Want to make sourdough focaccia but are short on time? This super-easy sourdough discard focaccia uses yeast so it is ready to bake in under two hours. With an irresistible crispy-chewy crust and soft crumb with large air holes this is the one sourdough discard focaccia recipe you will make again and again!
100g( 3 ½ oz) sourdough starter discard, or active starter
400g(1½ cups + 3 tbsp) water
2tbspvirgin olive oil for the bowl
4tbspvirgin olive oil for the bread or as needed
½tspcoarse sea salt flakes, to sprinkle
Instructions
PREPARE THE DOUGH
Combine the flour, sugar, rapid rise yeast and salt in a measuring cup or bowl.
500 g (4 cups) white bread flour, 1 tbsp sugar, 7 g rapid rise yeast, 12 g (2 scant teaspoons) sea salt
Add the sourdough starter discard to a large mixing bowl and stir in the water.
100 g ( 3 ½ oz) sourdough starter discard, 400 g (1½ cups + 3 tbsp) water
Add the flour mixture and mix using a Danish whisk to combine. The dough will be shaggy and very sticky. Drizzle a little olive oil over it and leave it for 10-15 minutes.
Stir once again using the Danish whisk, a wooden spoon or your hands (drizzle them with olive oil first). The dough should now be fully hydrated. Drizzle some olive oil over the dough and turn over in the bowl.
2 tbsp virgin olive oil for the bowl
FIRST RISE
Cover the oiled bowl with a damp tea towel and leave the dough to rise for 60-90 minutes. If your kitchen is very cold, place the bowl in the microwave, air fryer or oven with a small bowl of steaming water to help it rise.
SECOND RISE
Line a 9x13 pan with parchment paper or a reusable liner and drizzle liberally with olive oil.
Gently lift the dough out of the bowl and place into the prepared pan. Use oiled hands to gently scoop the dough from the middle and fold in half.
Turn the dough over and gently press with your fingers to spread it out. It will not fill the pan at this stage. Cover with greased plastic wrap and rise for 30-40 minutes.
BAKE THE FOCACCIA
Preheat the oven to 425ºF / 220°C. Dip your fingers in olive oil then press deeply into the dough to dimple it. Drizzle the remaining olive oil over the dough so that it rests in the dimples. Sprinkle with the salt.
4 tbsp virgin olive oil for the bread or as needed, ½ tsp coarse sea salt flakes
Bake for 25-30 minutes or until the top of the bread is golden. The internal temperature should be around 210°F (98°C) when checked with a digital thermometer.
Lift the focaccia using the overhanging liner onto a wire cooling rack and leave to cool for 30 minutes before slicing (if you can wait!).
Video
Notes
DO I NEED TO USE A STAND MIXER FOR THIS RECIPE: You don't need to use a mixer but you can, if you want to! Beat the dough on low speed setting using a dough hook attachment until it is elastic.SHOULD I STRETCH AND FOLD THE DOUGH? You can do a set of stretch-and-folds if you like, once the dough is mixed and has rested. Gently pull the underside of the dough over the top starting with edge to your left. Rotate the bowl clockwise as you repeat the stretching a folding over the entire dough.STORING FOCACCIA Store the cooled bread in an airtight container or bread bag for two to three days. You can also slice and freezet the focaccia, toasting a slice from frozen whenever you crave some.