Sourdough Discard Focaccia Recipe (The Airiest Bread Ever!!)
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Homemade Sourdough Discard Focaccia is soft, airy, and packed with slight tangy flavor that only sourdough can deliver. It has a golden, crispy crust that makes every bite something you never want to stop.
Better yet, the dough comes together in a single bowl, so cleanup is minimal. Unlike my 100% Sourdough Focaccia recipe, a small amount of instant yeast helps it rise quickly and you’ll have warm bread ready to enjoy in just 3 hours!
This easy recipe works for snacks, sandwiches, and even as a beautiful dinner centerpiece.
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Why You’ll Love This Simple Recipe:
Better flavor than yeasted focaccia:
The sourdough discard gives the focaccia a subtle tang that builds up during fermentation. Using commercial yeast alone will never give you that extra depth of flavor. But the flavor might not be as deep as that of my true-sourdough focaccia bread.
Beautiful sourdough bread:
This might be one of the most gorgeous loaves you’ll ever bake. I love those airy pockets that show up when you slice into this focaccia, but nothing thrills me more than the big golden bubbles and the olive-oil sheen.
It’s quick:
This easy sourdough focaccia recipe is perfect for those days that you need bread on the table fast. From mixing the dough to popping it in the oven, it takes 2.5 hours. Bake time is just 25 minutes, which means you’ll have warm, golden bread ready to eat in under 3 hours.
A recipe you can truly own:
It works well for almost any of your favorite toppings. Top your focaccia with dried or fresh rosemary, roasted vegetables, or turn it into a hearty sandwich. Other ideas include cheeses, herbs, pesto, yellow potatoes, olives, or even a sweet touch like cinnamon and sugar. Grab a slice as a snack, serve it with soup or salad, or pile on your favorite toppings for a quick, satisfying sandwich.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- Water: Use warm water. I used 110°F water, which is warm enough to help the dough rise faster without harming the yeast. Keep your water under 120°F, as hotter water can deactivate the yeast and prevent the dough from rising.
- Sourdough Discard: I used fresh, room-temperature sourdough discard. I suggest using sourdough discard that’s no more than 1-2 days old for the best rise. If you use discard straight from the fridge, it’ll slow down the rise time. And you definitely can swap in the same amount of active sourdough starter (grams not volume).
- Olive Oil: A good amount of olive oil gives focaccia the flavor and texture it’s known for. It helps the dough stay soft inside while crisping up the edges and bottom. I like using extra virgin olive oil for the best flavor, but any good-quality olive oil will work. Also, drizzle some oil on top before baking to get that golden, dimpled crust.
- Salt: You can use any unrefined salt, but I like Redmond’s Unrefined Salt for the added minerals.
- Instant Yeast: This recipe uses a little commercial yeast to help it along. I go with instant yeast, not active dry yeast. Dry active yeast needs to be dissolved in liquid first and takes longer to rise. Instant yeast can be mixed right into the dry ingredients and works faster.
- Bread Flour: You can use all-purpose flour for this recipe, but I highly recommend using bread flour because it has a higher protein percentage. Using a flour with a higher protein content helps the bread rise better and gives it a softer texture and an airier crumb.
Baking Time For
|
Time |
Process |
|---|---|
|
3:00 PM |
Mix Dough |
|
3:10 – 4:40 PM |
First Rise and Stretch & Folds |
|
4:40 PM |
Shape |
|
4:40 – 5:25 PM |
Second Rise |
|
5:30 PM |
Bake |
How to Make Sourdough Discard Focaccia Bread
- In a large bowl, whisk together the starter, olive oil, and warm water until it looks like a milky liquid. Next, add the bread flour, instant yeast, and salt. Mix until all of the flour is incorporated. Then, cover the bowl and let the dough rest for 30 minutes.
- With slightly wet hands, perform a round of stretch and folds (read the recipe card below, as it provides more detailed instructions on what to do). Cover the bowl and let it rest for 30 more minutes.
- After the second rest, perform the same exact stretch and folds, then cover and let the dough complete its first rise until it has doubled in size.
- Once the dough has doubled in size, pour the olive oil on the bottom of the 9×13 metal pan and spread it evenly all over the bottom and the sides of the pan.
- Pour the sourdough focaccia dough into the pan, shape and cover the dough once more until the dough fills most of the baking dish.
- Preheat the oven to 425°F, then drizzle more olive oil on top of the dough and on your fingers. Dimple the dough and top with flaky salt and other toppings.
- Bake for 20-25 minutes or until golden brown.
