These are my lazy focaccia recipes. No kneading, no shaping, no fuss. You mix the dough, go to sleep, and bake it in the morning. One is savory with olives, the other is a cinnamon roll in focaccia form. Both are ridiculously easy and ridiculously good.
📌 Save to PinterestIf you have a sourdough starter sitting in your fridge and you want something easier than a loaf but just as impressive, focaccia is your answer. The dough is wet, sticky, and basically does its own thing overnight. You just pour it into a pan the next day and let the oven do the rest.
No-Knead Sourdough Focaccia
425°F / 220°C · 20–25 minIngredients
- 100 g sourdough starter (active, bubbly)
- 375 g water
- 30 g honey
- 500 g bread flour
- 12 g salt
- 50 g olive oil (plus more for the pan)
Optional Toppings
- Flaky salt
- Fresh herbs (rosemary, thyme)
- Garlic oil
- Olives
- Cherry tomatoes
- Parmesan
Instructions
- Make the dough: In a large bowl, mix the starter, water, and honey until combined. Add the bread flour, salt, and olive oil. Stir until no dry flour remains. The dough will be shaggy and sticky. Cover.
- Bulk fermentation: Let the dough sit at room temperature for 8–12 hours (overnight works perfectly). It should double in size and look bubbly.
- Shape: Generously oil a 9x13 baking pan. Pour the dough in and gently stretch it toward the edges. If it springs back, let it rest 10 minutes and try again. Don't force it.
- Dimple + top: Drizzle olive oil over the top. Use your fingertips to press dimples all over the dough. Add your toppings now.
- Bake: Preheat oven to 425°F (220°C). Bake for 20–25 minutes until golden on top and the edges pull away from the pan.
Notes
Don't be shy with the olive oil, it's what gives focaccia that crispy, golden bottom and soft crumb. This dough is very forgiving. Even if it looks messy going in, it bakes up beautifully.
Cinnamon Roll Focaccia
425°F / 220°C · 20–25 minDough
- 100 g sourdough starter (active, bubbly)
- 300 g water
- 500 g all-purpose flour
- 10 g salt
- 20 g honey
Cinnamon Sugar Topping
- Brown sugar
- Cane sugar
- Cinnamon
- Butter (melted)
- Vanilla
Cream Cheese Icing
- Cream cheese (softened)
- Powdered sugar
- Milk
- Lemon juice
- Vanilla
- Pinch of salt
Instructions
- Make the dough: Mix starter, water, and honey. Add flour and salt. Stir until combined. The dough will be shaggy and sticky. Cover.
- Let it grow (8–12 hours): Same process as the regular focaccia. Leave the covered dough at room temperature overnight. It should double in size and look bubbly. This step is what makes it sourdough.
- Preheat oven to 425°F (220°C).
- Prepare the cinnamon sugar: Combine brown sugar, cane sugar, and cinnamon. Set aside.
- Shape: Oil a 9x13 pan generously. Pour the fermented dough in and stretch toward edges. Dimple the dough with your fingertips.
- Top: Sprinkle the cinnamon sugar mixture generously over the dimpled dough, making sure it gets into the dimples. Drizzle melted butter and vanilla over the top.
- Bake: 20–25 minutes until puffed and golden.
- Make the icing: While the focaccia bakes, whisk together softened cream cheese, powdered sugar, a splash of milk, lemon juice, vanilla, and a pinch of salt until smooth and drizzle-able.
- Finish: Let focaccia cool for 5 minutes, then drizzle the cream cheese icing over the top.
Notes
This is basically a cinnamon roll in focaccia form, with all the crispy edges, soft middle, and cream cheese drizzle you'd expect. It looks wildly impressive and tastes even better. Perfect for weekend brunch or when you need to bring something to a gathering.
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Join the list →Focaccia is where I send every single person who says "sourdough seems too hard." It's not. It's a pan of dough with olive oil and toppings. Mix it before bed, bake it in the morning. That's it. That's the whole thing.