If you have ever wondered how to turn that extra sourdough starter discard into something utterly delicious, this Sourdough Discard Focaccia Recipe is exactly what you need. This recipe transforms what might otherwise go to waste into a golden, crispy, and beautifully fragrant focaccia bread, bursting with rosemary and olive oil flavor. It is wonderfully simple but packed full of taste, perfect for sharing with friends or enjoying as an indulgent snack at home. Trust me, once you try this, you’ll be excited to keep that sourdough discard handy just for this!
Ingredients You’ll Need
Getting the best results with this focaccia starts with a handful of straightforward but powerful ingredients. Each element plays a role in building the perfect balance of chewy texture, rich flavor, and that irresistible golden crust. From the tangy sourdough discard to the fragrant rosemary, this recipe brings them all together beautifully.
- Sourdough starter discard (1 cup): Make sure it’s active to infuse your dough with subtle tang and lift.
- All-purpose flour (2 ½ cups): You can swap for bread flour if you want a chewier crumb texture.
- Olive oil (¼ cup plus extra for drizzling): Adds richness and keeps the focaccia moist with a glossy finish.
- Warm water (½ cup): Perfect temperature to help activate the yeast and mix your dough smoothly.
- Active dry yeast (1 teaspoon, optional): A little extra boost if your discard isn’t very bubbly.
- Salt (1 ½ teaspoons): Essential for flavor to bring out the natural sweetness in the dough.
- Sugar (1 teaspoon, if using yeast): To feed the yeast for better rise and airy texture.
- Fresh rosemary (2 teaspoons, chopped): Adds an herbaceous, piney aroma that makes this focaccia unforgettable.
- Coarse sea salt (for sprinkling): Creates that signature salty crunch on top.
- Minced garlic (2 cloves, optional): Adds warmth and a savory depth if you love garlicky flavors.
- Cherry tomatoes or olives (optional): Beautiful bursts of color and additional flavor to customize your loaf.
How to Make Sourdough Discard Focaccia Recipe
Step 1: Mix the Dough
Start by combining your sourdough discard, flour, warm water, olive oil, and salt in a large bowl. If you choose to use yeast, dissolve the sugar and yeast in the water first and then add it all to your mixture. Stir everything together until you have a shaggy, sticky dough — it should feel tacky but hold together.
Step 2: Knead Until Smooth
Next, transfer the dough to a floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic. If you have a stand mixer with a dough hook, you can let it work its magic for about 4 to 5 minutes instead. This kneading step develops the gluten for that lovely chewy texture in your focaccia.
Step 3: First Rise
Place your kneaded dough into a lightly oiled bowl and cover it with a clean towel. Set it somewhere warm to rise for 1 to 2 hours, or until the dough has doubled in size. This resting time allows the yeast and discard’s natural wild yeast to create those airy bubbles we all love.
Step 4: Shape the Dough
Once risen, gently punch down the dough to release any large air pockets, then place it into an oiled 9×13-inch baking dish. Press and stretch the dough evenly to fill the pan—it’s okay if it resists a little; patience will pay off!
Step 5: Second Rest
Cover the dough again with a towel or plastic wrap and let it rest for about 30 minutes to an hour. This final proof helps the dough relax and develop that signature light crumb texture.
Step 6: Add Toppings and Dimpling
Now comes the fun part. Using your fingertips, dimple the dough surface deeply but gently all over. Drizzle generously with olive oil, then sprinkle the chopped rosemary, minced garlic if using, and coarse sea salt. Feel free to press in cherry tomatoes or olives for an added burst of flavor and a beautiful look.
Step 7: Bake to Perfection
Preheat your oven to 400°F (200°C). Bake the focaccia for 20 to 25 minutes, or until the top turns a gorgeous golden brown and the edges are crisp. Your kitchen will smell incredible by this point!
Step 8: Cool and Serve
Let the focaccia cool for just a few minutes so it holds its shape when cut. Slice into squares and serve warm to truly enjoy its fluffy, soft interior with that perfect crunchy crust.
How to Serve Sourdough Discard Focaccia Recipe
Garnishes
An extra drizzle of high-quality olive oil right before serving brightens up the flavors. Fresh rosemary sprigs or a light sprinkle of flaky sea salt can take your focaccia from wonderful to wow-worthy.
Side Dishes
Makes a fantastic accompaniment to soups, stews, or fresh salads. Its rich, slightly tangy flavor pairs especially well with a bowl of roasted tomato soup or a crisp mixed green salad dressed with lemon vinaigrette.
