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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.

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 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

Find it online: https://dishedbydana.com/sourdough-discard-focaccia-recipe/