Sourdough discard focaccia is one of those recipes that makes you feel like a real bread baker, even if you’re just getting started. I’m talking golden, crispy edges… a soft, pillowy center… and that signature olive oil flavor in every single bite.
I first made this bread on a rainy Sunday afternoon when I had a jar of sourdough discard sitting in the fridge and zero plans. Henry was watching football, the kids were coloring at the kitchen table, and I just thought, why not? Isabella actually helped me dimple the dough (her favorite part), and Noah kept sneaking little pieces right off the cooling rack. Trust me, this bread didn’t last long in our house.
The best part? You don’t need an active starter for this. The instant yeast does all the heavy lifting, so your discard is really there for that tangy, complex flavor. It’s the perfect way to use up what you’d otherwise toss. Plus, with a mix of bread flour and whole wheat flour, you get a focaccia that’s both tender and hearty.
If you love baking bread at home, you’ll also want to check out my soft Amish white bread recipe for another family favorite.
Why You’ll Love This Sourdough Discard Focaccia
- No sourdough experience needed if you can stir and fold, you can make this bread
- Ready in about 2 hours from start to finish, including rise time
- Uses up sourdough discard instead of throwing it away
- Crispy on the outside, soft on the inside with big, airy bubbles
- Customizable toppings add rosemary, cherry tomatoes, olives, or keep it simple with flaky salt
- Great for meal prep works as sandwich bread, a side for soups, or a snack on its own
Ingredients for Your Sourdough Discard Focaccia
- 452 grams water Iukewarm works best to wake up the yeast
- 7 grams instant yeast check the expiration date before you start
- 42 grams honey you can swap in sugar, molasses, or agave
- 170 grams sourdough discard straight from the fridge is fine
- 540 grams bread flour gives the focaccia its chewy structure
- 90 grams whole wheat flour adds a nutty depth (or sub more bread flour)
- 12 grams salt
- 56 grams olive oil plus extra for the pans and topping
- 7 grams flaky sea salt for that gorgeous finishing touch
How to Make the Best Homemade Focaccia With Sourdough Discard
- Mix the dough. Combine the water, instant yeast, honey, and sourdough discard in a large bowl. Stir until no traces of discard remain. Fold in the bread flour, whole wheat flour, and salt. Mix with a wooden spoon or your hands until all the flour is hydrated.
- Add the olive oil. Knead it into the dough until fully absorbed. It’ll feel greasy at first, but keep working it it smooths out.
- Rest and stretch. Cover the bowl with plastic wrap and let it rest 15 minutes. Then do one set of stretch and folds pick up one side of the dough, stretch it out without tearing, and fold it over. Rotate the bowl 90 degrees and repeat three more times. Cover and rest another 15 minutes. Do one more set of stretch and folds.
- First rise. Cover and let the dough rise at room temperature until doubled about 30 to 45 minutes. It should look bubbly and puffy.
- Prep your pans. Line two 9×13 baking sheets with parchment paper and coat with about 1 tablespoon of olive oil each. Preheat your oven to 425°F.
- Second rise. Divide the dough in half and place each portion on a prepared pan. Cover and rest 15 minutes. Stretch the dough to the edges, then cover again and let it rise 20 more minutes.
- Dimple and top. Pour about 1 tablespoon of olive oil over each portion. Spread it with your palms, then use your fingertips to dimple the dough all over. Sprinkle with flaky sea salt and any toppings you like.
- Bake. Pop the pans in the oven for 25 to 30 minutes until golden brown. Let the focaccia cool on a rack for at least 10 minutes before slicing.
Can I bake this focaccia in one large pan instead of two?
Yes! Use one 18×13 inch sheet pan and double the olive oil on the bottom. The bake time stays about the same just watch for that golden color.
Storage and Reheating Tips
This sourdough discard bread tastes best the day it’s baked (no surprise there). But it keeps well for up to 3 days in an airtight container at room temperature.
If you added fresh toppings, store leftovers in the fridge. To reheat, pop a slice in a 350°F oven for 5 to 7 minutes. It crisps right back up. You can also freeze slices for up to a month just wrap them tightly in foil first.
