Focaccia is one of the easiest breads to make and this Sourdough Discard Focaccia is even better! This is a same-day, no-knead focaccia recipe that is also great for beginner bakers. This focaccia is delicious as an appetizer or side dish, and also great sliced for sandwiches!
You can also make an easy modification to make this recipe with active sourdough starter (instead of discard), if you prefer.
If you're looking for other sourdough discard recipes, check out these Sourdough Discard Bagels, these Sourdough Discard Pretzels, and these Sourdough Discard Garlic Rolls. And if you're looking for a sweet focaccia option, try this Sourdough Discard Cinnamon Roll Focaccia.
If you're new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Why you'll love this recipe
- This easy recipe comes together with less than 30 minutes of hands-on time. You'll need to be patient with the rises, but there is very little you'll need to do between those steps.
- This is a same-day, no-knead recipe, which means you don't need to do any stretch and folds!
- Sourdough Discard Focaccia is a great base recipe for adding different inclusions or toppings for a different flavor!
- You can use sourdough discard, or modify the recipe to use active sourdough starter if you prefer.
- This focaccia freezes well, so you can enjoy some now and freeze the rest to eat later!
Ingredients
As long as you have sourdough discard, you're well on your way to making this Sourdough Discard Focaccia! Below are a few key things you'll need.
- Warm water: The temperature of the water really does matter. You want this to be warmer than bathwater, but not so hot that you would burn your hand. This warm water will help to activate the yeast in the recipe.
- Active dry yeast: Even though we're using sourdough discard, we still need to use yeast with this recipe. Sourdough discard is inactive, so we use a leavening agent (in this case, yeast) to ensure the dough rises predictably.
- All-purpose flour: This will help your focaccia to be light and fluffy.
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough discard with a 1:1 ratio (when you feed your starter it's with 1 part water and 1 part flour). If your sourdough starter uses a different ratio, you will need to tweak some of the ingredients in this recipe.
- Olive oil: Be generous with the olive oil when making focaccia! This will give the bread a wonderful flavor, but also help keep it from sticking to the pan (or to your hands when you're doing the dimpling).
- Flaky sea salt: I like to use Maldon Sea Salt on the top of the focaccia - it has such beautiful, big flakes!
See full recipe below for detailed instructions.
This was my first time making something with my discard. It turned out AMAZING! I added rosemary and flaky salt it was a big hit.
- Abi
Substitutions & Variations
This is a wonderful "base" focaccia recipe and very easy to adapt! Below are a few variations you can try:
- Use active sourdough starter: If you'd like to use active starter instead of discard, you can! To do so, omit the yeast and replace the sourdough discard with active starter (1:1 substitute). You will also need to adjust the rise times.
- Rosemary Sourdough Focaccia: Adding fresh rosemary to focaccia is a dream combination! Add 2 Tablespoons chopped rosemary to the dough while mixing it.
- Add toppings: Focaccia is great with a wide variety of toppings. Try fresh olives, fresh fruits like figs, peaches or strawberries, and more! After pressing dimples into the dough, press the toppings into the dough as well. Continue baking as directed.
- Add Everything Bagel Seasoning: Try seasonings like Everything Bagel Seasoning. Before pressing dimples into the dough, sprinkle with everything bagel seasoning, then continue with the directions as written.
- Mini Sourdough Discard Focaccia Muffins: You can make mini focaccias in a muffin pan! To do so, divide the dough into 24 greased muffin cups after the first rise. This will be less than ¼ cup of dough per muffin cup. After the second rise, dimple and sprinkle with flaky sea salt, then bake for 20-25 minutes.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Sourdough Discard Focaccia
There are two rises to make this Sourdough Discard Focaccia, but the key ingredient here is time!
Combine warm water and sugar in the bowl of a stand mixer and sprinkle yeast on top. Let sit for 5 minutes until foamy.
Add all other ingredients (except flaky sea salt) and mix until a shaggy dough forms. This will look very wet / loose and that is ok! You could not knead this dough if you tried. You do not need to add more flour.
Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise 2-3 hours, until doubled in size.
After the first rise, use a spatula to scrape around the edges of the bowl, deflating the dough. Generously oil a 13x9-inch baking pan, then transfer the dough to the center of that pan. Oil your fingertips and gently press the dough until it reaches to the edges of the pan.
Cover the pan with plastic wrap or a clean kitchen towel and let rise 1 ½-2 hours until the dough is doubled in size.
Lightly oil your hands and press deep dimples into the dough, all over.
Sprinkle with flaky sea salt, then bake until golden.
After baking, let cool in the pan for 10 minutes, then transfer to a cooling rack to cool fully. Slice on a cutting board and serve!
Expert Baking Tips
- The dough will be very wet, and that's ok! You couldn't knead this dough if you tried. Trust the process and avoid the urge to add additional flour.
- Give the dough enough time to rise. When in doubt, let is rise a little longer. Also, keep in mind that dough will rise slower in a cooler room, and faster in a warmer room.
- Be generous with the olive oil. No need to hold back, as it will add great flavor and will soak into the bread! The olive oil drizzle will also keep the dough from sticking to your fingers when you dimple the dough.
- Use the olive oil to keep the dough from sticking to your fingers. Dip your fingers in a bit of olive oil if you find they're sticking to the dough at all!
- Don't forget the flaky sea salt! The olive oil and the flaky sea salt really finish the focaccia!
