Sourdough Discard Focaccia

This sourdough discard focaccia has a light, airy interior with a crispy golden crust and just a hint of tang from the starter. Thanks to the addition of instant yeast, it can be ready the same day.

Sourdough discard focaccia is one of my favorite ways to use extra starter because it gives you a bakery-style flavor without waiting on a full sourdough focaccia rise. The bread bakes up soft in the middle with a golden olive oil crust on the bottom, which is exactly what you want in a good traditional focaccia.

It’s easy to make, just mix the dough by hand, give it a few easy stretch and folds, then let it rise until bubbly before dimpling it with olive oil, flaky salt, oregano, and black pepper. Adding commercial yeast means it can be ready the same day, or you can let it rest in the fridge overnight for even more flavor.

Ingredient Notes

• Lukewarm water. The temperature matters here. You want it warm enough to activate the yeast but not so hot that it kills it. Aim for around 100-110°F.
• Honey. Just a small amount feeds the yeast and adds a subtle sweetness that balances the tang from the sourdough discard.
• Sourdough discard starter. No need for active, bubbly starter. Fresh discard works best, ideally no more than a few days old. It adds a subtle tang you just can’t get from commercial yeast alone.
• Olive oil. Use a good quality olive oil here since it is a key part of both the dough and the topping. It gives the focaccia its rich flavor and is responsible for the crispy golden bottom.
• Bread flour. Bread flour gives this focaccia its chewy, airy texture. 
• Instant yeast. This is what makes same day focaccia possible. It works faster than active dry yeast and does not need to be proofed first.
• Flaky salt, dry oregano and black pepper. These go on top just before baking. The flaky salt in particular makes a big difference so don’t skip it or swap it for table salt.

How to Make Sourdough Discard Focaccia 

Start by mixing the lukewarm water, honey, sourdough discard and olive oil in a large bowl. Once that is combined, add the bread flour, instant yeast and salt. The dough will be wet and sticky, which is exactly what you want for focaccia. Don’t be tempted to add more flour.

Cover the bowl and let the dough rest for 30 minutes, then begin the stretch and folds. Grab one side of the dough, pull it up and fold it over itself, rotate the bowl and repeat on all four sides. Do this every 15 minutes for about an hour.

After the stretch and folds, cover the bowl again and let the dough rise until doubled. This usually takes about an hour, but you can also move it to the fridge and let it rest overnight up to 24 hours if that works better for your schedule.

While the dough rises, line a 9×13-inch baking dish with parchment paper and add a generous amount of olive oil to the bottom. That oil is what gives focaccia its crispy golden base. Transfer the dough to the pan and let it rise again until puffy and doubled, about 1 to 3 hours.

Once the dough is bubbly and ready, preheat the oven to 450°F. Drizzle more olive oil over the top, then use your fingers to make deep dimples in the dough, gently stretching it to the edges of the pan as you go. Sprinkle it with flaky salt, oregano and black pepper.

Bake until the focaccia is golden brown and crisp around the edges, about 30 minutes. Let it cool on a rack for a few minutes before slicing. It’s best served warm, when the inside is still soft and airy and the bottom has that perfect olive oil crunch.

Recipe Tips to make Sourdough Discard Focaccia

• Oil your hands. Before handling the dough, coat your hands in olive oil. The dough is sticky by nature and this makes the stretch and folds much easier to manage.
• Don’t rush the rise. The second rise is especially important. You want the dough truly puffy and jiggly before it goes in the oven, even if that takes closer to three hours.
• Dimple all the way down. Press your fingers firmly through the dough until you feel the bottom of the pan. This is what creates those signature focaccia dimples after baking.
• Prevent sticking. Don’t skip the parchment paper and be generous with the olive oil. Both are what give you that crispy golden crust without sticking.

Variations

• Active dry yeast. You can use active dry yeast instead of instant but you will need to bloom it in the warm water first for about 5 minutes before adding the rest of the ingredients.
• Active sourdough starter. If you have an active, bubbly starter you can use it in place of discard. Your dough will be even more flavorful but the rise times will be longer, so watch the dough rather than the clock.
• Change up the toppings. The recipe keeps it simple with salt, oregano and black pepper but focaccia is very forgiving. Try olives, cherry tomatoes, rosemary, roasted garlic, or a blend of cheeses.
• Adjust the pan size. For a thicker focaccia use a smaller pan, just keep in mind it may need a few extra minutes in the oven. For a thinner, crispier result spread the dough into a half sheet pan and check it a few minutes early as it will cook faster.

More Sourdough Recipes

• Sourdough Starter
• Sourdough Fougasse Recipe
• Sourdough Rustic Buns
• Sourdough French Country Bread