Sourdough Discard Focaccia Recipe

Introduction

This sourdough discard focaccia is a delicious way to use up leftover starter while creating a fluffy, flavorful bread. Topped with your favorite herbs and veggies, it’s perfect for sandwiches or snacking.

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
• 7 grams flaky sea salt
• Tomatoes (sliced, for topping)
• Fresh rosemary (for topping)
• Onions (sliced, for topping)
• Ground pistachios (optional, for topping)
• Lemons (sliced, for topping)
• Olives (for topping)
• Ground pepper (for seasoning)
• Garlic (for topping)
• Grapes (optional, for topping)

Instructions

1. Step 1: Mix the water, instant yeast, honey, and sourdough discard in a large bowl until there are no traces of discard remaining.
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’s 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: with the dough in the bowl, pick up the side closest to you with your fingertips, stretch without tearing, and fold it over itself. Rotate the bowl 90 degrees and repeat three more times.
6. Step 6: Cover the dough again and rest for 15 minutes.
7. Step 7: Complete one more set of stretch and folds, then cover the bowl with plastic wrap.
8. Step 8: Let the dough rise at room temperature until doubled and bubbly, about 30 to 45 minutes.
9. Step 9: Line two 9×13 inch baking sheets with aluminum foil or parchment paper and coat the bottoms with about 1 tablespoon (14 grams) of olive oil each. Preheat the oven to 425°F. For one large focaccia, coat the pan with 28 grams olive oil.
10. Step 10: Divide the dough into two portions and transfer each to a prepared pan. Cover with plastic wrap and let rest for 15 minutes.
11. Step 11: Stretch the dough out to the edges of the pan. Cover and let rise another 20 minutes until bubbly.
12. Step 12: Drizzle about 1 tablespoon (14 grams) of olive oil over each dough portion. Spread the oil with your palm and dimple the dough evenly with your fingertips until flat.
13. Step 13: Sprinkle flaky sea salt and arrange desired toppings over the dough.
14. Step 14: Bake in the preheated oven for 25 to 30 minutes until golden brown.
15. Step 15: Transfer focaccias to a cooling rack and let cool for 10 minutes before slicing. Cool longer if using for sandwiches.

Tips & Variations

• Use your favorite toppings such as olives, herbs, sliced tomatoes, or garlic for different flavors.
• For a softer crust, brush the focaccia with additional olive oil immediately after baking.
• Swap honey for cane sugar to adjust sweetness according to preference.
• If you prefer a more rustic focaccia, add herbs like thyme or oregano into the dough.

Storage

Store focaccia in an airtight container at room temperature for up to 3 days. If you have added toppings, refrigerate leftover slices to keep them fresh. Reheat in a warm oven or toaster oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is sourdough discard?

Sourdough discard is the portion of sourdough starter removed before feeding. It’s still flavorful and can be used in recipes like bread, pancakes, or focaccia to reduce waste.

Can I make this focaccia without instant yeast?

Yes, but the rise time will be longer. Using just sourdough discard will require extended fermentation for best results, so plan for additional proofing time.

Sourdough Discard Focaccia Recipe

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★★★★★

5 from 108 reviews

This Sourdough Discard Focaccia recipe is a flavorful and rustic Italian-style flatbread made using sourdough discard, instant yeast, and a blend of bread and whole wheat flours. The dough is enriched with olive oil and honey for a tender texture and slight sweetness. After a series of stretch and folds and two rises, the dough is stretched out on baking sheets, dimpled with fingertips, topped with flaky sea salt and optional fresh toppings like tomatoes, rosemary, olives, and garlic, then baked until golden brown. The result is an airy, soft focaccia with a crisp crust, perfect for snacking, sandwiches, or accompaniment to meals.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 25 to 30 minutes
• Total Time: 1 hour 40 minutes
• Yield: 2 focaccias, each about 9x13 inches 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough

• 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)

Topping and Baking

• 56 grams olive oil (for drizzling and coating pans)
• 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, mix the water, instant yeast, honey, and sourdough discard until the discard is fully incorporated and no lumps remain.
2. Add flours and salt: Fold in the bread flour, whole wheat flour, and salt. Mix using a wooden spoon or your hands until all the flour is hydrated and a shaggy dough forms.
3. Knead olive oil: Pour in the first portion of olive oil and knead it into the dough until fully absorbed. The dough will gradually become less greasy and more elastic.
4. Initial rest: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes to begin fermentation.
5. First stretch and fold: Perform one set of stretch and folds: lifting the dough edge closest to you using fingertips, stretch it without tearing, and fold it over the center. Rotate the bowl 90 degrees and repeat this process three more times to complete the set.
6. Second rest: Cover the dough again and let it rest for another 15 minutes in a warm spot.
7. Second stretch and fold: Repeat another full set of stretch and folds, then cover the dough once more with plastic wrap.
8. First rise: Allow the dough to rise at room temperature until it doubles in volume and looks 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 bottoms with about 1 tablespoon (14 grams) of olive oil each. Preheat your oven to 425°F (218°C). If using one large pan, increase oil to 28 grams.
10. Divide dough and rest: Divide the dough into two portions and transfer each to the prepared sheets. Cover with plastic wrap and let rest for 15 minutes.
11. Stretch dough to edges: After resting, stretch each dough portion out to the edges of its pan. Cover again and allow to rise for another 20 minutes, until bubbly.
12. Assemble and top: Working with one dough portion at a time, drizzle about 1 tablespoon (14 grams) of olive oil over the surface. Spread it evenly with your palm, then use your fingertips to dimple the dough thoroughly, creating small pockets. Sprinkle flaky sea salt and arrange desired toppings evenly over the dough.
13. Bake: Place the baking sheets in the oven and bake the focaccia for 25 to 30 minutes until golden brown on top and cooked through.
14. Cool: Remove the focaccia from the oven and transfer to a cooling rack. Let cool for at least 10 minutes before slicing, or longer if using for sandwiches.
15. Store: Enjoy fresh on the day baked for best flavor and texture. Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate if toppings are used to maintain freshness.

Notes

• Use fresh sourdough discard (discarded starter from your sourdough feed) to add flavor and reduce waste.
• Stretch and folds during fermentation develop gluten without intensive kneading.
• Adjust topping quantities and types to your preference; classic focaccia toppings include rosemary, olives, and sea salt.
• Resting times depend on room temperature, so keep dough in a warm, draft-free place.
• For a crispier crust, bake directly on baking sheets lined with foil or parchment and use generous olive oil coating.
• This focaccia tastes best the day it is baked but can be stored properly for a few days.

Keywords: Sourdough discard, focaccia, Italian bread, flatbread, olive oil bread, homemade bread, easy bread recipe