If you’re baking sourdough at home, you might be unlikely to think twice about this wasted potential. In this article, we’ll explore a simple yet delightful Sourdough Discard Focaccia Recipe that transforms sourdough discard into a fluffy, tasty bread. Not only will you be reducing waste, but you’ll also impress your friends and family with the lightest, airiest focaccia you’ve ever tasted.
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Why You’ll Love This Simple Recipe:
Better flavor than yeasted focaccia:
If you’ve ever hesitated to embrace the sourdough journey, this Sourdough Discard Focaccia recipe is perfect gateway into world of artisanal bread making. Not only does it utilize sourdough starter discard often overlooked kitchen treasure but it also brings a depth of flavor that’s simply unmatched by traditional yeasted focaccia. Natural tang from the sourdough elevates the bread, creating complex flavor profile that keeps you coming back for more.
Beautiful sourdough bread:
This Sourdough Discard Focaccia recipe not only reduces waste but transform your sourdough starter into a food art. Each bite is a celebration of texture, with a light and fluffy interior embraced by a perfectly crisp exterior, making it an ideal companion for soups, salads, or even enjoyed its own.
It’s quick:
This recipe is a game changer for any home baker looking to elevate their bread making skills without spending the entire day in the kitchen. It’s quick, taking just 2.5 hours from start to finish, and with a bake time of only 25 minutes, you’ll have that heavenly aroma wafting through your home in no time.
A recipe you can truly own:
This sourdough discard focaccia recipe is a art board you can truly own, offering perfect, airy base to elevate your favorite toppings. Whether you’re sprinkling dried or fresh rosemary, layering roasted vegetables, or creatively crafting hearty sandwich, possibilities are endless. Beauty of this recipe lies not just its simplicity but also its flexibility, inviting you experiment with flavors that vibrate with your palate.
Ingredients & Substitutions
- Water: Use warm water. I used 110°F water, which is warm enough to help the dough rise faster without harming the yeast. Keep your water under 120°F, as hotter water can deactivate the yeast and prevent the dough from rising.
- Sourdough Discard: I used fresh, room-temperature sourdough discard. I suggest using sourdough discard that’s no more than 1-2 days old for the best rise. If you use discard straight from the fridge, it’ll slow down the rise time. And you definitely can swap in the same amount of active sourdough starter (grams not volume).
- Olive Oil: A good amount of olive oil gives focaccia the flavor and texture it’s known for. It helps the dough stay soft inside while crisping up the edges and bottom. I like using extra virgin olive oil for the best flavor, but any good-quality olive oil will work. Also, drizzle some oil on top before baking to get that golden, dimpled crust.
- Salt: You can use any unrefined salt, but I like Redmond’s Unrefined Salt for the added minerals.
- Instant Yeast: This recipe uses a little commercial yeast to help it along. I go with instant yeast, not active dry yeast. Dry active yeast needs to be dissolved in liquid first and takes longer to rise. Instant yeast can be mixed right into the dry ingredients and works faster.
- Bread Flour: You can use all-purpose flour for this recipe, but I highly recommend using bread flour because it has a higher protein percentage. Using a flour with a higher protein content helps the bread rise better and gives it a softer texture and an airier crumb.
Baking Time For Sourdough Discard Focaccia Recipe
| Time | Process |
| 3:00 PM | Mix Dough |
| 3:10 – 4:40 PM | First Rise and Stretch & Folds |
| 4:40 PM | Shape |
| 4:40 – 5:25 PM | Second Rise |
| 5:30 PM | Bake |
How to Make Sourdough Discard Focaccia Bread
7. Bake for 20-25 minutes or until golden brown.
8. Cool slightly before slicing and enjoy!
How to Store
Let the focaccia cool completely, then wrap it tightly or use an airtight container. At room temperature, it stays fresh 2–3 days.
FAQs
Can I use sourdough discard to make focaccia?
Yes, you can use sourdough discard for focaccia, but it’s best with an active and bubbly starter. Adding a little instant yeast helps achieve a good rise.
