No Knead Sourdough Focaccia With Sun Dried Tomatoes And Feta

Imagine a bread so airy it practically floats, featuring deep craters filled with pools of golden olive oil, tangy feta crumbles, and intensely sweet sun-dried tomatoes. This No Knead Sourdough Focaccia is the ultimate “set it and forget it” baking project. It combines the complex, gut-friendly benefits of wild yeast with the Mediterranean flavors of a summer garden. Whether you are a seasoned sourdough pro or a beginner looking for a low-stress bake, this recipe delivers a professional-grade crust and a pillowy interior without a single minute of tiring kneading.

Recipe Information

• Prep Time: 20 minutes (plus 12–18 hours fermentation)
• Cook Time: 25 minutes
• Total Time: 18 hours 45 minutes
• Servings: 10 servings
• Difficulty: Easy

Nutrition values

(Estimated per serving)

• Calories: 285 kcal
• Protein: 8g
• Carbs: 42g

Why Make This No Knead Sourdough Focaccia With Sun Dried Tomatoes And Feta

This recipe removes the intimidation factor of traditional bread making. By using a high-hydration dough and a long fermentation period, the gluten develops naturally without any manual kneading. The sourdough starter adds a signature tang that perfectly balances the salty feta cheese and the concentrated sweetness of sun-dried tomatoes. It is the perfect side dish for pasta nights, a base for gourmet sandwiches, or a standalone snack that will impress any dinner guest. Plus, the slow fermentation makes the grains easier to digest, making it a healthier alternative to store-bought white bread.

Ingredients

• 100g active, bubbly sourdough starter
• 375g warm water (about 80°F)
• 10g honey or maple syrup
• 500g bread flour (all-purpose also works)
• 10g sea salt
• 4 tablespoons extra virgin olive oil (divided)
• 1/2 cup sun-dried tomatoes in oil, chopped
• 1/2 cup crumbled feta cheese
• 1 tablespoon fresh rosemary, chopped
• Flaky sea salt for finishing

Directions

Step 1: Mix the Dough

In a large mixing bowl, whisk together the active sourdough starter, warm water, and honey until the starter is mostly dissolved. Add the 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 Fold

After the rest, perform one set of “stretch and folds.” Reach under one side of the dough, pull it upward, and fold it over the center. Rotate the bowl and repeat this 4 times. This builds strength without kneading. Cover and let the dough rise at room temperature for 8 to 12 hours (overnight) until it has doubled in size and looks bubbly.

Step 3: Secondary Proof in Pan

Pour 2 tablespoons of olive oil into a 9×13 inch baking pan. Gently transfer the fermented dough into the pan. Do not force it to the corners yet. Flip the dough once so it is coated 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 full of air bubbles.

Step 4: Dimpling and Toppings

Preheat your oven to 425°F (220°C). Drizzle the remaining 2 tablespoons of olive oil over the dough. Grease your fingers and press them deeply into the dough to create the classic focaccia dimples. Press the chopped sun-dried tomatoes and crumbled feta cheese into the indentations. Sprinkle with fresh rosemary and a generous pinch of flaky sea salt.

Step 5: Baking

Place the pan on the middle rack of the oven. Bake for 20 to 25 minutes, or until the top is golden brown and the edges are crisp. If you want a deeper color, you can bake for an additional 3 minutes. Remove from the oven and let the focaccia cool in the pan for 5 minutes before transferring it to a wire rack. This prevents the bottom from becoming soggy.

Expert Tips for Perfect No Knead Sourdough Focaccia With Sun Dried Tomatoes And Feta

For the best results, use “oil-packed” sun-dried tomatoes rather than the dry-packed version. The oil from the jar adds extra flavor to the crust. Always ensure your sourdough starter is at its peak (doubled or tripled in size) before mixing the dough. If your kitchen is cold, the fermentation might take longer; look for bubbles on the surface as a sign that it is ready. Finally, do not be afraid of the olive oil! A generous amount of oil is what creates that iconic fried-bottom texture that makes focaccia so addictive.

Delicious Variations

• Mediterranean Blast: Add sliced Kalamata olives and a drizzle of balsamic glaze after baking.
• Spicy Kick: Mix red pepper flakes into the dough or top with sliced jalapeños.
• Garlic Lover: Press roasted garlic cloves into the dimples along with the feta.
• Pesto Swirl: Dollop small spoonfuls of basil pesto onto the dough before dimpling for a vibrant green marble effect.

Frequently Asked Questions

Can I use sourdough discard instead of active starter?

For this specific recipe, an active, bubbly starter is recommended to ensure the bread rises properly without commercial yeast. If you use discard, the rise will be much slower and the bread may turn out dense.

What if I don’t have a 9×13 pan?

You can use a large cast-iron skillet or a slightly smaller cake pan. Just keep in mind that a smaller pan will result in a thicker, taller focaccia that may require a few extra minutes of baking time.

How do I store leftover focaccia?

Store leftovers in an airtight container at room temperature for up to 2 days. To refresh it, toast slices in a pan or oven at 350°F until the cheese softens and the crust regains its crunch.

Can I cold-proof the dough in the fridge?

Yes! After the initial room temperature rise, you can put the dough in the fridge for up to 3 days. This actually develops a much deeper flavor. Just let it come to room temperature for about 3-4 hours before dimpling and baking.

Why is my focaccia sticking to the pan?

This usually happens if there isn’t enough oil in the pan or if the pan isn’t non-stick. To be safe, you can line the bottom of your pan with parchment paper, then pour the olive oil on top of the paper before adding the dough.

Conclusion

Mastering the No Knead Sourdough Focaccia With Sun Dried Tomatoes And Feta is a rewarding experience that proves you don’t need fancy equipment to bake incredible bread. The combination of the tangy sourdough base with the richness of the feta and tomatoes creates a flavor profile that is both sophisticated and comforting. Once you see those golden bubbles emerging from your oven, you will never want to go back to store-bought bread again. Grab your starter and start dimpling!