Easy Sourdough Discard Focaccia Recipe

If you’re a home baker, chances are you’ve experienced that pang of guilt every time you toss out sourdough discard. After all, you’ve spent time feeding your starter, only to end up with leftover sourdough discard that only sometimes has an apparent use. The good news is that tangy, bubbly sourdough discard doesn’t need to be wasted! Instead, it can be transformed into a crispy, flavorful focaccia that will make your kitchen smell like a cozy bakery.

Imagine slicing into a golden, airy focaccia, drizzled with olive oil and sprinkled with fragrant herbs, and realizing you made it using what would have been discarded. This guide will show you exactly how to make sourdough discard focaccia—an easy, budget-friendly way to elevate your baking and reduce waste at the same time.

Why Use Sourdough Discard for Focaccia?

• Flavor: Sourdough discard has a unique, slightly tangy flavor that brings depth to your focaccia. It enhances the taste without overpowering it, creating a perfect balance.
• Texture: Sourdough discard adds a chewy texture to the focaccia, making it light and airy inside while achieving a crisp, golden crust outside.
• Sustainability: Using sourdough discard helps minimize food waste, contributing to a more eco-friendly kitchen.
• Convenience: Focaccia is a forgiving bread—perfect for those new to baking with sourdough discard.

Ingredients You’ll Need for Sourdough Discard Focaccia

You don’t need anything complicated to create a delicious sourdough discard focaccia. Here is a quick summary of the ingredients:

1. Sourdough Discard: 1 cup. This will be your star ingredient, so make sure it’s at room temperature.
2. All-Purpose Flour: 3 cups. All-purpose flour works well for producing the traditional texture of focaccia.
3. Warm Water: 1 ¼ cups. Warm water helps activate the yeast.
4. Active Dry Yeast: 1 teaspoon. This boosts the rise, especially if your sourdough discard isn’t super active.
5. Olive Oil: ¼ cup. Use premium extra-virgin olive oil for optimal taste in the dough and topping.
6. Salt: 2 teaspoons. Enhances the flavor of the dough.
7. Fresh Herbs (Rosemary, Thyme, etc.): For a fragrant finish.
8. Sea Salt Flakes: Optional, but recommended for sprinkling on top for a savory crunch.

Step-by-Step Guide to Making Sourdough Discard Focaccia

Step 1: Activating the Yeast

• Combine the active dry yeast and warm water in a large mixing basin. Give it five minutes or so to sit until it starts to bubble.
• Stir in the sourdough and discard. Mix well to incorporate fully.

Step 2: Mixing the Dough

• Add the salt and all-purpose flour to the wet ingredients.
• Add half of the olive oil and stir until a sticky dough forms. The dough will be just what you want—loose and shaggy.
• Make sure everything is mixed up evenly by using your hands or a wooden spoon.

Step 3: The First Rise

• Cover the bowl with a clean kitchen towel or plastic wrap and allow it to rise at room temperature for 2-3 hours. The dough should double in volume, becoming soft and airy. If your kitchen is fantastic, it might take a little longer.

Step 4: Preparing the Pan

• Lightly oil a cast-iron skillet or baking pan with olive oil while the dough rises. This prevents sticking and helps create a golden, crispy crust.
• Once the dough has doubled, transfer it to the prepared pan. Gently stretch it to fill the corners without deflating the air bubbles.

Step 5: Second Rise and Adding Toppings

• Let the dough rise again, loosely covered, for another half-hour to an hour. This second rise gives your sourdough discard focaccia that signature fluffy texture.
• Drizzle the dough with the remaining olive oil. Use your fingertips to dimple the surface, pressing down gently to create pockets for the oil and toppings.
• Sprinkle with fresh herbs, sea salt flakes, or any desired toppings—garlic, cherry tomatoes, olives, or caramelized onions work beautifully.

Step 6: Baking to Perfection

• Preheat your oven to 425°F (220°C).
• Bake the focaccia for 20-25 minutes or until the top is golden brown and crispy. Watch it closely during the final few minutes to prevent over-baking.
• Take the pan out of the oven and let the focaccia cool for about 5 minutes before transferring it to a wire rack.

