Sourdough Discard Focaccia Recipe

I’ve been baking this sourdough discard focaccia for months — it’s the kind of loaf that turns lazy pantry staples into something celebratory. It uses discard so you’re not wasting starter, relies on a short active rise (thanks to a packet of instant yeast) and yields a pillowy, olive‑kissed focaccia perfect for sandwiches, grazing boards, or a weeknight dinner side.

Why you’ll love this dish

This focaccia is smart, forgiving, and crowd‑pleasing. Using sourdough discard adds a mild tang and depth without the long starter schedule of an overnight sourdough. Adding a packet of instant yeast speeds the rise so you get big bubbles and a soft crumb in under two hours of active time — great when you want fresh bread the same day.

• Budget friendly: uses pantry staples and discard instead of throwing it away.
• Fast (for a yeasted/sourdough hybrid): room‑temperature rises finish in about an hour and a half.
• Versatile: top with tomatoes, rosemary, onions, olives, pistachios, grapes — or keep it classic with just olive oil and flaky salt.
• Sandwich worthy: cool slightly and slice for hearty Italian‑style sandwiches.

“Perfect combination of sourdough tang and yeasted lift — every bite has crunchy edges and pillowy center. Great for busy mornings or last‑minute guests.”

Preparing Sourdough Discard Focaccia Recipe

Here’s the flow at a glance so you know what to expect before you start:

1. Mix water, instant yeast, honey and sourdough discard.
2. Fold in flours and salt until hydrated.
3. Knead in olive oil, rest, then do two sets of stretch‑and‑folds with short rests.
4. Let dough double (30–45 minutes), then divide onto pans for the second rise.
5. Dimple, oil, add toppings, and bake at 425°F for 25–30 minutes.
6. Cool briefly, slice, serve, and store.

This recipe is straightforward: minimal kneading, a couple of gentle folds to build structure, and plenty of olive oil for flavor and a tender crumb.

What you’ll need

• 452 grams water (lukewarm, ~75–85°F / 24–29°C)
• 7 grams instant yeast (1 packet)
• 42 grams honey (or cane sugar)
• 170 grams sourdough discard (active or refrigerated discard is fine)
• 540 grams bread flour
• 90 grams whole wheat flour
• 12 grams salt
• 56 grams olive oil (for the dough)
• 56 grams olive oil (reserve for pans and finishing)
• 7 grams flaky sea salt (for finishing)
• Toppings (optional): sliced tomatoes, fresh rosemary, sliced onions, ground pistachios, lemon slices, olives, ground pepper, garlic, grapes

Notes/substitutions:

• Honey or cane sugar: either feeds the yeast; use brown sugar for a deeper flavor.
• Bread flour gives structure; if you only have all‑purpose, increase hydration slightly and expect a slightly softer crumb.
• If your discard is very sour, reduce discard to 120–140 g to keep the flavor balanced.
• The second 56 g of olive oil is used for coating pans and finishing the dough — the recipe separates oil for dough vs. finishing.

Directions to follow

1. Make the dough: In a large bowl combine the water, instant yeast, honey, and sourdough discard. Stir until no visible streaks of discard remain.
2. Add flours and salt: Fold in the bread flour, whole wheat flour, and salt. Mix with a wooden spoon or your hands until all the flour is hydrated and there are no dry patches.
3. Knead in oil: Add 56 g olive oil and knead it into the dough. It will feel greasy at first and then absorb the oil and soften.
4. Rest 15 minutes: Cover the bowl with plastic wrap and let it rest in a warm spot.
5. First stretch & fold: After 15 minutes, do one set of stretch‑and‑folds. To do this, reach under the dough at the side closest to you with your fingertips, stretch it upwards without tearing, and fold it over the top. Turn the bowl 90° and repeat three more times.
6. Rest again 15 minutes: Cover and let rest.
7. Second stretch & fold: Repeat one more set of stretch‑and‑folds. Cover the dough.
8. First rise: Let the dough rise at room temperature until doubled and bubbly — about 30 to 45 minutes depending on room warmth.
9. Prep pans: Line two 9×13‑inch baking sheets with foil or parchment. Coat each pan bottom with ~1 tablespoon (14 g) olive oil. Preheat oven to 425°F. (If you bake one large focaccia, use ~28 g oil to coat the pan.)
10. Second rise (on pans): Divide the dough into two portions and transfer each to a prepared pan. Cover with plastic wrap and rest 15 minutes.
11. Shape and second short rise: After the rest, gently stretch each dough to the pan edges. Cover and let rise 20 minutes more, until slightly puffy and bubbly.
12. Oil and dimple: Working with one pan at a time, pour about 1 tablespoon (14 g) olive oil over the dough. Spread it with the palm of your hand. Using your fingertips, dimple the dough all over until it’s flat and evenly spread.
13. Top and salt: Sprinkle flaky sea salt and arrange toppings as desired (tomatoes, rosemary, onions, olives, pistachios, lemon slices, grapes, minced garlic, cracked black pepper).
14. Bake: Place pans in the oven and bake 25–30 minutes, or until the focaccia is golden brown and the edges crisp. Internal temperature should be near 200°F for a fully baked loaf.
15. Cool and slice: Transfer focaccias to a cooling rack. Let cool 10 minutes before slicing; if making sandwiches, cool slightly longer so the crumb sets.
16. Store: Best the day it’s baked. Keeps up to 3 days in an airtight container at room temperature. Refrigerate slices if topped with perishable ingredients.

