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Easy No-Knead Sourdough Focaccia Perfect for Thanksgiving

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This no-knead sourdough focaccia is the perfect Thanksgiving bread—minimal effort, maximum flavor. Made with sourdough discard, it’s soft, chewy, and soaks up gravy like a dream.

Ingredients

Scale
  • 1 cup (240g) sourdough discard, unfed and straight from the fridge
  • 3 cups (375g) all-purpose flour
  • 1 cup (240ml) warm water (about 85°F)
  • ¼ cup (60ml) olive oil, plus extra for drizzling
  • 1½ teaspoons (9g) fine sea salt
  • ½ teaspoon (2g) active dry yeast
  • 1 teaspoon (5ml) honey or sugar
  • 2 tablespoons fresh rosemary, chopped (optional)
  • 3–4 garlic cloves, thinly sliced (optional)
  • Flaky salt (like Maldon) for topping

Instructions

  1. Mix the dough: In a large bowl, combine the sourdough discard, warm water, honey, and active dry yeast. Let it sit for 5 minutes until slightly foamy. Add the flour and salt, then stir with a wooden spoon until a shaggy, sticky dough forms. Do not overmix.
  2. First rise (at room temperature): Drizzle a little olive oil over the dough to coat. Cover the bowl with plastic wrap or a damp towel. Let it sit at room temperature for 8 to 12 hours (or overnight) until doubled in size and bubbly.
  3. Prepare the pan: Pour 2-3 tablespoons of olive oil into a 9×13-inch baking pan. Spread it all over the bottom and up the sides.
  4. Transfer the dough: Gently scrape the dough into the oiled pan. Use oiled fingers to gently stretch it to the edges. If it resists, let it rest for 10 minutes and try again.
  5. Second rise: Cover the pan loosely with plastic wrap or a towel. Let it rise for another 1 to 2 hours until puffy and nearly doubled.
  6. Preheat the oven: About 30 minutes before baking, preheat your oven to 425°F (220°C) with a rack in the middle position.
  7. Dimple the dough: Drizzle another tablespoon of olive oil over the top. Use your fingertips to press deep dimples all across the surface. Press sliced garlic into some dimples if using.
  8. Add toppings: Sprinkle chopped rosemary evenly over the top. Finish with a generous pinch of flaky salt.
  9. Bake: Place the pan in the preheated oven and bake for 25-30 minutes until deep golden brown and the bread sounds hollow when tapped. Rotate the pan halfway through.
  10. Cool: Remove from the oven and let cool in the pan for 5 minutes. Transfer to a cooling rack and let cool for at least 15 minutes before slicing.

Notes

The dough is very forgiving. If it’s overproofed slightly, it still works. Don’t skip the flaky salt on top—it’s essential for the signature crunchy crust. For best results, use a kitchen scale for accuracy. The focaccia tastes even better on day two as the sourdough flavor deepens.

Nutrition

Keywords: sourdough focaccia, no-knead bread, Thanksgiving bread, sourdough discard recipe, easy focaccia, holiday bread

Find it online: https://cookluma.com/easy-no-knead-sourdough-focaccia-perfect-for-thanksgiving/