Description

Light, airy, and golden-crusted, this no-knead sourdough discard focaccia is a simple yet flavorful way to use up leftover starter. With a crispy exterior and a soft interior, it's perfect with various toppings like rosemary, tomatoes, or olives.

Ingredients

1 cup sourdough discard (unfed, room temperature)

1 1/2 cups all-purpose flour

3/4 cup lukewarm water

1/2 teaspoon active dry yeast

1 teaspoon salt

2 tablespoons olive oil (plus more for greasing and drizzling)

Optional toppings: fresh rosemary, cherry tomatoes, olives, flaky sea salt

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Instructions

In a large bowl, mix sourdough discard, flour, lukewarm water, and yeast until combined.
Add salt and 1 tablespoon of olive oil, then stir until the dough becomes sticky.
Cover the bowl and let the dough rest at room temperature for 1 hour.
Do 2 sets of stretch-and-folds, spaced 30 minutes apart.
Cover and refrigerate the dough for 8 to 12 hours for slow fermentation.
Generously oil a 9x13-inch baking pan and transfer the dough, gently stretching it to fit the pan.
Let the dough rest uncovered at room temperature for 2 to 4 hours until puffy and bubbly.
Preheat the oven to 425°F (220°C).
Drizzle olive oil over the dough, dimple with fingers, and add desired toppings.
Bake for 25 to 30 minutes until golden brown and crispy.
Let cool slightly before slicing and serving.

Notes

Use warm water to help activate the yeast.

Don't skip the overnight ferment for best flavor and texture.

Customize with seasonal or favorite toppings.

Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.

To reheat, use a 350°F oven for 5–10 minutes. Avoid microwaving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 piece
Calories: 170
Sugar: 0.5g
Sodium: 190mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg