If you love baking bread or want to start with something rewarding, this Sourdough Discard Focaccia recipe is an excellent choice. It’s tender, spongy, and full of flavor thanks to the sourdough discard mixed into the dough. This recipe is simple enough for beginners, yet satisfying enough for more experienced bakers who want to reduce waste and make something delicious with leftover sourdough starter. The crispy golden crust combined with soft and airy bread inside makes it a perfect addition to any meal or snack time.
Why We Love This Sourdough Discard Focaccia Recipe
There are many reasons why this recipe stands out. First, it helps you use up your sourdough discard, which is often wasted. Instead, you turn it into a delicious bread that can be enjoyed fresh or stored for a few days. The texture is perfect—soft inside with a crisp, golden crust that gives a pleasant crunch with every bite.
Second, this focaccia is highly customizable. You can add your favorite toppings like fresh rosemary, sliced tomatoes, olives, or even a sprinkle of sea salt to suit your taste. The olive oil not only enriches the dough but also gives it a lovely sheen and flavor. Plus, this bread is great for many occasions—perfect for lunch, dinner, or a casual snack.
Finally, the recipe is approachable, even if you’re new to sourdough baking. It combines instant yeast and sourdough discard for a reliable rise without the long wait of traditional sourdough bread. With step-by-step instructions and tips, you’ll find the baking process straightforward and enjoyable.
Ingredients for Sourdough Discard Focaccia
To get started, gather these ingredients to create your focaccia dough and toppings:
Dough Ingredients:
- 452 grams water
- 7 grams instant yeast (about 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
Toppings:
- 56 grams olive oil
- 7 grams flaky sea salt
How to Make Sourdough Discard Focaccia: Directions
Follow these steps carefully to create the perfect focaccia bread:
Mix the Dough: In a large bowl, combine the water, instant yeast, honey, and sourdough discard. Stir until no lumps remain and the discard is fully mixed into the liquid.
Add Flours and Salt: Gradually 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 the mixture forms a shaggy dough.
Incorporate Olive Oil: Knead the olive oil into the dough. At first, the dough will feel greasy, but keep working it until the oil is fully absorbed, and the dough feels smooth and elastic.
Rest and Stretch: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes. After that, perform one set of stretch and folds: pick up one edge of the dough, stretch it without tearing, and fold it over itself. Turn the bowl 90 degrees and repeat three more times. Cover and rest for another 15 minutes, then do a second set of stretch and folds.
First Rise: Let the dough rise at room temperature until it doubles in size and becomes bubbly, roughly 30 to 45 minutes.
Prepare Baking Sheets: Line two 9 by 13 inch baking sheets with aluminum foil or parchment paper. Brush the bottoms lightly with olive oil (about 1 tablespoon per sheet). Preheat your oven to 425°F (220°C).
Divide and Rest: Split the dough into two equal parts. Place each portion on a prepared baking sheet. Cover with plastic wrap and rest for 15 minutes.
Shape and Second Rise: Stretch each dough portion to fill the pan edges. Cover again and allow the dough to rise for 20 more minutes until bubbly.
Add Toppings: Pour about 1 tablespoon of olive oil over each dough portion. Spread it evenly using your palm. Using your fingertips, press dimples all over the dough surface, flattening it gently but keeping the texture. Sprinkle flaky sea salt and arrange any toppings you desire.
Bake: Place the baking sheets in the preheated oven. Bake for 25 to 30 minutes, or until the focaccia turns golden brown.
Cool and Serve: Remove from the oven and transfer to a cooling rack. Let cool for about 10 minutes before slicing. The bread is now ready to enjoy fresh or use in sandwiches.
How to Serve Sourdough Discard Focaccia
You can enjoy this focaccia in many ways. Serve it warm as a side with soups, salads, or pasta dishes to add a comforting touch. Its light yet chewy texture pairs perfectly with olive oil dips or herb-infused spreads. Cut the focaccia into squares or strips to serve as finger food for gatherings.
For a simple snack, drizzle a bit more olive oil and sprinkle fresh herbs like rosemary or thyme on top. This bread also works wonderfully as a base for sandwiches—layer it with fresh vegetables, cheese, or grilled proteins to make a satisfying meal. If you have leftover focaccia, toast it lightly before serving to refresh its crispness.
Expert Tips for Making Sourdough Discard Focaccia
Here are some tips to ensure your focaccia turns out perfectly every time:
- Use a Kitchen Scale: Precise measurements are key for bread baking success. Weighing ingredients ensures your dough consistency is just right.
