Same-Day Sourdough Discard Focaccia: Quick and Crispy Oven-Baked Bread Recipe

Introduction

Discover the delight of baking this same-day sourdough discard focaccia that combines a fluffy, airy crumb with a crispy crust. Using sourdough discard and plenty of olive oil, this quick bread is perfect for busy weeknights and makes a flavorful side or sandwich base.

Ingredients

• 3.5 cups bread flour
• 1.5 cups warm water (90-100°F / 32-38°C)
• 1 cup sourdough discard (unfed, cold from the fridge)
• 0.5 cups olive oil (plus more for the pan)
• 1.5 teaspoons active dry yeast
• 2 teaspoons sea salt (fine for dough, flaky for topping)
• Optional toppings: fresh rosemary, flaky sea salt, cherry tomatoes, garlic cloves, or everything bagel seasoning

Instructions

1. Step 1: In a large mixing bowl, combine warm water and active dry yeast. Let it sit for 5 minutes until creamy.
2. Step 2: Add the sourdough discard and ¼ cup of olive oil to the yeast mixture. Whisk until well combined.
3. Step 3: Add the bread flour and fine sea salt to the wet mixture. Mix until a shaggy, sticky dough forms.
4. Step 4: Cover the bowl tightly and allow the dough to rise for 2-3 hours until doubled and bubbly.
5. Step 5: Pour ¼ cup of olive oil into a 9×13-inch metal baking pan and spread it over the bottom and sides.
6. Step 6: Gently scrape the dough into the oiled pan, stretch it to the edges, and let it rest for 10 minutes.
7. Step 7: Cover the pan and let the dough rise again for 1-2 hours until puffy and full of bubbles.
8. Step 8: Preheat the oven to 425°F (220°C) about 30 minutes before baking.
9. Step 9: Drizzle the top of the puffy dough with the remaining olive oil and dimple the surface with your fingertips.
10. Step 10: Sprinkle with flaky sea salt and any desired toppings before placing the pan in the oven.
11. Step 11: Bake for 20-25 minutes until golden brown and crispy on the edges.
12. Step 12: Let the focaccia cool in the pan for at least 10 minutes before transferring it to a cutting board and slicing.

Tips & Variations

• Use a metal baking pan for best heat conduction and crispier crust.
• Try different toppings like caramelized onions, olives, or grated Parmesan to customize flavor.
• If you don’t have sourdough discard, you can replace it with an equal amount of yogurt or buttermilk for tenderness.
• Allowing the second rise to be full and bubbly is key for an airy texture.

Storage

Store focaccia in an airtight container or wrapped tightly at room temperature for up to 2 days. To keep it fresh longer, refrigerate for up to 5 days and reheat in a warm oven to restore crispiness. Leftovers also freeze well; thaw at room temperature and warm before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without sourdough discard?

Yes, you can substitute the sourdough discard with yogurt or buttermilk in the same quantity. The flavor will be slightly different, but the focaccia will still be tender and delicious.

How do I get a crispier crust?

Using a metal pan and a generous amount of olive oil helps create a crispy crust. Also, dimpling the dough and drizzling olive oil on top before baking encourages a golden, crunchy exterior.

Same-Day Sourdough Discard Focaccia: Quick and Crispy Oven-Baked Bread Recipe

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This Same-Day Sourdough Discard Focaccia recipe offers a quick and easy way to bake fluffy, airy focaccia with a perfectly crispy crust. Utilizing sourdough discard, active dry yeast, and abundant olive oil, it creates a tangy, flavorful bread ideal for dinner sides or sandwich bases. With minimal hands-on time and a few hours of rising, this focaccia is perfect for busy weeknights seeking homemade bread with a tender crumb and delightful texture.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 3.5 to 5.5 hours (including rising times)
• Yield: 4 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 3.5 cups bread flour
• 1.5 cups warm water (lukewarm, 90-100°F / 32-38°C)
• 1 cup sourdough discard (unfed, cold from the fridge)
• 0.5 cups olive oil (plus extra for the pan)
• 1.5 teaspoons active dry yeast
• 2 teaspoons sea salt (fine for dough)

Toppings (optional)

• Flaky sea salt
• Fresh rosemary
• Cherry tomatoes
• Garlic cloves
• Everything bagel seasoning

Instructions

1. Activate yeast: In a large mixing bowl, combine the warm water and active dry yeast. Let it sit for 5 minutes until the mixture becomes creamy and foamy, indicating the yeast is active.
2. Mix wet ingredients: Add the cold sourdough discard and ¼ cup of olive oil to the yeast mixture. Whisk thoroughly until combined, creating a wet base for the dough.
3. Add dry ingredients: Incorporate the bread flour and the fine sea salt into the wet mixture. Stir until a shaggy, sticky dough forms, ensuring all flour is hydrated but dough remains tacky.
4. First rise: Cover the bowl tightly with plastic wrap or a damp cloth. Allow the dough to rise at room temperature for 2-3 hours until it doubles in size and bubbles form, signifying fermentation.
5. Prepare baking pan: Pour ¼ cup of olive oil into a 9×13-inch metal baking pan. Spread the oil evenly on the bottom and sides to prevent sticking and add flavor.
6. Shape dough in pan: Gently scrape the risen dough into the oiled pan, carefully stretching it to fill the edges without tearing. Let it rest undisturbed for 10 minutes.
7. Second rise: Cover the pan with a cloth or plastic wrap again and allow the dough to rise for another 1-2 hours until it becomes puffy and full of air bubbles.
8. Preheat oven: About 30 minutes before baking, preheat your oven to 425°F (220°C) to ensure even, high heat for a crisp crust.
9. Prepare for baking: Drizzle the remaining olive oil over the dough’s surface. Using your fingertips, dimple the dough deeply all over to create characteristic focaccia texture and help oil seep in.
10. Add toppings: Sprinkle flaky sea salt evenly across the dough. Add any optional toppings such as fresh rosemary, cherry tomatoes, garlic cloves, or everything bagel seasoning to enhance flavor.
11. Bake: Place the pan in the preheated oven and bake for 20-25 minutes until the focaccia is golden brown and the edges are crispy.
12. Cool and serve: Allow the focaccia to cool in the pan for at least 10 minutes. Then transfer carefully to a cutting board, slice, and serve warm or at room temperature.

Notes

• Using cold sourdough discard helps add tang and extends proofing time, allowing for a fluffy texture.
• Be careful not to over-knead; the dough should remain sticky and wet for the best puffiness.
• Oil the pan generously to prevent sticking and develop a crispy crust around the edges.
• Dimpling the dough before baking is essential to create the characteristic focaccia texture and to trap olive oil.
• Customize toppings to your preference for added flavor and visual appeal.
• Letting the focaccia cool slightly before slicing helps retain its structure and crumb.

Keywords: sourdough discard focaccia, quick focaccia, sourdough bread, easy bread recipe, olive oil focaccia, fluffy bread, Italian bread