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Easy No-Knead Sourdough Discard Focaccia: Best 30-Min Recipe

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This easy no-knead sourdough discard focaccia comes together in just 30 minutes of active time, using sourdough discard for a subtle tang and a crispy, golden crust. Perfect for using up leftover starter, it’s endlessly customizable and delivers bakery-quality results with minimal effort.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (240g) sourdough discard
  • 1 cup (240ml) warm water (about 100°F/38°C)
  • 1/4 cup (60ml) olive oil, plus more for the pan
  • 1 teaspoon (3g) active dry yeast
  • 1 1/2 teaspoons (9g) fine sea salt
  • 1 teaspoon (5g) honey or sugar
  • Flaky sea salt, for topping
  • Optional toppings: fresh rosemary, cherry tomatoes, sliced olives, caramelized onions

Instructions

  1. Mix the Yeast (5 minutes): In a large mixing bowl, combine warm water, honey or sugar, and active dry yeast. Stir gently and let sit for 5 minutes until foamy.
  2. Add the Discard and Oil (2 minutes): Add sourdough discard and 1/4 cup olive oil to the yeast mixture. Stir until mostly combined.
  3. Add the Flour and Salt (3 minutes): Add all-purpose flour and salt. Stir with a wooden spoon or dough scraper until a shaggy, sticky dough forms. Do not add more flour.
  4. First Rise (1 1/2 to 2 hours): Cover the bowl with plastic wrap or a damp towel. Let rise at room temperature until doubled in size.
  5. Prepare the Pan (5 minutes): Pour 2-3 tablespoons olive oil into a 9×13-inch baking pan. Spread to coat bottom and sides.
  6. Transfer the Dough (2 minutes): Scrape the risen dough into the oiled pan. It will be sticky.
  7. Stretch and Rest (30 to 40 minutes): Let dough rest 10 minutes. Using oiled fingers, gently stretch to fill corners. Cover and let rise another 20-30 minutes until puffy.
  8. Preheat the Oven (10 minutes): Preheat oven to 425°F (220°C) with rack in middle position.
  9. Dimple the Dough (2 minutes): Dip fingers in olive oil and press straight down into dough, creating deep dimples all over.
  10. Add Toppings (2 minutes): Drizzle with 1 tablespoon olive oil. Sprinkle with flaky sea salt and add desired toppings, pressing gently into dimples.
  11. Bake (20 to 25 minutes): Bake until deep golden brown and edges are crispy. Rotate pan halfway through. Focaccia should sound hollow when tapped on bottom.
  12. Cool (10 minutes): Let cool in pan for 5 minutes, then transfer to a cooling rack. Cool at least 10 minutes before cutting.

Notes

For best results, use unfed sourdough discard straight from the fridge. If dough is too sticky, wet hands with water or oil instead of adding more flour. Focaccia tastes even better the next day. Store at room temperature for up to 2 days or freeze for up to 3 months.

Nutrition

Keywords: sourdough discard focaccia, no-knead focaccia, easy focaccia recipe, sourdough discard recipe, 30-minute focaccia

Find it online: https://jollyfork.com/easy-no-knead-sourdough-discard-focaccia-best-30-min-recipe/