Patrick Simon October 26, 2025

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No-Fuss Sourdough Focaccia

Name: No-Fuss Sourdough Focaccia
Prep time: 10 min
Cook time: 25 min
Total time: 4 h
Cuisine: Italian
Ingredients: 1 cup sourdough discard; 2 cups all-purpose flour; 1 cup warm water; 2 teaspoons salt; 1 teaspoon sugar; 1 tablespoon olive oil; 1 teaspoon dried herbs (rosemary, thyme, or your choice); Coarse sea salt for topping

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When it comes to enjoying the simple pleasures of home baking, nothing quite captivates like freshly made No-Fuss Sourdough Focaccia. Imagine pulling a golden, fragrant loaf from the oven, its crisp surface inviting you to take a bite. This delightful bread, with its airy interior and deliciously olive-oiled crust, is perfect for any occasion. Whether served alongside a hearty soup, as part of an elegant appetizer platter, or simply enjoyed with a drizzle of balsamic vinegar and olive oil, it’s a comforting addition to your table that everyone will adore.

Reasons to Love No-Fuss Sourdough Focaccia

What sets this No-Fuss Sourdough Focaccia apart is its ease and adaptability. You don’t need to be a pro baker to create something truly special. The dough comes together quickly, and the long rise allows the unique sourdough flavors to develop beautifully without demanding too much of your time.

Effortless preparation with minimal ingredients
A lovely crust with an airy, soft interior
Infinitely customizable with various toppings
Perfect for sharing or enjoying solo

Ingredients and Key Notes

To make this No-Fuss Sourdough Focaccia, a few key ingredients work together to create a flavorful bread. Each element plays a vital role, and if you ever run out of a specific ingredient, don’t worry—there are plenty of ways to swap items easily. Here’s what you’ll need:

1 cup sourdough discard
2 cups all-purpose flour
1 cup warm water
2 teaspoons salt
1 teaspoon sugar
1 tablespoon olive oil
1 teaspoon dried herbs (rosemary, thyme, or your choice)
Coarse sea salt for topping

Utilizing sourdough discard here not only minimizes waste but also gives your focaccia that signature tangy flavor.

Step by Step

Making No-Fuss Sourdough Focaccia is as delightful as it is simple. Just follow these easy steps:

In a large bowl, combine the sourdough discard, warm water, sugar, and olive oil. Stir until they are well mixed, creating a cohesive mixture. The aroma of the olive oil mingling with the tangy sourdough is just the start of something wonderful.
Gradually add the flour and salt to the mixture, stirring until a sticky dough forms. Don’t be alarmed by the texture; this dough will soon transform into a loaf to cherish.
Cover the bowl with a kitchen towel and let it rise at room temperature for about 4-8 hours, or until doubled in size. You’ll know it’s ready when it appears puffy and bubbly, filling your kitchen with an enticing smell.
Preheat your oven to 425°F (220°C). This will ensure your focaccia has the perfect environment to bake and rise gloriously.
Grease a baking sheet generously with olive oil. Carefully transfer the dough onto the sheet and use your fingers to spread it out, creating dimples in the surface. The dimples are not just for show; they allow the olive oil to pool beautifully, making each bite richer and more flavorful.
Drizzle with additional olive oil and sprinkle with dried herbs and coarse sea salt. This step is where you can unleash your creativity; the aroma of the herbs will waft through your kitchen in no time.
Bake for 20-25 minutes, or until golden brown. Keep an eye on it; the crust should be crispy, and the aroma will be irresistibly inviting.
Let it cool slightly before cutting into pieces and serving. Each slice reveals the airy crumb, making it perfect for snacking or pairing with your favorite dish.

Prep ~ 10 minutes, Cook ~ 25 minutes, Total ~ 4+ hours, Servings ~ 8, Kcal ~ approx 200 per slice.

Prepare in Advance

Preparing No-Fuss Sourdough Focaccia ahead of time can be a delightful strategy. You can mix the dough and let it rise earlier in the day, and then bake it just before you need it. This way, your home is filled with the comforting smell of fresh bread when your guests arrive. If you need to store it for a later day, shape the focaccia, cover it, and pop it in the fridge for up to 24 hours before baking it off. Once ready, simply allow it to come to room temperature and follow the baking steps as outlined.

