Sourdough Discard Focaccia Recipe

Introduction

This sourdough discard focaccia is a delightful way to use up extra starter while creating a soft, flavorful bread with a crispy crust. Topped with fresh herbs, olives, and your choice of vegetables, it’s perfect for snacks, sandwiches, or alongside your favorite meals.

Ingredients

• 452 grams water
• 7 grams instant yeast (1 packet)
• 42 grams honey (or cane sugar)
• 170 grams sourdough discard
• 540 grams bread flour
• 90 grams whole wheat flour
• 12 grams salt
• 56 grams olive oil (plus extra for pans and topping)
• 7 grams flaky sea salt
• Tomatoes (sliced, optional)
• Fresh rosemary (optional)
• Onions (sliced, optional)
• Ground pistachios (optional)
• Lemons (sliced, optional)
• Olives (optional)
• Ground pepper (optional)
• Garlic (optional)
• Grapes (optional)

Instructions

1. Step 1: Mix the water, instant yeast, honey, and sourdough discard in a large bowl until no traces of discard remain.
2. Step 2: Fold in the bread flour, whole wheat flour, and salt. Stir with a wooden spoon or your hands until all the flour is hydrated.
3. Step 3: Knead the olive oil into the dough until it is fully absorbed, and the dough feels less greasy.
4. Step 4: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes.
5. Step 5: Perform one set of stretch and folds: pinch the side of the dough closest to you, stretch it gently, and fold it over itself. Rotate the bowl 90 degrees and repeat 3 more times.
6. Step 6: Cover the bowl and let the dough rest for another 15 minutes.
7. Step 7: Complete one more set of stretch and folds, then cover the bowl again.
8. Step 8: Allow the dough to rise at room temperature until doubled in volume and bubbly, about 30 to 45 minutes.
9. Step 9: Prepare two 9 by 13 inch baking sheets by lining them with aluminum foil or parchment paper. Coat each with about 1 tablespoon (14 grams) of olive oil. Preheat the oven to 425°F. Use 28 grams of olive oil if baking one large focaccia.
10. Step 10: Divide the dough into two portions. Place each portion onto a prepared pan, cover with plastic wrap, and rest for 15 minutes.
11. Step 11: After resting, stretch the dough out to the edges of each pan. Cover and let rise for an additional 20 minutes or until bubbly.
12. Step 12: For each dough portion, pour about 1 tablespoon (14 grams) of olive oil over it. Use your palm to spread the oil evenly, then dimple the dough with your fingertips until flat.
13. Step 13: Sprinkle flaky sea salt and arrange your chosen toppings over the dough.
14. Step 14: Bake the focaccias in the preheated oven for 25 to 30 minutes, until golden brown.
15. Step 15: Transfer the focaccias to a cooling rack and allow to cool for 10 minutes before slicing. Let cool longer if using for sandwiches.

Tips & Variations

• Try adding herbs like thyme or oregano along with rosemary for extra aroma.
• Use a mix of olives and sun-dried tomatoes for Mediterranean flavors.
• If you prefer a thinner focaccia, stretch the dough more during shaping and use a larger pan.
• For a nutty crunch, sprinkle ground pistachios or chopped walnuts on top before baking.
• Adding garlic or caramelized onions gives a savory kick to the bread.

Storage

This focaccia tastes best the day it’s baked. Store leftovers in an airtight container at room temperature for up to 3 days. If you’ve added perishable toppings like olives or onions, refrigerate the slices in an airtight container. Reheat gently in a warm oven or toaster oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can substitute active starter for discard, but reduce or omit the instant yeast as starter contains wild yeast. You may need longer rising times.

What if I don’t have whole wheat flour?

You can replace the whole wheat flour with more bread flour if you prefer a lighter crumb, but whole wheat adds flavor and nutrition.

