There’s something truly magical about transforming leftover sourdough discard into a golden, airy focaccia with a crisp, olive oil-kissed crust. If you’ve ever wondered what to do with that extra sourdough starter, this no-waste baking recipe is the perfect solution.
With minimal effort, you’ll create a fluffy, flavorful bread that’s as versatile as it is delicious. Whether you enjoy it warm with a drizzle of olive oil, as the base for a gourmet sandwich, or alongside your favorite soup, this shockingly easy focaccia will become a staple in your kitchen. Ready to bake something irresistibly good? Let’s get started!
Table of Contents
Key Benefits of Sourdough Discard Focaccia
If you’ve ever found yourself with extra sourdough discard, this recipe is the perfect way to put it to delicious use. Not only does it reduce waste, but it also creates a fluffy, golden focaccia with an irresistible crispy crust and a deep, slightly tangy flavor.
Why You’ll Love This Recipe
No-Waste Baking – A creative way to repurpose leftover sourdough starter instead of throwing it away.
Easy and Beginner-Friendly – No complex kneading, just a simple mix, rest, and bake process.
Crispy on the Outside, Soft on the Inside – Thanks to the high hydration and generous drizzle of olive oil.
Versatile and Customizable – Top with rosemary, garlic, cherry tomatoes, or flaky sea salt for extra flavor.
Perfect for Any Occasion – Serve it as an appetizer, side dish, or sandwich base.
This sourdough discard focaccia is a must-try for anyone who loves homemade artisan bread with minimal effort. Ready to bake something amazing? Let’s get started!
Ingredients for Sourdough Discard Focaccia
This easy sourdough discard focaccia requires just a handful of pantry staples, yet delivers an incredibly fluffy, golden crusted bread with rich flavor. Be sure to use high-quality olive oil and fresh herbs for the best results!
Basic Dough Ingredients
- ½ cup (120g) sourdough discard (unfed, room temperature)
- 2 ½ cups (315g) all-purpose flour (or bread flour for extra chew)
- 1 cup (240ml) warm water (helps activate gluten for a soft texture)
- 2 tablespoons olive oil (for richness and a tender crumb)
- 1 teaspoon salt (balances flavor)
- 1 teaspoon honey or sugar (optional, enhances browning)
- 1 teaspoon instant yeast (helps with a reliable rise, especially in cooler kitchens)
For Topping & Flavor
- 2 tablespoons olive oil (for that classic crispy crust)
- Flaky sea salt (sprinkled on top for extra crunch)
- Fresh rosemary or thyme (adds an aromatic touch)
- Garlic cloves, thinly sliced (optional, for deeper flavor)
- Cherry tomatoes, olives, or cheese (for extra variation)
Ingredient Notes & Substitutions
No yeast? Let the dough ferment longer (overnight) to rise naturally.
Prefer whole wheat? Swap up to 1 cup of all-purpose flour for whole wheat.
Love bold flavors? Add roasted garlic, caramelized onions, or sundried tomatoes.
With just a few simple ingredients, you’re on your way to making an airy, flavorful focaccia that’s perfect for snacking or pairing with your favorite meals. Now, let’s get baking!
How to Make Sourdough Discard Focaccia
Making sourdough discard focaccia is easier than you think! With minimal hands-on effort, you’ll achieve a perfectly crispy, golden crust and an airy, flavorful interior. Follow these simple steps for foolproof, bakery-quality focaccia right at home.
1. Mix the Dough
- In a large bowl, whisk together the sourdough discard, warm water, and honey (or sugar) until combined.
- Add the flour, yeast, and salt, then mix with a wooden spoon or your hands until a sticky dough forms.
- Drizzle in olive oil, folding it into the dough until fully absorbed. The dough will be wet—that’s normal!
2. First Rise (Bulk Fermentation)
- Cover the bowl with a damp towel and let it rest at room temperature for 3–4 hours, or until doubled in size.
- For deeper flavor, place the dough in the fridge for an overnight cold fermentation (8–24 hours).
3. Shape the Focaccia
- Grease a baking pan generously with olive oil to ensure a crispy bottom.
- Transfer the dough to the pan, gently stretching it toward the edges. Don’t force it—let it rest for 10 minutes if needed.
- Once relaxed, use oiled fingertips to dimple the dough, creating deep pockets for that signature focaccia texture.
