Focaccia is a beloved Italian bread, cherished for its soft, pillowy texture and golden crust. With the rise of sourdough baking, many bakers find themselves with leftover starter, commonly referred to as “sourdough discard.” Instead of wasting it, this recipe transforms that discard into a luxurious, soft focaccia perfect for sandwiches, dips, or a savory snack. In this guide, we’ll walk through a foolproof method to create golden, airy focaccia that will impress every time.

Why Use Sourdough Discard?

Sourdough discard is typically the portion of your starter removed during feeding. While it’s not active enough for primary fermentation in most recipes, it still contains natural yeast and flavor compounds. Using discard in focaccia adds depth of flavor, a hint of tanginess, and reduces waste—making it a sustainable and delicious choice.

Ingredients

For the dough:
- 1 cup sourdough discard (unfed)
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1 tsp sugar or honey
- 1 ½ tsp salt
- 1 cup warm water (about 100°F/38°C)
- 2 tbsp olive oil (plus extra for drizzling)
For topping:
- Coarse sea salt
- Fresh rosemary leaves
- Optional: sliced cherry tomatoes or olives

Instructions

Activate yeast: In a small bowl, combine warm water, sugar, and instant yeast. Let sit 5–10 minutes until frothy.
Mix dough: In a large mixing bowl, combine sourdough discard, flour, and salt. Pour in yeast mixture and 2 tbsp olive oil. Stir until a rough dough forms.
Knead: Transfer to a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
First rise: Place dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise 1–2 hours or until doubled in size.
Prepare pan: Drizzle a generous amount of olive oil onto a 9×13-inch baking pan. Transfer the risen dough and gently stretch to fit the pan.
Second rise: Cover loosely and let rise 30–45 minutes. Dough should be puffy but not overproofed.
Add dimples and toppings: Using fingertips, press dimples across the dough surface. Drizzle with olive oil, sprinkle coarse sea salt, rosemary, and optional toppings.
Bake: Preheat oven to 425°F (220°C). Bake 20–25 minutes, or until golden brown. Remove from oven and cool slightly in pan.
Serve: Slice into squares or rectangles. Serve warm with olive oil, balsamic vinegar, or as a sandwich base.

Tips for Perfect Focaccia

Don’t overproof: Dough should be airy but not collapsing. Overproofing can lead to dense focaccia.
Use wet hands: When stretching dough in the pan, wet hands prevent sticking.
Add flavor variations: Caramelized onions, garlic confit, or sun-dried tomatoes work beautifully as toppings.
Crispy bottom: Preheat the baking pan for a few minutes to achieve a crispier base.

Variations

Herbed Focaccia: Mix thyme, oregano, and basil into the dough.
Cheesy Focaccia: Sprinkle shredded mozzarella or parmesan before baking.
Sweet Focaccia: Drizzle honey and top with thinly sliced figs or pears for a dessert-style bread.

Serving Suggestions

Appetizer: Serve alongside a dipping oil infused with garlic and chili flakes.
Sandwich bread: Slice horizontally and use for paninis or cold cuts.
Breakfast bread: Top with avocado, a poached egg, or ricotta and fresh herbs.

Fun Facts

Focaccia dates back to Ancient Rome, originally cooked on hot stones.
The dimples in the dough are traditional, intended to hold olive oil and seasonings.
Sourdough discard gives a subtle tang, reminiscent of rustic Italian breads.

Storage

Store at room temperature in an airtight container for up to 3 days.
Freeze baked focaccia slices individually, then toast directly from frozen for freshness.

Sourdough discard focaccia is a perfect blend of sustainability, flavor, and comfort. With its soft, golden crust and pillowy interior, it’s an ideal bread for any occasion. Baking with sourdough discard not only prevents waste but also enhances your bread’s flavor profile naturally.