Description
This fluffy sourdough discard focaccia is golden, airy, and flavorful. Quick, easy, and no overnight rise needed—perfect for beginners and bakers alike.
Ingredients
1 cup sourdough discard (unfed, room temp)
2 cups all-purpose flour
¾ cup warm water
1 tsp salt
1 tsp sugar
1½ tsp instant yeast
2 tbsp olive oil (plus more for drizzling)
Flaky salt & fresh rosemary (optional toppings)
Instructions
1. In a large bowl, mix sourdough discard, warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
2. Stir in flour and salt, then mix into a shaggy dough.
3. Drizzle in 2 tbsp olive oil and knead or mix until smooth (about 5 minutes).
4. Cover and let rise until doubled (1–1.5 hours).
5. Grease a 9×13 pan or cast iron skillet generously with olive oil. Press the dough into the pan.
6. Let it rest for another 30–45 minutes. Meanwhile, preheat oven to 425°F (220°C).
7. Dimple the dough with your fingers, drizzle with more olive oil, and sprinkle flaky salt + rosemary.
8. Bake 20–25 minutes until golden, bubbly, and irresistible!
Notes
Add cherry tomatoes, garlic, or olives for extra flavor.
Reheat leftovers in the oven for best texture.
Freeze squares in airtight bags up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0.5g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: sourdough discard focaccia, fluffy focaccia, easy discard bread