Easy and Fluffy Sourdough Discard Focaccia Recipe

Sourdough Discard Focaccia Recipe: You’ve likely found yourself in your kitchen, sourdough jar in hand, pondering what to do with all that ooey gooey discard. Should you throw it away? Save it? You’re not alone. Yes, dilemma. Every sourdough baker encounters this. But here’s the good part: You can transform that tangy, unused starter into golden, fluffy perfection — focaccia that’s pillowy on the inside and crunchy and shatteringly crisp on the outside, bursting with flavor.

This is not just about the bread, but it is speciality caches from the pieces that could have all been waste. This recipe allows you to keep it simple while producing something artisanal and gourmet, whether you’re new to sourdough or a regular baker.

Why You’ll Love This Sourdough Discard Focaccia Recipe

If you’re craving a reliable, delicious way to use up sourdough discard, this recipe is your answer. Here’s why it stands out:

• Beginner-friendly: No kneading, no complicated steps.
• Time-flexible: Works with both room temperature and overnight fermentation.
• Customizable: Change toppings, oils, and flour types.
• Perfect texture: Light, airy interior with a crisp golden crust.
• Zero-waste: Puts that discard to good use!

What is Sourdough Discard and Why Use It?

Understanding SSourdough Discard Focaccia Recipe

Sourdough discard is the portion of starter you remove before feeding it fresh flour and water. It’s still packed with flavor and fermentation, but not active enough to leaven bread on its own. Instead of tossing it, you can repurpose it into flavorful bakes—like this focaccia.

Benefits of Using Discard in Focaccia

• Adds complexity: Subtle tang from natural fermentation.
• Moisture boost: Helps the dough stay soft.
• Convenient: Makes use of leftovers.
• Eco-friendly: Reduces food waste.

Ingredients for Fluffy Sourdough Discard Focaccia Recipe

Here’s what you need to make this delicious bread:

Ingredient Table

How to Make Sourdough Discard Focaccia recipe – Step-by-Step

Step 1: Mix the Dough

Start by combining your warm water, sourdough discard, and olive oil in a large bowl. Stir until blended. Then add your flour and salt. Mix until a sticky, shaggy dough forms. No need to knead—this is meant to be rustic.

Step 2: First Rise (Bulk Fermentation)

Cover the bowl with a clean towel or plastic wrap and let it sit at room temperature for 4–6 hours. For deeper flavor, you can also let it rise slowly in the fridge overnight.

Step 3: Transfer to Pan

Oil your baking pan generously. Pour the dough into the pan and gently stretch it to fit. If the dough resists, let it rest for 10 minutes and try again.

Step 4: Second Rise

Cover the pan and let the dough rise again for 1–2 hours, or until noticeably puffy and bubbly. This second proof gives the focaccia its signature airy texture.

Step 5: Dimple and Top

Use your oiled fingertips to press dimples into the dough. Don’t be shy—press down to the bottom without tearing. Now scatter your toppings: rosemary, garlic, cherry tomatoes, olives—you decide.

Step 6: Bake

Preheat your oven to 425°F (220°C). Bake for 20–25 minutes, or until the top is golden brown and crisp. Let it cool slightly before cutting.

Pro Tips for the Best Sourdough Discard Focaccia

• Use high-quality olive oil: It enhances flavor and crispiness.
• Cold ferment overnight: Brings out a deeper, tangy taste.
• Skip the yeast if you’re patient: Relying solely on discard creates a more natural flavor profile.
• Don’t skimp on the oil in the pan: That’s what gives you the crispy bottom crust.

Topping Ideas for Creative Variations

Savory Combos

• Caramelized onions + thyme
• Kalamata olives + oregano
• Cherry tomatoes + fresh basil
• Roasted garlic + sea salt

Sweet Twists

• Honey drizzle + rosemary
• Grapes + flaky salt
• Cinnamon sugar + butter (post-bake)

Serving & Storage Suggestions

Serving Ideas

• Serve warm with olive oil and balsamic vinegar.
• Pair with tomato soup or a fresh green salad.
• Use for sandwiches or toast it for breakfast.

Storage Tips

• Wrap in parchment and store in an airtight container.
• Stays fresh at room temp for up to 3 days.
• Reheat in a 350°F oven for 5–10 minutes to restore crispness.
• Freeze for up to one month. Thaw and toast before serving.

