Looking for a simple yet delicious way to use up your sourdough discard? This Sourdough Discard Focaccia is the perfect solution! It’s a quick, versatile bread that doesn’t require the long fermentation times of traditional sourdough. With its soft, pillowy texture, olive oil richness, and the option to add your favorite toppings, this recipe is a winner for any meal. Whether you forgot to feed your starter or just want a fast, delicious bread for dinner, this focaccia will become a new favorite in your kitchen!
PrintSimple Sourdough Discard Focaccia
Soft, pillowy focaccia that uses up sourdough discard without the long fermentation.
- Prep Time: 30
- Rise Time: 75
- Cook Time: 25
- Total Time: 2 hours 10 minutes
- Yield: One 9×13 pan
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
- 1 cup sourdough discard, unfed and at room temperature
- 1½ cups plus 2 tablespoons warm water (100°F)
- 2 teaspoons instant yeast
- 1½ teaspoons salt
- 3½ cups bread flour (all-purpose works if needed)
- 6 tablespoons olive oil, for the dough, the pan, and the top
- Flaky sea salt, for sprinkling
- Fresh rosemary, optional, or other toppings
Instructions
- In a large bowl, combine the sourdough discard, warm water, instant yeast, salt, and bread flour. Stir until a sticky dough forms. Cover and rest 15 minutes.
- With wet hands, lift one side of the dough and fold it over itself. Turn the bowl 90 degrees and repeat, four folds in total. Cover and rest 15 minutes. Repeat this stretch and fold two more times, then let the dough rise another 30 minutes.
- Preheat the oven to 450°F. Generously coat a 9×13 pan with 2 tablespoons of olive oil.
- Transfer the dough to the pan and gently press it into the corners, letting it rest a few minutes if it resists.
- Dimple the dough by pressing your fingers deep into it. Drizzle 4 tablespoons of olive oil over the top so it pools in the dimples, then add flaky salt and any toppings.
- Bake 20 to 25 minutes, until golden brown on top with crispy edges and the oil bubbling at the sides.
- Cool in the pan a few minutes, then move to a wire rack. Slice into squares and serve warm or at room temperature.
Notes
Toppings are where you can play: garlic slices, thinly sliced onion, cherry tomatoes, olives, or a sprinkle of Parmesan.
Tips for the Best Sourdough Discard Focaccia:
- Make it your own: The toppings are where you can get creative. Consider adding sundried tomatoes, artichoke hearts, or even roasted garlic.
- Storage: Focaccia is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat slices in the oven or toaster to restore the crispy texture.
- Freezing: You can freeze leftover focaccia for up to 3 months. Just let it cool completely, then wrap it tightly in plastic wrap and foil before freezing. To reheat, pop it into a 350°F oven for about 10 minutes.
Enjoy this simple and delicious sourdough discard focaccia as part of any meal! It’s a versatile, easy-to-make recipe that transforms your leftover discard into something truly special. Happy baking!
More discard to use up? Crackers are the fastest, and English muffins are worth the griddle time.
Everything we’ve written about sourdough, from starter care to discard recipes, lives on one page: Sourdough at Our House.
Written by
Lane and Jules Morris
Authors and University of Tennessee faculty writing from our farm in East Tennessee about gardening, the farm kitchen, faith and designing a flourishing life at any age. More about us
