Sourdough Discard Focaccia Recipe

Introduction

This sourdough discard focaccia is a flavorful way to use up your extra starter while baking a soft, airy bread with a crisp, golden crust. Topped with olive oil and your favorite fresh ingredients, it’s perfect for snacking, sandwiches, or alongside a meal.

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 extra for coating and topping
• 7 grams flaky sea salt
• Optional toppings: sliced tomatoes, fresh rosemary, sliced onions, ground pistachios, sliced lemons, olives, ground pepper, garlic, grapes

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. Stir with a wooden spoon or your hands until all the flour is hydrated.
3. Step 3: Knead the 56 grams of 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 rest the dough in a warm place for 15 minutes.
5. Step 5: Perform one set of stretch and folds: lift one side of the dough, stretch it gently without tearing, and fold it onto itself. Turn the bowl 90 degrees and repeat until you’ve folded all sides (4 times total).
6. Step 6: Cover and rest the dough 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 it doubles in volume and looks bubbly, about 30 to 45 minutes.
9. Step 9: Line two 9×13-inch baking sheets with aluminum foil or parchment paper and brush the bottoms with about 1 tablespoon (14 grams) of olive oil each. If using one large pan, coat with 28 grams olive oil. Preheat the oven to 425°F (220°C).
10. Step 10: Divide the dough into two portions and place each on 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 its pan, cover again, and let rise for another 20 minutes until bubbly.
12. Step 12: For each dough portion, drizzle about 1 tablespoon (14 grams) of olive oil over the top and 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 your preferred toppings evenly on the dough. Repeat with the second portion.
14. Step 14: Bake the focaccia in the oven for 25 to 30 minutes or until golden brown on top.
15. Step 15: Transfer to a cooling rack and let cool for 10 minutes before slicing, or longer if using for sandwiches.

Tips & Variations

• Try using different combinations of toppings such as olives and rosemary or grapes and garlic for unique flavor profiles.
• If you prefer a saltier crust, increase the flaky sea salt to taste right before baking.
• Warm your water slightly to about 80°F (27°C) to help activate the yeast better, especially in cooler kitchens.
• For a chewier focaccia, use all bread flour instead of mixing with whole wheat flour.

Storage

Store focaccia at room temperature in an airtight container for up to 3 days. If your focaccia has toppings, refrigerate any leftovers in an airtight container to keep them fresh. Reheat slices in a warm oven or toaster oven for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you’ll need to dissolve active dry yeast in warm water first and allow it to activate for 5–10 minutes before mixing it with the other ingredients.

What is sourdough discard and can I substitute it?

Sourdough discard is the portion of starter removed before feeding. It adds flavor and moisture. You can substitute with an equal amount of unfed starter or omit it, but the flavor and texture may be slightly different.

Sourdough Discard Focaccia Recipe

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4.5 from 79 reviews

This Sourdough Discard Focaccia recipe transforms sourdough starter discard into a delicious, fluffy, and flavorful Italian flatbread. Infused with olive oil, topped with sea salt and your choice of fresh vegetables and herbs, this focaccia is perfect served as a snack, appetizer, or alongside meals. The dough undergoes gentle folding and resting to develop texture and flavor, then bakes to a golden, dimpled perfection.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 2 focaccia breads (each from a 9x13 inch pan) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

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)

Topping and Finishing

• 56 grams olive oil (for pans and topping)
• 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: Mix the water, instant yeast, honey, and sourdough discard in a large bowl until no traces of discard remain, creating a liquid base.
2. Add flours and salt: Fold in the bread flour, whole wheat flour, and salt with a wooden spoon or your hands until all flour is hydrated and the dough comes together.
3. Knead in olive oil: Knead 56 grams of olive oil into the dough gradually until fully absorbed, and the dough feels less greasy and more elastic.
4. Initial rest: Cover the dough bowl with plastic wrap and let it rest in a warm place for 15 minutes to begin gluten development.
5. First stretch and fold: Perform one set of stretch and folds by gently stretching the dough from one edge and folding it over itself. Rotate the bowl 90 degrees and repeat three more times.
6. Rest again: Cover the bowl and let the dough rest for another 15 minutes to relax the gluten.
7. Second stretch and fold: Complete another set of stretch and folds, then cover the dough with plastic wrap again.
8. First rise: Allow the dough to rise at room temperature until it doubles in volume and appears bubbly, about 30 to 45 minutes.
9. Prepare pans: Line two 9×13 inch baking sheets with aluminum foil or parchment paper and coat each pan’s bottom with about 1 tablespoon (14 grams) of olive oil. Preheat oven to 425°F (220°C).
10. Divide dough and second rise: Divide dough into two portions and place each on the prepared pans. Cover with plastic wrap and rest for 15 minutes.
11. Stretch dough in pans: After resting, stretch the dough out to the edges of each pan evenly. Cover and let rise for another 20 minutes until bubbly.
12. Assemble toppings: Drizzle about 1 tablespoon (14 grams) of olive oil over each dough portion. Spread it with your hands and use fingertips to dimple the dough flat. Sprinkle flaky sea salt and arrange toppings as desired.
13. Bake: Place baking sheets in the preheated oven and bake for 25 to 30 minutes, or until the focaccia is golden brown and cooked through.
14. Cool and serve: Transfer focaccia to a cooling rack and let cool for 10 minutes before slicing. Let cool longer if using for sandwiches.
15. Storage: Focaccia is best eaten the day it is baked but can be stored in an airtight container at room temperature for up to 3 days. Refrigerate leftovers if toppings with perishables were used.

Notes

• Using sourdough discard adds depth of flavor and reduces waste.
• Stretch and fold technique improves dough structure without heavy kneading.
• Rest time between folds allows gluten to relax and make dough easier to stretch.
• Customize toppings with seasonal vegetables, herbs, olives, or nuts for variety.
• For a single large focaccia, adjust olive oil to 28 grams to coat the pan fully.
• Serve focaccia warm for best texture and aroma.
• Storage tip: Refrigerate if using fresh toppings to avoid spoilage.

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