Quick Sourdough Discard Focaccia
Fluffy, olive oil-rich focaccia made with sourdough discard. No yeast, no long rise, ready in about an hour.
This quick focaccia skips the yeast and long fermentation, using baking powder and sourdough discard instead. The result is a fluffy, flavorful bread with those iconic dimples and pools of olive oil.
Perfect when you want homemade bread without the wait.
Instructions
- 1
Make Dough
In a large bowl, combine discard, flour, baking powder, salt, sugar, water, and 2 tbsp olive oil. Mix until a soft, slightly sticky dough forms.
- 2
Prepare Pan
Pour 2 tbsp olive oil into a 23x33cm (9x13 inch) baking pan. Tilt to coat the bottom evenly.
- 3
Shape
Transfer dough to the oiled pan. Press and stretch with oiled fingers to fill the pan evenly. If dough springs back, let it rest for 5 minutes and try again.
- 4
Dimple
Use your fingertips to press deep dimples all over the surface of the dough. These will hold the olive oil and toppings.
- 5
Top
Drizzle with remaining olive oil, making sure it pools in the dimples. Sprinkle with flaky salt and rosemary.
- 6
Rest
Let rest for 15-20 minutes while preheating the oven to 220°C (425°F).
- 7
Bake
Bake for 20-25 minutes until golden brown on top and bottom. The edges should be crispy.
- 8
Serve
Let cool in pan for 5 minutes, then transfer to a cutting board. Cut into squares or rectangles and serve warm.
Tips & Notes
- Do not skip the dimpling - it creates the characteristic texture and holds the oil
- Use good quality olive oil - you will taste it
- The dough should be soft and slightly sticky, not stiff
- For extra flavor, add garlic cloves or olives pressed into the dough
- Best eaten within a few hours of baking
Topping Ideas
Classic Rosemary
Flaky salt, rosemary (fresh or dried), and plenty of olive oil.
Garlic Focaccia
Press sliced garlic cloves into the dimples before baking.
Cherry Tomato
Press halved cherry tomatoes into the dough. Add fresh basil after baking.
Olive and Herb
Press olives into the dough. Top with mixed herbs (thyme, oregano, rosemary).
Caramelized Onion
Top with caramelized onions and a sprinkle of thyme.
Za'atar
Replace rosemary with za'atar for a Middle Eastern twist.
Why Quick Focaccia?
Traditional focaccia uses yeast and requires hours of rising. This version uses baking powder for lift and sourdough discard for flavor. You get the complex taste without the wait - perfect for weeknight dinners or spontaneous bread cravings.
Serving Suggestions
- With soup or salad
- As sandwich bread
- Dipped in good olive oil and balsamic vinegar
- Alongside pasta or grilled meats
- As pizza base with toppings added