Easy Focaccia Bread Variations to Try
- Rosemary and garlic press whole garlic cloves and fresh rosemary into the dough before baking
- Everything bagel seasoning sprinkle it on top instead of plain sea salt for a fun twist
- Sun-dried tomatoes and olives push them right into the dimples for a Mediterranean vibe
- Cheese focaccia scatter shredded parmesan or mozzarella over the top during the last 10 minutes of baking
Ever tried making focaccia sandwiches? Slice it in half horizontally and load it up with deli meats, fresh veggies, and a good spread. Game changer.
FAQs
Do I need active sourdough starter for this focaccia?
No. This recipe calls for sourdough discard, and the rise comes entirely from instant yeast. Your discard just adds that signature tangy flavor.
Why is my focaccia dough very sticky?
That’s totally normal! Focaccia dough is naturally high-hydration. That stickiness is what creates the soft, airy texture you want. Wet your hands lightly if it’s hard to work with don’t add extra flour.
Can I make this focaccia without whole wheat flour?
Yes. Swap the whole wheat flour for the same amount of bread flour. The texture will be slightly lighter, but it’ll still taste great
Time to Bake This Sourdough Discard Focaccia
This easy focaccia bread is the kind of recipe you’ll come back to again and again. It’s forgiving, it’s flexible, and it turns that jar of discard into something your whole family will fight over. I’ve made it at least a dozen times now, and every time, the kids ask for more before it even cools down.
Give it a try this weekend and let me know how it turns out! Drop a comment below or be sure to tag me on Instagram. And don’t forget to save this recipe to Pinterest so you can find it whenever the baking mood strikes.
Recipes You May Like
- Easy fried herb yeast rolls another bread recipe that’s perfect alongside soups and stews
- Easy yogurt flatbread recipe quick, soft flatbread with just a few ingredients
- 5-ingredient Greek yogurt bread great for beginners who want fresh homemade bread fast
Happy baking
Sourdough Discard Focaccia
- Total Time: 2 hours
- Yield: 2 loaves 1x
Description
Sourdough discard focaccia is one of those recipes that makes you feel like a real bread baker, even if you’re just getting started. Golden, crispy edges, a soft pillowy center, and that signature olive oil flavor in every single bite. No active starter needed the instant yeast does all the heavy lifting while your discard adds that tangy, complex flavor you love.
Ingredients
- 452 grams water, lukewarm
- 7 grams instant yeast
- 42 grams honey
- 170 grams sourdough discard
- 540 grams bread flour
- 90 grams whole wheat flour
- 12 grams salt
- 56 grams olive oil, plus extra for pans and topping
- 7 grams flaky sea salt, for topping
Instructions
- Mix the dough. Combine the water, instant yeast, honey, and sourdough discard in a large bowl. Stir until no traces of discard remain. Fold in the bread flour, whole wheat flour, and salt. Mix with a wooden spoon or your hands until all the flour is hydrated.
- Add the olive oil. Knead it into the dough until fully absorbed. It’ll feel greasy at first, but keep working it it smooths out.
- Rest and stretch. Cover the bowl with plastic wrap and let it rest 15 minutes. Then do one set of stretch and folds pick up one side of the dough, stretch it out without tearing, and fold it over. Rotate the bowl 90 degrees and repeat three more times. Cover and rest another 15 minutes. Do one more set of stretch and folds.
- First rise. Cover and let the dough rise at room temperature until doubled, about 30 to 45 minutes. It should look bubbly and puffy.
- Prep your pans. Line two 9×13 baking sheets with parchment paper and coat with about 1 tablespoon of olive oil each. Preheat your oven to 425°F.
- Second rise. Divide the dough in half and place each portion on a prepared pan. Cover and rest 15 minutes. Stretch the dough to the edges, then cover again and let it rise 20 more minutes.
- Dimple and top. Pour about 1 tablespoon of olive oil over each portion. Spread it with your palms, then use your fingertips to dimple the dough all over. Sprinkle with flaky sea salt and any toppings you like.
- Bake. Pop the pans in the oven for 25 to 30 minutes until golden brown. Let the focaccia cool on a rack for at least 10 minutes before slicing.
Notes
This focaccia tastes best the day it’s baked, but it keeps well for up to 3 days in an airtight container at room temperature. If you added fresh toppings, store leftovers in the fridge. To reheat, pop a slice in a 350°F oven for 5 to 7 minutes. You can also freeze slices for up to a month just wrap them tightly in foil first. The dough is naturally very sticky and high-hydration, so wet your hands lightly if it’s hard to work with don’t add extra flour. You can swap the whole wheat flour for the same amount of bread flour if you prefer a lighter texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
