There is nothing quite as satisfying as sinking your fingers into a billowy, olive-oil-slicked pan of dough to create deep, bubbly dimples. This same-day sourdough discard focaccia gives you all the airy, open crumb and crispy golden crust of artisan focaccia in a fraction of the time, turning your leftover starter into a showstopping table centerpiece.
Because it pairs sourdough discard with a small boost of instant yeast, you get the complex lactic fermentation flavor of sourdough without waiting 24 to 48 hours for proofing.
Why Discard Focaccia in Cast Iron Works So Well
- Shatteringly Crisp Bottom: Baking in a seasoned cast iron skillet (or heavy metal pan) with generous extra virgin olive oil fries the bottom crust to a golden crunch while keeping the center cloud-soft. Read more on baking in cast iron in our guide to cast iron baking techniques.
- Deep Dimples & Air Pockets: High hydration (approx. 78%) combined with sourdough discard starches creates massive gas bubbles that pop and bubble under hot olive oil.
- Same-Day Flexibility: Mix at 1:00 PM, proof in a warm kitchen, dimple with oil at 4:30 PM, and have hot artisan focaccia on the dinner table by 5:15 PM!
Ingredients (Grams & Cups)
- Bread Flour (350g / 2 3/4 cups): High protein flour gives maximum structure.
- Warm Water (260g / 1 cup + 2 tbsp): Around 95°F–100°F.
- Sourdough Discard (120g / 1/2 cup): 100% hydration discard.
- Instant Yeast (4g / 1 tsp): Provides fast same-day lift.
- Fine Sea Salt (8g / 1 1/2 tsp) & Honey (10g / 1 tsp).
- Extra Virgin Olive Oil (60g / 1/4 cup total): Half for the dough, half for the pan and dimpling.
- Toppings: Fresh rosemary sprigs and coarse flaky sea salt.
Step-by-Step Method
- Mix Shaggy Dough: In a large bowl, whisk water, yeast, honey, and sourdough discard. Add bread flour, salt, and 2 tbsp of olive oil. Stir with a spatula until a sticky, wet dough forms. Rest for 15 minutes.
- Stretch and Folds: Perform 3 sets of stretch-and-folds over 45 minutes to build gluten strength. Check our technique guide on how to stretch and fold sourdough dough.
- Pan Proofing: Pour 2 tbsp of olive oil into a 10- or 12-inch cast iron skillet (or 9×13 metal baking pan). Transfer the dough into the pan and turn once to coat in oil. Gently stretch towards the edges. Let proof at room temperature for 2 to 2.5 hours until super puffy, jiggly, and filled with visible bubbles.
- The Dimple & Top: Drizzle 2 more tablespoons of olive oil over the dough. Oil your fingertips and press straight down into the dough until you touch the bottom of the pan to create classic focaccia dimples. Scatter fresh rosemary sprigs and flaky sea salt over the top.
- Bake Hot: Bake at 425°F (220°C) for 22 to 26 minutes until the top is deep golden brown and the edges are blistered and crisp. Transfer to a wire rack to keep the bottom crunchy!
🥖 Free Sourdough Troubleshooting Guide
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Same-Day Sourdough Discard Focaccia
Golden-crisp artisan olive oil focaccia made same-day with sourdough starter discard, fresh rosemary, and flaky sea salt.
Ingredients:
- 350g bread flour (2 3/4 cups)
- 260g warm water (1 cup + 2 tbsp)
- 120g sourdough starter discard (1/2 cup)
- 4g instant yeast (1 tsp)
- 10g honey (1 tsp)
- 8g fine sea salt (1 1/2 tsp)
- 60g extra virgin olive oil (1/4 cup)
- Fresh rosemary and flaky sea salt
Instructions:
- Mix dough ingredients; perform 3 stretch-and-folds over 45 minutes.
- Transfer to oiled cast iron skillet; let rise 2 to 2.5 hours until bubbly and jiggly.
- Drizzle with olive oil; dimple deeply with fingertips and top with rosemary and flaky salt.
- Bake at 425°F (220°C) for 22–26 minutes until deep golden and crisp.
- Cool on wire rack before cutting.
More Savory Sourdough Favorites
Check out our popular guides on Neapolitan sourdough discard pizza and our Detroit-style discard pan pizza!