Sourdough Discard Focaccia Recipe to Fall in Love With

Last Updated on March 22, 2025 by Souhail

If you’re looking for a clever way to use up that extra starter, this sourdough discard focaccia recipe is your new best friend. Fluffy, golden, and kissed with olive oil and herbs, this bread is the ultimate upgrade from tossing your discard in the compost. Trust me, once you’ve tasted this, you’ll never throw your discard away again.

This focaccia is perfect as a cozy weeknight side, a rustic appetizer, or even the base for gourmet sandwiches. It’s a recipe that fits into your everyday routine but still feels like a treat. The combination of a soft, airy interior and that crisp, golden crust is nothing short of bakery-worthy.

What makes this focaccia irresistible is the sourdough discard. It gives the bread a mild tang and boosts the overall flavor, creating a beautiful depth you just don’t get from commercial yeast alone. Whether you’re a seasoned sourdough baker or just getting started, you’re going to love how simple and rewarding this is.

Why This Sourdough Discard Focaccia Recipe Works

This sourdough discard focaccia is all about flavor, texture, and simplicity. The discard adds a subtle tang and depth without needing long fermentation. With the help of commercial yeast, the dough rises quickly while still tasting like it came from a bakery.

It’s soft, airy, and rich with olive oil, creating that perfect golden crust and tender crumb. No kneading required, and the dough is forgiving, making it ideal for beginners or busy bakers.

The recipe is easy to customize with herbs, garlic, tomatoes, or cheese, and can even be adapted for gluten-free or vegan diets. Whether you’re baking for a family dinner or prepping for the week, it’s reliable, flavorful, and waste-free.

Ingredients Breakdown

• 1 cup (240g) sourdough discard (unfed, from your fridge)
• 2¼ teaspoons (1 packet) active dry yeast
• 1½ cups (360ml) warm water (around 100°F or 38°C)
• 1 tablespoon sugar
• 4 cups (480g) all-purpose flour
• 1½ teaspoons fine sea salt
• ¼ cup (60ml) olive oil, plus more for drizzling
• Flaky sea salt, for topping
• Fresh rosemary, for topping (optional)
• Sliced garlic or cherry tomatoes (optional toppings)

Note: Sourdough discard is the portion of starter you’d normally throw away before feeding. It adds tang and depth without needing a long rise.

Step-by-Step Instructions

1. Activate the yeast (10 minutes)

In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 10 minutes, or until the surface looks foamy. This means your yeast is alive and ready to work.

Tip: If there’s no foam after 10 minutes, your yeast may be dead. Start again with fresh yeast.

2. Mix in the sourdough discard and flour (5 minutes)

Stir in the sourdough discard until fully incorporated. Add the flour and sea salt. Mix with a wooden spoon or dough whisk until a shaggy dough forms.

Warning: The dough will be sticky — that’s what you want! Don’t add more flour.

3. Add olive oil and mix (2 minutes)

Pour in ¼ cup olive oil and mix to incorporate. It won’t absorb completely at this stage — that’s fine. Cover the bowl with plastic wrap or a damp towel.

4. Bulk ferment and rise (1 to 2 hours)

Let the dough rise at room temperature for about 1 to 2 hours, or until doubled in size. A warm kitchen speeds this up.

Tip: If your kitchen is chilly, place the bowl in an oven (turned off) with the light on.

5. Stretch and fold (optional but helpful, 10 minutes)

For better texture, wet your hands and perform 2 to 3 stretch and folds during the rise: pull one edge of the dough up, fold it over, rotate the bowl, and repeat.

6. Prepare the pan (5 minutes)

Drizzle olive oil generously in a 9×13-inch baking pan (or cast iron skillet for thicker bread). Pour the risen dough into the pan. Use oiled fingers to gently stretch it to the edges. Don’t force it, let it rest if it resists.

7. Second rise (30 to 45 minutes)

Cover the dough loosely and let it rise again until puffy and bubbly.

8. Dimple and top (5 minutes)

Preheat your oven to 425°F (220°C). Use oiled fingertips to press deep dimples into the dough. Drizzle with more olive oil, then sprinkle with flaky sea salt and toppings like rosemary, garlic slices, or tomatoes.

9. Bake (25 to 30 minutes)

Bake in the center of the oven until deeply golden on top and crisp at the edges. It should sound hollow when tapped.

