If you have some sourdough discard lingering in your fridge and want to put it to fabulous use, this Sourdough Discard Focaccia Bread Recipe is going to become your new best friend. It’s an irresistible, golden, and fluffy focaccia that magically uses up that discard to create bread with a tender crumb and a crispy, olive oil-kissed crust. Whether you’re new to sourdough baking or looking for a delicious way to minimize waste, this recipe blends simple ingredients and straightforward techniques to deliver a truly comforting and versatile loaf.
Ingredients You’ll Need
The beauty of this Sourdough Discard Focaccia Bread Recipe is in its simplicity. Each ingredient plays an essential role, from the sourdough discard’s tangy depth to the olive oil’s luscious richness that ensures a tender crumb and crisp edges. Let’s dive into these pantry staples that transform into something spectacular!
- 240 grams sourdough discard: This is our star ingredient, bringing natural fermentation flavor and helping reduce kitchen waste.
- 390 grams warm water (100ºF): Hydrates the flour perfectly, activating the yeast and allowing the dough to become silky and elastic.
- 8 grams instant yeast: Gives an extra boost to help the dough rise beautifully and quickly.
- 10 grams salt: Enhances every flavor in the bread and controls yeast activity for a balanced rise.
- 550 grams bread flour: Provides structure and chewiness, essential for that classic focaccia texture.
- 80 grams olive oil: Adds luxurious moisture and aids in achieving that signature golden crust.
- Flaky sea salt: Sprinkled on top for that perfect burst of salty crunch with every bite.
How to Make Sourdough Discard Focaccia Bread Recipe
Step 1: Mix Your Dough
Start by combining your sourdough discard and warm water in a large bowl. Sprinkle the instant yeast over the water; you’ll quickly notice the yeast waking up with a lovely, yeasty aroma and slight clumping. Then add salt and the bread flour. Mix everything together until a cohesive dough forms. Cover your bowl with a kitchen towel and let it rest in a warm spot for 15 minutes to begin gluten development.
Step 2: Stretch and Fold Sets
After the initial rest, it’s time for some gentle TLC with three sets of stretch and folds spaced over 45 minutes. Wet your hand to prevent sticking, then reach under the dough, pull it up, and fold it over itself, turning the bowl after each fold. This technique builds strength and structure without kneading. After each set, cover the dough to let it relax and rise. After these stretches, the dough should be elastic and lively.
Step 3: Prepare Your Pan
Generously coat the bottom of a 9 by 13-inch metal baking pan with olive oil—about 50 grams—to prevent sticking and infuse the bottom crust with flavor. If sticking worries you, lining the pan with parchment paper first is a great idea, adding a thin layer of oil on top before placing the dough.
Step 4: Proof the Dough in the Pan
Once your dough has doubled in size from the stretch and fold phase, gently turn it out into the oiled pan. Spread it carefully to fill the pan evenly, being mindful not to deflate the air bubbles. Cover the pan with a kitchen towel and allow the dough to rise again for about an hour until it is doubled in volume and delightfully puffy.
Step 5: Dimple and Bake
Preheat your oven to a sizzling 450ºF. Once your dough has fully puffed up, drizzle about 30 grams of olive oil over the surface. Using your fingertips, gently press dimples into the dough, which traps pockets of oil and gives focaccia its signature look and texture. Finish by sprinkling flaky sea salt on top, then slide the bread into the oven. Bake for 25 minutes until the crust is deeply golden and crispy, making your kitchen smell like a rustic Italian bakehouse.
Step 6: Cool and Enjoy
After baking, let your focaccia cool completely. This resting period lets the crumb set perfectly so you get that soft, airy interior against the crunchy crust. Slice and serve warm or at room temperature—either way, it’s pure bliss.
How to Serve Sourdough Discard Focaccia Bread Recipe
Garnishes
Focaccia is a blank canvas that loves to be dressed up. Classic garnishes like rosemary sprigs, thyme, or thinly sliced garlic cloves add aromatic flavor and visual appeal. For a more indulgent touch, try sun-dried tomatoes, olives, or caramelized onions layered before baking. Sprinkle freshly cracked black pepper or even chili flakes to add personality to your loaf.
Side Dishes
This focaccia shines as an accompaniment to soups, stews, and salads, making it perfect for a hearty lunch or cozy dinner. Pair with a rich tomato soup, a fresh caprese salad, or alongside your favorite cheese and charcuterie board—it’s the ultimate crowd-pleaser that elevates simple meals.
Creative Ways to Present
Experiment with serving your focaccia as sandwiches stuffed with roasted veggies or deli meats. Cut into squares for party platters or use it as a base for bruschetta topped with ripe tomatoes and basil. You can even toast slices to make savory croutons for salads or soups, creating zero waste and continuous joy from one recipe.
Make Ahead and Storage
Storing Leftovers
Wrap leftover focaccia tightly in plastic wrap or place it in an airtight container at room temperature. It will stay fresh and soft for about 2 days. To maintain freshness longer, consider refrigeration but be mindful it may dry out slightly.
