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Sourdough Discard Focaccia Bread

No-Knead Sourdough Discard Focaccia Bread Recipe

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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 8 servings
Calories: 344
Ingredients Method Notes

Ingredients
  

  • 4 cups (480 g) bread flour
  • 1 ½ cups (355 ml) warm water
  • 1 cup (240 g) active sourdough discard
  • 2 tbsp extra-virgin olive oil, plus more for pan and topping
  • 1 ½ tsp fine sea salt
  • 1 tsp instant yeast (optional)

Method
 

  1. In a large bowl, stir together the flour, warm water, discard, 2 tbsp olive oil, salt, and yeast (if using) until no dry flour remains. Cover and let rise until doubled, about 1 ½ to 2 hours.
  2. Pour 2 tbsp olive oil into a 9x13-inch metal baking pan. Scrape the dough into the pan and gently stretch it toward the corners with oiled fingertips. Cover and let rise until puffy, about 45 minutes.
  3. Preheat the oven to 425°F (200°C). Dimple the dough all over with oiled fingers, pressing to the bottom. Drizzle with more olive oil and sprinkle with flaky salt and any toppings.
  4. Bake until deep golden, about 20 to 25 minutes. Cool in the pan 5 minutes, then transfer to a rack. Serve warm.

Notes

This recipe includes hands-off rise times of about 2 to 2.5 hours; active time is brief. If you omit the yeast, the first rise may take 3 to 5 hours depending on your starter’s strength. For a thicker, softer focaccia, bake in a 9-inch square metal pan and add 5 minutes to the bake time.