Sourdough Discard Focaccia Recipe

If you’re looking for a truly show-stopping way to bake with your sourdough starter, this Sourdough Discard Focaccia Recipe will absolutely blow you away. Imagine golden, olive oil-soaked edges, a pillowy and tender interior, and all the depth of flavor that only a bit of sourdough discard can bring. Whether you love a classic rosemary topping or want to get creative with tomatoes, onions, and even pistachios, this focaccia is an incredibly flexible, mouthwatering canvas. I make it on busy weekdays, for gatherings, or just because I’m craving something cozy and aromatic, and it never disappoints.

Ingredients You’ll Need

The beauty of this Sourdough Discard Focaccia Recipe lies in its simplicity—each ingredient has an essential role, building the bread’s structure, flavor, and signature aroma. With just a handful of wholesome staples, you’ll transform that jar of discard into something magical.

• Water (452 grams): Gives hydration and helps the dough come together with the perfect consistency.
• Instant yeast (7 grams/1 packet): Gives the bread its lift and airiness—we get a faster rise but still preserve sourdough tang.
• Honey or cane sugar (42 grams): Brings just a hint of sweetness, encouraging browning and feeding the yeast.
• Sourdough discard (170 grams): The star! Adds depth and a gentle tang to the classic focaccia flavor.
• Bread flour (540 grams): High-protein flour provides the chewy, airy crumb that focaccia is known for.
• Whole wheat flour (90 grams): Adds rustic flavor, color, and extra nutrients.
• Salt (12 grams): Essential for bringing out all the nuanced flavors in the dough.
• Olive oil (56 grams for dough, 56 grams for topping & pans): Provides moisture, richness, and that iconic crisp, golden crust.
• Flaky sea salt (7 grams): For sprinkling on top—each crystal pops with bursts of flavor.
• Tomatoes (sliced): Classic, juicy topping that adds brightness and beauty.
• Fresh rosemary: Infuses the focaccia with savory, herbal aroma.
• Onions (sliced): When roasted, they sweeten and add that extra something special.
• Ground pistachios: For crunch and a gorgeous, nutty twist.
• Lemons (sliced): Thinly sliced, they sparkle with citrusy bite (surprising but so good!).
• Olives: Briny, rich, and a classic Mediterranean pairing.
• Ground pepper: Adds depth and kick to balance the savory notes.
• Garlic: Minced or sliced for a bold punch of flavor.
• Grapes: A sweet-savory topping that is unexpectedly delicious.

How to Make Sourdough Discard Focaccia Recipe

Step 1: Mix Wet Ingredients

Begin by combining water, instant yeast, honey (or cane sugar), and your sourdough discard in a big bowl. Stir until everything is dissolved and you no longer see streaks of discard. This step wakes up your yeast and evenly distributes that unmistakable sourdough flavor through your dough.

Step 2: Add Flours and Salt

Stir in the bread flour, whole wheat flour, and salt. Use a wooden spoon or your hands—whichever you like—mixing until all the flour is hydrated and a shaggy-dough forms. Don’t worry about making it perfectly smooth; the dough will come together as it rests and gets folded.

Step 3: Work in the Olive Oil

Pour in the olive oil and knead it into the dough. It will feel slick and almost too greasy at first, but keep working—it eventually soaks in, leaving dough that’s soft, rich, and ready for rising. This step helps create focaccia’s signature crispy, flavorful crust.

Step 4: Rest, Stretch, and Fold

Cover the bowl with plastic wrap and let it rest somewhere warm for about 15 minutes. After the rest, it’s time for your first gentle stretch and fold! This strengthens the dough without complicated kneading. Grab one edge of the dough, stretch it up, and fold it over. Turn the bowl and repeat three more times for a total of four folds. Cover and repeat this step again after another 15-minute rest. Every stretch you do is building structure and height.

Step 5: First Rise

Now, let your dough rise at room temperature. It should double in size, looking puffy and bubbly (usually about 30 to 45 minutes). This rise infuses the dough with air and gives your focaccia its signature soft crumb. Patience pays off here—let the dough get as lofty as it likes!

Step 6: Prep Pans & Divide Dough

Line two 9×13-inch baking sheets with parchment or foil, and generously slick with olive oil. If you want one giant focaccia, just use one large sheet and double the amount of oil on the bottom for extra crispness. Divide the dough into two and transfer each to its own oiled pan, stretching it out gently to the edges.

Step 7: Second Rise & Shaping

Cover the pans with plastic and let the dough rest for another 15 minutes—this relaxes the gluten, so you can finish stretching each piece easily to fit the pan. Then, let it rise one last time until beautifully bubbly—about 20 more minutes.