Tip: For extra crunch, bake an additional 2 to 3 minutes uncovered.

10. Cool and enjoy (15 minutes)

Let the focaccia cool in the pan for at least 10 to 15 minutes before slicing. This helps it firm up and finish steaming inside.

Pro Tips for Success

• Use active discard: Discard should be from a healthy, well-fed starter. Avoid using overly acidic or neglected discard, which can affect flavor and rise.
• Don’t overwork the dough: Focaccia thrives on being light and airy. Mix just until combined, there’s no kneading required.
• Olive oil is key: Don’t skimp! It’s what gives focaccia its signature crisp edges and tender crumb.
• Let the dough rest if it resists stretching: Forcing it can tear the gluten structure. Give it 10 minutes and try again.
• Use a metal baking pan if possible: It conducts heat better than glass or ceramic, leading to a crispier bottom.
• Fresh herbs go on before baking, cheese after: If using cheese as a topping, add it in the last 10 minutes of baking to avoid burning.

Sourdough Discard Focaccia Recipe Serving Suggestions

This sourdough discard focaccia shines on its own or as part of a meal. Serve it warm with olive oil, balsamic vinegar, and a touch of Parmesan for a rustic starter. It’s also a perfect side for soups like tomato basil or butternut squash.

Want to make it a meal? Use it as sandwich bread with grilled veggies, pesto, or sliced turkey and arugula. For easy appetizers, cut into bite-sized squares and top with whipped ricotta or sun-dried tomatoes. You can even turn leftovers into focaccia pizza with sauce and cheese.

Recipe Card

Sourdough Discard Focaccia Recipe

Recipe by SouhailCourse: DinnerCuisine: ItalianDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

230

kcal

Fluffy, golden, and bursting with flavor, this sourdough discard focaccia is the perfect way to use up extra starter. Soft on the inside, crispy on the edges, and topped with olive oil and flaky salt, it’s a bakery-style bread made right at home.

Ingredients

• 1 cup (240g) sourdough discard (unfed)

• 2¼ tsp (1 packet) active dry yeast

• 1½ cups (360ml) warm water (about 100°F / 38°C)

• 1 tbsp sugar

• 4 cups (480g) all-purpose flour

• 1½ tsp fine sea salt

• ¼ cup (60ml) olive oil, plus more for drizzling

• Flaky sea salt, for topping

• Fresh rosemary, garlic slices, cherry tomatoes (optional toppings)

Directions

• Activate Yeast (10 min): In a large bowl, mix warm water, sugar, and yeast. Let sit until foamy.
• Add Discard and Flour (5 min): Stir in sourdough discard, then flour and salt, mixing until a sticky dough forms.
• Mix in Olive Oil (2 min): Pour in olive oil and stir. Dough will be soft and loose.
• First Rise (1–2 hrs): Cover and let rise until doubled in size.
• Stretch and Fold (optional): Do 2–3 stretch-and-folds for better texture.
• Prepare Pan (5 min): Generously oil a 9×13 pan. Transfer dough, gently stretch to fit.
• Second Rise (30–45 min): Cover and let rise again until puffy.
• Dimple and Top (5 min): Dimple dough with oiled fingers. Add toppings and drizzle with olive oil.
• Bake (25–30 min at 425°F / 220°C): Until golden and crisp.
• Cool and Slice: Rest 10–15 min before serving.

Notes

• Use discard from a healthy starter (not too acidic or neglected).
• For a crispy crust, bake slightly longer and cool uncovered.
• Customize with any toppings you love, it’s super versatile!

FAQs

Final Thoughts

This sourdough discard focaccia recipe is the perfect way to turn your extra starter into something truly delicious. With its golden crust, soft center, and endless topping options, it’s a simple yet impressive bread you’ll want to bake on repeat.

Pair it with a comforting bowl from our best soup to eat every day or serve it as a side with a meal enhanced by our guide on how to make rice taste like restaurant rice. Want to know the best fat for baking? Discover the differences between oil or butter for bread to get the texture just right.

Add a sweet note to your bread board with our easy homemade apple jam recipe, or finish your meal with something special using our tips on what to do with vanilla bean paste.

This focaccia is not just a great recipe, it’s your new go-to for no-waste baking that delivers big on flavor.