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Crispy No-Knead Sourdough Discard Focaccia

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This easy 5-ingredient focaccia uses sourdough discard to create a shatteringly crisp crust and airy, chewy crumb with minimal effort. Perfect for using up that jar of discard in your fridge.

Ingredients

Scale
  • 3 cups (375g) bread flour
  • 1 1/4 cups (300ml) lukewarm water
  • 1 cup (240g) sourdough discard, unfed, straight from the fridge
  • 1/4 cup (60ml) extra-virgin olive oil, plus more for the pan and topping
  • 1 1/2 teaspoons (9g) fine sea salt
  • Flaky sea salt for topping (optional)

Instructions

  1. Mix the Dough: In a large mixing bowl, whisk together bread flour and fine sea salt. Add lukewarm water, sourdough discard, and 2 tablespoons of olive oil. Stir until a shaggy, sticky dough forms. Cover with plastic wrap and let rest for 30 minutes.
  2. First Rise with Stretch and Folds: After 30 minutes, wet your hands and perform 4-6 stretch and folds on the dough. Cover and rest for 30 minutes. Repeat this process 3 more times (total of 4 sets over about 2 hours). After the final fold, let the dough rise at room temperature for 1-2 hours until nearly doubled in size and bubbly.
  3. Cold Ferment (Optional): Cover the bowl tightly and refrigerate for 8-24 hours for deeper flavor. If short on time, skip this step.
  4. Prepare the Pan and Second Rise: Generously coat a 9×13-inch baking pan with 2-3 tablespoons of olive oil. Turn the cold dough into the pan and gently coax it toward the edges. Cover and let rise at room temperature for 1.5-2 hours until puffy and nearly doubled in height.
  5. Dimple and Top: Preheat oven to 450°F (230°C). Drizzle another tablespoon of olive oil over the dough. Dip your fingertips in the oil and press deep dimples into the dough. Add optional toppings (rosemary, tomatoes, olives) and sprinkle with flaky sea salt.
  6. Bake: Bake for 20-25 minutes until deep golden brown and the bottom is crisp. Rotate the pan halfway through. If top browns too quickly, tent with foil for the last 5 minutes.
  7. Cool and Serve: Let cool in the pan for 5 minutes, then transfer to a wire rack for another 5-10 minutes. Serve warm or at room temperature.

Notes

Don’t skip the stretch and folds—they build the gluten network for airy pockets. Use enough olive oil in the pan for a crispy bottom. Let the dough tell you when it’s ready rather than strictly following times. For extra crispiness, preheat the pan in the oven before adding the dough. Store leftovers at room temperature for up to 2 days; do not refrigerate. Freeze for up to 3 months.

Nutrition

Keywords: sourdough discard, focaccia, no-knead bread, crispy focaccia, easy bread recipe, 5-ingredient bread, sourdough bread

Find it online: https://spoonluma.com/crispy-no-knead-sourdough-discard-focaccia-easy-5-ingredient-recipe/