How long should I ferment sourdough focaccia dough?
Bulk fermentation typically takes 4–6 hours at room temperature or overnight in the fridge, until the dough doubles and looks airy.
How do I know if my sourdough starter is ready to bake with?
It should double in size within 4–6 hours of feeding, smell tangy or fruity, and pass the float test (a spoonful floats on water).
How do I know when focaccia is done baking?
It’s done when the top is golden brown, the edges are crispy, and it sounds hollow when tapped.
What toppings work best on sourdough focaccia?
Classic choices include rosemary, flaky sea salt, garlic, cherry tomatoes, olives, or caramelized onions.
How do I store leftover focaccia?
Store airtight at room temperature for up to 3 days. For longer storage, freeze slices in a freezer bag for up to 2 months and reheat wrapped in foil at 350°F for 8–10 minutes.
Can I freeze sourdough focaccia?
Yes, it freezes well. Let it cool, slice, freeze, and reheat as needed.
More Info:
Equipment Needed
- Mixing bowl
- Digital kitchen scale
- 9×13-inch (or similar) baking pan
- Olive oil for coating the pan and drizzling
- Plastic wrap or clean towel for covering dough
- Dough scraper (optional, for handling sticky dough)
- Parchment paper (optional, for easier cleanup)
- Oven preheated to 375–450°F (190–232°C)
- Bread knife (optional for slicing)
Ingredients Overview
- Sourdough discard (about 1 cup or 240 grams)
- Warm water (approximately 1 1/2 cups or 390 grams)
- Instant yeast (2 teaspoons) to aid rise
- Bread flour (about 4 cups or 550 grams)
- Kosher salt (around 1.5 teaspoons)
- Olive oil (for dough and drizzling, about 6 tablespoons)
- Flaky sea salt and herbs like rosemary for topping
Step-by-Step Prep and Baking
- Mix Dough
Combine sourdough discard, warm water, and yeast until yeast activates. Add salt and flour; stir to form a wet batter-like dough. Let rest for 15 minutes. - Stretch & Fold
Perform gentle stretch and folds every 15 minutes, 3 times total over 45 minutes to develop gluten. - Bulk Fermentation
Transfer dough to olive-oiled bowl and cover. Let rise 3-4 hours until doubled. - Shape in Pan
Pour olive oil into baking pan. Transfer dough gently, spreading without deflating bubbles. - Final Proof
Cover and let the dough rise in pan for 1-2 hours until puffy. - Dimple & Season
Use oiled fingers to poke dimples. Drizzle with olive oil and sprinkle toppings. - Bake
Bake at 375°F for 25-30 minutes until golden crust forms. - Cool & Serve
Let cool slightly before slicing.
Warnings:
- Use Active or Fresh Discard: Only use sourdough discard that is relatively fresh (less than a week old) and free from mold or foul smell. Old or contaminated discard can spoil the bread and potentially cause foodborne illness.
- Add Commercial Yeast: Since discard is not usually bubbly and active, adding instant yeast is recommended to ensure good rising and proper fermentation. Without this, the focaccia may be dense or under-risen.
- Avoid Adding Extra Flour: The focaccia dough is wet and sticky by design. Avoid the temptation to add more flour than the recipe calls for as it can result in a dense loaf instead of the desired airy texture.
- Proper Fermentation Time and Temperature: Keep the dough in a warm place for rising. Under-proofing yields dense bread; over-proofing can cause collapse and off flavors.
- Oven Temperature and Baking: Bake at the recommended temperature to ensure the crust crisps well and the interior fully cooks. Undercooked focaccia can be gummy or doughy.
- Storage Safety: Store focaccia in an airtight container only after it has completely cooled and is dry on the surface. Stored improperly, moisture can promote mold growth. Consume within 2-3 days or freeze for longer storage.
- Food Safety Caution: If the discard or finished focaccia shows signs of spoilage, such as strange odors, discoloration, or mold, discard it immediately.
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