I bake this for weeknights and for lazy Sundays. The dough feels soft and springy. Olive oil pools on top and sinks into tiny craters. We tear warm slabs and the kitchen goes quiet. This sourdough bread recipe meets you where you are and it does not ask for much. You can follow a calm path. Mix water flour salt yeast and sourdough discard. Let time do work. Press the dough with your fingertips. Watch bubbles rise. I learned that a patient rest gives the best texture. A hot pan gives a good bottom. We get a crisp edge and a tender middle. We get a golden top that sings when you tap it. For search terms and clarity I use easy sourdough bread recipe and sourdough focaccia bread recipe. I use sourdough discard bread recipe and easy sourdough bread recipe no starter. I add easy sourdough bread recipe with starter and sourdough discard sandwich bread recipe. We stay simple. We keep flavor high. We bake and we share. That is the plan.
Table of Contents
- 1 Key Takeaways
- 2 Easy Easy Sourdough Discard Focaccia Recipe
- 3 Ingredients for Easy Sourdough Discard Focaccia
- 4 How to Make Easy Sourdough Discard Focaccia
- 5 Tips for Making Easy Sourdough Discard Focaccia
- 6 Making Easy Sourdough Discard Focaccia Ahead of Time
- 7 Storing Leftover Easy Sourdough Discard Focaccia
- 8 Try these bread next
- 9 Easy Sourdough Discard Focaccia
- 10 Nutrition
1 Key Takeaways
We bake for joy and for calm. The dough feels soft under the hand. Olive oil keeps the crumb tender. Heat gives a crisp base. Steam lifts the top.
This sourdough bread recipe works with a starter or with discard. Time builds flavor. A simple mix still lands a golden loaf. I test this weekly in my kitchen for Elena Cooks at https://www.elenacooks.com.
You can scale for a crowd. You can add herbs for fun. I like garlic and rosemary. I like to serve warm wedges with soup. Elena shares the steps and the why so you feel ready.
2 Easy Easy Sourdough Discard Focaccia Recipe
I keep the method light and kind. This sourdough bread recipe shows up fast on busy nights. This sourdough bread recipe slides into your routine and into your oven. I press dimples and watch tiny bubbles wink back at me. The kitchen smells like a small bakery and I grin.
Here we fold discard with warm water and flour. We add salt and instant yeast. We rest the dough till it loosens and lifts. We pour olive oil over the top. We let the pan do work. For search terms I use easy sourdough bread recipe and sourdough focaccia bread recipe and sourdough discard bread recipe.
New to starters or short on time. No stress. You can try easy sourdough bread recipe no starter. You can try easy sourdough bread recipe with starter. I even bake leftovers into lunch with a sourdough discard sandwich bread recipe riff. Elena from Elena Cooks keeps it friendly and real.
3 Ingredients for Easy Sourdough Discard Focaccia
Bread flour for chew and good rise and a soft interior.
Fine sea salt for clean flavor and balance in every bite.
Instant yeast for steady lift and a gentle schedule.
Warm water for easy mixing and a smooth dough feel.
Sourdough discard for tang and aroma and a tender crumb.
Extra virgin olive oil for rich edges and a golden top.
Flaky salt for a bright finish and snap on the crust.
Fresh rosemary optional for piney notes that fit the oil.
Garlic optional for warmth and a cozy kitchen smell.
4 How to Make Easy Sourdough Discard Focaccia
Step one Oil a metal pan and set it near the stove so the dough stays warm. I use a pan that measures about twenty three by thirty three centimeters.
Step two Whisk flour and salt in a large bowl. Sprinkle in instant yeast. Stir well so the mix turns even and light.
Step three Add warm water and sourdough discard. Mix with a spoon till shaggy. Switch to a damp hand and fold till smooth and sticky.
Step four Drizzle a spoon of olive oil over the dough. Fold a few times. Cover the bowl and rest till puffy and relaxed.
Step five Tip the dough into the pan. Oil your fingertips. Press the dough to the corners. Dimple the top so oil pools in tiny wells.
Step six Sprinkle flaky salt. Add rosemary or garlic if you like. Let the dough rise again till airy and jiggly.
Step seven Bake in a hot oven till the top turns deep gold and the bottom sounds hollow. Cool a bit then move to a rack.
5 Tips for Making Easy Sourdough Discard Focaccia
Wet hands tame sticky dough. A little oil on the fingers keeps dimples neat. A metal pan browns better than glass in my tests at Elena Cooks.
Let time carry some weight. A longer rest gives more flavor. If the room feels cool give the dough extra minutes. Heat the oven well for a proud rise and a crisp edge.
For a guide to sourdough bread that fits busy days think simple. Keep the dough soft. Keep the oil generous. Serve with soup or eggs. Save a square for a snack.
6 Making Easy Sourdough Discard Focaccia Ahead of Time
I mix the dough at night. I cover the bowl and chill it. The cold slows things and adds flavor. In the morning I press the dough into the pan and bake for breakfast sandwiches.
You can parbake for ten minutes then cool and wrap. Later you finish the bake for fresh crust. This move helps on party days when timing turns tight.
For a homemade sourdough bread method that bends to your life use the fridge. The dough waits for you. Your schedule wins and your bread still tastes great.
7 Storing Leftover Easy Sourdough Discard Focaccia
We keep slices in a paper bag for one day on the counter. The crust stays crisp and the crumb stays soft. For longer storage I use a zip bag and the fridge.
To reheat set a skillet over medium heat. Add a thin film of olive oil. Warm each piece till the base turns crisp again. The top stays tender and the kitchen smells cozy.
For a sourdough bread guide that covers leftovers I say freeze squares on a tray. Bag them and keep for a month. Toast straight from the freezer for quick lunches.
8 Try these bread next
9 Easy Sourdough Discard Focaccia
Sourdough Bread Recipe Easy Discard Focaccia
Ingredients
- 480 g bread flour
- 20 g fine sea salt
- 6 g instant yeast
- 360 g warm water about body temp
- 120 g sourdough discard unfed
- 45 g extra virgin olive oil divided
- Flaky salt to finish
- Fresh rosemary leaves optional
- 2 cloves garlic minced optional
Instructions
- Grease a metal pan with 15 g olive oil. I use a 23 cm by 33 cm pan.
- Whisk flour and salt in a large bowl. Stir in yeast.
- Pour in warm water and sourdough discard. Mix with a spoon until shaggy.
- Add 15 g olive oil. Use a damp hand to fold the dough until smooth. The dough will feel sticky and soft.
- Cover the bowl. Let rest for 45 to 60 minutes at room temp until puffy.
- Pour the dough into the pan. Oil your fingertips and press the dough to the edges.
- Dimple the surface with all ten fingertips. Drizzle 15 g olive oil over the top.
- Top with flaky salt rosemary and garlic if you like.
- Let the dough rise in the pan for 20 to 30 minutes until airy.
- Heat the oven to 220 C. Bake for 22 to 28 minutes until golden.
- Cool in the pan for 10 minutes. Lift onto a rack. Slice into squares and serve warm.
10 Nutrition
Serving size one square. Calories 210. Sugar 1 g. Sodium 430 mg. Fat 8 g. Saturated fat 1 g. Carbohydrates 30 g. Fiber 1 g. Protein 5 g. Cholesterol 0 mg.
Recipe by Elena for Elena Cooks. Find more at https://www.elenacooks.com. Main term used sourdough bread recipe.
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