Same-Day Sourdough Discard Focaccia: Quick and Crispy Oven-Baked Bread Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Preheat oven: About 30 minutes before baking, preheat your oven to 425°F (220°C) to ensure even, high heat for a crisp crust.
- 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.
- 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.
- 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.
- 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