Freezing
Focaccia freezes wonderfully. Slice into portions and wrap each piece in plastic wrap, then place in a freezer bag or airtight container. Frozen focaccia keeps well for up to 3 months, giving you ready-to-go homemade bread for busy days.
Reheating
Reheat focaccia by wrapping it in foil and warming it in a 350ºF oven for about 10-15 minutes to restore its crisp crust and soft crumb. Alternatively, a quick zap in the microwave wrapped in a damp paper towel works for a soft warm-up, but you’ll lose some crispness.
FAQs
Can I use regular flour instead of bread flour in this recipe?
Yes, you can substitute all-purpose flour for bread flour, though your focaccia might be a bit less chewy and slightly softer. Bread flour has higher protein content, which provides more structure, but all-purpose flour still yields delicious results.
Do I need to use instant yeast if I have sourdough discard?
Adding instant yeast helps speed up the rise and ensures consistency, especially since sourdough discard varies in activity. You can omit it, but expect a longer fermentation time and a slightly different texture.
How long can I keep the sourdough discard?
Sourdough discard can be kept in the refrigerator for up to a week. To maintain its health, feed your starter regularly and discard or use excess to avoid waste—this focaccia is a perfect way to make use of it.
What toppings work best on focaccia?
Classic toppings include fresh herbs like rosemary or thyme, sea salt flakes, olives, cherry tomatoes, caramelized onions, and garlic. The key is adding ingredients that complement the olive oil-rich dough and bake well without burning.
Can I make this focaccia gluten-free?
This exact recipe relies on gluten development for structure and rise, so converting it to gluten-free would require significant adjustments with alternative flours and binders. For gluten-free focaccia, consider specialized recipes designed for those flours.
Final Thoughts
This Sourdough Discard Focaccia Bread Recipe is such a joyful discovery—transforming leftover starter into a golden, bubbly loaf that fills your kitchen with incredible aromas and your heart with satisfaction. Give it a try; your taste buds and your fridge will thank you!
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Sourdough Discard Focaccia Bread Recipe
- Total Time: 3 hours 15 minutes
- Yield: 12 servings
Description
This Sourdough Discard Focaccia Bread recipe is a delicious way to use up sourdough discard by transforming it into a beautifully airy and flavorful focaccia. With a soft, pillowy texture and a crisp golden crust enhanced by olive oil and sea salt, this focaccia is perfect for sandwiches, dipping, or serving alongside your favorite meals. The recipe involves a simple fermentation process, multiple stretch and fold techniques for gluten development, and baking in a 9×13 inch pan for even, tender crumb.
Ingredients
Dough Ingredients
- 240 grams sourdough discard (about 1 cup)
- 390 grams warm water (100ºF) (about 1 1/2 cup plus 2 Tablespoons)
- 8 grams instant yeast (2 teaspoons)
- 10 grams salt (1.5 teaspoons)
- 550 grams bread flour (about 4 cups)
- 80 grams olive oil (6 Tablespoons)
- Flaky sea salt (to taste)
Instructions
- Mix Dough: In a large bowl, combine the sourdough discard and warm water. Sprinkle the instant yeast on top to activate it, noticeable by the smell and clumping. Add salt and bread flour, mixing until a cohesive dough forms. Cover with a kitchen towel and set aside in a warm place for 15 minutes.
- Stretch and Folds (3 sets over 45 minutes): After 15 minutes, remove the cover and perform one set of stretch and folds by wetting your hand, grabbing the dough from the bottom, pulling it up and folding it over the top, turning the bowl by a quarter turn between folds, repeating four times total. Re-cover and rest for 15 minutes. Repeat this stretch and fold process two more times every 15 minutes. After the third set, cover and let the dough rise until doubled in size, approximately 30 more minutes.
- Prepare the Pan: Pour 50 grams of olive oil into a non-stick metal 9×13 inch baking pan, coating the entire bottom. If sticking is a concern, line the pan with parchment paper before adding oil and dough.
- Proof Dough: Transfer the doubled dough into the prepared pan, gently stretching it to fill the pan evenly. Cover with a kitchen towel and let it rise for about 1 hour until it has doubled in size again.
- Dimple and Bake: Preheat the oven to 450ºF. Once the dough has risen, drizzle 30 grams olive oil over the surface. Use your fingers to gently create dimples in the dough, taking care not to deflate it. Sprinkle with flaky sea salt or desired toppings. Bake in the preheated oven for 25 minutes until golden and crisp on top.
- Cool and Serve: Let the focaccia cool completely before slicing and serving to enjoy its full flavor and texture.
Notes
- Make sure your water is warm (around 100ºF) to activate the yeast properly without killing it.
- Wet your hands before performing stretch and folds to prevent the dough from sticking.
- Allow the dough to proof in a warm, draft-free place for best rising results.
- You can customize your focaccia with additional toppings like rosemary, garlic, olives, or cherry tomatoes before baking.
- If you prefer a less oily focaccia, reduce olive oil slightly but keep enough to ensure moistness and crust development.
- Cooling the focaccia before slicing helps retain its airy structure.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
