Easy No-Knead Sourdough Discard Focaccia Bread
This easy no-knead sourdough discard focaccia bread is forgiving, delicious, and turns leftover discard into a beautiful, tangy bread with a crispy crust and soft, airy crumb. Perfect for beginners and any meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 9 hours 45 minutes (includes rising time)
- Yield: 12 servings 1x
- Category: Bread
- Cuisine: Italian
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 cup (240g) sourdough discard, unfed
- 1 cup (240ml) warm water (about 90°F)
- 1/4 cup (60ml) olive oil, plus extra for drizzling
- 1 1/2 teaspoons (9g) fine sea salt
- 1 teaspoon (3g) instant yeast
- Flaky sea salt for topping
- 2 sprigs fresh rosemary, leaves stripped and chopped (optional)
Instructions
- Mix the dough: In a large bowl, combine flour, instant yeast, and salt. Stir with a spatula. Add sourdough discard, warm water, and 2 tablespoons olive oil. Mix until a shaggy dough forms. Cover with plastic wrap and let rest for 30 minutes.
- First rise: Uncover and fold the dough 4-5 times. Cover again and let rise at room temperature for 8-12 hours (overnight) until doubled and bubbly.
- Prepare the pan: Pour 2 tablespoons olive oil into a 9×13-inch baking pan and spread evenly.
- Transfer the dough: Gently scrape dough into the oiled pan. Cover with plastic wrap and let rest for 30-45 minutes.
- Stretch the dough: Use fingertips to gently press and stretch dough to fill the pan. If it resists, rest another 10 minutes.
- Second rise: Cover and let rise for 1-2 hours until puffed and airy.
- Preheat oven: 20 minutes before baking, preheat to 425°F (220°C).
- Add toppings: Drizzle with 1 tablespoon olive oil, press deep dimples with fingers, sprinkle with flaky sea salt and chopped rosemary.
- Bake: Place pan in oven and bake for 25-30 minutes until deep golden brown and hollow-sounding when tapped.
- Cool: Let cool in pan for 5 minutes, then transfer to a cooling rack. Cool at least 15 minutes before cutting.
Notes
Don’t skip the autolyse (30-minute rest). Use enough olive oil for crispy crust. Wet fingers for dimpling if dough sticks. Let cool properly to avoid gummy texture. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice (1/12 of rec
- Calories: 180
- Sodium: 320
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
Keywords: sourdough discard, focaccia, no-knead bread, easy bread recipe, sourdough bread, discard recipe, Italian bread