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Easy Sourdough Discard Focaccia: 1-Hour Best Recipe

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This easy same-day sourdough discard focaccia is forgiving, fast, and tastes like you spent all day on it. It uses sourdough discard for incredible flavor and texture, with a crispy golden crust and soft, airy interior.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (240g) sourdough discard, straight from the fridge
  • 1 cup (240ml) warm water (about 100°F)
  • 1 teaspoon instant yeast
  • ¼ cup (60ml) olive oil, plus more for the pan
  • 1½ teaspoons fine sea salt
  • 1 teaspoon honey or sugar (optional)
  • 2–3 tablespoons olive oil for drizzling
  • Flaky sea salt (e.g., Maldon) for topping
  • 2 tablespoons fresh rosemary, chopped (or dried)
  • Optional: cherry tomatoes (halved), kalamata olives, thinly sliced garlic, red pepper flakes, everything bagel seasoning

Instructions

  1. Mix the dough: In a large bowl, combine warm water, instant yeast, and honey (if using). Let sit for 5 minutes until foamy. Add sourdough discard, olive oil, and salt. Stir until discard breaks up. Add flour all at once and mix with a spatula or hand until a shaggy, sticky dough forms.
  2. Let it rest: Cover the bowl with plastic wrap or a damp towel and let sit for 10 minutes. Preheat oven to 425°F.
  3. Stretch and fold: Wet your hands slightly. Grab one side of dough, stretch it up, and fold over the top. Turn bowl a quarter turn and repeat. Do this 4 times total. Cover and rest 10 minutes. Repeat stretch-and-fold process one more time.
  4. Oil the pan: Pour 3-4 tablespoons olive oil into a 9×13-inch pan. Spread to coat bottom and sides.
  5. Transfer and stretch: Scrape dough into the oiled pan. Gently stretch to reach corners. If it resists, let rest 5 minutes and try again.
  6. First rise: Cover pan with plastic wrap and let rise in a warm spot for 30-40 minutes until puffy and bubbly.
  7. Dimple the dough: Drizzle another tablespoon of olive oil over top. Use fingertips to press deep dimples all over the dough, all the way to the bottom of the pan.
  8. Add toppings: Sprinkle flaky sea salt and fresh rosemary (or other toppings) evenly over top. Press in gently. If using cherry tomatoes, push into dimples.
  9. Bake: Place pan on middle rack of preheated 425°F oven. Bake for 20-25 minutes until deep golden brown and crispy. For extra color, broil for 1-2 minutes at the end.
  10. Cool and serve: Let cool in pan for 5 minutes, then transfer to a wire rack. Cool for at least 10 minutes before cutting.

Notes

Don’t skip the olive oil in the pan—focaccia essentially fries in it as it bakes, creating a gorgeous golden crust. Wetter dough makes better focaccia; don’t be tempted to add more flour. Dimple deeply and confidently for the best texture. For the crispiest bottom, preheat the pan in the oven for 5 minutes before adding oil and dough. If dough doesn’t rise much, don’t panic—as long as you see some bubbles, it’s fine.

Nutrition

Keywords: sourdough discard focaccia, easy focaccia, 1-hour focaccia, sourdough discard recipe, quick focaccia, same-day focaccia

Find it online: https://sagestirs.com/easy-sourdough-discard-focaccia-1-hour-best-recipe/