Easy Sourdough Discard Focaccia

Why You’ll Love This Recipe

This focaccia recipe is perfect for anyone looking to use up sourdough discard without wasting it. It’s incredibly simple—no kneading, just mix, rest, and bake. The end result is a soft, bubbly crumb with a crisp, golden top. The olive oil-rich dough pairs beautifully with endless topping combinations, making it a versatile favorite for all occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unfed sourdough discard

• All-purpose flour

• Warm water

• Instant or active dry yeast (optional, for a quicker rise)

• Salt

• Olive oil

• Toppings of choice (rosemary, cherry tomatoes, garlic, flaky salt, etc.)

Directions

1. In a large bowl, mix together sourdough discard, warm water, flour, yeast (if using), and salt until combined.

2. Cover the bowl with plastic wrap or a towel and let the dough rise at room temperature for 4–6 hours, or until doubled in size and bubbly. If using only discard (no yeast), rise time may be 8–12 hours or overnight.

3. Generously oil a baking pan or cast-iron skillet and transfer the dough into it.

4. Gently stretch and press the dough into the corners of the pan.

5. Cover and let rise again for 1–2 hours, or until puffy.

6. Preheat your oven to 425°F (220°C).

7. Drizzle more olive oil on top of the dough and use your fingers to dimple it all over.

8. Add your desired toppings.

9. Bake for 20–25 minutes, or until golden brown and crisp on the edges.

10. Let cool slightly before slicing and serving.

Servings and timing

This recipe yields 1 focaccia loaf (serves 6–8 people).
Prep time: 10 minutes (active)
Rise time: 6–12 hours (depending on yeast and room temp)
Bake time: 20–25 minutes
Total time: 6.5–13 hours

Variations

• Herbed Focaccia: Add fresh rosemary, thyme, or oregano before baking.

• Garlic and Olive: Press sliced olives and minced garlic into the dough for a savory punch.

• Onion and Cheese: Add thinly sliced red onions and grated parmesan or mozzarella.

• Sweet Twist: Try figs, honey, and walnuts for a dessert-style version.

• Whole Wheat Version: Swap out half the all-purpose flour for whole wheat for a heartier flavor.

Storage/Reheating

Store leftover focaccia in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, warm in a 350°F (175°C) oven for 5–8 minutes or toast individual slices in a skillet until crisp. Avoid microwaving to maintain the texture.

FAQs

Can I make this without adding commercial yeast?

Yes, but the rise will take longer. Use a mature discard and allow a full 8–12 hour ferment at room temperature.

Why is my focaccia dense?

It may not have risen enough. Give it more time in a warm spot, especially if not using added yeast.

Can I refrigerate the dough overnight?

Yes, after the first rise, refrigerate overnight and bring to room temp before the second rise.

How do I get those classic focaccia dimples?

Use oiled fingers to firmly press into the dough right before baking to create deep indentations.

What’s the best pan to use?

A metal baking sheet or cast-iron skillet works best to get a crisp bottom crust.

Can I freeze baked focaccia?

Yes, slice and freeze in an airtight bag. Reheat from frozen in the oven at 350°F (175°C) for 10–12 minutes.

Do I need to use olive oil?

Yes, olive oil is essential for both flavor and texture. Use a good-quality extra virgin olive oil.

Can I make it gluten-free?

You can experiment with a gluten-free flour blend, but results may vary as gluten development helps the structure.

How do I know when it’s done baking?

The top should be golden brown and the edges crisp. It should sound hollow when tapped.

Can I double the recipe?

Yes, double the ingredients and use a larger sheet pan or two pans. Watch baking time as it may need a few extra minutes.

Conclusion

Easy Sourdough Discard Focaccia is the perfect way to turn leftovers into something delicious. With its crispy exterior, fluffy interior, and endless topping possibilities, it’s a bread you’ll want to make again and again. Whether served as a side, sandwich bread, or centerpiece, this focaccia is as practical as it is tasty.