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Best Easy Same-Day Sourdough Discard Focaccia (40-Min Recipe)

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This same-day sourdough discard focaccia delivers a tangy depth, crispy golden crust, and soft airy interior in just 40 minutes of hands-on time. Perfect for busy days when you want homemade bread without the all-day commitment.

Ingredients

Scale
  • 3 cups (375g) all-purpose flour
  • 1 cup (240g) sourdough discard, straight from the fridge, unfed
  • 1 cup (240ml) warm water (about 90°F)
  • ¼ cup (60ml) olive oil, plus extra for the pan
  • 1½ teaspoons (9g) fine sea salt
  • 1 teaspoon (3g) instant yeast
  • 1 teaspoon (5g) honey or sugar (use maple syrup for vegan)
  • Flaky sea salt (e.g., Maldon) for topping
  • 2 tablespoons fresh rosemary, finely chopped (optional)
  • Extra olive oil for drizzling after baking
  • Optional add-ins: cherry tomatoes, olives, caramelized onions, or garlic cloves

Instructions

  1. Mix the dough (5 minutes): In a large bowl, combine 3 cups (375g) all-purpose flour, 1½ teaspoons (9g) salt, and 1 teaspoon (3g) instant yeast. Whisk together. Add 1 cup (240g) sourdough discard, 1 cup (240ml) warm water, ¼ cup (60ml) olive oil, and 1 teaspoon (5g) honey or sugar. Stir with a wooden spoon until a shaggy, sticky dough forms. It will look rough — that’s normal. Don’t be tempted to add more flour.
  2. First rest (10 minutes): Cover the bowl with plastic wrap or a damp towel and let it rest for 10 minutes. This autolyse step lets the flour absorb the liquid and makes the dough easier to handle later. You’ll notice the dough looks smoother and more cohesive after resting.
  3. Stretch and fold (5 minutes): With slightly wet hands (this prevents sticking), grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this 4-6 times total, going around the bowl. The dough will start to feel stronger and more elastic. Cover and let rest another 10 minutes.
  4. Second stretch and fold (5 minutes): Repeat the stretch and fold process one more time. You’ll notice the dough is smoother and holds its shape better. Cover and let rest for 20 minutes. During this time, the yeast is working and the dough is developing structure.
  5. Prepare the pan (5 minutes): Pour 2-3 tablespoons of olive oil into your 9×13 pan. Use your fingers to spread it evenly over the bottom and up the sides. The oil is essential for that crispy, golden crust. Don’t skimp here.
  6. Transfer and stretch (5 minutes): Gently scrape the dough into the oiled pan. It will be sticky. Using oiled fingertips, gently press and stretch the dough to fill the pan. Don’t worry if it doesn’t reach the edges — it will spread during the rise. If the dough resists, let it rest for 5 minutes and try again.
  7. Final rise (20-30 minutes): Cover the pan with plastic wrap or a towel and let it rise in a warm spot. The dough should become puffy and nearly double in size. It’s ready when you press it gently and an indentation remains. This usually takes 20-30 minutes, but in a cooler kitchen it might take 40.
  8. Preheat and dimple (10 minutes): About 10 minutes before the rise is done, preheat your oven to 425°F (220°C). Once the dough is puffy, drizzle 1 tablespoon olive oil over the top. Using your fingertips, press deep dimples all over the dough — really get in there. This isn’t just for looks; the dimples hold the oil and create those signature craggy pockets. Sprinkle generously with flaky sea salt and fresh rosemary if using.
  9. Bake (20-25 minutes): Place the pan on the middle rack and bake until the focaccia is deep golden brown on top and sounds hollow when tapped. Rotate the pan halfway through for even browning. The internal temperature should reach about 200°F (93°C).
  10. Cool and serve (10 minutes): Let the focaccia cool in the pan for 5 minutes, then transfer to a wire rack. Brush with additional olive oil while still warm — this gives it that gorgeous sheen. Let cool for at least 10 minutes before slicing. I know it’s tempting to dig in immediately, but the texture improves as it sets.

Notes

Don’t be afraid of sticky dough — it’s supposed to be wet for airy pockets. Keep hands oiled or wet when handling. Press dimples firmly and deeply all the way to the bottom of the pan. Ensure oven is fully preheated for best crust. Let baked focaccia sit in pan for exactly 5 minutes before removing. For storage, keep at room temperature in an airtight container for up to 2 days; do not refrigerate. Refresh stale focaccia in a 350°F oven for 5 minutes. Freeze for up to 3 months.

Nutrition

Keywords: sourdough discard focaccia, same-day focaccia, easy focaccia, sourdough discard recipe, quick focaccia, no-knead focaccia

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