Name: Sourdough Discard Focaccia
Prep time: 480 min
Cook time: 30 min
Total time: 510 min
Ingredients: 500 grams (4 cups + 3 tablespoons) bread flour; 450 grams (1 ¾ cups + 2 tablespoons) warm water (80-90℉); 100 grams (½ cup) sourdough starter discard (less than one week old (or active sourdough starter)); 10 grams (2 ½ teaspoons) kosher salt (plus more for sprinkling on top); 6 tablespoons extra virgin olive oil (divided); Fresh or dried herbs (for sprinkling on top)

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This Sourdough Discard Focaccia is light and fluffy with big beautiful bubbles and a crispy, golden brown crust. Made with just five ingredients, it can be prepared the same day or fermented overnight for a tangier flavor.

Several pieces of sourdough focaccia on a piece of wrinkled parchment paper.

If you're new to sourdough and feeling a bit intimidated by baking a loaf of sourdough bread, sourdough focaccia is a great place to start.

Its fermentation is more forgiving than traditional sourdough, and you don't need to worry about any complex shaping techniques.

My sourdough focaccia recipe can be made using either sourdough discard or active starter. The high-hydration dough yields a light, airy focaccia bread with a crispy, golden brown crust.

But the best part? You can start the dough in the morning and bake it by dinner, or refrigerate it overnight for better flavor and convenience.

So, if you're looking for an easy sourdough discard focaccia recipe that delivers fluffy, crusty bread every time, read on to learn exactly how I make mine!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Tips for Success

Use fresh sourdough discard. For the best rise, choose discard that is less than a week old.
Wet your hands. Keep your hands wet when handling the dough to prevent it from sticking and to make stretching and folding easier.
Use an aluminum baking pan. Aluminum baking pans produce a more evenly baked focaccia with a crispy, golden brown crust on every surface.
Line the pan with parchment paper. Lining the bottom of the baking pan with parchment paper adds a little extra insurance against sticking.
Proof overnight for more flavor. For a more pronounced sourdough flavor, refrigerate the dough overnight after spreading it in the pan.
Get creative with toppings. Focaccia can be topped with just about anything you'd like! Try it with garlic and garden-fresh vegetables, or turn it into a focaccia pizza with tomato sauce and cheese.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Starter Discard- Use either sourdough discard or active sourdough starter to make this sourdough focaccia recipe. If using discard, make sure it's less than a week old to ensure you get the best rise.
Bread Flour- The extra gluten-forming proteins in bread flour produce a light and airy sourdough focaccia with a wonderfully chewy texture. While the texture will be slightly different, all-purpose flour can also be used.
Water- This recipe uses a high-hydration dough (90% water) to create a light and airy focaccia with large bubbles. Initially, the dough will seem more batter-like, but as you develop gluten with a few sets of stretch and folds, it will start to have more structure.
Olive Oil- Olive oil adds flavor to focaccia and keeps it from sticking to the pan. Choose the highest quality extra virgin olive oil available to you.
Kosher Salt- Enhances the flavor of the dough. I like to sprinkle a little extra on top as well, along with my herbs and olive oil.
Herbs- Fresh or dried rosemary is a classic choice for focaccia. Feel free to choose whichever herbs you like best.

The ingredients to make sourdough focaccia. Each ingredient is labeled with text. They include olive oil, kosher salt, water, bread flour, and sourdough starter.

Choosing the Size of Your Baking Pan

Choosing the size of your baking pan will depend on your preference for the thickness and texture of your sourdough focaccia. Here are a few options to help you decide:

9"x13" Baking Pan: Ideal for a thicker focaccia with crispy edges and a soft, fluffy interior.
Half Sheet Pan (18"x13"): Produces a thinner focaccia with more crispy edges - perfect for making sandwiches!
Two 8"x8" Square Pans: Great for making thicker focaccia and experimenting with different toppings on each.

How to Make Sourdough Discard Focaccia

Here is how to make focaccia with sourdough starter discard.

Step 1: Mix the dough. In a large mixing bowl, combine the bread flour, warm water, sourdough starter discard, and kosher salt until well mixed. The dough will have a batter-like consistency. Cover and let it rest for 15 minutes.

Sourdough focaccia dough in a blue mixing bowl.

Step 2: Stretch and folds. Wet your hand and grab one edge of the dough. Pull it up and over itself. Rotate the bowl 90 degrees and repeat up to 16 times around the bowl. Cover and rest for 15 minutes. Repeat this stretching and folding process 5 more times (6 sets total) every 15 minutes. Alternatively, use a stand mixer with a dough hook for faster kneading.

Step 3: Bulk fermentation. Add 2 tablespoons of olive oil to a clean bowl. Transfer the dough to the oiled bowl, ensuring it doesn't stick to the sides. Brush some oil on top of the dough. Cover and let it rise at room temperature until doubled, about 4 hours in a 75°F kitchen.

Sourdough focaccia dough in an oiled glass bowl. — The dough after stretching and folding.

Sourdough focaccia dough in an oiled glass bowl. The bowl has a line indicating how high the dough has risen. — The dough after bulk fermenation.

Step 4: Transfer dough to baking pan. Line your baking pan(s) with parchment paper and oil it with 2 more tablespoons of olive oil. Transfer the dough to the prepared pan. Use your fingers to gently spread it out. If it springs back, let it rest for 10 minutes and try again.

Bubbly sourdough focaccia dough stretched into an oiled square aluminum baking pan.

Step 5: Proof. Cover the dough and let it proof until noticeably puffy, about 2 hours. For a tangier flavor, refrigerate overnight after spreading in the pan, then allow it to warm to room temperature and proof for 2-4 hours before baking.

Bubbly sourdough focaccia dough after proofing in an oiled square aluminum pan.

Step 6: Poke the dough. About 20 minutes before baking, preheat the oven to 375°F and adjust the rack to the middle position. Lightly oil your hands and use your fingertips to poke the dough all over to redistribute air bubbles.

Step 7: Add toppings and bake. Drizzle the top of the focaccia with the remaining 2 tablespoons of olive oil. Sprinkle with kosher salt and herbs of your choice. Bake in the preheated oven for 25-30 minutes until golden brown on top.

Sourdough focaccia after being poked and topped with olive oil, kosher salt, and dried rosemary.

Step 7: Cool and serve. Allow the focaccia to cool in the pan for 10 minutes before removing. Cut into pieces and serve warm.

Baked sourdough focaccia in a square aluminum baking pan.

Storage

Store completely cooled sourdough discard focaccia in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.

To reheat: Wrap leftover focaccia in aluminum foil and warm it in a 350°F for about 10 minutes.

A few pieces of sourdough focaccia stacked on a piece of parchment paper to show the texture of the crumb.

What to Serve with Sourdough Discard Focaccia

Sourdough focaccia is the perfect side dish for a variety of meals. Here are a few of my favorites:

Soups- Minestrone, tomato basil, or chicken noodle soup.
Salads- Caesar, spinach caprese, or strawberry goat cheese salad.
Pasta Dishes- Meatballs, bolognese, alfredo, or classic marinara with homemade sourdough pasta.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

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Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

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