagel seasoning for a savory, textured crust.

Frequently Asked Questions

Can I use sourdough discard instead of active starter?
Yes, but the rise time will be significantly longer and the texture may be slightly denser. For best results, use discard that isn’t too old and ensure the room is quite warm.

How do I store leftovers?
Store the focaccia in an airtight container at room temperature for up to 2 days. To revive it, toast it in a 350°F oven for 5 minutes to bring back the crunch.

Can I freeze this bread?
Absolutely. Slice the focaccia into squares and freeze them in a freezer-safe bag for up to 3 months. Reheat directly from frozen in a toaster or oven.

What if my dough is too sticky to handle?
Sourdough focaccia is a high-hydration dough, so it is supposed to be very sticky! Wet your hands with water or oil when performing stretch and folds to prevent sticking.

Why didn’t my dough bubble up?
This usually happens if your starter wasn’t active enough or if the fermentation period was too short. Make sure your starter can double in size within 4-6 hours before using it in this recipe.

Conclusion

Making No Knead Sourdough Focaccia With Cheese is a rewarding experience that proves you don’t need to be a professional baker to create stunning bread. The slow fermentation creates a complex flavor that store-bought yeast simply cannot match, and the melted cheese topping provides the perfect salty finish. Serve this at your next dinner party or enjoy it as a cozy weekend treat. Once you see those big air bubbles and taste the crispy cheese edges, you’ll never go back to basic bread again!