Sourdough Discard Focaccia
This golden, olive-oil-crisped focaccia uses unfed sourdough discard and instant yeast for an airy, pillowy crumb with that signature tang—all in just a few hours, no kneading required.
Equipment
- 9x13 inch metal baking pan - light-colored metal for even browning
- Large mixing bowl
- Digital kitchen scale - highly recommended for accuracy
- Instant-read thermometer - for checking water temperature
- Danish dough whisk - or sturdy wooden spoon
- Plastic wrap - or damp kitchen towel
- Wire cooling rack
- Spatula - for transferring focaccia
Ingredients
- 1 cup sourdough discard - 100g, unfed, straight from the fridge
- 1 3/4 cups warm water - 415ml, around 110°F (43°C)
- 2 1/4 tsp instant yeast - 7g, one standard packet
- 1 tbsp honey - 21g
- 3 1/2 cups bread flour - 420g
- 1 1/2 tsp fine sea salt - 9g, for the dough
- 1/4 cup extra virgin olive oil - 60ml, plus 2 tbsp (30ml) for the dough and 1 tbsp for topping; good quality recommended
- 1 tbsp fresh rosemary - roughly chopped (or 1 tsp dried rosemary)
- 1 tsp flaky sea salt - for topping, such as Maldon
- garlic cloves - 3-4, thinly sliced (optional)
- 1/2 tsp garlic powder - optional, added to the dough
Instructions
- Activate the yeast: Combine warm water (110°F/43°C), instant yeast, and honey in a large bowl. Let sit 3-5 minutes until foamy.
- Add the sourdough discard and 2 tablespoons of olive oil to the yeast mixture. Stir until fully dissolved.
- Mix in bread flour, fine sea salt, and garlic powder (if using) until a shaggy, sticky dough forms. Do not add extra flour.
- Cover and let the dough rest at room temperature for 30 minutes (autolyse).
- Perform two sets of stretch and folds: with oiled hands, stretch and fold the dough over itself 4 times per set, resting 20 minutes between sets.
- Cover and let the dough bulk ferment at room temperature for 1 to 1.5 hours until at least 50% larger and bubbly.
- Pour 1/4 cup olive oil into a 9x13 inch pan, spreading it evenly over the bottom and up the sides.
- Gently transfer the dough to the oiled pan without punching it down. Gently coax it toward the edges, resting if it springs back.
- Cover and let the dough proof for 30-45 minutes until puffed, jiggly, and filling the pan.
- Preheat the oven to 425°F (220°C). Drizzle 1 tablespoon of olive oil over the dough and press deep dimples with oiled fingers.
- Scatter fresh rosemary, sliced garlic (if using), and flaky sea salt over the dimpled surface.
- Bake for 22-28 minutes until deep golden brown and crispy on the edges. Tent with foil if browning too quickly.
- Cool in the pan for 5 minutes, then transfer to a wire rack. Rest for at least 10 minutes before slicing and serving.
Notes
- Use a kitchen scale for best results—measuring by weight is significantly more accurate than cups.
- Resist adding extra flour—the dough is meant to be wet and sticky for an airy crumb.
- Be generous with olive oil in the pan and on top; it creates the signature crispy, flavorful crust.
- Press dimples all the way to the bottom of the pan for the classic focaccia texture.
- Make sure your oven is fully preheated before baking to achieve a golden, crispy crust.
- For a tangier, more complex flavor: after bulk fermentation, transfer to the oiled pan, cover, and refrigerate overnight. Let come to room temperature and proof for 1 hour before baking.
- Store leftovers tightly wrapped at room temperature for up to 2 days, or freeze sliced for up to 3 months.
- Reheat in a 375°F (190°C) oven for 5-8 minutes to restore crispness; avoid the microwave.
- This recipe is endlessly customizable—try toppings like sun-dried tomatoes, olives, caramelized onions, or everything bagel seasoning.
- Use active dry yeast in place of instant yeast: proof it in the warm water and honey for 5-10 minutes until foamy before adding other ingredients.