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 your favorite herbs and veggies, it’s perfect for sandwiches or as a snack. The recipe is easy to follow and yields a golden, bubbly focaccia every time.

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
• Olive oil for coating pans (about 28 grams total)
• Optional toppings: sliced tomatoes, fresh rosemary, sliced onions, ground pistachios, lemon slices, olives, ground pepper, garlic, grapes

Instructions

1. Step 1: In a large bowl, mix the water, instant yeast, honey, and sourdough discard 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 fully 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: After resting, perform one set of stretch and folds: lift the edge of the dough closest to you with your fingertips, stretch it without tearing, fold it over itself, then turn the bowl 90 degrees and repeat three more times.
6. Step 6: Cover with plastic wrap and let the dough rest for another 15 minutes.
7. Step 7: Perform a second 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: Prepare two 9 by 13-inch baking sheets by lining them with aluminum foil or parchment paper and coating the bottoms with about 1 tablespoon (14 grams) of olive oil each. Preheat the oven to 425°F.
10. Step 10: Divide the dough into two portions and transfer each to a prepared pan. Cover with plastic wrap and let rest for 15 minutes.
11. Step 11: Stretch each dough portion to the edges of the pan, cover again, and let rise for another 20 minutes or until bubbly.
12. Step 12: Working with one dough portion at a time, drizzle about 1 tablespoon (14 grams) of olive oil over it and spread using the palm of your hand. Use fingertips to dimple the dough evenly until flat.
13. Step 13: Sprinkle flaky sea salt and arrange any desired toppings evenly over the dough. Repeat for the second portion.
14. Step 14: Bake the focaccias in the preheated oven for 25 to 30 minutes until golden brown.
15. Step 15: Transfer focaccias to a cooling rack and let cool for at least 10 minutes before slicing.

Tips & Variations

• For extra flavor, add fresh herbs like rosemary or thyme to the dough before the first rise.
• Experiment with different toppings such as olives, caramelized onions, or roasted garlic for variety.
• If you prefer a chewier texture, let the dough rise a bit longer during the first rise.
• Use parchment paper for easier cleanup instead of aluminum foil.

Storage

Store focaccia in an airtight container at room temperature for up to 3 days. If your focaccia has toppings, refrigerate leftovers in an airtight container. Reheat by warming in a preheated 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 active sourdough starter instead of discard?

Yes, you can use active starter, but it may affect the dough’s fermentation time and flavor slightly. Adjust rising times as needed.

Do I have to use instant yeast if I have sourdough discard?

Using instant yeast helps ensure a reliable rise since sourdough discard may have inconsistent yeast activity. For a pure sourdough focaccia, omit the yeast and allow longer fermentation, but the texture may differ.

Sourdough Discard Focaccia Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

A flavorful and rustic Sourdough Discard Focaccia recipe that creatively uses sourdough starter discard to make a soft, golden, and bubbly Italian flatbread topped with olive oil, sea salt, and an array of fresh toppings like tomatoes, rosemary, olives, and garlic. Perfect as a snack or accompaniment to meals, this recipe features easy stretch and fold techniques and two rises to develop airy texture and rich depth of flavor.

• Author: Tara
• Prep Time: 30 minutes
• Cook Time: 25 to 30 minutes
• Total Time: 1 hour 25 minutes
• Yield: Two 9x13 inch focaccia sheets or one large focaccia 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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)

For Baking & Topping:

• 56 grams olive oil (for baking bread 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. Make the dough: In a large bowl, mix the water, instant yeast, honey, and sourdough discard until the discard is fully incorporated.
2. Mix flours and salt: Fold in the bread flour, whole wheat flour, and salt. Use a wooden spoon or your hands to mix until no dry flour remains and all flour is hydrated.
3. Knead olive oil into dough: Gradually knead in 56 grams of olive oil until fully absorbed; the dough will feel less greasy as the oil is incorporated.
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 dough edge closest to you, stretching it without tearing, and folding it over itself. Rotate the bowl 90 degrees and repeat three more times.
6. Second rest: Cover the bowl with plastic wrap again and let rest for 15 minutes.
7. Second stretch and fold: Repeat the stretch and fold process once more. Cover the bowl again.
8. First rise: Let the dough rise at room temperature, covered, until it doubles in volume and becomes bubbly, about 30 to 45 minutes.
9. Prepare pans: Line two 9×13 inch baking sheets with parchment paper or aluminum foil. Coat the bottoms 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 bottom.
10. Divide dough and second rise: Divide the dough into two portions. Transfer each to a prepared baking sheet. Cover with plastic wrap and rest for 15 minutes.
11. Stretch dough on pans: After resting, stretch each dough portion to the edges of the pan. Cover again and let rise until bubbly, about 20 minutes.
12. Assemble and top: For each dough portion, pour about 1 tablespoon (14 grams) olive oil over top and spread it evenly with your hand. Dimple the dough deeply with fingertips to flatten. Sprinkle flaky sea salt and arrange desired toppings such as sliced tomatoes, onions, rosemary, olives, garlic, lemons, ground pistachios, grapes, or ground pepper.
13. Bake: Place pans in the preheated oven and bake for 25 to 30 minutes until focaccia is golden brown and cooked through.
14. Cool and serve: Transfer focaccia to a cooling rack. Let cool for at least 10 minutes before slicing or using for sandwiches.
15. Store leftovers: Enjoy fresh for best flavor. Store leftovers in an airtight container at room temperature for up to 3 days. Refrigerate sliced focaccia if topped with perishable ingredients.

Notes

• Using sourdough discard boosts flavor and reduces waste.
• Stretch and fold technique develops gluten without heavy kneading.
• Adjust toppings to preference—focaccia is very versatile.
• Ensure the dough is bubbly and doubled during rises for best texture.
• Use flaky sea salt for enhanced flavor and crunch.
• Olive oil quality greatly impacts the focaccia taste.
• Focaccia is best eaten the day it is baked but keeps well for a few days.
• For larger batches, increase baking time slightly and check for doneness.

Keywords: sourdough discard focaccia, sourdough bread, focaccia recipe, easy bread recipe, Italian flatbread, homemade focaccia, stretch and fold dough, baking bread