This simple sourdough discard focaccia is a great recipe for using up your excess discard in a delicious and practical way.

Be sure to coat your baking pan generously with olive oil. You can also add a layer of parchment paper to make removing the focaccia from the pan a quick-and-easy process.

9"x13" Baking Pan: Ideal for a thicker focaccia pizza with crispy edges and a soft, fluffy interior. Two 8" or 9" Square or Round Pans: Great for making thicker focaccia pizzas with various toppings.

This quick, no-knead focaccia recipe requires just seven ingredients, and my kids love it. Here's how I make and store it for easy weeknight dinners.

Place the dough on a generously olive-oiled 9-inch-by-13-inch baking pan and cover with plastic wrap sprayed with non-stick spray. Proof the dough on a tray for three hours. Preheat oven to 450℉.

Place a pizza stone on middle rack of oven. Preheat oven to 500°F. Brush a 15-inch round rimmed baking pan (such as a copper focaccia pan) with 1 tablespoon oil.

Step 4. Generously butter a 13x9" baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18x13" rimmed baking sheet, for focaccia that's thinner, crispier, and great for snacking.

Then you let the dough rise (1 hour), transfer it to a well-oiled baking pan, and let it rise again (up to 1 1/2 hours). If your house is cold, it may take longer. The square bakes in a very hot ...

I'm not much of a baker, but homemade focaccia is something I make a few times a month. It's my favorite kind of bread for sandwiches, homemade croutons, and more.When I saw that the King Arthur ...