4. Second Rise
- Cover and let the dough rise again at room temperature for 45–60 minutes until puffed and airy.
5. Add Toppings & Bake
- Preheat your oven to 425°F (220°C).
- Drizzle the dough generously with olive oil and sprinkle with flaky salt, fresh rosemary, and garlic slices.
- Bake for 20–25 minutes until the top is golden brown and crisp.
- Let it cool slightly before slicing—then enjoy the fluffy, flavorful bread you just created!
Pro Tip: For an extra crunchy crust, remove the focaccia from the pan and place it directly on the oven rack for the last 5 minutes of baking.
Once you try this shockingly easy focaccia, you’ll never want to waste sourdough discard again!
Pro Tips and Variations
Want to take your sourdough discard focaccia to the next level? These expert tips and fun variations will help you customize the recipe for the best texture, flavor, and versatility.
Pro Tips for Perfect Focaccia
Use a High-Hydration Dough – A sticky dough creates the fluffiest, airiest texture. Don’t be tempted to add more flour!
Cold Fermentation for More Flavor – Letting the dough rise overnight in the fridge develops a deeper, tangier flavor and enhances the texture.
Generous Olive Oil = Crispy Crust – Coat your pan with extra virgin olive oil to ensure a beautifully golden, crisp bottom.
Dimple with Confidence – Pressing deep dimples into the dough traps pockets of air, creating that signature focaccia texture.
Preheat Your Oven Well – A hot oven (425°F/220°C) is key for achieving a crispy crust while keeping the inside soft and airy.
Tasty Variations to Try
Herb-Infused Focaccia – Mix fresh rosemary, thyme, or basil into the dough or drizzle with garlic herb oil before baking.
Cheesy Focaccia – Sprinkle Parmesan, feta, or mozzarella on top for a rich, savory twist.
Tomato & Olive Focaccia – Press cherry tomatoes, olives, or caramelized onions into the dough for a burst of Mediterranean flavor.
Spicy Focaccia – Add red pepper flakes, sliced jalapeños, or chili-infused olive oil for a kick of heat.
Focaccia Pizza – Use it as a base for a rustic pizza by adding tomato sauce, mozzarella, and your favorite toppings.
This recipe is versatile and endlessly customizable, so don’t be afraid to experiment! Whether you keep it classic or add your own twist, your homemade focaccia will always be a hit.
Serving Suggestions
This golden, crispy sourdough discard focaccia is as versatile as it is delicious. Whether served as a snack, side, or centerpiece, it pairs beautifully with a variety of flavors. Here are some of the best ways to enjoy it!
1. Classic & Simple
- Drizzle with extra virgin olive oil and a sprinkle of flaky sea salt for a rustic bite.
- Pair with balsamic vinegar and olive oil for an easy, flavorful dip.
- Enjoy warm with a smear of butter or herbed cream cheese.
2. Perfect Side Dish
- Serve alongside soups and stews like tomato basil, minestrone, or creamy mushroom soup.
- Use it to scoop up hummus, tzatziki, or whipped feta for a Mediterranean-inspired meal.
- Pair with a charcuterie board featuring cured meats, cheeses, and olives.
3. Make It a Meal
- Slice it in half and use it as a base for gourmet sandwiches—try mozzarella, basil, and tomato for a Caprese twist!
- Top with ricotta, honey, and nuts for a sweet-savory breakfast option.
- Use it as a base for an open-faced focaccia pizza with your favorite toppings.
4. Hosting & Entertaining
- Cut into bite-sized pieces and serve as an appetizer with dips.
- Offer it alongside a cheese pairing for an elevated gathering.
- Toast leftovers and turn them into crispy croutons for salads or soups.
However you choose to enjoy this easy homemade focaccia, it’s guaranteed to impress. Soft, airy, and full of flavor—it’s the ultimate comfort bread for any occasion!
Conclusion
Making sourdough discard focaccia is a rewarding and delicious way to transform leftover starter into a crispy, golden, and airy homemade bread. With its simple ingredients, no-knead method, and endless topping possibilities, this recipe is perfect for bakers of all skill levels.
Not only does this focaccia help reduce waste, but it also delivers rich flavor with minimal effort. Whether you enjoy it plain, dressed up with toppings, or paired with your favorite dishes, this bread is bound to become a staple in your kitchen.
So next time you find yourself with extra sourdough discard, don’t throw it away—bake up a fluffy, flavorful focaccia instead! Once you try it, you’ll never look at sourdough discard the same way again. Happy baking!
