Same-Day Sourdough Discard Focaccia: Quick and Puffing with Olive Oil
By Liam Carter
Experience the joy of baking with this same-day sourdough discard focaccia. This quick bread offers a fluffy, airy crumb and a perfectly crispy crust, all thanks to the tangy sourdough discard and generous olive oil. Ideal as a side for dinners or as a base for sandwiches, this focaccia comes together in just a few hours, making it perfect for busy weeknights. Trust the wet, sticky dough for a truly rewarding baking experience.
Ingredients
- •3.5 cups bread flour
- •1.5 cups warm water (lukewarm, 90-100°F (32-38°C))
- •1 cup sourdough discard (unfed, cold from the fridge)
- •0.5 cups olive oil (plus more for the pan)
- •1.5 teaspoons active dry yeast
- •2 teaspoons sea salt (fine sea salt for dough, flaky for topping)
- •optional toppings (fresh rosemary, flaky sea salt, cherry tomatoes, garlic cloves, or everything bagel seasoning)
Instructions
- 1
In a large mixing bowl, combine warm water and active dry yeast and let it sit for 5 minutes until creamy.
- 2
Add the sourdough discard and ¼ cup of olive oil to the yeast mixture and whisk until well combined.
- 3
Add the bread flour and fine sea salt to the wet mixture and mix until a shaggy, sticky dough forms.
- 4
Cover the bowl tightly and allow the dough to rise for 2-3 hours until it has doubled and is bubbly.
- 5
Pour ¼ cup of olive oil into a 9x13-inch metal baking pan and spread it over the bottom and sides.
- 6
Gently scrape the dough into the oiled pan, stretch it to the edges, and let it rest for 10 minutes.
- 7
Cover the pan and let the dough rise again for 1-2 hours until puffy and full of bubbles.
- 8
Preheat the oven to 425°F (220°C) about 30 minutes before baking.
- 9
Drizzle the top of the puffy dough with the remaining olive oil and dimple the surface with your fingertips.
- 10
Sprinkle with flaky sea salt and any desired toppings before placing the pan in the oven.
- 11
Bake for 20-25 minutes until golden brown and crispy on the edges.
- 12
Let the focaccia cool in the pan for at least 10 minutes before transferring it to a cutting board and slicing.