Tips for the Perfect Sourdough Discard Focaccia

1. Room-Temperature Ingredients: Ensure your sourdough discard is at room temperature before mixing—it blends more easily and activates better.
2. Don’t Skip the Oil: Using olive oil prevents sticking, adds flavor, and helps develop that crispy crust focaccia is known for.
3. Dimples are Key: Be sure to use your fingers to create deep dimples in the dough, allowing the olive oil to pool and create those classic focaccia pockets.
4. Use Fresh Herbs: Fresh herbs like rosemary and thyme elevate the taste and aroma of your sourdough, so discard focaccia.
5. Experiment with Flavors: Don’t be afraid to customize your toppings—cheese, roasted garlic, sundried tomatoes, or even a sprinkle of Parmesan can take your focaccia to the next level.

Serving and Storing Your Sourdough Discard Focaccia

• Serve Warm: Focaccia is best when served fresh and warm in the oven. Dip it in olive oil and balsamic vinegar, or use it as a base for a sandwich.
• Storage Tips: Any leftovers can be kept in an airtight container at room temperature for up to 2 days. To keep them fresher longer, freeze individual slices and reheat them in the oven.
• Reheating: To return the crunch, pop leftover focaccia in a preheated oven at 350°F (175°C) for 5-7 minutes.

Sourdough Discard Focaccia

Recipe by Chef SarahCourse: Side DishCuisine: ItalianDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

180

kcal

This golden, crispy-on-the-outside, and airy-on-the-inside focaccia is made using leftover sourdough. It is perfect for reducing waste and adding rich flavor to your bread.

Ingredients

• 500g (4 cups) all-purpose flour

• 150g (1/2 cup) sourdough discard (100% hydration)

• 350ml (1 ½ cups) warm water

• 10g (2 tsp) salt

• 10g (2 tsp) sugar

• 8g (2 tsp) instant yeast (optional for a faster rise)

• 60ml (¼ cup) olive oil, with additional for drizzling.

• Fresh rosemary (or herbs of choice) for garnish

• Flaky sea salt for topping

Directions

• Mix the Dough:
• Combine all-purpose flour, warm water, sourdough scraps, salt, sugar, and yeast (if used) in a large mixing basin. Stir until the dough becomes shaggy.
• Add 2 tablespoons of olive oil and knead the dough for about 5-7 minutes until it becomes smooth and elastic.
• First Rise:
• Place the dough in a large, lightly oiled basin. Cover with plastic wrap or a fresh towel.
• Allow it to rise at room temperature for 8-12 hours or until it has doubled in size. If you’re using instant yeast, the rise time can be reduced to 1-2 hours.
• Prepare the Baking Pan:
• A 9 x 13-inch baking pan should be filled with 2 teaspoons of olive oil. Spread it evenly.
• Transfer the dough to the prepared pan, stretching it out to fill the corners. If it resists, let it rest for 10 minutes before stretching again.
• Second Rise:
• Cover the dough loosely and let it rise for another 1-2 hours or until it looks puffy and airy.
• Dimple and Season:
• Preheat the oven to 425°F (220°C).
• Press your fingertips into the dough to make dimples all over it. Drizzle generously with olive oil, sprinkle with flaky sea salt, and add fresh rosemary or your preferred herbs.
• Bake:
• Bake the focaccia for 20 to 25 minutes or until the edges are crispy and golden brown.
• Remove from the oven and let it cool for 10 minutes before slicing.
• Serve:
• Slice and enjoy as is, or serve with olive oil and balsamic vinegar for dipping!

Notes

• For a more intense sourdough flavor, let the dough rest in the fridge for 24 hours after the first rise.
• Feel free to customize with toppings like cherry tomatoes, garlic, olives, or caramelized onions.
  This recipe can be made without instant yeast for a slower, more traditional rise using only sourdough discard.
• Leftovers can be stored in an airtight container for up to 3 days or frozen for extended storage. Reheat in the oven until the crust is crispy.

More Recipes to Try

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• Cottage Cheese Flatbread: A Nutritious and Delicious Recipe {20 minutes}
• Best Rotel Dip Recipe for Game Day {15 minutes}

Common Questions About Sourdough Discard Focaccia

Conclusion: Embrace the Joy of Baking with Sourdough Discard Focaccia

By turning your sourdough discard into a delicious focaccia, you’re not just saving money and reducing waste—you’re creating a beautiful, home-baked treat that will impress family and friends. Sourdough discard focaccia is the perfect gateway into sourdough baking, offering a forgiving recipe with fantastic results. Whether an experienced baker or a beginner, this recipe will become a staple in your kitchen.

So, next time you think about tossing that sourdough discard, remember—you’re just a few steps away from a golden, herby focaccia packed with flavor. Happy baking!