Sourdough Discard Focaccia
Ingredients
Basic Dough Ingredients
- ½ cup 120g sourdough discard (unfed, room temperature)
- 2 ½ cups 315g all-purpose flour (or bread flour for extra chew)
- 1 cup 240ml warm water (helps activate gluten for a soft texture)
- 2 tablespoons olive oil for richness and a tender crumb
- 1 teaspoon salt balances flavor
- 1 teaspoon honey or sugar optional, enhances browning
- 1 teaspoon instant yeast helps with a reliable rise, especially in cooler kitchens
For Topping & Flavor
- 2 tablespoons olive oil for that classic crispy crust
- Flaky sea salt sprinkled on top for extra crunch
- Fresh rosemary or thyme adds an aromatic touch
- Garlic cloves thinly sliced (optional, for deeper flavor)
- Cherry tomatoes olives, or cheese (for extra variation)
Instructions
Mix the Dough
- In a large bowl, whisk together the sourdough discard, warm water, and honey (or sugar) until combined.
- Add the flour, yeast, and salt, then mix with a wooden spoon or your hands until a sticky dough forms.
- Drizzle in olive oil, folding it into the dough until fully absorbed. The dough will be wet—that’s normal!
First Rise (Bulk Fermentation)
- Cover the bowl with a damp towel and let it rest at room temperature for 3–4 hours, or until doubled in size.
- For deeper flavor, place the dough in the fridge for an overnight cold fermentation (8–24 hours).
Shape the Focaccia
- Grease a baking pan generously with olive oil to ensure a crispy bottom.
- Transfer the dough to the pan, gently stretching it toward the edges. Don’t force it—let it rest for 10 minutes if needed.
- Once relaxed, use oiled fingertips to dimple the dough, creating deep pockets for that signature focaccia texture.
Second Rise
- Cover and let the dough rise again at room temperature for 45–60 minutes until puffed and airy.
Add Toppings & Bake
- Preheat your oven to 425°F (220°C).
- Drizzle the dough generously with olive oil and sprinkle with flaky salt, fresh rosemary, and garlic slices.
- Bake for 20–25 minutes until the top is golden brown and crisp.
- Let it cool slightly before slicing—then enjoy the fluffy, flavorful bread you just created!
Notes
- Calories: 180
- Carbohydrates: 28g
- Protein: 4g
- Fat: 6g
- Saturated Fat: 1g
- Fiber: 1g
- Sugar: 1g
- Sodium: 250mg
FAQs
Have questions about making sourdough discard focaccia? Here are the answers to some common concerns to help you bake with confidence!
1. Can I make focaccia without yeast?
Yes! While adding yeast speeds up fermentation, you can rely solely on your sourdough discard for leavening. Simply allow the dough to rise overnight at room temperature or for up to 24 hours in the fridge for the best results.
2. How do I store leftover focaccia?
Room temperature: Keep in an airtight container for 1–2 days.
Refrigerator: Store for up to a week and reheat before serving.
Freezer: Securely wrap and store in the freezer for up to 3 months.Thaw and warm in the oven at 350°F (175°C) for 5–10 minutes for a crispy texture.
3. My dough is too sticky—what should I do?
A wet dough is key to creating light, airy focaccia. Instead of adding extra flour, try:
Using oiled hands to handle the dough.
Letting it rest—the gluten will develop, making it easier to work with.
Chilling it for 30 minutes if it’s difficult to shape.
4. Can I use whole wheat flour?
Yes! Swap up to 50% of the all-purpose flour for whole wheat flour. Keep in mind that whole wheat absorbs more liquid, so add an extra 1–2 tablespoons of water if needed.
5. What’s the best pan to use?
A metal baking pan (9×13-inch) is ideal for crispy edges. If you prefer a thicker focaccia, use a cast iron skillet for a more rustic texture.
6. How can I make the crust extra crispy?
Coat the pan with plenty of olive oil before adding the dough.
Preheat the oven well before baking.
Bake on a lower oven rack to ensure even browning.
7. Can I add toppings?
Absolutely! Here are some flavorful ideas:
Herbs – Rosemary, thyme, or basil.
Garlic – Minced fresh garlic or roasted cloves.
Cheese – Parmesan, feta, or mozzarella.
Veggies – Cherry tomatoes, caramelized onions, or olives.