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Easy No-Knead Sourdough Discard Focaccia (Best Recipe)

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This easy no-knead sourdough discard focaccia uses up that discard you’ve been guiltily ignoring, requires almost no effort, and delivers bakery-quality bread with a crispy bottom, airy crumb, and pools of olive oil and salt.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 2 cups (250g) all-purpose flour
  • 1 cup (240ml) warm water (about 100°F)
  • 1 teaspoon salt (fine sea salt or table salt; use 1.5 teaspoons if using kosher salt)
  • 1 teaspoon active dry yeast or instant yeast (optional but recommended)
  • 1/4 cup (60ml) extra-virgin olive oil, divided
  • Flaky sea salt for topping (e.g., Maldon)
  • Optional toppings: fresh rosemary, thyme, cherry tomatoes, garlic slices, everything bagel seasoning

Instructions

  1. Mix the dough: In a large bowl, combine sourdough discard, warm water, and yeast. Stir until yeast dissolves. Add flour and salt. Mix with a spatula until no dry bits remain. Dough will be sticky and shaggy. Cover with plastic wrap and let rest for 30 minutes.
  2. First rise: After rest, cover again and let rise at room temperature for 2-3 hours until doubled in size. Surface should have small bubbles and dough should jiggle when bowl is shaken.
  3. Prepare the pan: Pour 2 tablespoons of olive oil into a 9×13-inch baking pan. Spread all over bottom and sides with fingers.
  4. Transfer the dough: Scrape dough into oiled pan. Let rest 10 minutes. Using oiled fingers, gently stretch dough to edges of pan. If it resists, let rest another 10 minutes and try again.
  5. Second rise: Cover pan with plastic wrap and let rise for 1-2 hours until puffy and nearly doubled. Surface should look bubbly.
  6. Dimple the dough: Preheat oven to 425°F (220°C). Uncover pan and drizzle remaining 2 tablespoons olive oil over top. Using fingertips, press deep dimples all over dough almost to bottom of pan. Sprinkle flaky salt and any desired toppings.
  7. Bake: Place pan on middle rack and bake for 20-25 minutes until top is deep golden brown and bottom is crispy. For extra color, broil 1-2 minutes at end, watching closely. Bread should sound hollow when tapped on bottom.
  8. Cool and serve: Let cool in pan for 5 minutes, then transfer to a cooling rack. Cool at least 10 minutes before slicing.

Notes

Don’t skip the yeast for best lift. Wet hands with water or oil when handling sticky dough. Let rise fully for airy crumb. Olive oil in pan is essential for crispy crust. Dimple deep and often. Check bake time starting at 20 minutes as ovens vary. Flavor improves after a day. Store at room temperature up to 3 days; freeze for up to 3 months.

Nutrition

Keywords: sourdough discard, focaccia, no-knead bread, easy bread recipe, sourdough bread, discard recipe, Italian bread

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