Creative Ways to Present
Try serving your focaccia torn into rustic pieces alongside a board of cheeses, cured meats, and olives for an inviting appetizer spread. Or even use it to make sandwiches with your favorite fillings—the possibilities are endless and delicious!
Make Ahead and Storage
Storing Leftovers
Wrap any leftover focaccia tightly in plastic wrap or store it in an airtight container at room temperature. It will keep nicely for up to 2 days, maintaining good moisture and softness.
Freezing
You can freeze focaccia by wrapping it well in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw completely before reheating to enjoy it fresh again.
Reheating
To revive that irresistible crust, warm focaccia in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving if you want crispness; the oven method will bring your bread back to life perfectly.
FAQs
Can I make this focaccia without yeast?
Absolutely! The sourdough discard contains natural wild yeast that will help your dough rise, though using a small amount of active dry yeast can speed up the process and create a lighter texture.
What if my sourdough discard isn’t bubbly or very active?
If your discard seems sluggish, adding a teaspoon of active dry yeast and a little sugar will help boost the rise, giving your focaccia a better crumb and height.
Can I substitute herbs other than rosemary?
Definitely! Thyme, oregano, or a mix of Italian herbs work wonderfully on focaccia. Feel free to experiment with flavors you love to personalize your bread.
Is it necessary to use olive oil in the dough and on top?
Olive oil is key for that tender crumb and crispy crust combination that makes focaccia special. It also adds fantastic flavor and richness you just don’t get with other oils.
How thick should I stretch the dough in the pan?
Stretch it to about a ½-inch thickness to ensure even baking—with a soft interior and crunchy top. Too thin, and it might get crispy all over; too thick, and it won’t cook through properly.
Final Thoughts
This Sourdough Discard Focaccia Recipe is truly one of those magical ways to transform a kitchen staple into something show-stopping and deeply satisfying. Whether you’re a sourdough baker looking to reduce waste or simply a bread lover chasing that perfect focaccia, this recipe delivers on flavor, texture, and heartwarming simplicity. Give it a go—you’re going to fall in love with each golden, fragrant bite!
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Sourdough Discard Focaccia Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 40 minutes
- Yield: 6 to 8 servings
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
Discover how to make a simple and delicious Sourdough Discard Focaccia using leftover sourdough starter. This recipe yields a golden, crispy, and chewy flatbread infused with fresh rosemary, garlic, and topped with coarse sea salt, perfect as a snack or accompaniment to any meal.
Ingredients
Dough Ingredients
- 1 cup sourdough starter discard (ensure it’s active)
- 2 ½ cups all-purpose flour (or bread flour for a chewier texture)
- ¼ cup olive oil (for the dough)
- ½ cup warm water
- 1 teaspoon active dry yeast (optional)
- 1 ½ teaspoons salt
- 1 teaspoon sugar (to activate yeast, if using)
Toppings
- Extra olive oil for drizzling
- 2 teaspoons fresh rosemary, chopped
- Coarse sea salt, for sprinkling on top
- 2 cloves garlic, minced (optional)
- Cherry tomatoes or olives, for garnish (optional)
Instructions
- Mix Ingredients: In a bowl, combine sourdough discard, flour, warm water, olive oil, and salt. If using yeast, first dissolve sugar and yeast in warm water then add it to the mixture. Stir together to form a shaggy dough.
- Knead the Dough: On a floured surface, knead the dough for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 4-5 minutes.
- First Rise: Place the dough in an oiled bowl, cover it with a towel, and let it rise in a warm place for 1 to 2 hours, or until it doubles in size.
- Shape the Dough: Punch down the risen dough and transfer it to an oiled 9×13-inch baking dish. Stretch the dough evenly across the dish.
- Second Rise: Cover the dough with a towel or plastic wrap and let it rest for 30 minutes to 1 hour to puff up slightly.
- Add Toppings and Dimples: Using your fingers, gently dimple the surface of the dough. Drizzle with olive oil and sprinkle the chopped rosemary, garlic, and coarse sea salt evenly across the top. Add cherry tomatoes or olives if desired.
- Bake: Preheat your oven to 400°F (200°C). Bake the focaccia for 20-25 minutes until it achieves a golden brown color and has a crispy top.
- Cool and Serve: Let the focaccia cool slightly before cutting into squares. Serve warm and enjoy.
Notes
- The active dry yeast is optional since the sourdough discard has natural leavening, but adding yeast will help with a quicker and higher rise.
- For a chewier texture, use bread flour instead of all-purpose flour.
- You can customize toppings with your choice of herbs, olives, or cherry tomatoes.
- Ensure your sourdough starter discard is active for best rise and flavor.
- Cover the dough during rises to prevent drying out.
