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Crispy No-Knead Sourdough Discard Focaccia: Easy Best Recipe

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This crispy no-knead sourdough discard focaccia turns what most people throw away into something genuinely spectacular. With a shatteringly crisp bottom, airy interior, and minimal active time, it’s the perfect way to use up sourdough discard.

Ingredients

Scale
  • 4 cups (500g) bread flour
  • 1 ½ cups (360g) lukewarm water
  • 1 cup (250g) sourdough discard, unfed and straight from the fridge
  • ½ cup (120ml) olive oil, plus more for drizzling
  • 2 teaspoons (10g) fine sea salt
  • 1 teaspoon (3g) instant yeast
  • Flaky sea salt, for finishing
  • 2 tablespoons fresh rosemary, chopped (optional but recommended)

Instructions

  1. Mix the dough (5 minutes): In your large mixing bowl, combine the lukewarm water and sourdough discard. Stir until the discard is mostly dissolved—a few small lumps are fine. Add the bread flour, fine sea salt, and instant yeast. Using a flexible spatula or your hand, mix until no dry flour remains. The dough will be shaggy and sticky—that’s exactly what we want. Cover the bowl with plastic wrap and let it rest for 30 minutes. This autolyse step lets the flour absorb the water and starts develop…
  2. Stretch and fold (2 minutes per round): After the rest, wet your hands slightly to prevent sticking. Grab one side of the dough, stretch it up, and fold it over the center. Rotate the bowl a quarter turn and repeat. Do this four times total, working your way around the dough. Cover and let rest 30 minutes. Repeat this stretch-and-fold process three more times, with 30-minute rests in between. You’ll notice the dough becoming smoother and more elastic with each round. After the fourth round, the …
  3. Cold ferment (12-24 hours): Cover the bowl tightly with plastic wrap and place it in the refrigerator. This is where the magic happens. The cold fermentation develops deep, complex flavors and creates that open, airy crumb structure. You can leave it for up to 48 hours, but 12-24 hours hits the sweet spot. The dough will almost double in size and smell wonderfully sour and yeasty.
  4. Prepare the pan and shape (5 minutes): When you’re ready to bake, pour ¼ cup of olive oil into your 9×13 inch baking pan. Tilt the pan to coat the bottom evenly. Remove the cold dough from the fridge—it will be firm and easier to handle. Turn it out into the oiled pan. Don’t punch it down! Just let it fall gently. Let it rest at room temperature for 30 minutes to take the chill off.
  5. Dimple and proof (2-3 hours): After 30 minutes, start gently stretching the dough to fit the pan. Use your fingertips to press it outward, being careful not to tear it. If the dough resists, let it rest another 15 minutes and try again. Once it fills the pan, cover with plastic wrap and let it proof at room temperature for 2-3 hours, until the dough is puffy and jiggly. About 30 minutes before baking, preheat your oven to 450°F (230°C) with a rack in the middle position.
  6. Dimple and top (5 minutes): Just before baking, drizzle another 2 tablespoons of olive oil over the surface. Now for the fun part: use your fingertips to press deep dimples all across the dough, pushing all the way to the bottom of the pan. The oil will pool in these dimples, creating those signature crispy, oily pockets. Sprinkle generously with flaky sea salt and chopped rosemary if using.
  7. Bake (25-30 minutes): Place the pan on the middle rack and bake for 25-30 minutes, rotating halfway through. The focaccia is done when the top is deep golden brown and the bottom sounds hollow when tapped. If the top is browning too quickly, tent loosely with foil for the last 10 minutes. Let it cool in the pan for 5 minutes, then transfer to a cooling rack. Don’t skip this step—cooling on a rack keeps the bottom crispy.

Notes

The dough is supposed to be sticky. Don’t add extra flour; use wet hands to handle it. The cold ferment is non-negotiable for best flavor. Press dimples firmly all the way to the bottom of the pan. Let the focaccia cool completely on a rack to keep the bottom crispy. For best results, use bread flour with at least 12% protein content.

Nutrition

Keywords: sourdough discard, focaccia, no-knead bread, crispy focaccia, sourdough bread, easy bread recipe, discard recipe

Find it online: https://freshforkful.com/crispy-no-knead-sourdough-discard-focaccia-easy-best-recipe/