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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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/sourdough-discard-focaccia-recipe-4/