Equipment
I like to make Sourdough Discard Focaccia with a KitchenAid 5-Quart Stand Mixer, but you can also mix this by hand with a large bowl and wooden spoon. Use a kitchen scale to measure the sourdough discard.
You will also need a large bowl for the dough's first rise, as well as a 13x9-inch baking pan and a silicone basting brush.
A note on pans: Do not use a glass pan (they conduct heat differently than a metal baking pan). If you use a pan that is slightly larger or smaller, it will be ok (your bread will be slightly thinner or thicker); you may need to adjust the baking time, so keep an eye on it!
kitchen essentials
My Favorite 9x13-Inch Baking Pan
The perfect pan for focaccia, cinnamon rolls, and more!
Storage
As always, this focaccia is best fresh!
Room Temperature Storage: If you're planning to eat the focaccia in the next 1-2 days, you can store it unwrapped at room temperature. Reheat it in the microwave for 15-30 seconds to make it soft and warm again.
Freezer Storage: Once the bread is fully cooled, place it into an airtight container or freezer-safe bag and freeze for up to 3 months. To reheat, you can thaw the bread at room temperature, or reheat in the microwave for about 60 seconds. If needed, drizzle with a little more fresh olive oil before serving!
Recipe FAQ
Yes, you can! To do so, omit the yeast and replace the sourdough discard with active sourdough starter (1:1 substitute). You will also need to adjust the rise times.
Sourdough discard is inactive, so you still need to use a leavening agent (in this case, yeast) to help the dough rise predictably.
This is a same-day recipe, but if you wanted to, you could let the first rise happen in the refrigerator overnight. The next day, let the dough come to room temperature for about 30 minutes, then continue with the recipe as written.
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (compost or trash), or you can use it for sourdough discard recipes like this one!
If you're new to working with sourdough, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Sourdough Discard Focaccia
Equipment
Ingredients
- 2 cups warm water
- 2 teaspoons granulated sugar
- 1 ¼ teaspoons active dry yeast
- 4 ½ cups all-purpose flour
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 teaspoons kosher salt
- ½ teaspoon fresh ground black pepper optional
- 6 Tablespoons olive oil
- flaky sea salt for topping
Instructions
- In the bowl of a stand mixer fitted with a dough hook*, combine warm water and granulated sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy. If the yeast does not foam, it is dead and you will need to start over with fresh yeast.
- Add flour, sourdough discard, salt and black pepper and mix on low until combined and no dry spots remain. This will be a very shaggy, wet dough that you could not knead if you tried.
- Transfer the dough to a large, oiled bowl and cover with plastic wrap. Let rise for 2-3 hours, until doubled in size.
- Brush a 9x13-inch pan with 2-3 Tablespoons olive oil and set aside.**
- Once the dough has risen, use a spatula to scrape around the perimeter of the bowl, deflating the dough. Transfer the dough to the center of the prepared 9x13-inch pan. Dip your fingers in olive oil, then use your fingers to press the dough until it reaches the edges of the pan. Cover with plastic wrap or a clean kitchen towel and let rise for 1 ½-2 hours, until doubled in size.
- Preheat the oven to 450°F. Drizzle the dough with 2 Tablespoons olive oil. Lightly oil your hands and press deep dimples all over the dough, through to the bottom of the pan. Sprinkle with flaky sea salt.
- Bake for 25-30 minutes, until the focaccia is golden and crusty. Drizzle with an additional 1-2 Tablespoons olive oil. Let cool for 10 minutes in the pan, then transfer to a cooling rack to cool fully. Slice, then serve.
B Jones says
My starter discard is very acidic and watery right now while I try to fix the starter. Can I still use it? Should I just add flour to it until it isn't watery? New to sourdough, thanks!
Jessica Vogl says
What do you mean by "fixing your starter"? Is it a new starter?
Briah says
Made this tonight and it was so easy a SUCH A HIT! Husband and I loved it and it will be in steady rotation in our house. Thank you!!
Sarah says
I made this today to have with dinner. It was absolutely amazing! It’s super simple to make. I followed the recipe exactly, and it was so easy. When I smelled it baking I knew it was gonna be a winner! I made a seasoned olive oil dip to go with it, and WOW! There were 5 of us eating it, and we only ate half of it, so it goes a long way. I’ll definitely be making this again! Thank you!
sarah says
Are you able to use bread flour with same measurements?
Jessica Vogl says
You could. Your final focaccia won't be as light and fluffy, though. It will be more chewy.
Briah says
I did! It was perfect!!!
Cindy says
Just made for the first time and it was amazing! Thank you for the recipe!
Linsey says
Are you able to leave it overnight? If so, how?
Jessica Vogl says
Transfer the dough to the baking pan (after the first rise), then cover and let it do the second rise in the fridge overnight. The next day, let the dough come to room temp (and rise additionally if needed) and then bake as directed.
Kathleen says
Question about the size of the pan when you change it from double or triple the recipe the size of the pan still says 9 x 13. Can you please make that correction because I double the recipe and I’m hoping that I got a big enough pan.
Jessica Vogl says
Thank you for flagging! If you want to double the recipe, I’d recommend splitting between 2 9x13in pans rather than trying to find one pan large enough.
Abi says
This was my first time making something with my discard. It turned out AMAZING! I added rosemary and flaky salt it was a big hit.
Alexa says
Making this with strawberries, marrionberries, lemon zest, and eggs! Will see how it turns out! (Purple, at the very least!)