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Sliced sourdough discard focaccia bread with a golden crust and airy, open crumb structure.

Sourdough Discard Focaccia Recipe

Ava Thompson
This easy and delicious sourdough discard focaccia recipe is perfect for turning your starter into a golden, crispy, and fluffy bread masterpiece.
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Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 1 hour 30 minutes
Total Time 3 hours 15 minutes
Course Bread
Cuisine Italian
Servings 12 slices
Calories 245 kcal

Equipment

  • Mixing bowl
  • 9x13 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 9x13 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!

Notes

For extra flavor, try adding rosemary, garlic, or sun-dried tomatoes before baking. Delicious warm or toasted the next day!
Keyword Bread Recipe, Focaccia, Sourdough Discard