Best ways to enjoy it

• Serve warm with a bowl of herby tomato soup or a chickpea salad for a quick weeknight supper.
• Turn cooled focaccia into sandwiches: roast beef, mozzarella and arugula, or grilled veggies and hummus both work wonderfully.
• Slice thinly and use as crostini: top with whipped ricotta, lemon zest, and pistachios for an elegant appetizer.
• For a party board: cut into rectangles, sprinkle with extra flaky salt, and pair with cheeses, cured meats, and olives.

Keeping leftovers fresh

• Short term: Store in an airtight container or wrapped in foil at room temperature for up to 3 days. This keeps the crust from drying too quickly.
• If you used fresh toppings (tomatoes, grapes, onions), refrigerate leftovers in an airtight container and use within 2 days.
• Freezing: Wrap slices tightly in plastic and foil, then freeze up to 3 months. Reheat from frozen in a 350°F oven for 10–15 minutes.
• Reheating: Toast slices in a skillet or oven at 350–375°F for 5–10 minutes. For softer crumb, cover with foil for the first few minutes to steam slightly, then uncover to crisp.

Food safety tip: refrigerate any focaccia with perishable toppings (cheese, fresh tomatoes) within 2 hours of baking.

Pro chef tips

• Hydration and feel: This dough is fairly wet. Work wet hands or a wet spatula when handling; the stickiness is normal and gives an open crumb.
• Temperature matters: Warmer rooms speed rises. Aim for ~75–80°F room temp for the given timing. Cooler kitchens will lengthen the rises.
• Gentle handling: Don’t overwork after the final rise — aggressive shaping collapses bubbles. Stretch gently into the pan.
• Dimpling: Use fingertips, not your whole palm, and don’t press so hard you deflate the dough into the pan — you want deep dimples filled with oil and toppings.
• Salt timing: Finish with flaky sea salt after dimpling so each bite has bright bursts of salt.
• Watch color: If the top browns too quickly in your oven, tent lightly with foil for the last 5–10 minutes.

Creative twists

• Herb & lemon: Scatter rosemary, thyme, thin lemon slices, and crushed garlic for a bright, aromatic loaf.
• Sweet & savory: Add halved grapes, thin onion slices and a sprinkle of rosemary for a delicious sweet‑savory combo.
• Nutty crunch: Top with crushed pistachios and a drizzle of honey after baking for a Middle Eastern‑inspired finish.
• Olive & tomato: Classic Mediterranean — kalamata olives, cherry tomatoes, oregano and shaved parmesan.
• Gluten adjustments: For a higher whole‑grain loaf, swap 100–150 g of bread flour for whole wheat but expect a denser crumb and slightly lower rise. For gluten‑free, use a tested gluten‑free flour blend designed for yeast breads (technique and hydration will differ significantly).

FAQ

How long does this focaccia take from start to finish?

Active hands‑on time is about 30–40 minutes. With the rises and resting, expect roughly 2 to 2.5 hours from mixing to pulling warm focaccia from the oven.

Can I skip the instant yeast and rely only on the discard?

You can, but expect much longer fermentation — several hours to overnight — and a different texture (less airy, more sour). The instant yeast gives reliable lift and the classic focaccia openness.

My focaccia is dense — what went wrong?

Common causes: under‑hydration, not enough stretch‑and‑folds to build structure, overhandling the dough after the final rise, or using too cold a room so the dough didn’t properly rise. Ensure the dough looks bubbly and has roughly doubled before shaping.

