No Knead Sourdough Focaccia With Everything Bagel Seasoning

There is nothing quite like the aroma of freshly baked sourdough wafting through your kitchen, especially when it is topped with the savory, garlicky crunch of everything bagel seasoning. This no-knead sourdough focaccia is the ultimate “set it and forget it” bread recipe. It combines the tangy complexity of a fermented starter with the airy, olive-oil-soaked texture that makes focaccia world-famous. You do not need a stand mixer or any intense kneading skills to achieve a professional-grade loaf with a golden, crispy crust and a cloud-like interior. Whether you are a seasoned bread baker or a beginner looking to use your starter for the first time, this recipe delivers a crowd-pleasing result every single time.

Recipe Information

• Prep Time: 20 minutes (active time)
• Cook Time: 25 minutes
• Total Time: 18 hours 45 minutes (includes fermentation)
• Servings: 12 servings
• Difficulty: Easy

Nutrition values

• Calories: 195 kcal
• Protein: 5g
• Carbs: 32g

Why Make This No Knead Sourdough Focaccia With Everything Bagel Seasoning

This recipe is perfect for busy home cooks who want artisan-quality bread without the physical labor of traditional kneading. Because it uses a long fermentation process, the sourdough starter does all the heavy lifting, breaking down gluten and developing deep flavor. The addition of everything bagel seasoning adds a salty, nutty, and oniony punch that pairs perfectly with the rich olive oil. It is incredibly versatile, serving as the perfect side for pasta, a base for gourmet sandwiches, or a standalone snack that disappears in minutes.

Ingredients

• 100g active sourdough starter (bubbly and fed)
• 375g warm water
• 10g honey or maple syrup
• 500g bread flour (or all-purpose flour)
• 10g sea salt
• 50g extra virgin olive oil (divided)
• 3 tablespoons everything bagel seasoning
• Flaky sea salt (optional, for extra crunch)

Directions

Step 1: Mix 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 allow the flour to hydrate.

Step 2: Stretch and Fold

After the rest, perform one set of “stretch and folds.” Reach under one side of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat this 4 to 6 times until the dough tightens into a ball. Drizzle 1 tablespoon of olive oil over the dough to coat it. Cover the bowl tightly and let it ferment at room temperature for 8 to 12 hours (overnight) until it doubles in size and looks bubbly.

Step 3: The Second Rise

Generously grease a 9×13 inch metal baking pan with 2 tablespoons of olive oil. 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. Cover the pan and let the dough rest for another 2 to 4 hours. During this time, the dough will naturally spread to fill the pan and become very jiggly.

Step 4: Dimpling and Seasoning

Preheat your oven to 425°F (220°C). Drizzle the remaining olive oil over the top of the dough. Grease your fingers and press them straight down into the dough to create deep dimples all over the surface. The dough should feel airy and full of bubbles. Sprinkle the everything bagel seasoning evenly over the top, ensuring you cover the entire surface.

Step 5: Baking

Place the pan in the center of the oven and bake for 20 to 25 minutes. The focaccia is done when the top is deep golden brown and the edges are crispy. Remove the pan from the oven and let the bread cool in the pan for 5 minutes. Transfer it to a wire rack to maintain the crispy bottom crust. Slice and serve warm.

Expert Tips for Perfect No Knead Sourdough Focaccia With Everything Bagel Seasoning

To get the best results, use a metal baking pan rather than glass or ceramic. Metal conducts heat more efficiently, resulting in a much crispier bottom crust. If your kitchen is cold, your fermentation might take longer; look for bubbles on the surface of the dough as a sign it is ready. Always use high-quality extra virgin olive oil, as its flavor shines through in the finished bread. If you want a more pronounced sourdough tang, let the dough undergo its second rise in the refrigerator for up to 24 hours before dimpling and baking.

Delicious Variations

• Jalapeño Cheddar: Press fresh jalapeño slices and shredded sharp cheddar into the dimples along with the seasoning.
• Sun-Dried Tomato and Feta: Add chopped sun-dried tomatoes and crumbled feta for a Mediterranean twist.
• Everything Pizza Focaccia: Top with a light layer of parmesan cheese and pepperoni slices before baking.
• Garlic Herb: Mix minced fresh garlic and rosemary into the olive oil before drizzling it over the dough.

Frequently Asked Questions

Can I use sourdough discard instead of active starter?

You can use discard, but the rise time will be significantly longer and the texture may be slightly denser. For the airiest focaccia with the best bubbles, an active, bubbly starter is highly recommended.

Why did my focaccia stick to the pan?

Focaccia needs a lot of oil to prevent sticking and to “fry” the bottom of the crust. Ensure you grease your pan generously. If you are worried about sticking, you can line the bottom of the pan with parchment paper, but still apply oil on top of the paper.

How do I know when the bulk fermentation is finished?

The dough should have doubled in volume, feel light and jiggly, and show visible air bubbles on the surface. If the dough feels heavy or dense, it needs more time to ferment.

How should I store leftovers?

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To revive the crispy texture, reheat slices in a 350°F oven or a toaster oven for a few minutes.

Can I freeze sourdough focaccia?

Yes! Focaccia freezes beautifully. Slice the bread and wrap the pieces tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Reheat directly from frozen in a warm oven until heated through.

Conclusion

This No Knead Sourdough Focaccia with Everything Bagel Seasoning is a testament to the beauty of slow-fermented bread. It requires minimal effort but delivers a complex flavor and irresistible texture that beats any store-bought loaf. The salty, savory topping transforms a simple Italian classic into something truly special. Bake a batch for your next gathering or weekend brunch, and watch it become a new household favorite!