- Cool slightly before slicing and enjoy!
How to Store
Let the focaccia cool completely, then wrap it tightly or use an airtight container. At room temperature, it stays fresh 2–3 days.
If you need it to last a few extra days (up to 5), pop it in the fridge.
And for longer storage, slice and freeze in a tightly wrapped bag for up to 3 months. The next time you crave some focaccia, reheat from frozen in a 350°F oven for 10–15 minutes. Skip the microwave, as it can make the bread gummy. A quick broil can bring back that golden, crispy top if needed.
FAQs
Yes, you can use a bubbly sourdough starter for this simple sourdough bread recipe. Swap an equal amount of active starter (by weight) for the discard.
You sure can use all-purpose flour, but my test results tell me bread flour will give you best results. Bread flour gives sourdough discard focaccia a higher rise and a softer, airier crumb, which is what I’m after. If using all-purpose, expect a slightly denser texture. Whole wheat flour can also be used for that earthy nuttiness, but I’d use equal amounts of bread and whole wheat.
That’s an easy fix. Generously coat the bottom and sides of your baking pan with olive oil, and gently spread the dough to fill the pan. You can also line the pan with parchment paper to make sure the focaccia comes out easily.
This focaccia is best baked the same day. Once it’s puffed and doubled after the final rise, go straight to the oven for that airy, crisp-topped texture. Making it too far ahead or freezing baked slices will flatten the crumb and soften the edges.
Sourdough Discard Focaccia Recipe
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Equipment
Ingredients
- 100 grams sourdough discard 1/3 cup
- 400 grams warm water 1 1/2 cups + 3 Tablespoons
- 500 grams bread flour 3 1/2 cups
- 8 grams instant yeast 2 1/4 teaspoons
- 10 grams salt 1 1/2 teaspoons
- 28 grams olive oil 2 Tablespoons
- oil for pan & drizzling
- flaky salt
Instructions
MIX DOUGH
- In a large bowl, mix the sourdough discard, olive oil and warm water with a Danish Dough Whisk or your hand until it looks like a milky liquid.100 grams sourdough discard, 400 grams warm water, 28 grams olive oil
- To the wet ingredients, add the bread flour, instant yeast and salt. Again, mix with a whisk or by hand. Be sure to mix until all of the flour is incorporated. This recipe has a higher amount of water, so it will be an extra sticky and wet dough.500 grams bread flour, 8 grams instant yeast, 10 grams salt
- Cover the bowl with a reusable shower cap and let the dough rest for 30 minutes.
STRETCH AND FOLD
- With a bowl scraper, scrape the dough away from the sides of the bowl.
- Now, with slightly wet hands, grab a section of the focaccia dough and stretch it above the bowl, then fold it over on top of the dough. Rotate your bowl clockwise a quarter of the way and repeat an identical stretch and fold. Repeat the process until you come full circle.
- Then, flip the dough ball with the seam side down. Continue to cup the sides of the dough by scooping and tucking the dough underneath itself to create a more smooth looking dough ball. Do this about 10-20 times while turning the dough in a circle. Stop if you start to see the top of the focaccia dough begin to rip.
- Cover the bowl and leave to rest for 30 more minutes.
- Repeat the same stretch and folds, then cover the bowl and leave to rest until it doubles in size, about 30-45 minutes more.
- Once the double has doubled in size, pour 28 grams (2 T) olive oil on the bottom of the 9×13 metal baking pan and spread it evenly all over the bottom and the sides.You can use a different sized baking dish, but I prefer this size because it makes the slices nice a tall! I prefer baking in a metal pan so that the exterior gets nice and crispy. You can bake this in glass or ceramic, but I would also recommend that you line the baking dish with parchment paper before greasing it with oil.
- Release the dough gently from the sides of the bowl with a dough scraper and tilt it into the prepared baking dish.
- Pour the sourdough focaccia dough into the pan. Then take the top of the dough and fold it towards the middle and lightly press it with your fingers so that it sticks. Repeat the same motion with the bottom of the dough, to create a tri-fold. Turn the dough so that it is vertical with the pan and flip the dough with the seam side down.
- Cover the dough and allow it to rise again until the dough fills most of the baking dish, about 45-60 minutes more.
DIMPLE
- Once the dough has doubled in size and looks puffy/jiggly, preheat the oven to 425 degrees F.
