Focaccia is one of the easiest breads to make, and this Sourdough Discard Focaccia is no exception! 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!
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
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!
- For more easy recipes, try these Sourdough Discard Bagels, Sourdough Discard Pretzels, and Sourdough Discard Garlic Rolls.
- Sourdough Discard Focaccia is a great base recipe for adding different inclusions or toppings for a different flavor!
- You might like this Sourdough Discard Tomato Focaccia recipe, too!
- 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.
- 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.
- Learn more about how to make a sourdough starter.
- Interested in making a loaf of bread with your sourdough discard? Try this easy Sourdough Discard Bread 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). I like to use California Olive Ranch Extra Virgin Olive Oil.
- 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.
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 (200g). 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.
- Mini 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.
- Make a sweet version of this recipe with this Sourdough Discard Cinnamon Roll Focaccia or this Sourdough Strawberry Donut Focaccia!
How to Make Sourdough Discard Focaccia
There are two rises to make this Sourdough Discard Focaccia, but the key ingredient here is time! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine warm water and sugar in the bowl of a stand mixer and sprinkle yeast on top. Let sit for 5 minutes until foamy.
- Step 2: 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.
- Step 3: Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rise 2-3 hours, until doubled in size.
- Step 4: After the first rise, use a spatula to scrape around the edges of the bowl, deflating the dough. Generously oil a 9x13-inch baking pan, then transfer the dough to the center of that pan. Oil your fingertips and gently press the dough until it reaches the edges of the pan.
- Step 5: 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.
- Step 6: Lightly oil your hands and press deep dimples into the dough, all over.
- Step 7: Sprinkle with flaky sea salt, then bake until golden.
- Step 8: 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!
- Try a seasonal focaccia, like this Sourdough Discard Pumpkin Focaccia, too!
Storage
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 FAQs
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.
More Sourdough Discard Focaccia Recipes
If you tried this Sourdough Discard Focaccia or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
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.
Debbie Gore says
I am really nervous about the outcome, it is in the oven now. This dough was very wet. You said it would be and not to be tempted to add flour, so I didn't. However, when I went to make my dimples, it made none because the dough was so soft. I will see what happens when it comes out of the oven
Jessica Vogl says
That definitely sounds like this dough was a bit too wet - you should be able to make dimples. I'm glad you baked it anyhow - always worth seeing what happens!