This sourdough discard focaccia recipe is your go-to for a crispy, golden crust with a light and fluffy interior. With its delightful salt finish and rich olive oil flavor, it’s perfect for beginner bakers or anyone looking for a delicious way to use up sourdough discard. Trust me, this one’s a game-changer!
Why You’ll Love This Recipe
- Quick and Easy – No complicated sourdough techniques required. This recipe skips the long fermentation process yet still delivers incredible flavor.
- Crispy Outside, Soft Inside – The ideal texture combo for any focaccia lover.
- Great for Entertaining – Whether paired with soups, salads, or charcuterie boards, this bread always steals the show.
- Perfect Use for Discard – No waste! This recipe puts your leftover starter to delicious use.
Ingredients
- Sourdough discard – Adds tangy depth to the flavor.
- Warm water – Helps activate the yeast and create a tender crumb.
- Instant yeast – Provides a quick rise for faster results.
- Salt – Enhances the dough’s flavor profile.
- Bread flour – For structure and chewiness.
- Olive oil – Gives that signature focaccia richness and crispy bottom.
- Flaky sea salt – For finishing touches and a delightful crunch.
Full ingredient list with measurements is provided in the recipe printable card below.
How to Make the Recipe
- Mix the Dough: In a large bowl, combine your sourdough discard and warm water. Sprinkle the instant yeast on top — you’ll smell it starting to activate almost immediately! Add the salt and bread flour, then mix everything until a sticky dough forms. Cover with a kitchen towel and set aside for 15 minutes.
- Stretch and Folds (3 sets over 45 minutes): After resting, wet your hand (to avoid sticking) and gently perform a set of stretch and folds. Picture folding a letter — lift the dough from underneath, fold it over itself, then rotate the bowl and repeat 3 more times. Cover, rest for 15 minutes, and repeat twice more. After the final stretch and fold, let the dough rise for 30 minutes until doubled in size.
- Prepare the Pan: Pour a generous amount of olive oil (about 50g) into the bottom of a non-stick metal 9×13 baking pan. Spread it evenly to ensure your focaccia achieves that signature crispy bottom.
- Proof the Dough: Gently transfer the risen dough to the pan, spreading it out to fill the space. Cover and let it rise again for about an hour.
- Dimple and Bake: Preheat your oven to 450ºF. Once the dough has doubled in size, drizzle more olive oil over the top. Now for the fun part — dimple the dough with your fingertips! Don’t be shy; this gives focaccia its signature look. Sprinkle with flaky sea salt (or your favorite toppings) and bake for 25 minutes until golden and crisp.
- Cool and Enjoy: Let your beautiful focaccia cool completely before slicing in — patience pays off here! Enjoy it fresh or toasted with butter, dips, or alongside your favorite meal.
Pro Tips for Making the Recipe
- Oil is Your Friend: Be generous with olive oil — it’s the secret to that perfect crispy bottom.
- Don’t Overdo the Dimples: Press firmly but gently to avoid deflating the dough too much.
- Add Flavor Boosts: Try rosemary, garlic, or sun-dried tomatoes for an extra flavor punch.
How to Serve
This focaccia pairs beautifully with:
- Warm bowls of soup or hearty stews
- Charcuterie boards with cheeses, meats, and olives
- Toasted with butter or drizzled with honey for a sweet-savory treat
Make Ahead and Storage
- Make Ahead: The dough can be prepared up to 24 hours in advance and stored in the fridge before baking.
- Storage: Store leftover focaccia in an airtight container at room temperature for up to 3 days. For longer storage, freeze in individual slices and reheat in the oven for best results.
FAQs
Can I use active dry yeast instead of instant yeast?
Absolutely! Just dissolve active dry yeast in warm water for 5 minutes before adding it to the dough.
What if my dough feels too sticky?
That’s normal! This dough is meant to be on the sticky side — resist the urge to add extra flour.
Can I add toppings before baking?
Yes! Rosemary, olives, cherry tomatoes, or caramelized onions make fantastic additions.
Why is my focaccia dense instead of airy?
Overworking the dough or skipping the rise times can lead to denser results. Be patient — that airiness is worth the wait!
Ready to turn your sourdough discard into something truly magical? Give this Simple Sourdough Focaccia Bread a try and watch it become a fast favorite in your kitchen. Don’t forget to snap a picture and tag us — I’d love to see your golden, bubbly creations!
Sourdough Discard Focaccia Recipe
Equipment
- Mixing bowl
- 9×13 Metal Pan
Ingredients
Dough
- 1 cup sourdough discard
- 1 ½ cups warm water (100ºF)
- 2 tsp instant yeast
- 1.5 tsp salt
- 4 cups bread flour
Toppings
- 6 tbsp olive oil for topping and pan
- flaky sea salt to taste
Instructions
- Mix sourdough discard, warm water, and yeast in a large bowl. Add salt and bread flour, then mix until a sticky dough forms. Cover and rest for 15 minutes.
- Perform 3 sets of stretch and folds, resting for 15 minutes between each set. Let the dough rise for 30 minutes until doubled in size.
- Pour 50g of olive oil into a 9×13 pan and spread evenly. Transfer the risen dough into the pan, gently spreading it out. Cover and proof for 1 hour.
- Preheat the oven to 450ºF. Drizzle 30g of olive oil on top of the dough, dimple with your fingers, sprinkle flaky sea salt, and bake for 25 minutes until golden.
- Cool completely before slicing. Enjoy!