- Drizzle a little more olive oil on top of the dough, about 28g (2 Tablespoons) more. Grease your fingers with olive oil as well to prevent the dough from sticking to your fingers. To dimple the dough, gently press your fingers into the sourdough focaccia until you lightly touch the bottom of the dish. Repeat until the entire dough has been dimpled. Be sure not to over-dimple the dough. This can cause the lovely air pockets to pop and create a dense crumb.
- Sprinkle the top of the focaccia with flaky sea salt and any other delicious toppings like these – fresh herbs (coat in oil so they don't burn),sliced cherry tomatoes, caramelized onions, sliced yellow potatoes, olives, shredded cheese, pesto or cinnamon and sugar
BAKE
- Bake for 18-23 minutes or until perfectly golden brown with the internal temperature of 205 degrees F. If the top of the focaccia is browning too quickly, top with a piece of aluminum foil and continue to bake.
- Remove the Sourdough Focaccia from the oven and allow it to cool in the baking dish for a few minutes before removing it and placing the bread on a wire rack to cool. Cool slightly before slicing and enjoy!
Notes
Ingredients & Substitutions
- Water: Use warm water. I used 110°F water, which is warm enough to help the dough rise faster without harming the yeast. Keep your water under 120°F, as hotter water can deactivate the yeast and prevent the dough from rising.
- Sourdough Discard: I used fresh, room-temperature sourdough discard. I suggest using sourdough discard that’s no more than 1-2 days old for the best rise. If you use discard straight from the fridge, it’ll slow down the rise time. And you definitely can swap in the same amount of active sourdough starter (grams not volume).
- Olive Oil: A good amount of olive oil gives focaccia the flavor and texture it’s known for. It helps the dough stay soft inside while crisping up the edges and bottom. I like using extra virgin olive oil for the best flavor, but any good-quality olive oil will work. Also, drizzle some oil on top before baking to get that golden, dimpled crust.
- Instant Yeast: This recipe uses a little commercial yeast to help it along. I go with instant yeast, not active dry yeast. Dry active yeast needs to be dissolved in liquid first and takes longer to rise. Instant yeast can be mixed right into the dry ingredients and works faster.
- Bread Flour: You can use all-purpose flour for this recipe, but I highly recommend using bread flour because it has a higher protein percentage. Using a flour with a higher protein content helps the bread rise better and gives it a softer texture and an airier crumb.
Focaccia Topping Ideas:
Sprinkle the sourdough with flaky sea salt and any other delicious toppings like these –- Fresh herbs (coat in oil so they don’t burn)
- Sliced cherry tomatoes
- Caramelized onions
- Sliced yellow potatoes
- Olives
- Cheese
- Pesto
- Cinnamon and Sugar
Soft, chewy and airy sourdough focaccia in just 3 hours! Can’t get enough of it – especially when hosting a crowd or turning it into delicious sandwiches.
This is the best bread I’ve made and my family agrees!! So easy and delicious!
I’m so thrilled to hear that everyone loved it! Thank you so much for sharing, Melissa!
My new favorite sourdough discard focaccia recipe! I’ve used this recipe many times and it always turns out perfect!
So thrilled to hear that, Amanda! Thank you so much for sharing!
I love a same day recipe! This turned out amazing. Wonderful flavor and texture. Straightforward instructions. I was able to start it at noon and have it baked and ready for dinner. Everyone loved it!
Thank you so much! I’m thrilled to hear you loved it — same-day recipes are the best! I’m so glad the flavor, texture, and timing worked well for your dinner. Thanks for taking the time to share your feedback!
I’m new to sourdough and wanted to try this so I made a mozzarella, pesto and red pepper one as well as a maple syrup, cinnamon sugar, blueberry one and they were delicious! The pesto flavor seemed to sink in more than the maple and blueberry flavors but after topping with extra syrup, I would say they were both 10/10! Great recipe and easy to follow, will absolutely be making this focaccia again!
This made my day — thank you so much for sharing! Those flavor combinations sound amazing. I’m so glad you found the recipe easy to follow, especially being new to sourdough. That’s what this recipe is all about! Thanks again for the kind words — happy baking 🤍
Loved this recipe! Easy and so tasty! I am a sourdough baker and I love trying new discard recipes.
Thank you so much! I’m so glad you loved it and found it easy to make. And coming from a fellow sourdough baker, that truly means a lot! Thanks for taking the time to leave such a kind comment
The best of several discard focaccia recipes I’ve tried. Crisp edges and soft, airy interior. Nice sized batch for a family, too.
Wow, thank you so much! That means a lot, especially knowing you’ve tried several discard focaccia recipes. Thanks again for taking the time to leave such a kind comment.