- Check Your Yeast: Make sure your instant yeast is fresh and active. Expired yeast can slow down or prevent proper rising.
- Adjust Oven Temperature: Since ovens vary, watch your bread closely during baking. If the top browns too quickly, lower the temperature slightly and extend the baking time.
- Stretch and Fold Gently: Be careful when stretching the dough not to tear it. This technique builds gluten and improves texture.
- Don’t Skip the Olive Oil Dimples: Those dimples help create focaccia’s signature texture and hold the olive oil and toppings in place.
- Customize Your Toppings: Experiment with different herbs, vegetables, and even nuts to make the focaccia your own.
How to Store Sourdough Discard Focaccia
This focaccia tastes best on the day it is baked, when the crust is crisp and the crumb is soft. However, you can store it easily for later enjoyment. Keep the bread in an airtight container or wrap it tightly in plastic wrap at room temperature for up to three days.
If you have leftovers with toppings, especially fresh vegetables or herbs, it’s best to refrigerate them to maintain freshness. Before eating stored focaccia, warm it up in the oven or toaster oven to restore its texture. Avoid freezing focaccia as it may affect the bread’s crumb and crust quality.
Variations of Sourdough Discard Focaccia
One of the best things about focaccia is how flexible it is. Here are some popular ways to vary the recipe to suit your tastes:
- Herb-Infused Focaccia: Add fresh herbs like rosemary, thyme, or oregano directly into the dough or as a topping.
- Cheese Topped: Sprinkle shredded mozzarella, parmesan, or feta cheese on top before baking for a savory twist.
- Sweet Focaccia: Try adding thinly sliced fruits like grapes or figs with a sprinkle of sugar for a sweet and savory combination.
- Vegetable Lovers: Top with caramelized onions, olives, cherry tomatoes, or roasted garlic for extra flavor.
- Nutty Crunch: Add ground pistachios or chopped walnuts to the topping for texture and a nutty taste.
- Gluten-Free Adaptation: Experiment with gluten-free flours blended with xanthan gum, but note the texture will be different.
Feel free to mix and match toppings and flavors. Focaccia invites creativity and personal flair.
Frequently Asked Questions About Sourdough Discard Focaccia
What is sourdough discard and why use it in this focaccia?
Sourdough discard is the portion of sourdough starter you remove during feedings. Instead of wasting it, this recipe uses the discard to add flavor and help with the dough rise, reducing food waste.
Can I make focaccia without sourdough discard?
Yes, you can omit the discard and use only instant yeast. The bread will be less tangy but still delicious.
How long does it take to make this focaccia?
Total preparation and rising time is about 2 hours, plus 30 minutes baking.
What toppings work best on focaccia?
Classic toppings include rosemary, sea salt, olives, tomatoes, and onions. You can customize with nuts, garlic, or fruits.
How should I store leftover focaccia?
Store it in an airtight container at room temperature for up to 3 days or refrigerate if it has fresh toppings. Reheat before serving.
Can I freeze sourdough discard focaccia?
Freezing is not recommended as it can change the texture, but if necessary, wrap tightly and thaw fully before reheating.
Sourdough Discard Focaccia
Ingredients
- 452 grams water
- 7 grams instant yeast (about 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
- 56 grams olive oil (for topping)
- 7 grams flaky sea salt
Instructions
- In a large bowl, combine water, instant yeast, honey, and sourdough discard. Stir until no lumps remain.
- Gradually fold in bread flour, whole wheat flour, and salt. Mix until a shaggy dough forms.
- Knead the olive oil into the dough until fully absorbed and smooth.
- Cover the bowl and let the dough rest in a warm place for 15 minutes. Perform one set of stretch and folds, then rest for another 15 minutes.
- Let the dough rise until doubled in size, about 30 to 45 minutes.
- Prepare two 9×13 inch baking sheets with olive oil. Preheat oven to 425°F (220°C).
- Divide dough into two equal parts and place on baking sheets. Cover and rest for 15 minutes.
- Stretch each portion to fill the pan edges. Cover and let rise for 20 more minutes.
- Pour olive oil over each dough portion and spread evenly. Press dimples into the surface and sprinkle with flaky sea salt and desired toppings.
- Bake for 25 to 30 minutes until golden brown.
- Cool on a rack for 10 minutes before slicing.
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