This Sourdough Discard Focaccia Bread is soft, fluffy on the inside, and beautifully crisp and golden on the outside. Using sourdough discard adds a gentle depth of flavor without making the bread sour, while olive oil gives it that classic focaccia richness everyone loves. This recipe is easy, forgiving, and perfect even if you’re new to baking bread. It works great as a side, sandwich bread, or snack dipped in olive oil.
Why You’ll Love This Recipe
- A great way to use sourdough discard without waste
- Soft, airy crumb with a lightly crisp bottom
- Classic focaccia flavor with olive oil and herbs
- No complicated shaping or kneading required
- Perfect for beginners and experienced bakers
- Versatile bread for meals, snacks, or sandwiches
Ingredients
For the Focaccia Dough
- 2 ½ cups all-purpose flour
- 1 cup sourdough discard (unfed)
- ½ cup warm water
- 2 tbsp olive oil
- 1 tbsp honey or sugar
- 1 tsp salt
- 1 tsp instant yeast
For Topping
- 2–3 tbsp olive oil
- Fresh rosemary or thyme
- Flaky sea salt
- Optional: garlic, olives, cherry tomatoes, onions
Preparation Steps
- In a large bowl, mix warm water, yeast, and honey. Let sit 5 minutes until foamy.
- Add sourdough discard, olive oil, salt, and flour. Mix until a sticky dough forms.
- Cover and let rest for 20 minutes to hydrate the flour.
- Lightly oil your hands and gently stretch and fold the dough a few times in the bowl.
- Cover and let rise for 1–1½ hours, or until doubled in size.
- Grease a baking pan generously with olive oil. Transfer dough to the pan.
- Gently press the dough to fit the pan. Let rest 20–30 minutes.
- Preheat oven to 425°F (220°C).
- Dimple the dough with oiled fingers. Drizzle with olive oil and add toppings.
- Bake for 20–25 minutes until golden brown.
- Cool slightly before slicing.
Cooking Notes
This dough is intentionally sticky, which helps create a soft and airy crumb. Don’t add too much flour. Generous olive oil in the pan is key to achieving the crispy bottom crust that makes focaccia special.
Variations
- Add roasted garlic and parmesan for a savory focaccia
- Use olives and sun-dried tomatoes for a Mediterranean style
- Sprinkle shredded mozzarella or cheddar before baking
- Add caramelized onions for extra sweetness
- Make mini focaccia rounds for sandwiches
Tips
- Use room-temperature sourdough discard
- Oil your hands before handling the dough
- Don’t rush the rise for best texture
- Press dimples gently to avoid deflating the dough
- Let the bread cool slightly before cutting
Serving Suggestions
- Serve warm with olive oil and balsamic vinegar
- Use for sandwiches or panini
- Pair with soups, stews, or salads
- Slice and toast for bruschetta
- Serve as an appetizer with dips
Prep Time / Cooking Time / Total Time
- Prep Time: 20 minutes
- Rising Time: 1 hour 30 minutes
- Cooking Time: 20–25 minutes
- Total Time: About 2 hours 15 minutes
Nutritional Information (Per Slice)
Approximate values
- Calories: 230
- Protein: 6g
- Fat: 7g
- Carbohydrates: 35g
FAQs
Does focaccia taste sour with discard?
No. The discard adds depth but not sourness.
Can I skip the yeast?
This recipe uses yeast for a reliable rise. Without it, rising time increases significantly.
Can I refrigerate the dough overnight?
Yes. Cold fermentation improves flavor. Let it come to room temperature before baking.
How do I store focaccia?
Store at room temperature for 2 days or refrigerate up to 5 days.
Can I freeze it?
Yes. Wrap tightly and freeze for up to 2 months.
Conclusion
Sourdough Discard Focaccia Bread is one of the easiest and most rewarding ways to turn leftover starter into something truly special. With its soft crumb, crispy edges, and endless topping options, this focaccia fits any meal and every skill level. Once you try it, you’ll want to bake it again and again.