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A rectangular Sourdough Discard Focaccia bread in a metal baking sheet with golden brown crust and flaky sea salt.

Sourdough Discard Focaccia: The Ultimate Crispy and Fluffy Guide

This Sourdough Discard Focaccia features a deeply golden brown, crispy crust and airy fermentation bubbles. Using sourdough discard, fresh rosemary, and flaky sea salt, it's the perfect no-knead recipe for home bakers.
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Prep Time 2 hours 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Breads, Sides
Cuisine: American, Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup (240g) Sourdough Discard Unfed
  • 1.5 cups (355ml) Warm Water
  • 2.25 tsp (7g) Instant Yeast
  • 1 tbsp (21g) Honey or Sugar
  • 4 cups (500g) Bread Flour
  • 2 tsp (12g) Fine Sea Salt
  • 0.5 cup (120ml) Extra Virgin Olive Oil Divided
  • 3 sprigs Fresh Rosemary Needles removed
  • 1 tbsp (15g) Flaky Sea Salt

Equipment

  • 1 Metal Baking Sheet Standard rectangular size
  • 1 Parchment Paper Slightly crumpled

Method
 

Mix and Ferment
  1. Whisk sourdough discard, warm water, honey, and yeast in a large bowl. Stir in bread flour and fine salt until a sticky dough forms.
  2. Coat dough in olive oil, cover, and let rise for 1.5 to 2 hours until doubled and bubbly.
Shaping and Baking
  1. Line a baking sheet with parchment and oil. Transfer dough to the pan, let rest 20 minutes, then stretch to the corners.
  2. Drizzle with remaining oil. Use fingers to create deep dimples, filling them with pools of oil. Top with rosemary and flaky salt.
  3. Bake at 425°F (220°C) for 20-25 minutes until deeply golden brown and crispy.

Notes

For more flavor, do a 24-hour cold ferment in the fridge.
Ensure your oven is fully preheated for the best crust texture.