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Quick Sourdough Discard Focaccia: Best Easy Recipe

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This quick same-day sourdough discard focaccia is the perfect way to use up your discard, delivering a crispy, golden bottom with an airy, chewy crumb in under 4 hours.

Ingredients

Scale
  • 3 cups (360g) bread flour
  • 1 cup (240g) sourdough discard, unfed
  • 1 cup (240ml) warm water (90-95°F)
  • 1 teaspoon active dry yeast
  • 1/4 cup (60ml) olive oil, plus more for pan and topping
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon honey or sugar
  • 1 teaspoon flaky sea salt (for topping)
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 garlic cloves, thinly sliced (optional)
  • 2 tablespoons extra olive oil (for drizzling)

Instructions

  1. Activate the yeast: In a small bowl, combine warm water, active dry yeast, and honey. Let sit for 5-10 minutes until foamy.
  2. Mix the dough: In a large bowl, combine bread flour and salt. Add sourdough discard and yeast mixture. Stir until a shaggy, sticky dough forms.
  3. Add olive oil: Pour in 1/4 cup olive oil and mix until incorporated. Cover and rest for 30 minutes.
  4. Stretch and fold: Wet hands slightly. Stretch one side of dough up and fold over itself. Rotate bowl and repeat 4-5 times. Cover and rest 30 minutes. Repeat stretch-and-fold 3 more times (total 4 rounds).
  5. First rise: Cover bowl and let dough rise for 1-2 hours until doubled in size.
  6. Prepare pan: Pour 2-3 tablespoons olive oil into a 9×13-inch pan and coat bottom and sides.
  7. Transfer dough: Gently scrape dough into oiled pan. Let rest 10 minutes.
  8. Stretch to fit: Using fingertips, gently press dough to edges of pan. If it springs back, rest another 10 minutes and repeat.
  9. Dimple dough: Press deep dimples all over surface with fingers.
  10. Second rise: Cover pan and let rise 30-45 minutes until puffy. Meanwhile, preheat oven to 425°F (220°C).
  11. Add toppings: Drizzle remaining 2 tablespoons olive oil over top. Sprinkle with flaky sea salt, rosemary, and sliced garlic.
  12. Bake: Place pan on middle rack and bake 20-25 minutes until deep golden brown and bottom sounds hollow when tapped. Rotate pan halfway through.
  13. Cool: Let cool in pan 5 minutes, then transfer to wire rack. Wait at least 15 minutes before slicing.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum. If top browns too quickly, tent with foil for last 5-10 minutes. Let cool properly to avoid gummy texture.

Nutrition

Keywords: sourdough discard focaccia, quick focaccia, same-day focaccia, discard recipe, easy focaccia

Find it online: https://clunkcook.com/quick-sourdough-discard-focaccia-best-easy-recipe/