Sourdough Discard Focaccia Recipe

Introduction

This sourdough discard focaccia is a delightful way to use up excess starter while creating a soft, flavorful bread. Topped with olive oil, sea salt, and your favorite fresh ingredients, it makes a perfect snack or accompaniment to any 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
• 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 fully absorbed; the dough will feel less greasy as you work it in.
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 dough in the bowl, pick up the side closest to you with your fingertips, stretch it without tearing, and fold it over itself. Turn the bowl 90 degrees and repeat 3 more times.
6. Step 6: Cover the dough and let it rest for another 15 minutes in a warm place.
7. Step 7: Complete one more set of stretch and folds, then cover the bowl again.
8. Step 8: Let the dough rise at room temperature until doubled in volume and bubbly, about 30 to 45 minutes.
9. Step 9: Line two 9 by 13 inch baking sheets with aluminum foil or parchment paper. Coat the bottom of each sheet pan with about 1 tablespoon (14 grams) olive oil. Preheat the oven to 425°F. If baking one large focaccia, use 28 grams olive oil instead.
10. Step 10: Divide the dough into two portions and transfer each onto the prepared pans. Cover with plastic wrap and rest for 15 minutes.
11. Step 11: After resting, stretch the dough to the edges of the pans. Cover again and let rise for an additional 20 minutes until bubbly.
12. Step 12: Working with one dough portion at a time, pour about 1 tablespoon (14 grams) olive oil over it and spread using your palm. Dimple the dough all over with your fingertips until flat.
13. Step 13: Sprinkle flaky sea salt and arrange desired toppings evenly on the dough. Repeat this with the other portion.
14. Step 14: Bake the focaccias for 25 to 30 minutes until golden brown.
15. Step 15: Transfer to a cooling rack and let cool for 10 minutes before slicing; allow longer cooling if using for sandwiches.

Tips & Variations

• Use different toppings like olives, grapes, garlic, or nuts to customize flavor and texture.
• For a softer crust, brush the focaccia with extra olive oil right after baking.
• If you prefer a whole wheat version, increase whole wheat flour and decrease bread flour accordingly.
• Use parchment paper for easier cleanup and to prevent sticking.

Storage

Store the focaccia in an airtight container at room temperature for up to 3 days. If you used fresh toppings, refrigerate leftovers in an airtight container. Reheat gently in a warm oven or toaster 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 substitute the sourdough discard with an equal amount of additional water and flour, but the bread will lack the subtle tang and complexity from the discard.

How do I know when the dough has risen enough?

The dough should roughly double in size and appear bubbly on the surface. This usually takes 30 to 45 minutes at room temperature but can vary depending on environment and yeast activity.

Sourdough Discard Focaccia Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

This Sourdough Discard Focaccia recipe is a flavorful and versatile Italian flatbread made using sourdough discard, bread and whole wheat flour, and enhanced with olive oil and various toppings like tomatoes, rosemary, and olives. It features a tender crumb with a golden crust and airy, bubbly texture, perfect for sandwiches or enjoyed on its own.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour 20 minutes
• Yield: 2 focaccia loaves (9x13 inches each) 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 kneading)

Topping and Finishing Ingredients

• 56 grams olive oil (for coating and assembly)
• 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 no traces of discard remain, forming a homogenous liquid mixture.
2. Add dry ingredients: Fold in the bread flour, whole wheat flour, and salt. Mix thoroughly with a wooden spoon or your hands until all flour is hydrated and incorporated.
3. Knead in olive oil: Gradually knead the 56 grams of olive oil into the dough until fully absorbed, which will reduce the greasy feeling and enrich the dough texture.
4. First rest: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes to relax the gluten.
5. First stretch and fold: With the dough in the bowl, pick up the side closest to you with your fingertips, stretch it without tearing, and fold it over itself. Turn the bowl 90 degrees and repeat three more times for a total of four folds.
6. Second rest: Cover the bowl again with plastic wrap and let the dough rest for another 15 minutes.
7. Second stretch and fold: Repeat the stretch and fold process one more time, then cover the dough again.
8. First rise: Let the dough rise at room temperature until it doubles in volume and appears bubbly, about 30 to 45 minutes.
9. Prepare baking pans: Line two 9×13 inch baking sheets with aluminum foil or parchment paper, then coat the bottom of each pan with about 1 tablespoon (14 grams) of olive oil. Preheat the oven to 425°F (220°C). If baking one large focaccia, use 28 grams of olive oil to coat the pan.
10. Divide dough: Divide the risen dough into two equal portions and transfer each to a prepared baking sheet. Cover with plastic wrap and let rest for 15 minutes.
11. Shape and second rise: After resting, stretch each dough portion out to fill the edges of the pan. Cover again and allow the dough to rise until bubbly, about 20 minutes.
12. Assemble toppings: Working with one dough portion at a time, drizzle about 1 tablespoon (14 grams) olive oil over the surface and spread with the palm of your hand. Use your fingertips to dimple the dough evenly and flatten it. Sprinkle flaky sea salt and arrange desired toppings such as tomatoes, rosemary, onions, olives, garlic, grapes, ground pistachios, lemons, and ground pepper on top. Repeat for second portion.
13. Bake: Place the sheets in the preheated oven and bake for 25 to 30 minutes or until the focaccia is golden brown on top and cooked through.
14. Cool: Transfer the baked focaccia to a cooling rack and allow it to cool for at least 10 minutes before slicing or using for sandwiches.
15. Store: Enjoy fresh for best flavor on the day of baking. Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate slices that contain toppings to preserve freshness.

Notes

• Using sourdough discard adds flavor and helps reduce waste from sourdough baking.
• The stretch and fold technique strengthens dough gluten without intensive kneading.
• Adjust toppings according to preference—this recipe is very flexible.
• Olive oil both enriches the dough and helps create a crispy, flavorful crust.
• Allowing the dough to rise in warm but not hot conditions helps ensure proper fermentation.
• Resting and stretching dough before baking achieves a light, airy texture.
• Flaky sea salt as a finishing touch adds crunch and flavor contrast to the soft focaccia.

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