This savory Sourdough Discard Pumpkin Focaccia is a great way to celebrate fall flavors and make a delicious appetizer, side dish or snack! The pumpkin flavor is subtle, and the focaccia is finished with fresh sage, which also gives a great flavor.
If you're looking for other sourdough discard recipes, try this Sourdough Discard Pumpkin Bread, these Sourdough Discard Pumpkin Rolls, and these Sourdough Discard Pumpkin Bagels.
And if you'd like to try other focaccia recipes, check out this Sourdough Discard Focaccia, and this Sourdough Discard Cinnamon Roll Focaccia.
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Jump to:
Why you'll love this recipe
- This Sourdough Discard Pumpkin Focaccia is a savory recipe, perfect as a side dish, appetizer, or afternoon snack.
- This is a same-day, no-knead (and no fold) focaccia recipe. You can do stretch-and-folds if you like, but it's not needed! Truly, you can set it and forget it!
- This is a very easy recipe perfect for beginner bakers or those just starting with bread baking.
- Focaccia freezes well, so you can enjoy some now and freeze the rest for later!
- You can easily modify this recipe to use active sourdough starter instead of discard, if you prefer.
Ingredients
There are only a few key ingredients you'll need to bring this recipe together.
- Active dry yeast: Even though we are using sourdough discard, we still need to use a leavening agent (in this case, yeast) to ensure the dough rises predictably.
- All-purpose flour: AP flour gives this focaccia a soft and fluffy interior. If you use bread flour, your focaccia will be more chewy and crusty.
- Pumpkin purée: I like to use Libby's 100% Pure Pumpkin, but you can also make your own Homemade Pumpkin Purée. Do not use pumpkin pie filling.
- Sourdough discard: This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients in this recipe.
- Fresh sage: Fresh sage tops this focaccia. You could also use another herb like thyme or rosemary (or omit the herbs completely). I do not recommend using dried herbs for this recipe.
- Flaky sea salt: The flaky sea salt is the chef's *kiss* for this recipe. I like to finish focaccia with Maldon Sea Salt.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use active sourdough starter - If you'd like to make this recipe with active sourdough starter instead of sourdough discard, you can. To do so, omit the yeast and replace the discard with active starter (1:1 substitute). You will also need to adjust the rise times.
- Use different herbs - This recipe uses fresh sage, but you could also make this focaccia with fresh rosemary or thyme! I don't recommend using dried herbs as a substitution.
- Brown sugar substitute - You can use either light or dark brown sugar. Alternatively, you could also use granulated sugar or honey. The purpose of the sugar here is to feed the yeast.
- Add pecans - Add ¼ cup pecan halves to the top of the focaccia while you're pressing in the fresh sage for more of a nutty flavor.
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 Pumpkin Focaccia
The key to success with this recipe is giving it enough time to rise. Otherwise, there are only a few steps to making this focaccia! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Combine all ingredients in the bowl of a stand mixer, or in a large mixing bowl.
- Step 2: Mix until combined and a very wet, shaggy dough forms. Transfer to a large, oiled bowl and let rise for 2-3 hours, until doubled in size.
- Step 3: After the first rise, transfer the dough to an oiled 9x13-inch baking pan. Use your fingers to lightly press the dough to the edges of the pan. Cover with plastic wrap and let rise 1 ½-2 hours.
- Step 4: After the second rise, the dough should be puffy and fill the baking pan.
- Step 5: Oil your fingers and press dimples into the dough. Lightly press fresh sage into the top of the dough and sprinkle with flaky sea salt.
- Step 6: Bake until golden. Let cool, then slice and serve!
Expert Baking Tips
- This is going to be a very wet, shaggy, sticky dough. You could not knead this dough if you tried. Don't worry! You do not need to add more flour. Trust the process and continue with the recipe as written.
- You do not need to do any stretch-and-folds with this recipe. You can set it and forget it!
- Let the dough rise long enough. Dough will rise slower in a cooler room, and quicker in a warmer room. If you feel like the dough needs some more time to rise, give it!
- Oil your fingers to keep them from sticking to the dough. When you're handling the dough, lightly coat your fingers in olive oil to keep them from sticking.
Equipment
I like to use a KitchenAid 5-Quart Stand Mixer to make the dough, but this is optional. You can also make the dough in a large bowl and mix with a wooden spoon. Use a kitchen scale to measure your sourdough discard (and I'd recommend the flour, too).
You'll need a 9x13-inch baking pan for baking the focaccia.
kitchen essentials
My Favorite 9x13-Inch Baking Pan
Perfect for focaccia, dinner rolls, cinnamon rolls and more!
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 FAQ
Sourdough discard is what is leftover after you feed your sourdough starter. You can either literally discard it (in the trash or compost), or you can use it to make sourdough discard recipes like this one!
If you're new to working with sourdough starter, check out these in-depth posts on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
Yes. To do so, omit the yeast and replace the sourdough discard with active sourdough starter (1:1 substitute). You'll also need to adjust the rise times.
Yes! I'd recommend trying fresh thyme or rosemary. I wouldn't recommend using dried herbs.
Once mixed, this will be a very wet, sticky, shaggy dough. You could not knead this dough if you tried. That's ok! Trust the process and continue with the recipe as written.
I do recommend using the metric measurements for the flour to ensure you have the correct amount of flour in the dough.
Sourdough Discard Pumpkin Focaccia
Equipment
Ingredients
- 1 ½ cups water warmed to 110℉
- 2 teaspoons brown sugar packed
- 1 ¼ teaspoons active dry yeast
- 4 ½ cups all-purpose flour
- 1 cup pumpkin purée room temperature
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 2 teaspoons kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon ground nutmeg
- 6 Tablespoons olive oil
- fresh sage leaves for topping
- flaky sea salt for topping
Instructions
- In the bowl of a stand mixer fitted with a dough hook* or a large mixing bowl, combine warm water and brown 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, pumpkin purée, sourdough discard, salt, black pepper, and nutmeg and mix on low until combined. Increase speed to medium and mix, scraping down the sides of the bowl, until no dry spots remain. This will be a very wet, sticky 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 lightly 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. Lightly press fresh sage leaves into the dough, then 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.
Jessica Vogl says
I love this recipe as a fun savory Fall focaccia! It's perfect as an appetizer or afternoon snack.