Sourdough Discard Focaccia Recipe

Introduction

This sourdough discard focaccia is a delicious way to use up extra starter while creating a soft, flavorful bread. Topped with olive oil and fresh herbs, it’s perfect for snacking or serving 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
• 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 trace of discard remains.
2. Step 2: Fold in the bread flour, whole wheat flour, and salt. Stir with a wooden spoon or your hands until the flour is fully 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: 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 and let the dough rest for another 15 minutes, then complete a second set of stretch and folds. Cover again.
7. Step 7: Let the dough rise at room temperature until doubled in volume and bubbly, about 30 to 45 minutes.
8. Step 8: Line two 9×13 inch baking sheets with aluminum foil or parchment and coat with about 1 tablespoon (14 grams) olive oil each. Preheat oven to 425°F.
9. Step 9: Divide dough into two portions and transfer each to a prepared pan. Cover and rest for 15 minutes.
10. Step 10: Stretch the dough to the edges of the pan, cover again and let rise for another 20 minutes until bubbly.
11. Step 11: Drizzle about 1 tablespoon olive oil over each dough portion and spread with your hand. Use fingertips to dimple the dough evenly.
12. Step 12: Sprinkle with flaky sea salt and add desired toppings like tomatoes, rosemary, or olives.
13. Step 13: Bake in the oven for 25 to 30 minutes until golden brown.
14. Step 14: Cool on a rack for 10 minutes before slicing. Wait longer if using the bread for sandwiches.

Tips & Variations

• For a single large focaccia, use one 9×13 pan and coat the bottom with 28 grams of olive oil.
• Add fresh garlic or ground pepper to the toppings for extra flavor.
• Try different toppings like grapes, ground pistachios, or lemon slices to customize your focaccia.
• If you don’t have instant yeast, active dry yeast can be used but activate it in warm water first.

Storage

Store focaccia in an airtight container at room temperature for up to 3 days. If you added moist toppings like tomatoes or olives, refrigerate leftovers in an airtight container. Reheat in the oven or toaster oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this recipe without instant yeast?

You can use active dry yeast instead, but first dissolve it in warm water and let it activate for about 5 minutes before adding the honey and discard.

How do I make this focaccia vegan?

This recipe is naturally vegan as it contains no animal products. Just ensure your honey substitute is plant-based, like maple syrup or agave.

Sourdough Discard Focaccia Recipe

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★★★★★

4.4 from 113 reviews

This Sourdough Discard Focaccia recipe is a delightful way to use your sourdough discard to create a light, fluffy, and flavorful focaccia bread. Enhanced with olive oil, fresh rosemary, and optional toppings like tomatoes and olives, this focaccia is perfect as a snack or accompaniment to meals. It features a two-stage rise and stretch-and-fold technique to develop structure and flavor.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 2 focaccias (9×13 inch 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 dough)

Topping Ingredients

• 56 grams olive oil (for topping and 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 all traces of discard have disappeared.
2. Mix flours and salt: Fold in the bread flour, whole wheat flour, and salt, mixing with a wooden spoon or your hands until all the flour is hydrated and forms a shaggy dough.
3. Knead in olive oil: Gradually knead the 56 grams of olive oil into the dough until absorbed; the dough will feel less greasy as you work it.
4. Initial rest: Cover the bowl with plastic wrap and let the dough rest in a warm spot for 15 minutes.
5. First set of stretch and folds: With the dough in the bowl, lift one side using fingertips, stretch without tearing, and fold it over itself. Rotate the bowl 90 degrees and repeat this 3 more times, completing one full set.
6. Cover and rest: Cover again with plastic wrap and let rest for another 15 minutes.
7. Second set of stretch and folds: Repeat the stretch and fold process once more, then cover the bowl tightly.
8. First rise: Let the dough rise at room temperature until doubled in size and bubbly, approximately 30 to 45 minutes.
9. Prepare 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 the oven to 425°F (220°C). If baking one large focaccia, use 28 grams olive oil to coat the pan.
10. Divide dough and second rise: Split the dough into two portions and place each on prepared pans. Cover with plastic wrap and rest for 15 minutes.
11. Shape dough: Stretch each dough portion out to fill the pan edges. Cover again and let rise for another 20 minutes or until bubbly.
12. Assemble and oil: Working on one dough portion at a time, drizzle about 1 tablespoon (14 grams) olive oil over it and spread evenly with your palm. Use your fingertips to dimple the dough all over, creating the typical focaccia texture.
13. Add toppings: Sprinkle flaky sea salt and arrange any desired toppings like sliced tomatoes, rosemary, onions, olives, garlic, ground pistachios, lemons, grapes, and ground pepper evenly over the dough. Repeat for the second portion.
14. Bake: Place the baking sheets in the preheated oven and bake for 25 to 30 minutes, or until the focaccia turns golden brown.
15. Cool and serve: Transfer the focaccia to a cooling rack and let cool for 10 minutes before slicing. For sandwiches, allow to cool further for best results.
16. Store: Best enjoyed the day it’s baked, but will keep up to 3 days in an airtight container at room temperature. Refrigerate leftover slices especially if toppings were used.

Notes

• If baking one large focaccia instead of two smaller ones, adjust olive oil to coat a larger pan accordingly.
• Use room temperature water to help activate the yeast properly.
• Optional toppings add flavor and texture, but focaccia is delicious plain with just sea salt and rosemary.
• Ensure dough is covered during rises to prevent drying out.
• Resting the dough and stretch-and-fold technique help develop gluten and airy crumb.
• Store leftovers in an airtight container and refrigerate if using fresh toppings to maintain freshness.

Keywords: sourdough discard focaccia, focaccia bread, homemade focaccia, italian bread, bread recipe, stretch and fold dough, easy focaccia