Easy No-Knead Sourdough Discard Focaccia Bread (Best Recipe)
This Easy No-Knead Sourdough Discard Focaccia Bread is a forgiving, flexible recipe that turns sourdough discard into a golden, airy bread with a crisp crust. It requires no kneading, uses a long cold fermentation for complex flavor, and is perfect for beginners and experienced bakers alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 8 hours 45 minutes (includes 8-24 hours cold fermentation)
- Yield: 8 servings 1x
- Category: Bread
- Cuisine: Italian
Ingredients
- 500g (about 4 cups) bread flour
- 400ml (about 1 ¾ cups) warm water (90-100°F / 32-38°C)
- 150g (about ¾ cup) sourdough discard (straight from fridge)
- 1 teaspoon active dry yeast
- ½ cup (120ml) olive oil, plus more for the pan
- 2 teaspoons fine sea salt
- 1 tablespoon honey or maple syrup
- Flaky sea salt, fresh or dried rosemary, cherry tomatoes, olives, sliced garlic, or caramelized onions (optional toppings)
Instructions
- Mix the Dough: In a large bowl, combine warm water, sourdough discard, honey, and active dry yeast. Let sit for 5 minutes until foamy. Add bread flour and salt. Mix with a spatula or dough scraper until a shaggy, sticky dough forms. Do not add more flour.
- First Rest: Cover the bowl and let rest at room temperature for 30 minutes (autolyse).
- The Folds: With a wet hand or dough scraper, stretch and fold the dough over itself 4-6 times, rotating the bowl a quarter turn each time. Cover and rest for 30 minutes. Repeat this folding process two more times (total of 3 sets of folds).
- Cold Fermentation: After the last fold, cover the bowl tightly and refrigerate for 8-24 hours.
- Panning and Final Proof: Generously coat a 9×13-inch baking pan with olive oil. Turn the cold dough into the pan and gently coax it into the corners. Cover and let proof at room temperature for 2-3 hours until puffy and doubled in size.
- Dimple and Top: Preheat oven to 425°F (220°C). Drizzle dough with olive oil and press deep dimples all over with your fingertips. Add toppings and sprinkle with flaky sea salt.
- Bake: Bake on the center rack for 25-30 minutes until deep golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
- Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack. Cool for at least 20 minutes before cutting.
Notes
Don’t be afraid of a wet dough; it creates an airy crumb. Cold fermentation is non-negotiable for best flavor and texture. Use good quality olive oil for the best flavor. The dough is very forgiving and can be customized with various toppings. Store at room temperature for up to 3 days; do not refrigerate. Reheat in a 350°F oven for 5-7 minutes. Freezes well for up to 3 months.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 2
- Sodium: 480
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 36
- Fiber: 2
- Protein: 7
Keywords: sourdough discard focaccia, no-knead focaccia, easy focaccia recipe, sourdough bread, discard recipe, Italian bread, homemade focaccia