No Knead Sourdough Focaccia With Sun Dried Tomatoes And Feta

There is something almost magical about the transformation of flour, water, and salt into a bubbly, golden-crusted masterpiece. This No-Knead Sourdough Focaccia with Sun-Dried Tomatoes and Feta is the ultimate low-effort, high-reward bread. By letting time and wild yeast do the heavy lifting, you achieve a crumb that is light, airy, and full of complex flavor. The intense sweetness of the sun-dried tomatoes perfectly offsets the salty, creamy crumbles of feta, making every bite a Mediterranean dream. Whether you are a seasoned sourdough baker or a beginner looking for a foolproof win, this recipe will quickly become a staple in your kitchen.

Recipe Information

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

Nutrition values

• Calories: 245 kcal
• Protein: 7g
• Carbs: 38g

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

This recipe removes the intimidation factor from sourdough baking. Because it requires no kneading, you don’t need a stand mixer or a lot of physical strength. The long fermentation process breaks down the gluten and phytic acid, making the bread easier to digest and giving it that signature sourdough tang. Furthermore, the combination of sun-dried tomatoes and feta adds a gourmet flair that makes this bread suitable for a fancy dinner party or a simple afternoon snack. It’s a versatile canvas for flavor that yields professional-quality results every single time.

Ingredients

• 100g active, bubbly sourdough starter
• 375g warm water
• 500g bread flour (or high-protein all-purpose flour)
• 10g fine sea salt
• 20g extra virgin olive oil (for the dough)
• 1/4 cup extra virgin olive oil (for the pan and drizzling)
• 1/2 cup sun-dried tomatoes in oil, patted dry and chopped
• 1/2 cup crumbled feta cheese
• 1 tablespoon fresh rosemary, chopped
• Flaky sea salt for finishing

Directions

Step 1: Mixing the Dough

In a large mixing bowl, whisk together the active sourdough starter and warm water until the starter is mostly dissolved and the water looks milky. Add the flour and 10g of sea salt. Using a sturdy spatula or your hands, mix until a shaggy dough forms and no dry flour remains. Drizzle 20g of olive oil over the dough and work it in slightly. Cover the bowl with a damp cloth or plastic wrap and let it rest for 30 minutes to autolyse.

Step 2: Stretch and Folds

Perform a series of stretch and folds to build dough strength without kneading. Wet your hand, grab one side of the dough, pull it upward, and fold it over the center. Rotate the bowl and repeat this 4 times. Cover and let rest for 30 minutes. Repeat this process two more times for a total of three sets of folds. Once finished, cover the bowl tightly and let the dough rise at room temperature (bulk ferment) for 8 to 12 hours, or until it has doubled in size and looks bubbly.

Step 3: Transfer and Second Rise

Generously coat a 9×13 inch metal baking pan or glass dish with 2-3 tablespoons of olive oil. Gently tip the fermented dough into the pan. Do not force it to the corners yet; just flip it 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 out 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). Once the dough has filled the pan, drizzle another tablespoon of olive oil over the top. Grease your fingers and press them straight down into the dough to create deep dimples all over the surface. Press the chopped sun-dried tomatoes and crumbled feta cheese into the dimples. 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 deeply golden brown and the edges are crispy. If the feta starts to brown too quickly, you can move the pan to a lower rack. 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. Slice and serve warm.

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

For the best results, use a metal baking pan rather than glass or ceramic; metal conducts heat more efficiently, resulting in a crispier bottom crust. Ensure your sourdough starter is at its peak—bubbly and active—to get those iconic large air bubbles. If your kitchen is cold, your fermentation might take longer, so watch the dough rather than the clock. Finally, do not be afraid of the olive oil. The oil is what “fries” the bottom of the dough in the pan, creating that irresistible crunch.

Delicious Variations

• Mediterranean Olive: Add halved Kalamata olives along with the sun-dried tomatoes for extra saltiness.
• Pesto Swirl: Dollop small spoonfuls of basil pesto into the dimples before baking.
• Hot Honey: Drizzle the finished bread with hot honey for a sweet and spicy kick that complements the feta.
• Garlic Herb: Mix minced garlic into the olive oil before dimpling for an intense aromatic experience.

Frequently Asked Questions

Can I use sourdough discard instead of active starter?

If your discard is relatively fresh, you can use it, but the rise will take significantly longer. For the best “no-knead” bubbles, an active, bubbly starter is highly recommended.

How do I store leftover focaccia?

Store leftovers in an airtight container at room temperature for up to 2 days. To revive the crust, toast it in a 350°F oven for 5-8 minutes until warmed through.

What if my dough is too sticky to handle?

Sourdough focaccia is a high-hydration dough, so it should be sticky! Keep your hands wet when doing stretch and folds, and keep them oiled when dimpling to prevent sticking.

Can I ferment the dough in the fridge?

Yes! After the initial mixing and folds, you can put the covered bowl in the fridge for up to 3 days. This “cold ferment” actually improves the flavor and texture of the bread.

Why didn’t my dough get big bubbles?

This usually happens if the starter wasn’t active enough or if the dough didn’t ferment long enough. Ensure your kitchen is warm enough, or give the dough more time to double in size during the bulk ferment.

Conclusion

This No-Knead Sourdough Focaccia with Sun-Dried Tomatoes and Feta is a testament to the beauty of slow baking. With minimal active work, you create a bread that rivals any artisan bakery. The combination of the chewy, tangy sourdough base with the punchy tomatoes and salty cheese is truly unbeatable. Give this recipe a try the next time you want to impress guests or simply treat yourself to a comforting, homemade loaf. Happy baking!