DinnerVegetarianBaking

Same-Day Sourdough Discard Focaccia: Quick and Puffing with Olive Oil

Name: Same-Day Sourdough Discard Focaccia: Quick and Puffing with Olive Oil
Yield: 4 servings
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)

By Liam CarterAug 20, 2026

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.

0(0)

4 servings

Ingredients

Cook Mode (keeps screen on)

Servings

•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.