Sourdough Discard Focaccia

Posted on December 23, 2024

Freshly baked sourdough focaccia with herbs and olive oil on a wooden board.

introduction

Sourdough Discard Focaccia is an easy, flavor-packed way to use up your starter discard while baking something everyone will love. This focaccia is soft, golden, and perfect for sandwiches, dipping, or serving alongside soup. If you love discard bakes, try my sourdough hamburger buns recipe for another brilliant use of leftover starter.

Why You’ll Love This Sourdough Discard Focaccia

Uses sourdough discard so you waste less and bake more
Easy hands-off rising that fits into busy schedules
Crispy edges and pillowy crumb—great for dipping and sandwiches
Family-friendly: kids love tearing off warm pieces
Make-ahead friendly: refrigerate overnight for deeper flavor

Ingredients Needed :

Dry ingredients

500 grams (4 cups + 3 tablespoons) bread flour
10 grams (2 ½ teaspoons) kosher salt (plus more for sprinkling on top)

Wet ingredients

450 grams (1 ¾ cups + 2 tablespoons) warm water (80–90°F)
100 grams (½ cup) sourdough starter discard (less than one week old or active sourdough starter)

Fats & toppings

6 tablespoons extra virgin olive oil (divided)
Fresh or dried herbs (for sprinkling on top; rosemary, thyme, or oregano recommended)

Step-by-Step Instructions :

In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt until well mixed. The dough will have a batter-like consistency. Cover and let it rest for 15 minutes.
Wet your hand and grab one edge of the dough. Pull it up and over itself. Rotate the bowl 90 degrees and repeat up to 16 times around the bowl. Cover and rest for 15 minutes. Repeat this stretching and folding process 5 more times (6 sets total) every 15 minutes. Alternatively, knead using a stand mixer with a dough hook attachment on medium-low speed for 10–15 minutes or until the dough is smooth and elastic. For extra mixing tips and timing, check my sourdough hamburger buns recipe.
Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it doesn’t stick to the sides. Brush some oil on top of the dough. Cover and let it rise at room temperature until doubled, about 4 hours in a 75°F kitchen.
Line your baking pan(s) [one larger pan or two 8"x8" pans] with parchment paper and oil it with 2 more tablespoons of olive oil. Transfer the dough to the prepared pan. Use your fingers to gently spread it out. If it springs back, let it rest for 10 minutes and try again.
Cover the dough and let it proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate overnight after spreading in the pan, then allow it to warm to room temperature and proof for 2–4 hours before baking.
About 20 minutes before baking, preheat the oven to 375°F and adjust the rack to the middle position. Lightly oil your hands and use your fingertips to poke the dough all over to redistribute air bubbles. Drizzle the top of the focaccia with the remaining 2 tablespoons of olive oil. Sprinkle with kosher salt and herbs of your choice. Bake in the preheated oven for 25–30 minutes until golden brown on top. Allow the focaccia to cool in the pan for 10 minutes before removing. Cut into pieces and serve warm.

Serving Suggestions Sourdough Discard Focaccia

Tear and dip in extra virgin olive oil mixed with balsamic vinegar.
Use as the base for sandwiches—try it with grilled vegetables, mozzarella, and pesto. For a matching homemade bun idea, see my sourdough hamburger buns recipe.
Serve alongside soups, stews, or a big antipasto board for easy entertaining.

Tips for Success Sourdough Discard Focaccia

Hydration matters: the dough should be sticky and loose—don’t over-flour.
Oil your hands and tools liberally to shape without tearing the dough.
If the dough resists stretching, rest for 10 minutes and try again—gluten relaxes quickly.
For deeper flavor, cold ferment overnight in the fridge after placing the dough in the pan.
Rotate the pan halfway through baking if your oven browns unevenly.

variation (if any)

Herb & Garlic: Press thin sliced garlic and chopped rosemary into the dough before baking.
Olive & Tomato: Scatter halved cherry tomatoes and sliced olives on top for a Mediterranean twist.
Cheesy: Sprinkle grated Parmesan or shredded fontina during the last 5 minutes of baking for a melty finish.

FAQs

Q: Can I use active starter instead of discard?
A: Yes. Active starter works fine; reduce other rising times slightly if your starter is very vigorous.

Q: How long will focaccia stay fresh?
A: Store at room temperature wrapped in a towel or in a bread box for 2 days. For longer storage, slice and freeze in a zip bag for up to 3 months—toast from frozen.

Q: Can I make this gluten-free?
A: This recipe relies on bread flour and high hydration for structure. For gluten-free, use a tested gluten-free blend and add xanthan gum; expect a different texture.

Q: My focaccia looks dense—what went wrong?
A: Common causes are underproofing, low hydration, or not enough stretch-and-folds. Ensure the dough doubles in the bowl and finish with finger dimpling before baking.