Sourdough Discard Focaccia Recipe

Introduction

Sourdough discard focaccia is a delightful way to use leftover starter while creating a flavorful, soft, and aromatic bread. Topped with olive oil, sea salt, and your favorite fresh ingredients, this focaccia is perfect for snacking or pairing with 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 (plus additional 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. The dough will gradually feel less greasy as it soaks in the oil.
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 it as much as possible without tearing, and fold it over itself. Turn the bowl 90 degrees and repeat three more times.
6. Step 6: Cover the bowl and rest the dough in a warm place for another 15 minutes.
7. Step 7: Complete a second set of stretch and folds, 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 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 of olive oil to coat the pan.
10. Step 10: Divide the dough into two portions and transfer each to the prepared pans. Cover with plastic wrap and let rest for 15 minutes.
11. Step 11: After resting, stretch the dough to the edges of the pan, cover again, and let rise for another 20 minutes or until bubbly.
12. Step 12: Working with one portion at a time, pour about 1 tablespoon (14 grams) of olive oil over the dough. Spread it evenly with the palm of your hand and dimple the dough all over using your fingertips until flat.
13. Step 13: Sprinkle flaky sea salt and arrange your choice of toppings such as tomatoes, rosemary, onions, olives, or other ingredients.
14. Step 14: Repeat the oiling, dimpling, and topping process with the second portion of dough.
15. Step 15: Bake both pans in the preheated oven for 25 to 30 minutes, or until the focaccia is golden brown.
16. Step 16: Transfer the focaccia to a cooling rack and let cool for about 10 minutes before slicing. For sandwiches, allow to cool a bit longer.
17. Step 17: Enjoy fresh or store in an airtight container at room temperature for up to 3 days. Refrigerate leftover slices with toppings to maintain freshness.

Tips & Variations

• Use sourdough discard at room temperature to help activate the yeast properly.
• Experiment with different toppings like garlic, fresh herbs, olives, or sliced grapes for unique flavors.
• For a crisper crust, bake focaccia on a preheated baking stone.
• Whole wheat flour adds extra nutrition but can be substituted fully with bread flour for a lighter texture.

Storage

Store focaccia in an airtight container at room temperature for up to 3 days to maintain freshness. If your focaccia has toppings like tomatoes or olives, refrigerate leftovers to prevent spoilage. Reheat slices in a toaster oven or oven at 350°F for 5–10 minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use only sourdough discard without added yeast?

While sourdough discard contains some natural yeast, this recipe includes instant yeast to ensure a reliable rise and soft texture. Using only discard may result in denser bread and longer rising times.

What if I don’t have whole wheat flour?

You can use all bread flour instead, but whole wheat adds extra flavor and nutrition. The focaccia will still be delicious with 100% bread flour.

Sourdough Discard Focaccia Recipe

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★★★★★

4.9 from 291 reviews

This Sourdough Discard Focaccia recipe transforms sourdough discard into a delicious, fluffy, and flavorful focaccia bread. Featuring a soft, airy crumb with a crisp golden crust, it’s topped with olive oil, flaky sea salt, and your choice of vibrant toppings like tomatoes, rosemary, olives, and more. Perfect as a snack, appetizer, or sandwich base, this easy-to-make bread uses step-by-step folding and rising techniques to achieve its characteristic texture.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour 25 minutes
• Yield: 2 focaccias (using two 9 x 13 inch pans) or 1 large focaccia 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 and Finishing Ingredients

• 56 grams olive oil (for topping and pans)
• 7 grams flaky sea salt
• Tomatoes (sliced)
• Fresh rosemary
• Onions (sliced)
• Ground pistachios
• Lemons (sliced)
• Olives
• Ground pepper
• Garlic
• Grapes

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 the mixture is consistent.
2. Add the 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 fully hydrated and forms a rough dough.
3. Knead in olive oil: Gradually knead 56 grams of olive oil into the dough until it is fully absorbed, and the dough no longer feels greasy.
4. Rest the dough: Cover the bowl with plastic wrap and let it rest in a warm spot for 15 minutes.
5. First stretch and fold: Perform one set of stretch and folds: pick up the side of the dough closest to you, stretch it without tearing, fold it over itself, then rotate the bowl 90 degrees and repeat three more times.
6. Rest again: Cover the bowl and let the dough rest in a warm place for another 15 minutes.
7. Second stretch and fold: Complete another set of stretch and folds as described, then cover the dough with plastic wrap.
8. First rise: Allow the dough to rise at room temperature until doubled in size and bubbly, approximately 30 to 45 minutes.
9. Prepare pans: Line two 9 x 13 inch baking sheets with aluminum foil or parchment paper. Brush the bottoms with about 1 tablespoon (14 grams) of olive oil each. Preheat oven to 425°F (220°C). If making one large focaccia, use 28 grams of olive oil to coat the pan.
10. Divide and rest dough: Divide the dough into two portions and place each on the prepared pans. Cover and let rest for 15 minutes.
11. Stretch dough in pans: Stretch each portion out to the edges of the pans gently. Cover and let rise further for about 20 minutes until the dough looks bubbly and airy.
12. Add oil and dimples: Pour approximately 1 tablespoon (14 grams) of olive oil over each dough portion. Spread it evenly with your hand. Using fingertips, dimple the dough across the surface until flat and textured.
13. Add salt and toppings: Sprinkle flaky sea salt evenly. Arrange your choice of toppings such as sliced tomatoes, fresh rosemary, olives, sliced onions, ground pistachios, garlic, grapes, etc. Repeat for the other dough portion.
14. Bake the focaccia: Transfer the baking sheets to the preheated oven. Bake for 25 to 30 minutes until the focaccia is golden brown and cooked through.
15. Cool and serve: Remove the focaccia from the oven and transfer to a cooling rack. Let cool for at least 10 minutes before slicing or serving.
16. Storage: Best enjoyed the day it’s baked. Store leftover focaccia in an airtight container at room temperature for up to 3 days. Refrigerate slices if using toppings to prolong freshness.

Notes

• Using sourdough discard adds flavor and minimizes waste.
• Performing stretch and folds develops gluten gently, creating a tender crumb.
• If you prefer, substitute cane sugar for honey.
• Toppings are optional; mix and match to suit your taste.
• Let the focaccia cool before slicing to maintain structure.
• Leftover focaccia can be toasted or used for sandwiches.
• If baking a single large focaccia, adjust olive oil quantity to coat the pan accordingly.

Keywords: sourdough discard focaccia, sourdough bread, focaccia recipe, Italian bread, homemade focaccia, easy focaccia, bread recipe