Sourdough Discard Focaccia Recipe

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★★★★★

4.9 from 108 reviews

This Sourdough Discard Focaccia recipe makes a flavorful and airy Italian flatbread using sourdough discard combined with instant yeast for a reliable rise. It features a tender crumb, a golden crust, and is deliciously topped with olive oil, flaky sea salt, and optional fresh toppings like tomatoes, rosemary, onions, and olives. This easy-to-follow recipe uses a stretch-and-fold method with two rises to develop gluten and flavor without extensive kneading, perfect for home bakers who want to reduce waste and enjoy fresh focaccia.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 2 focaccias, each about 9×13 inches (8–10 servings total) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 452 grams water
• 7 grams instant yeast (1 packet)
• 42 grams honey (or cane sugar)
• 170 grams sourdough discard
• 540 grams bread flour
• 90 grams whole wheat flour
• 12 grams salt
• 56 grams olive oil (for dough)

Topping and Assembly

• 56 grams olive oil (divided for pans and topping)
• 7 grams flaky sea salt
• Tomatoes (sliced, optional)
• Fresh rosemary (optional)
• Onions (sliced, optional)
• Ground pistachios (optional)
• Lemons (sliced, optional)
• Olives (optional)
• Ground pepper (optional)
• Garlic (optional)
• Grapes (optional)

Instructions

1. Make the dough: In a large bowl, combine water, instant yeast, honey, and sourdough discard. Mix until there are no visible traces of discard, ensuring an even mixture.
2. Add flours and salt: Fold in the bread flour, whole wheat flour, and salt. Use a wooden spoon or your hands to mix until all the flour is hydrated and a shaggy dough forms.
3. Knead in olive oil: Incorporate 56 grams of olive oil into the dough by kneading until the oil is fully absorbed and the dough feels less greasy.
4. First rest: Cover the bowl with plastic wrap and let the dough rest in a warm spot for 15 minutes to begin gluten development.
5. First stretch and fold: Perform one set of stretch and folds: with the dough in the bowl, use fingertips to stretch a side out gently and fold it over itself. Rotate the bowl 90 degrees and repeat 3 more times to strengthen the dough.
6. Second rest: Cover again and rest for another 15 minutes in a warm place.
7. Second stretch and fold: Repeat a second set of stretch and folds to further develop dough strength. Cover the bowl afterward.
8. First rise: Let the dough rise at room temperature until doubled in volume and bubbly, about 30 to 45 minutes.
9. Prepare pans and oven: Line two 9×13 inch baking sheets with aluminum foil or parchment. Coat each pan bottom with about 1 tablespoon (14 grams) of olive oil. Preheat oven to 425°F (218°C).
10. Divide and second rise: Divide dough into two portions and transfer each to a prepared pan. Cover with plastic wrap and rest 15 minutes.
11. Stretch dough in pans: After resting, stretch dough evenly to the edges of each pan. Cover again and let rise until bubbly, about 20 minutes.
12. Assemble and add toppings: For each portion, drizzle 1 tablespoon (14 grams) olive oil over the dough and spread using your palm. Use fingertips to dimple dough all over until flat. Sprinkle flaky sea salt and arrange desired toppings such as tomatoes, rosemary, onions, olives, garlic, ground pepper, pistachios, lemons, or grapes.
13. Bake: Place baking sheets in the preheated oven and bake for 25 to 30 minutes or until focaccia is golden brown and cooked through.
14. Cool and serve: Transfer focaccia to a cooling rack and let cool for 10 minutes before slicing. Let cool longer if using for sandwiches.
15. Store leftovers: Best enjoyed fresh, but can be stored for up to 3 days in an airtight container at room temperature. Refrigerate leftovers if toppings were used to maintain freshness.

Notes

• Use sourdough discard to minimize waste and add subtle flavor complexity.
• Instant yeast speeds up rising time compared to pure sourdough fermentation.
• Stretch and fold technique helps develop gluten without traditional kneading.
• Allow dough to rise in a warm, draft-free area for best results.
• Customize toppings freely to suit your tastes and seasonal produce.
• Baking on lined sheets prevents sticking and makes cleanup easier.
• Flaky sea salt adds a nice crunch and bursts of saltiness on top.
• Use room temperature water for best fermentation activation.
• Focaccia is best eaten the day it’s baked but still delicious stored carefully.

Keywords: sourdough discard focaccia, focaccia bread, easy focaccia recipe, Italian bread, homemade focaccia, sourdough recipe, flatbread, rustic bread