Description
This quick sourdough discard focaccia is the easiest way to turn leftover starter into bakery-style bread—no long ferment, no fuss. A small amount of instant yeast guarantees a beautiful rise, while the discard adds that subtle sourdough tang we love. In about 2 hours total, you’ll have a pillowy, olive-oil-crisp focaccia perfect for dipping, sharing, or sandwich-making.
Ingredients
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1 cup sourdough discard (unfed)
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1½ cups all-purpose flour
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¾ cup warm water (about 105°F / 40°C)
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1 teaspoon instant yeast
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1 teaspoon fine sea salt
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2 tablespoons olive oil (plus more for pan and top)
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Optional toppings: flaky salt, rosemary, sliced garlic, cherry tomatoes, onions
Instructions
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Mix:
In a large bowl, whisk together discard, warm water, and yeast. Add flour and salt; mix until no dry spots remain. Dough will be sticky. -
First Rest:
Cover and rest at room temperature for 1 hour. -
Prepare Pan:
Generously oil a 9×13-inch baking pan (2–3 tablespoons olive oil). -
Shape & Second Rest:
Scrape dough into the pan. With oiled fingers, gently stretch toward corners. Cover and rest 30 minutes. -
Dimple & Top:
Preheat oven to 425°F (220°C). Drizzle dough with olive oil, dimple deeply with fingers, and add toppings. -
Bake:
Bake 20–25 minutes until deeply golden and crisp at the edges. -
Cool Slightly:
Remove from pan and cool on a rack for 10–15 minutes before slicing or tearing.
Notes
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Sticky is good: High hydration = airy crumb. Don’t add extra flour.
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Oil generously: This creates the signature crisp bottom and rich flavor.
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Prevent burned toppings: Add delicate herbs or garlic halfway through baking.
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Make ahead: After the first rest, refrigerate dough up to 24 hours for deeper flavor.