Sourdough Discard Focaccia with Fresh Tomatoes, Rosemary, and Olives Recipe

Introduction

This sourdough discard focaccia is a delightful way to use up extra starter while creating a soft, flavorful bread. Topped with fresh herbs and your choice of vegetables, it’s perfect for a snack or to accompany your favorite meal.

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 coating 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. Mix 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 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: After resting, perform one set of stretch and folds: pick up the side of the dough closest to you, stretch it without tearing, and fold it over itself. Rotate the bowl 90 degrees and repeat three more times.
6. Step 6: Cover the bowl again and let it rest for another 15 minutes, then complete a second set of stretch and folds.
7. Step 7: Cover the dough and let it rise at room temperature until doubled in volume and bubbly, about 30 to 45 minutes.
8. Step 8: Line two 9 by 13 inch baking sheets with aluminum foil or parchment paper. Coat the bottom of each pan with about 1 tablespoon (14 grams) of olive oil. Preheat the oven to 425°F.
9. Step 9: Divide the dough into two portions and transfer each to the prepared pans. Cover with plastic wrap and let rest for 15 minutes.
10. Step 10: After resting, stretch the dough out to the edges of the pans. Cover again and let rise for another 20 minutes or until bubbly.
11. Step 11: Working with one dough portion at a time, pour about 1 tablespoon (14 grams) of olive oil over the dough. Spread it using the palm of your hand, then dimple the dough all over with your fingertips until flat.
12. Step 12: Sprinkle flaky sea salt and arrange desired toppings evenly over the dough. Repeat with the second portion.
13. Step 13: Bake in the preheated oven for 25 to 30 minutes, or until the focaccia is golden brown.
14. Step 14: Transfer the focaccias to a cooling rack and let cool for 10 minutes before slicing. Allow more cooling time if using for sandwiches.

Tips & Variations

• Substitute honey with maple syrup or brown sugar for a different sweetness profile.
• Add fresh herbs like thyme or basil along with rosemary for extra aroma.
• Use your favorite mix of vegetables, nuts, or olives to customize toppings.
• If you prefer a crispier crust, bake on a preheated pizza stone or baking steel.

Storage

Store the focaccia in an airtight container at room temperature for up to 3 days. If you’ve added fresh toppings, refrigerate leftovers in a sealed container. Reheat slices in a toaster oven or regular oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without sourdough discard?

Yes, you can omit the discard and increase the yeast slightly, but using discard adds flavor and helps reduce waste.

How do I know when the dough has doubled in volume?

The dough will appear puffed, bubbly, and roughly twice its starting size. It may spring back slowly when gently pressed.

Sourdough Discard Focaccia with Fresh Tomatoes, Rosemary, and Olives Recipe

Print Recipe

★★★★★

5 from 316 reviews

This Sourdough Discard Focaccia recipe transforms leftover sourdough discard into a delicious, fluffy, and flavorful Italian flatbread. Enhanced with honey and a blend of bread and whole wheat flours, the focaccia is topped with your choice of fresh herbs, vegetables, and sea salt, making it perfect for snacking, sandwiches, or serving alongside meals. The method includes gentle stretch and folds for gluten development, two rises for airy texture, and baking to a golden crust.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 2 focaccias (approximately 9×13 inches each) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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 kneading into dough)

Topping and Assembly

• 56 grams olive oil (divided for pans and topping)
• 7 grams flaky sea salt
• Sliced tomatoes (optional)
• Fresh rosemary (optional)
• Sliced onions (optional)
• Ground pistachios (optional)
• Sliced lemons (optional)
• Olives (optional)
• Ground pepper (optional)
• Garlic (optional)
• Grapes (optional)

Instructions

1. Make the dough: In a large bowl, mix the water, instant yeast, honey, and sourdough discard until no traces of discard remain, ensuring an even mixture.
2. Add dry ingredients: 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 into a shaggy dough.
3. Knead in olive oil: Gradually knead 56 grams of olive oil into the dough until fully absorbed, resulting in a less greasy and more pliable dough.
4. Rest dough: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes to begin gluten development.
5. Stretch and fold #1: Perform one set of stretch and folds by picking up the side of the dough closest to you, stretching it without tearing, and folding it over itself. Turn the bowl 90 degrees and repeat three more times.
6. Rest again: Cover and let the dough rest for another 15 minutes in a warm spot.
7. Stretch and fold #2: Repeat one more set of stretch and folds to further strengthen the dough’s gluten network. Cover the dough after completion.
8. First rise: Allow the dough to rise at room temperature until doubled in volume and bubbly, about 30 to 45 minutes.
9. Prep pans and oven: Line two 9×13-inch baking sheets with aluminum foil or parchment paper. Coat the bottom of each pan with about 1 tablespoon (14 grams) of olive oil. Preheat the oven to 425°F (220°C).
10. Second rise: Divide the dough into two equal portions and transfer each onto the prepared pans. Cover with plastic wrap and rest for 15 minutes.
11. Stretch dough in pans: After resting, gently stretch each dough portion out to the edges of the pans. Cover again and let rise for another 20 minutes until bubbly.
12. Assemble and top: For each portion, drizzle about 1 tablespoon (14 grams) of olive oil over the dough and spread with your palm. Using fingertips, dimple the dough thoroughly until flattened. Sprinkle flaky sea salt and arrange desired toppings such as tomatoes, rosemary, onions, pistachios, lemons, olives, pepper, garlic, or grapes.
13. Bake: Place the baking sheets in the oven and bake for 25 to 30 minutes or until the focaccia turns a golden brown color with a crisp crust.
14. Cool and serve: Transfer the focaccia to a cooling rack and let cool for 10 minutes before slicing. For sandwich use, allow to cool longer to set.
15. Store: Enjoy fresh the same day for best flavor and texture. Store in an airtight container at room temperature for up to 3 days. Refrigerate leftovers with toppings to maintain freshness.

Notes

• Using sourdough discard adds depth of flavor and reduces waste.
• Performing stretch and folds develops gluten without heavy kneading.
• The two rises ensure a light and airy focaccia crumb.
• Olive oil both kneaded into dough and used on top helps create tenderness and crispness.
• Customize toppings according to your preference.
• Store bread properly to keep it fresh, especially with fresh toppings.
• If baking a single large focaccia, increase olive oil to 28 grams for coating the pan.

Keywords: focaccia, sourdough discard, bread, Italian bread, flatbread, baking, homemade bread