Sourdough Discard Focaccia Recipe

Let’s turn that jar of sourdough discard into your new favorite bread, shall we?

This focaccia is a fluffy, bubbly masterpiece with a crisp, golden crust, and it asks for just five simple ingredients.

Why This Recipe is a Game-Changer

If the idea of baking a sourdough loaf feels intimidating, this focaccia is your perfect starting point.

It’s wonderfully forgiving, requires no tricky shaping, and you get to choose your own timeline for baking.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. Each one plays a specific, important role.

• Sourdough Starter Discard: This is your flavor foundation. Use discard that’s less than a week old for the best rise, though active starter works beautifully too.
• Bread Flour: Its high protein content builds a strong, chewy texture and those lovely, airy pockets we all love.
• Water: We use a lot of it! This high hydration creates a batter-like dough that transforms into a light, open crumb.
• Olive Oil: It adds rich flavor and ensures your bread won’t stick. A good extra virgin olive oil makes all the difference here.
• Kosher Salt & Herbs: Salt deepens all the flavors, while herbs like rosemary provide that classic, aromatic finish.

Choosing Your Perfect Pan

The pan you choose directly shapes your focaccia’s personality, and it’s a fun decision to make.

A standard 9x13 inch pan gives you a thicker, fluffier bread with soft insides and crispy edges.

For a thinner, crisper focaccia that’s ideal for sandwiches, use a large half sheet pan (18x13 inches).

You can even use two 8x8 square pans to bake two smaller loaves, maybe with different toppings on each.

How to make Sourdough Discard Focaccia (Same Day or Overnight)?

Step 1- Mix the Dough

In a large bowl, combine the bread flour, warm water, sourdough discard, and salt.

Mix until everything is just incorporated—the dough will be shaggy and quite wet, almost like a thick batter.

Step 2- Build Strength with Folds

Here’s the secret to structure without kneading. Wet your hand, grab an edge of the dough, and stretch it up and over itself.

Rotate the bowl a quarter turn and repeat, working your way around the bowl about 16 times total.

Step 3- The Rest and Repeat

Cover the bowl and let the dough rest for 15 minutes. Then, perform another set of stretches and folds.

You’ll do this six times in total, every 15 minutes. You’ll feel the dough become smoother and stronger with each set.

Step 4- The First Rise

Coat a clean bowl with 2 tablespoons of olive oil. Gently transfer your dough into it, rolling it to coat in the oil.

Cover it and let it rise at room temperature until roughly doubled in size, which takes about 4 hours in a warm kitchen.

Step 5- Shape in the Pan

Line your chosen baking pan with parchment paper and drizzle 2 more tablespoons of olive oil over it.

Transfer the dough to the pan and use oiled fingertips to gently coax it toward the edges. If it resists, let it rest for 10 minutes and try again.

Step 6- The Final Proof

This is your decision point. For same-day bread, cover the pan and let the dough proof until puffy, about 2 hours.

For a deeper, tangier flavor, cover the pan and slide it into the refrigerator right away for an overnight rest.

Step 7- Dimple and Top

About 20 minutes before baking, preheat your oven to 375°F. Oil your fingertips and press them deep into the dough, creating dimples all over.

Drizzle the final 2 tablespoons of olive oil over the top, letting it pool in the dimples, then sprinkle generously with salt and herbs.

Step 8- Bake and Enjoy

Bake for 25-30 minutes, until the top is a deep, glorious golden brown.

Let it cool in the pan for just 10 minutes before transferring it to a wire rack. Tear into it while it’s still warm.

Tips

• Keep a small bowl of water nearby when handling the dough. Wet hands are your best tool against stickiness.
• An aluminum baking pan promotes the most even baking and the crispiest bottom crust.
• Don’t rush the stretching and folding steps. They are quietly building the gluten network for your beautiful crumb.
• Go wild with toppings after the final dimpling. Sliced garlic, cherry tomatoes, or even a sprinkle of cheese are all fantastic.
• If you proofed overnight, let the cold pan sit on the counter for an hour or two before baking to take the chill off.

Storing Your Homemade Focaccia

Once completely cool, store leftovers in an airtight container at room temperature for up to two days.

For longer storage, wrap pieces tightly and freeze for up to three months.

To bring back that just-baked warmth and crispness, wrap leftover focaccia in foil and warm it in a 350°F oven for about 10 minutes.

Serving Ideas Beyond the Bread Basket

This focaccia is far more than a sidekick. It’s a versatile star that loves company.

It’s the perfect tool for sopping up soups and stews, or served alongside a big, vibrant salad.

Turn it into a meal by using slices as a base for open-faced sandwiches, or cut it into strips for dipping into whipped ricotta or olive oil.

Honestly, a simple slab of this bread, still warm from the oven, is a celebration all on its own.