How to Store Leftovers

If you have any leftovers, storing them is simple. Place the focaccia in an airtight container or wrap it tightly in plastic wrap. It should keep well in the fridge for up to three days. If you’d like to save some for later, you can freeze it. Just slice it into portions, wrap each piece in plastic, and store them in a freezer bag for up to three months. To reheat, thaw in the fridge overnight, then warm it in a preheated oven at 350°F (175°C) for a few minutes. You’ll know it’s fresh when the crust crisps up again, restoring that delightful texture.

Serving Ideas

No-Fuss Sourdough Focaccia is a versatile bread that pairs beautifully with various dishes. Here are some delightful ideas for serving:

Dip it in olive oil and balsamic vinegar for a simple appetizer.
Pair it with a warm bowl of soup to soak up the flavors.
Use it for sandwiches, layering in fresh vegetables and protein.
Serve alongside a cheese platter for entertaining.
Enjoy it with a lightly dressed salad for a balanced meal.

Flavor Twists and Substitutions

Customization is at the heart of No-Fuss Sourdough Focaccia, allowing you to play with flavors to suit your taste preferences. Here are a few ideas to inspire your creativity:

Add caramelized onions or roasted garlic to the dough for a savory depth.
Mix in sun-dried tomatoes, olives, or artichoke hearts for a Mediterranean flair.
Explore different cheese varieties, like grated Parmesan or crumbled feta, on top before baking.
For a spicier kick, sprinkle crushed red pepper flakes into the dough.
Use fresh herbs instead of dried ones for a brighter flavor profile.

Cook’s Notes and Secrets

Here are some pro tips to help you achieve the best results with your No-Fuss Sourdough Focaccia:

Let the dough rise in a warm area for optimal results; this encourages proper fermentation.
Ensure the baking sheet is well oiled to prevent sticking and to promote a crispy crust.
Use your fingers to create deep dimples to hold more olive oil and toppings.
If using a thermometer, the internal temperature should reach about 200°F (93°C) for optimal doneness.
Allow the focaccia to cool briefly before slicing to maintain its structure.

Your Questions, Answered

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can incorporate whole wheat flour, but it might affect the texture. A mix of both all-purpose and whole wheat could yield the best results.
What can I do if my focaccia doesn’t rise as expected?
Ensure your sourdough discard is active and bubbly. If it’s too old or inactive, it may not provide enough lift to the dough.
Can I make this dough in a stand mixer?
Absolutely! Use the dough hook to mix until a shaggy dough forms. Just be careful not to over-knead, as you want that airy texture.
Is there a gluten-free alternative?
While this recipe relies on gluten for its structure, you could experiment with gluten-free flour blends specifically designed for bread making, though results may vary.
How can I enjoy focaccia other than plain?
Try slicing and toasting focaccia for a crunchy snack or using it to create croutons for salads.

Final Thoughts

No-Fuss Sourdough Focaccia is truly a gem of a recipe that promises deliciously satisfying results with every baking session. Its simplicity makes it approachable for bakers of all skill levels, while its versatility allows for endless interpretation. Whether you’re sharing a meal with friends or savoring it alone, there’s something comforting about a slice of this beautiful bread fresh from the oven. So gather your ingredients and make this delightful focaccia soon—your taste buds will thank you!

No-Fuss Sourdough Focaccia

Author: patrick
Total Time: 240 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A simple and adaptable sourdough focaccia with an airy interior and golden crust, perfect for any occasion.

Ingredients

Scale

1 cup sourdough discard
2 cups all-purpose flour
1 cup warm water
2 teaspoons salt
1 teaspoon sugar
1 tablespoon olive oil
1 teaspoon dried herbs (rosemary, thyme, or your choice)
Coarse sea salt for topping

Instructions

In a large bowl, combine the sourdough discard, warm water, sugar, and olive oil. Stir until well mixed.
Gradually add the flour and salt, stirring until a sticky dough forms.
Cover the bowl with a towel and let it rise at room temperature for 4-8 hours or until doubled in size.
Preheat the oven to 425°F (220°C).
Grease a baking sheet with olive oil, transfer the dough, and spread it out with your fingers to create dimples.
Drizzle with olive oil and sprinkle with dried herbs and coarse sea salt.
Bake for 20-25 minutes until golden brown.
Let cool slightly before slicing and serving.