Common Mistakes to Avoid

1. Skipping the second rise: This affects the light texture.
2. Not using enough oil: Focaccia should be indulgent and rich.
3. Overproofing: The dough can collapse if left too long.
4. Cold discard: Always bring it to room temperature for best results.

Sourdough Discard Focaccia Recipe
From DelishDish!

Sourdough Discard Focaccia Recipe

Learn how to make an easy and fluffy sourdough discard focaccia with this simple recipe. Perfect for using up sourdough discard and baking a delicious, golden crusted bread!

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Course Bread

Cuisine American

Servings 12

Calories 480 kcal

Equipment

• Large Mixing Bowl – For mixing the dough.
• Measuring Cups and Spoons – For accurate measurements of ingredients.
• 9×13-inch Baking Dish – To bake the focaccia.
• Kitchen Towel or Plastic Wrap – To cover the dough during the rise.
• Wooden Spoon or Spatula – For mixing the dough.
• Oven – Preheated to 425°F (220°C) for baking.
• Baking Sheet (Optional) – If you want to bake multiple focaccias or need to transfer the focaccia.
• Wire Rack – For cooling the focaccia after baking.
• Wire Rack – For cooling the focaccia after baking.

Ingredients

  

• All-purpose flour2½ cups (300g)Can sub part with bread flour
• Warm water1 cup (240ml)Not too hot
• Sourdough discard1 cup (240g)Unfed, room temp
• Olive oil¼ cup (60ml)Plus more for greasing
• Salt1½ tspSea salt preferred
• Instant yeast (optional)1 tspSpeeds up rise, optional
• Toppings (rosemary, etc)As desiredHerbs, garlic, tomatoes, etc.

Instructions

 

• Mix the Dough:

  In a large bowl, combine 1 cup of warm water, 1 cup of sourdough discard, and ¼ cup olive oil. Stir until mixed.

  Add 2½ cups flour and 1½ teaspoons salt. Mix until the dough is sticky. (Optional: Add 1 teaspoon instant yeast to speed up the rise.)
• First Rise:

  Cover the bowl with a towel and let the dough rise for 4–6 hours at room temperature, or overnight in the fridge.
• Prepare the Pan:

  Grease a 9×13-inch pan with olive oil.
• Shape the Dough:

  Transfer the dough to the greased pan and gently stretch it to fill the pan.
• Second Rise:

  Cover the pan and let the dough rise for 1–2 hours until puffed and bubbly.
• Add Toppings:

  Preheat the oven to 425°F (220°C).

  Drizzle olive oil on top of the dough, then press dimples into it with your fingers. Add rosemary, sea salt, or other toppings of your choice.
• Bake:

  Bake for 20–25 minutes until the focaccia is golden brown and crispy.
• Cool and Serve:

  Let it cool for a few minutes, then slice and serve warm!

Notes

• Room Temperature Discard: Use sourdough discard at room temperature for the best results.
• Optional Yeast: Add 1 teaspoon instant yeast to speed up the rise if needed.
• Cold Fermentation: For more flavor, refrigerate the dough overnight after the first rise.
• Flour Options: You can swap half of the all-purpose flour with whole wheat flour for a different texture.
• Toppings: Customize with toppings like rosemary, garlic, olives, or cheese. Just avoid too much moisture.

Keyword Easy focaccia bread, Focaccia recipe, No-knead focaccia, Sourdough bread recipe, Sourdough discard focaccia, Zero-waste focaccia

Conclusion: Sourdough Discard Focaccia Recipe

Now you have all the tools you need to convert something that is often discarded — your sourdough discard — into one hell of a focaccia: fluffy, crisp and big on personality. This recipe is not only a practical way to deal with food waste; it’s also a celebration of simple ingredients teamed up so that they come together into something luxuriously satisfying.

Not only are you baking smarter with this sourdough discard focaccia recipe, but you are also baking better. Whether you’re having it with a cozy dinner or simply ripping off a warm chunk to dunk in olive oil, the reward is always the same: golden, fluffy perfection.

So next time you feed your starter, don’t toss the discard. Turn it into something extraordinary. Your kitchen will smell incredible, your guests will be impressed, and most importantly—you’ll enjoy every bite.

References