Sourdough Discard Focaccia with Fresh Herbs and Toppings Recipe

Introduction

Discover the delicious way to use your sourdough discard with this soft and flavorful focaccia recipe. It’s perfect for a snack, sandwich bread, or a savory side. Topped with your favorite ingredients, this focaccia delivers a delightful chewy texture and aromatic finish.

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 it’s fully absorbed and 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, use your fingertips to pick up the side 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 the dough rest for another 15 minutes.
7. Step 7: Complete one more set of stretch and folds, then cover the bowl.
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 pan with about 1 tablespoon (14 grams) olive oil. Preheat the oven to 425°F.
10. Step 10: Divide the dough into two portions. Transfer each portion onto the prepared pans, cover with plastic wrap, and rest for 15 minutes.
11. Step 11: After resting, stretch each dough portion to the edges of the pan. Cover and let rise for 20 minutes or until bubbly.
12. Step 12: Pour about 1 tablespoon (14 grams) olive oil over each dough portion. Spread it evenly with your palm. Use your fingertips to dimple the dough all over until flat.
13. Step 13: Sprinkle flaky sea salt and arrange desired toppings on the dough evenly. Repeat with the other portion.
14. Step 14: Bake the focaccias in the oven for 25 to 30 minutes or until golden brown.
15. Step 15: Transfer to a cooling rack and let cool for 10 minutes before slicing.

Tips & Variations

• Use a variety of toppings like olives, garlic, fresh herbs, or grapes to customize your focaccia flavor.
• For richer flavor, substitute honey with maple syrup or agave.
• Try baking one large focaccia pan using 28 grams of olive oil on the pan bottom instead of two smaller pans.
• Allow the dough to rise longer for a lighter, airier texture.

Storage

Store focaccia in an airtight container at room temperature for up to 3 days. If you have leftover slices with toppings, refrigerate them in an airtight container. Reheat gently in the oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sourdough starter instead of discard?

Yes, you can substitute your sourdough starter, but reduce or omit the yeast to avoid over-proofing.

Is it necessary to do stretch and folds?

Stretch and folds help develop gluten and improve dough strength, but you can skip them for a simpler process. The texture might be less airy.

Sourdough Discard Focaccia with Fresh Herbs and Toppings Recipe

Print Recipe

★★★★★

4.8 from 701 reviews

This Sourdough Discard Focaccia recipe transforms leftover sourdough discard into a flavorful and airy Italian flatbread, perfect for sandwiches or as a side. Enhanced with olive oil and topped with sea salt and various fresh toppings like tomatoes, rosemary, and olives, this focaccia is delightfully golden and tender with a crispy crust.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour 25 minutes
• Yield: 2 focaccia loaves (9x13 inch 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 into dough)

Toppings and Finishing

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

Instructions

1. Make the dough: In a large bowl, combine water, instant yeast, honey, and sourdough discard. Stir until no lumps remain.
2. Add flours and salt: Fold in bread flour, whole wheat flour, and salt. Mix with a wooden spoon or your hands until the flour is fully hydrated.
3. Knead in olive oil: Incorporate 56 grams of olive oil into the dough gradually until it 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 place for 15 minutes.
5. First stretch and fold: Perform one set of stretch and folds by grabbing the edge of the dough, stretching without tearing, folding over the center, rotating the bowl 90 degrees, and repeating three more times.
6. Second rest: Cover the bowl and let the dough rest for another 15 minutes.
7. Second stretch and fold: Repeat the stretch and fold procedure once more, then cover the bowl again.
8. First rise: Allow the dough to rise at room temperature until doubled in volume and bubbly, about 30 to 45 minutes.
9. Prepare baking pans: Line two 9×13 inch baking sheets with aluminum foil or parchment paper and coat with about 1 tablespoon (14 grams) olive oil each. Preheat oven to 425°F (220°C). For one large focaccia, use 28 grams olive oil on the pan.
10. Divide dough and second rise: Divide the dough into two portions and transfer each to the prepared pans. Cover with plastic wrap and rest for 15 minutes.
11. Stretch dough to edges: After resting, stretch each dough portion to fill the pans fully. Cover and let rise another 20 minutes until bubbly.
12. Assemble and top: Drizzle approximately 1 tablespoon (14 grams) olive oil over each dough portion and spread with your hand. Dimple the dough evenly with your fingertips until flat. Sprinkle flaky sea salt and arrange desired toppings evenly on top.
13. Bake: Transfer baking sheets to the preheated oven and bake for 25 to 30 minutes until focaccia is golden brown on top.
14. Cool and serve: Remove focaccia from oven and transfer to a cooling rack. Let cool at least 10 minutes before slicing and serving.
15. Storage: Best enjoyed the day it’s baked but can be stored in an airtight container at room temperature up to 3 days. Refrigerate leftover slices if toppings are used.

Notes

• Use sourdough discard to reduce waste and add natural flavor to the focaccia.
• Stretch and folds develop gluten structure without traditional kneading.
• Resting between stretch and folds improves dough texture and rise.
• Apply toppings lightly to avoid sogginess, and feel free to customize with your favorite herbs and vegetables.
• Best served fresh but can be reheated or used for sandwiches after cooling.

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