How much sourdough discard can I substitute?

This recipe uses 170 g discard. If your discard is very liquid, reduce other liquid slightly. If it’s very sour, reduce to 120–140 g to avoid overpowering tang.

Is it OK to top with fresh ingredients like tomatoes and grapes?

Yes, but those toppings carry moisture. If you plan to store slices, refrigerate within 2 hours and consume within 48 hours. For longer storage, omit wet toppings until serving.

Conclusion

If you want a fast, flavorful way to use sourdough discard that yields bakery‑style focaccia, this recipe delivers — airy interior, crisp edges, and endless topping possibilities. For reference and extra technique notes, check out Sourdough Discard Focaccia Bread – Amy Bakes Bread and the detailed method at Sourdough Discard Focaccia Recipe (The Airiest Bread Ever …).

Sourdough Discard Focaccia

A pillowy focaccia that utilizes sourdough discard for a mild tang and quick preparation, perfect for sandwiches or as a side dish.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Bread, Side Dish, Snack

Cuisine Italian

Servings 12 pieces

Calories 210 kcal

Ingredients

  

Dough Ingredients

• 452 grams water (lukewarm, ~75–85°F / 24–29°C)
• 7 grams instant yeast (1 packet)
• 42 grams honey (or cane sugar) Use brown sugar for a deeper flavor.
• 170 grams sourdough discard (active or refrigerated discard is fine) If very sour, reduce to 120–140 g.
• 540 grams bread flour If using all‑purpose, increase hydration slightly.
• 90 grams whole wheat flour
• 12 grams salt
• 56 grams olive oil (for the dough) Separate from the olive oil for finishing.
• 56 grams olive oil (reserve for pans and finishing)
• 7 grams flaky sea salt (for finishing)

Optional Toppings

• sliced tomatoes Adds freshness.
• fresh rosemary For aromatic flavor.
• sliced onions
• ground pistachios For a nutty crunch.
• grapes For a sweet twist.

Instructions

 

Make the Dough

• In a large bowl, combine the water, instant yeast, honey, and sourdough discard. Stir until no visible streaks of discard remain.

Add Flours and Salt

• Fold in the bread flour, whole wheat flour, and salt. Mix with a wooden spoon or your hands until all the flour is hydrated and there are no dry patches.

Knead in Olive Oil

• Add the 56 g of olive oil and knead it into the dough. It will feel greasy at first but will absorb the oil and soften.

Rest

• Cover the bowl with plastic wrap and let it rest in a warm spot for 15 minutes.

Stretch and Fold

• After 15 minutes, perform one set of stretch-and-folds. Stretch the dough from the side closest to you and fold it over the top. Turn the bowl 90 degrees and repeat three more times.

Second Stretch and Fold

• Cover and let rest for another 15 minutes, then repeat one more set of stretch-and-folds.

First Rise

• Let the dough rise at room temperature until doubled and bubbly, about 30 to 45 minutes.

Prep Pans

• Line two 9×13-inch baking sheets with foil or parchment. Coat each pan bottom with approximately 1 tablespoon of olive oil. Preheat the oven to 425°F.

Second Rise on Pans

• Divide the dough into two portions and transfer each to a prepared pan. Cover with plastic wrap and rest for 15 minutes.

Shape and Second Short Rise

• Gently stretch each dough to the pan edges after the rest. Cover and let rise for 20 minutes, until slightly puffy.

Oil and Dimple

• Pour about 1 tablespoon of olive oil over each dough. Using your fingertips, dimple the dough all over.

Top and Salt

• Sprinkle flaky sea salt and arrange your desired toppings.

Bake

• Place the pans in the oven and bake for 25-30 minutes, until golden brown and the edges are crisp.

Cool and Slice

• Transfer the focaccias to a cooling rack. Let cool for 10 minutes before slicing.

Store

• Best the day it’s baked. Keeps up to 3 days in an airtight container at room temperature.

Notes

For best results, maintain a warm environment for rising. If toppings are fresh, refrigerate leftovers within 2 hours.

Keyword baking, Bread Recipe, Easy Focaccia, healthy snacks, Sourdough Focaccia

More Delicious Ideas

Pumpkin Sourdough Bread: Soft, Flavorful, and Perfect for Fall Sourdough Discard Garlic Pull Apart Bread Potato Flatbread Feta Skewers with Cucumber Recipe Pears and Blue Cheese Salad