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Easy No-Knead Sourdough Discard Focaccia: Best 1-Hour Recipe

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This easy no-knead sourdough discard focaccia comes together in about an hour, uses up sourdough discard, and requires no stand mixer. It’s perfect for last-minute gatherings and produces a crispy, golden bread with a soft, airy interior.

Ingredients

Scale
  • 3 cups (375 grams) all-purpose flour
  • 1 cup (240 grams) sourdough discard, straight from the fridge
  • 1 cup (240 ml) warm water (90-100°F)
  • 1/4 cup (60 ml) olive oil, plus more for the pan and topping
  • 1 1/2 teaspoons (9 grams) fine sea salt
  • Flaky sea salt (e.g., Maldon) for sprinkling
  • Optional toppings: fresh rosemary, cherry tomatoes, olives, garlic cloves

Instructions

  1. Mix the dough: In a large mixing bowl, combine the flour and salt. Make a well in the center, then add the sourdough discard, warm water, and 1/4 cup olive oil. Stir until a shaggy, sticky dough forms. Do not overmix.
  2. Let it rest: Cover the bowl with plastic wrap or a clean towel and let it sit at room temperature for 30-40 minutes. The dough will become smoother and slightly puffy.
  3. Prepare the pan: Pour about 2 tablespoons of olive oil into a 9×13-inch baking pan and spread it all over the bottom and up the sides.
  4. Transfer the dough: Use a spatula or your hands to scrape the dough into the oiled pan. It will be sticky.
  5. Stretch and dimple: Drizzle another tablespoon of olive oil over the dough. Using your fingertips, gently press and stretch the dough to fill the pan, creating dimples as you go. If the dough resists, let it rest for 5 minutes and try again.
  6. Add toppings: Press halved cherry tomatoes, rosemary sprigs, sliced olives, or garlic slivers into the dough. Sprinkle generously with flaky sea salt.
  7. Bake: Preheat the oven to 425°F (220°C). Place the pan on the middle rack and bake for 20-25 minutes, until deep golden brown on top and hollow-sounding when tapped.
  8. Cool and serve: Let the focaccia cool in the pan for 5-10 minutes. Run a spatula around the edges to loosen, then transfer to a cooling rack or cutting board. Cut into squares or rectangles and serve warm.

Notes

Don’t rush the resting time; it’s essential for texture. Use enough olive oil in the pan for a crispy bottom crust. If the dough springs back when stretching, let it rest 10 minutes. For best results, use room temperature discard if possible. Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.

Nutrition

Keywords: sourdough discard focaccia, no-knead focaccia, easy focaccia recipe, 1-hour focaccia, sourdough discard recipe, quick bread

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