Easy Sourdough Discard Focaccia Recipe (Flaky Olive

Name: Easy Sourdough Discard Focaccia Recipe (Flaky Olive Oil Crust)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 240g unfed sourdough starter discard (room temperature); 300g all-purpose flour or bread flour; 240ml warm water (105°F / 40°C); 1.5 tsp instant dry yeast & 1 tsp honey or sugar; 1.5 tsp fine sea salt; 120ml extra virgin olive oil (divided: ¼ cup for pan, 2 tbsp for top); 2 tbsp fresh rosemary leaves, chopped & 1 tsp flaky Maldon sea salt

Jump to Recipe Step-by-Step

There is an honest beauty in cooking Easy Sourdough Discard Focaccia Recipe (Flaky Olive Oil Crust) from scratch, where simple pantry staples become something truly memorable. This kitchen-tested recipe relies on unfed sourdough starter discard, all-purpose flour or bread flour and warm water to create deep savory harmony without requiring hours of stove supervision. In 40 min, you have a restaurant-worthy centerpiece on the table.

Ingredients

8 servings

1 cup (240g) unfed sourdough starter discard (room temperature)
2.5 cups (300g) all-purpose flour or bread flour
1 cup (240ml) warm water (105°F / 40°C)
1.5 tsp instant dry yeast & 1 tsp honey or sugar
1.5 tsp fine sea salt
½ cup (120ml) extra virgin olive oil (divided: ¼ cup for pan, 2 tbsp for top)
2 tbsp fresh rosemary leaves, chopped & 1 tsp flaky Maldon sea salt

Step-by-Step Instructions

In a bowl, **whisk warm water, instant yeast, honey, and sourdough discard**. Add flour and sea salt; stir with a wooden spoon for 2 minutes until a wet, shaggy dough forms.

Pour ¼ cup extra virgin olive oil into a 9x13-inch metal baking pan. **Transfer wet dough into pan and turn to coat completely in oil**. Rest covered in a warm spot for 20 minutes until puffy.

Preheat oven to 425°F (220°C). Drizzle remaining 2 tbsp olive oil over top. **Oil your fingers and press deeply into dough to form deep dimples**. Sprinkle with chopped fresh rosemary and flaky Maldon sea salt.

Bake at **425°F (220°C) for 22 to 25 minutes** until top is deep golden brown and bottom crust is crispy. Cool 10 minutes, slice into squares, and serve warm!

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Chef Amara’s Kitchen Secrets & Pro Tips

Chef's Secret Olive Oil Pan Bath: Coat bottom of pan in ¼ cup EVOO to fry the bottom crust golden and crispy.
Finger Dimpling Technique: Press oiled fingers deep into dough to form dimples that trap oil and Maldon sea salt.
425°F High-Heat Oven Bake: High heat crisps outer oil crust while keeping interior soft and airy.

1. Spoon and Level Your Flour: Never scoop flour directly from the canister with your measuring cup, which packs excess volume by up to 25%. Fluff the flour with a fork, spoon it into the cup, and level the top with a knife. 2. Season in Measured Layers: Introduce small pinches of salt at different cooking stages rather than dumping seasoning on at the end. This draws out moisture and seasons every ingredient to its core. 3. Chef's Kitchen Secret: Chef's Secret Olive Oil Pan Bath: Coat bottom of pan in ¼ cup EVOO to fry the bottom crust golden and crispy.

Chef’s Cooking Guide & FAQs

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Troubleshooting & Quick Fixes

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What if the Sauce for Easy Sourdough Discard Focaccia Recipe (Flaky Olive Oil Crust) Separates or Feels Greasy?: If a dairy or emulsion sauce breaks, immediately take the pan off direct heat. Vigorously whisk in a tablespoon of hot water, broth, or cream until the velvety sheen re-emulsifies.
How to Rescue a Dish That Tastes Overly Salty?: Dilute with additional unsalted liquid (broth, cream, or water), or splash in a small touch of acid like fresh lemon juice or vinegar to soften sharp salinity.

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Storage, Freezing & Reheating Guidelines

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Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a saucepan with a splash of water, broth, or olive oil over low heat until steaming. If freezing pasta bakes or sauces, freeze for up to 3 months and bake from frozen at 350°F.

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Frequently Asked Questions

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Q: Can I substitute gluten-free pasta? A: Yes, high-quality corn and brown rice pasta holds up wonderfully in this sauce. Cook 1 minute less than package directions to maintain al dente bite.

Q: Can I prepare the sauce in advance? A: Yes, Italian sauces often taste even better the next day as the herbs, garlic, and aromatics meld overnight in the refrigerator.

Home Cook Community

Kitchen Notes & Discussion

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Nutrition Facts

Per serving (1 of 8)

240 Calories

32g Carbs 12% DV

5g Protein 10% DV

10g Fat 13% DV

2g Fiber 7% DV

380mg Sodium 17% DV

Carbs 54% Protein 8% Fat 38%

*Percent Daily Values (% DV) are based on a 2,000-calorie reference diet (USDA FoodData Central).

Quick Info

Cuisine Italian
Dietary Vegan option, Dairy-Free, Gut-Healthy Fermented, Italian Bakery Classic & No-Knead
Total Time 40 min
Yield 8 servings

Chef Amara

Passionate home cook & certified chef behind YumAroma. Every recipe is tested 3+ times for perfection.

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Easy Sourdough Discard Focaccia Recipe (Flaky Olive Oil Crust)

Ingredients

Step-by-Step Instructions

Mix High-Hydration No-Knead Dough (5 Min)

Pour Olive Oil into Pan & Transfer Dough

Dimple Dough with Fingers & Season