This no-knead sourdough discard focaccia bread is the weeknight bread that actually works. It uses up leftover starter discard and comes together with just a bowl and a spoon, no fussy kneading required.

The result is a tall, airy crumb with a golden, olive oil-crisped top that tastes like it took all day.

What Makes This Discard Focaccia So Good

The crumb is light and bouncy, not dense like some discard breads can be. A generous pour of olive oil in the pan and on top gives you those crisp, almost fried edges.

Because the starter discard brings a gentle tang and enough leavening, I don’t need to plan a separate levain. I just mix it, let it rise, dimple, bake. It’s the kind of bread that looks impressive but asks very little.

Ingredients

4 cups (480 g) bread flour: all-purpose works too, but bread flour gives a chewier crumb.
1 ½ cups (355 ml) warm water, about 100°F (38°C).
1 cup (240 g) active sourdough discard: unfed starter straight from the fridge is fine.
2 tbsp extra-virgin olive oil, plus more for the pan and topping.
1 ½ tsp fine sea salt.
1 tsp instant yeast: optional but recommended for a fast, predictable rise; skip if your discard is very active.

Variations / Substitutions

Whole wheat flour: swap up to 1 cup (120 g) of the bread flour; you may need an extra tablespoon of water.
Herb and topping ideas: sprinkle flaky salt, chopped rosemary, sliced garlic, halved cherry tomatoes, or pitted olives over the dimpled dough before baking.
Dairy-free: this bread is already dairy-free, so no changes needed.
Yeast-free version: leave out the instant yeast. Let the dough rise until doubled, which may take 3 to 5 hours depending on your discard’s strength.

Creamy Tomato Tortellini Soup makes a comforting soup to pair with this bread.

How to Make No-Knead Sourdough Discard Focaccia Bread

Step 1: Mix the Dough

In a large bowl, stir together the 4 cups flour, 1 ½ cups warm water, 1 cup discard, 2 tbsp olive oil, salt, and the yeast if using. Mix with a wooden spoon until no dry flour remains. The dough will be very sticky and wet. That’s exactly right—do not add more flour. Cover the bowl with a plate or plastic wrap.

Step 2: Let It Rise

Set the bowl in a warm spot and let the dough double in size, which takes about 1 ½ to 2 hours with the yeast. If your kitchen is chilly, place the bowl on top of the fridge or inside an oven with the light on.

Step 3: Dimple and Second Rise

Pour 2 tablespoons of olive oil into a 9×13-inch metal baking pan and tilt to coat the bottom. Scrape the dough into the pan, then gently stretch it toward the corners with oiled fingertips. Cover again and let it rise until it looks puffy and nearly fills the pan, about 45 minutes. Now preheat your oven to 425°F (200°C). Using oiled fingers, press straight down all over the dough, going all the way to the bottom. The deep dimples hold pools of oil and seasoning, so be firm—the dough will spring back a little.

Step 4: Bake and Serve

Drizzle the dimpled dough with a little more olive oil and scatter flaky salt and any toppings over the surface. Bake on the center rack until the focaccia is deep golden and the edges pull away from the pan, about 20 to 25 minutes. Let it cool in the pan for 5 minutes, then slide it onto a cutting board. Serve warm, tearing off pieces while it’s still hot.

Tips for the Best Focaccia

Cold discard works fine straight from the fridge—no need to bring it to room temperature.
A metal baking pan gives the crispiest bottom crust; glass or ceramic will not brown as well.
For deeper flavor, mix the dough and let it rest in the fridge overnight. The next day, bring it to room temperature, then proceed with dimpling and baking.
When adding olives, tomatoes, or garlic, press them firmly into the dimples so they stay put during baking.
Cool the focaccia in the pan for 5 minutes before moving it to a rack; this keeps the bottom crisp, not soggy.

Bake times by pan and material:

Pan Size	Pan Material	Bake Time
9×13 inch	Metal	20-25 minutes
9×13 inch	Glass/Ceramic	25-30 minutes
10-inch cast iron skillet	Cast Iron	22-27 minutes

Storing Leftover Focaccia

Room temperature: Wrap the focaccia tightly or seal it in a zip-top bag for up to 2 days. Reheat in a 350°F (175°C) oven for 5 minutes to revive the crisp edges.
Freezer: Wrap slices well and freeze up to 1 month. Thaw at room temperature and reheat in the oven.

What Goes Well With Sourdough Discard Focaccia

Serve the focaccia alongside a bowl of Minestrone or a creamy Tomato Soup; the bread soaks up the broth without falling apart. It also works with a simple arugula salad dressed with lemon, where the peppery greens contrast the rich, salty bread. Tear it into pieces for a cheese board or dip it into good olive oil and balsamic vinegar.

Frequently Asked Questions

Can I skip the olive oil on top?

No, that final drizzle is essential for building the crisp, burnished crust. If you skip it, the top will be pale and soft.

How do I get big bubbles in the crumb?

Use a light hand when stretching and dimpling. High hydration and instant yeast also help create an open, irregular crumb. Avoid over-working the dough.

Can I halve the recipe?

Yes, halve all ingredients exactly and use an 8×8-inch metal pan. The rise times stay the same, but the bake time may be a couple of minutes shorter.

Can I add cheese?

Absolutely. Grated Parmesan, fontina, or mozzarella sprinkled over the top before baking works well. Watch it in the last few minutes so the cheese does not burn.