There’s something magical about pulling a pan of freshly baked focaccia from the oven. The golden crust crackles softly, olive oil glistens across the surface, and the inside stays unbelievably airy and tender. This Sourdough Discard Focaccia is one of those recipes that feels bakery-level impressive while actually being simple enough for a beginner baker.
If you’ve been wondering what to do with extra sourdough discard sitting in your fridge, this recipe is the answer. It delivers the signature tangy flavor of sourdough without the long fermentation schedule of a traditional loaf. A little instant yeast helps speed things up, meaning you can enjoy warm homemade focaccia in under three hours.
Whether you serve it beside soup, turn it into sandwich bread, or enjoy thick slices dipped in olive oil, this focaccia disappears fast every single time.
Why You’ll Love This Recipe
Soft, Airy Texture
The combination of sourdough discard, high hydration dough, and olive oil creates those beautiful airy pockets focaccia is famous for.
Quick Compared to Traditional Sourdough
Unlike fully fermented sourdough breads that can take an entire day, this recipe is ready in about 3 hours.
Beginner Friendly
No complicated shaping, no scoring, and no special equipment required. Just one bowl and a baking pan.
Incredible Flavor
The sourdough discard adds a subtle tang and depth you simply can’t get from regular yeast bread alone.
Easy to Customize
Top it with rosemary, tomatoes, olives, garlic, caramelized onions, cheese, pesto, or even sweet toppings like cinnamon sugar.
Quick Recipe Overview
| Detail | Time |
|---|---|
| Prep Time | 10 minutes |
| Rise Time | 2 hours 15 minutes |
| Bake Time | 20 minutes |
| Total Time | About 2 hours 45 minutes |
| Yield | 12 slices |
| Difficulty | Beginner Friendly |
Ingredients You’ll Need
For the Dough
- 100g sourdough discard
- 400g warm water
- 500g bread flour
- 8g instant yeast
- 10g salt
- 28g olive oil
For the Pan & Topping
- Extra olive oil
- Flaky sea salt
- Optional toppings of choice
Ingredient Notes & Tips
Sourdough Discard
Fresh discard works best. Try using discard that’s only 1–2 days old for the strongest rise and best flavor.
Bread Flour
Bread flour gives focaccia its chewy texture and airy structure thanks to the higher protein content.
Olive Oil
Don’t hold back here. Olive oil is what creates that rich flavor and crispy golden crust.
Instant Yeast
Using instant yeast makes this recipe fast and reliable while still keeping the sourdough flavor.
How to Make Sourdough Discard Focaccia
Step 1: Mix the Dough
In a large mixing bowl, whisk together the sourdough discard, warm water, and olive oil until smooth and milky.
Add the bread flour, salt, and instant yeast. Mix until all flour is fully incorporated. The dough will be sticky and wet — that’s exactly what you want.
Cover the bowl and let it rest for 30 minutes.
Step 2: Stretch and Fold
Wet your hands lightly to prevent sticking.
Grab one side of the dough, stretch it upward, then fold it over itself. Rotate the bowl and repeat until you’ve worked around the entire dough.
Cover and let rest for another 30 minutes.
Repeat one more round of stretch and folds, then allow the dough to rise until doubled in size.
Step 3: Prepare the Pan
Generously coat a 9×13-inch metal baking pan with olive oil.
Transfer the dough gently into the pan. Fold the dough like a letter to create structure, then flip seam-side down.
Cover again and let rise until the dough spreads across most of the pan and looks puffy.
Step 4: Dimple the Dough
Preheat the oven to 425°F (220°C).
Drizzle more olive oil over the top of the dough. Oil your fingertips and press dimples all across the surface.
Don’t press too aggressively — you want to keep those beautiful air bubbles intact.
Sprinkle with flaky sea salt and your favorite toppings.
Step 5: Bake
Bake for 18–25 minutes until deeply golden brown with crispy edges.
Let cool slightly before slicing.
The hardest part is waiting before eating.
Best Focaccia Topping Ideas
This bread is endlessly customizable. Here are some delicious topping ideas:
- Fresh rosemary and flaky salt
- Cherry tomatoes and basil
- Caramelized onions
- Thinly sliced potatoes
- Garlic butter and parmesan
- Olives and feta
- Pesto drizzle
- Mozzarella and herbs
- Cinnamon sugar for a sweet version
Tips for the Best Focaccia
Use a Metal Pan
Metal pans create the crispiest crust and best browning.
Don’t Skip the Olive Oil
Focaccia should feel generously coated. This is what gives it that iconic texture.
Handle the Dough Gently
The airy texture comes from trapped gas bubbles. Rough handling deflates them.
Let the Dough Rise Properly
If your kitchen is cool, the dough may need extra time.
How to Store Focaccia
Room Temperature
Store tightly wrapped for 2–3 days.
Refrigerator
Keeps fresh for up to 5 days.
Freezer
Freeze sliced focaccia for up to 3 months.
Reheat in a 350°F oven for 10–15 minutes for the best texture.
Avoid microwaving if possible, since it can make the bread chewy and gummy.
Frequently Asked Questions
Can I Use Active Sourdough Starter Instead of Discard?
Yes. You can substitute active starter in equal weight measurements.
Can I Use All-Purpose Flour?
You can, but bread flour creates a softer and airier focaccia.
Why Is My Dough So Sticky?
Focaccia dough is naturally high hydration. Sticky dough equals airy bread.
Can I Make It Overnight?
Yes. After mixing, refrigerate the dough overnight and bake the next day for even more flavor.
Final Thoughts
This Sourdough Discard Focaccia recipe is one of the easiest and most rewarding breads you can make at home. It has everything you want in focaccia — crispy edges, airy crumb, rich olive oil flavor, and just the right amount of sourdough tang.
The best part is how adaptable it is. Dress it up with toppings for a dinner centerpiece or keep it simple with flaky salt and olive oil.
Once you make it, there’s a good chance it’ll become your go-to sourdough discard recipe forever.