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Same-Day Sourdough Discard Focaccia: Easy & Fluffy

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This same-day sourdough discard focaccia is a quick and forgiving recipe that transforms sourdough discard into a gloriously puffy, golden-brown bread with a crispy crust and airy interior. Ready in under 5 hours, it’s the perfect solution for using up discard without an overnight rise.

Ingredients

Scale
  • 3 ½ cups (440g) bread flour
  • 1 ½ cups (360ml) warm water (90-100°F / 32-38°C)
  • 1 cup (240g) sourdough discard (unfed, cold)
  • ½ cup (120ml) olive oil, plus more for the pan
  • 1 ½ teaspoons active dry yeast
  • 2 teaspoons fine sea salt
  • Optional toppings: fresh rosemary, flaky sea salt, cherry tomatoes, garlic cloves, everything bagel seasoning

Instructions

  1. Mix the Dough (5 minutes): In a large bowl, combine warm water and active dry yeast. Let sit for 5 minutes until creamy or foamy. Add sourdough discard and ¼ cup olive oil. Whisk until well combined.
  2. Add the Dry Ingredients (2 minutes): Add bread flour and fine sea salt to the wet mixture. Mix with a rubber spatula until a shaggy, sticky dough forms with no dry bits. The dough will be very wet and sticky.
  3. The First Rise (Bulk Fermentation) (2-3 hours): Cover the bowl tightly with plastic wrap or a shower cap. Place in a warm, draft-free spot. Let rise until doubled in size, bubbly, and jiggly (2-3.5 hours).
  4. Prepare the Pan (5 minutes): Pour ¼ cup olive oil into a 9×13-inch metal baking pan. Spread oil all over the bottom and up the sides.
  5. Fold and Turn (5 minutes): Once dough has doubled, lightly oil your hands and spatula. Gently scrape dough into the oiled pan. Let rest for 10 minutes.
  6. The Second Rise (Pan Proofing) (1-2 hours): Gently coax dough to spread towards edges of pan. Cover with plastic wrap and let rise until puffy and full of bubbles (about 1-2 hours).
  7. Dimple the Dough (5 minutes): About 30 minutes before baking, preheat oven to 425°F (220°C). Drizzle remaining olive oil on top. Use fingertips to press deep dimples all over the surface, pressing to the bottom of the pan. Add toppings and sprinkle with flaky sea salt.
  8. Bake to Golden Perfection (20-25 minutes): Bake on middle rack for 20-25 minutes, rotating halfway through, until top is deep golden brown and edges are crispy. Bottom should be deep brown.
  9. Cool (10 minutes): Let focaccia cool in pan on a wire rack for at least 10 minutes. Then lift out, transfer to cutting board, slice, and serve warm.

Notes

Trust the wet dough—do not add extra flour. The high hydration creates an airy crumb. For a crispier bottom crust, use a metal pan and bake on the lowest rack for the last 5 minutes if needed. Store at room temperature for up to 2 days; freeze for up to 3 months.

Nutrition

Keywords: sourdough discard, focaccia, same-day bread, easy bread, sourdough recipe, discard recipe, quick bread

Find it online: https://tastypierecipes.com/same-day-sourdough-discard-focaccia-easy-and-fluffy/