Step 8: Dimple and Top

Drizzle more olive oil over the dough. Use your fingertips to gently press and dimple the surface all over. This creates those signature wells for oil and toppings to pool. Sprinkle on flaky sea salt and decorate with your favorite toppings: rosemary, tomatoes, onions, or go creative—everything from grapes to lemons is welcome here. Repeat for the second pan.

Step 9: Bake

Bake in a preheated 425 F oven for 25 to 30 minutes, until your Sourdough Discard Focaccia Recipe is crackling and deep golden brown at the edges. The aroma is sheer magic. Transfer to a rack to cool at least 10 minutes—you’ll want to devour it, but waiting helps the crumb set and avoids squishing all those gorgeous bubbles.

Step 10: Enjoy!

Once it’s cool enough to handle, slice and celebrate your masterpiece. If you can wait, resting a bit longer makes the bread ideal for sandwiches. Otherwise, tear right in—fresh focaccia is pure heaven.

How to Serve Sourdough Discard Focaccia Recipe

Garnishes

Sprinkle your Sourdough Discard Focaccia Recipe with extra flaky sea salt, a shower of chopped fresh herbs (like rosemary or basil), or a dusting of grated parmesan for extra savory flair. A drizzle of your best olive oil just before serving adds shine and luxurious flavor. For a sweet-savory twist, scatter a handful of toasted pistachios or a light squeeze of lemon over the top—your guests will be pleasantly surprised!

Side Dishes

This bread is so versatile! It’s incredible alongside a crisp green salad dressed with balsamic, or paired with a hearty bowl of soup (think tomato or Italian wedding). If you’re planning a feast, offer it as a warm appetizer on a charcuterie platter with cheeses, olives, and cured meats.

Creative Ways to Present

Get artistic! Arrange the toppings in a beautiful pattern—try stripes of tomatoes and onions, or craft a focaccia “garden” with veggies, grapes, and herbs. Serve cut into generous squares for dipping, or slice horizontally and stuff with roasted veggies and cheese for unforgettable sandwiches. Leftover slices? Toast and serve as crispy croutons or rustic bruschetta bases.

Make Ahead and Storage

Storing Leftovers

The Sourdough Discard Focaccia Recipe is truly best on the day it’s baked, but you can keep any extras fresh by storing them in an airtight container at room temperature for up to 3 days. If you’ve gone wild with perishable toppings like tomatoes, onions, or fresh herbs, pop the leftovers in the fridge to keep them safe and delicious.

Freezing

Your focaccia freezes beautifully! Slice the cooled bread and wrap in plastic, then tuck everything in a heavy-duty freezer bag. Slices will keep for about 2 months. When you’re ready for another bite, take out only what you need—perfect for an impromptu treat or picnic.

Reheating

Bring back that just-baked magic by warming slices in a 350 F oven for 8-10 minutes, either straight from the freezer or after thawing. Cover lightly with foil if you want the inside extra soft, or toast uncovered for maximum crispy edges. You can even reheat quickly in a toaster oven for lunch on the fly!

FAQs

Can I use active dry yeast instead of instant?

Yes, you can swap in active dry yeast for instant. Just be sure to dissolve it thoroughly in the warm water and honey before adding your discard and flours. The rise time may be a bit longer, but your Sourdough Discard Focaccia Recipe will turn out beautifully!

Why is olive oil used twice?

There’s olive oil kneaded into the dough, and more generously added to both the pan and the top before baking. This double dose guarantees crisp edges, a silky crumb, and that gloss that makes focaccia irresistible. Don’t skimp—olive oil is a key player in this recipe!

My dough feels too sticky—is that normal?

Absolutely! Focaccia dough is supposed to be wetter and stickier than many other breads, which is what leads to a chewy, airy crumb. Just keep your hands oiled when handling, and trust the process—it will come together with each stretch and fold.

What’s the best way to get big bubbles in my focaccia?

Great bubbles come from gentle handling and sufficient rising time. Try not to overwork the dough once you’ve shaped it into the pan, and give it time to get nice and puffy before baking. Those pockets will develop as the yeast and sourdough work their magic.

Can I make this recipe gluten-free?

While you can experiment with gluten-free blends, the structure and rise will be different. If you try a gluten-free version, look for a blend designed for bread baking and be ready for a more delicate, slightly denser crumb—but it will still be delicious!

Final Thoughts

The Sourdough Discard Focaccia Recipe captures everything I love about baking: bold flavor, wonderful texture, and endless room for creativity. I truly hope you give it a try, whether you’re a sourdough devotee or simply looking for the most unforgettable focaccia you’ve ever tasted. Happy baking!

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