No Knead Sourdough Focaccia With Pesto And Mozzarella Bubbly

Imagine a bread so airy and bubbly that it practically melts in your mouth, topped with the vibrant punch of basil pesto and gooey, melted mozzarella. This No Knead Sourdough Focaccia is the ultimate “set it and forget it” baking project. It combines the tangy depth of sourdough with the oily, salty goodness of traditional Italian focaccia. Best of all, you do not need a stand mixer or tired arms from kneading. Just a bowl, a spoon, and a little bit of patience will yield a bakery-quality loaf that makes your whole house smell like a professional kitchen. Whether you are a seasoned sourdough pro or a beginner, this recipe delivers impressive results every single time.

Recipe Information

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

Nutrition values

• Calories: 295 kcal
• Protein: 9g
• Carbs: 42g

Why Make This No Knead Sourdough Focaccia With Pesto And Mozzarella Bubbly

This recipe is a game-changer for home bakers because it eliminates the most intimidating part of bread making: the kneading. By using a high-hydration dough and a long fermentation period, the gluten develops naturally, resulting in a light and airy crumb. The sourdough starter adds a complex flavor profile that store-bought yeast simply cannot match. Topping it with pesto and mozzarella transforms a simple side dish into a decadent, bubbly centerpiece that works for brunch, dinner, or a party appetizer. Plus, it is incredibly forgiving and perfect for busy schedules.

Ingredients

• 400g Bread flour (or All-Purpose flour)
• 320g Warm water (filtered)
• 100g Active sourdough starter (bubbly and fed)
• 10g Fine sea salt
• 30g Extra virgin olive oil (plus extra for the pan)
• 1/2 cup Basil pesto (homemade or high-quality store-bought)
• 1 cup Fresh mozzarella pearls or shredded mozzarella
• Flaky sea salt for finishing
• Fresh basil leaves for garnish (optional)

Directions

Step 1: Mixing and Bulk Fermentation

In a large mixing bowl, whisk together the warm water and the active sourdough starter until the starter mostly dissolves. Add the bread flour and sea salt. Use a sturdy spatula or your hands to mix until no dry flour remains and a shaggy dough forms. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes. Perform a few sets of “stretch and folds” by pulling the edge of the dough up and folding it into the center. Repeat this around the bowl. Cover and let the dough ferment at room temperature for 8 to 12 hours (overnight) until it doubles in size and looks bubbly.

Step 2: Shaping and Second Rise

Generously coat a 9×13 inch baking pan or a large cast-iron skillet with extra virgin olive oil. Gently transfer the fermented dough into the pan. Do not force it to the corners yet; just let it rest. Cover the pan and let the dough rise again for 2 to 4 hours. During this time, the dough will naturally spread to fill the pan and become very jiggly. By the end of this rise, the surface should be covered in large, beautiful air bubbles. Pre-heat your oven to 425°F (220°C) during the final 30 minutes of the rise.

Step 3: Dimpling, Topping, and Baking

Drizzle a tablespoon of olive oil over the top of the dough. Grease your fingers and gently press them straight down into the dough to create deep dimples across the entire surface. Dollop the basil pesto into the dimples and sprinkle the mozzarella cheese evenly over the top. Sprinkle with a pinch of flaky sea salt. Place the pan in the center of the oven and bake for 20 to 25 minutes. The crust should be golden brown and the cheese should be melted and bubbly. Remove from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack. Garnish with fresh basil before slicing.

Expert Tips for Perfect No Knead Sourdough Focaccia With Pesto And Mozzarella Bubbly

To get those signature large bubbles, ensure your sourdough starter is at its peak activity before mixing. Use plenty of olive oil in the pan; this essentially “frys” the bottom of the bread, giving it a crispy, golden texture that contrasts with the soft interior. If your kitchen is cold, the fermentation might take longer, so look for visual cues like bubbles and doubling in size rather than just following the clock. Always grease your hands before dimpling the dough to prevent sticking, and try not to pop the large bubbles while you work!

Delicious Variations

• Spicy Kick: Add a drizzle of hot honey and red pepper flakes over the cheese before baking.
• Sun-dried Tomato: Swap half the pesto for chopped sun-dried tomatoes for a sweet and tangy twist.
• Garlic Lover’s: Mix roasted garlic cloves into the dough during the first set of stretch and folds.
• Garden Style: Add thinly sliced red onions and cherry tomatoes on top of the pesto.
• Vegan Option: Use a vegan pesto and a dairy-free mozzarella alternative for a plant-based treat.

Frequently Asked Questions

Can I use sourdough discard instead of an active starter?

Yes, you can use discard, but the rise will take much longer and the bread may be denser. For the best “bubbly” results, an active, bubbly starter is highly recommended.

What is the best pan for baking focaccia?

A metal 9×13 inch baking pan or a well-seasoned cast-iron skillet works best. Metal conducts heat efficiently, which helps create that crunchy bottom crust everyone loves.

How do I store leftovers?

Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, place slices in a 350°F oven for 5-8 minutes until the cheese is melty again and the crust is crisp.

Can I make the dough ahead of time?

Absolutely. After the bulk fermentation at room temperature, you can store the covered dough in the refrigerator for up to 3 days. This actually develops even more flavor.

Why is my focaccia sticking to the pan?

Sticking usually happens if you did not use enough olive oil or if the pan is not non-stick. Be generous with the oil; the dough should practically be swimming in it to ensure a clean release and a crispy crust.

Conclusion

This No Knead Sourdough Focaccia with Pesto and Mozzarella is a true testament to the magic of slow-fermented bread. It requires minimal effort but delivers a restaurant-quality experience right in your own kitchen. The combination of the tangy sourdough base, the aromatic pesto, and the rich, bubbly mozzarella makes it an instant crowd-pleaser. Give this recipe a try for your next gathering or weekend baking session, and enjoy the satisfaction of tearing into a warm, homemade loaf that looks as good as it tastes!