The Best Sourdough Discard Focaccia Recipe

Bakers often remove sourdough discard, the portion of starter set aside during feedings. This byproduct contains wild yeast and bacteria, which add a unique tang and flavor to recipes like sourdough discard focaccia. Instead of wasting it, you can use it to enhance baked goods and reduce waste.

Focaccia, a popular Italian flatbread, offers a soft crumb and crisp crust. Using sourdough discard enriches its texture and flavor, creating moist and tangy bread. Whether you’re an expert or just starting, you can easily make the most of your sourdough starter with this recipe.

What is Sourdough Discard Focaccia?

Sourdough discard is the part of a sourdough starter that bakers remove during feeding. It contains flour, water, natural yeast, and bacteria, just like the active starter. However, it isn’t bubbly or strong enough to make bread rise. Instead of throwing it away, sourdough discard can be used in many ways.

Uses of Sourdough Discard

Sourdough discard is flexible and works in many recipes:

Baked Goods: It gives a tangy taste to pancakes, waffles, muffins, and cookies.
Flatbreads and Crackers: It makes flavorful and crispy snacks.
Savory Dishes: Use it in pizza dough, biscuits, or pasta for a mild sourdough taste.
Batters and Coatings: Add it to batters for frying or breading for a richer flavor.

Benefits of Sourdough Discard in Cooking

Better Flavor: It brings a natural tanginess to both sweet and savory recipes.
Improved Texture: It adds moisture and a slight chewiness to baked goods.
Less Waste: Using discard reduces food waste and makes baking more sustainable.
Nutritional Boost: It still has probiotics and nutrients that support gut health.

By using sourdough discard, you can turn a leftover ingredient into a way to make your food tastier, healthier, and more eco-friendly.

What Makes Sourdough Discard Focaccia Special?

Focaccia is an Italian flatbread loved for its simple ingredients, unique texture, and long history. Its special traits, cultural importance, and many variations make it a popular choice in both traditional and modern kitchens.

Characteristics of Focaccia

Texture: Focaccia has a soft, airy middle with a golden, crispy crust. Bakers press their fingertips into the dough, creating dimples that hold olive oil and toppings to boost flavor and appearance.
Flavor: The bread has a simple yet rich taste, often improved with olive oil, fresh rosemary, or a sprinkle of salt.
Versatility: Focaccia works well as a side dish, sandwich bread, or even as a tasty snack on its own.

Cultural Importance of Focaccia

Italian Roots: Focaccia started in ancient Rome and is one of the earliest versions of pizza. It reflects Italy’s focus on fresh, high-quality food.
Regional Styles: Different areas in Italy have their own takes on focaccia. For example, Ligurian focaccia is heavy on olive oil, while Focaccia di Recco is thin and filled with cheese.
Community Baking: In the past, families baked focaccia in shared ovens. This tradition helped people feel closer and built a sense of community.

Variations of Focaccia

Thanks to its flexibility, focaccia has many exciting versions:

Classic Herb Focaccia: Topped with rosemary, thyme, or oregano and drizzled with olive oil, it’s a classic choice.
Cheese Focaccia: Filled or topped with cheeses like mozzarella or Parmesan, it’s perfect for cheese lovers.
Stuffed Focaccia: Packed with tasty fillings such as cured meats, roasted vegetables, or cheese, it becomes a full meal.
Sweet Focaccia: This version includes sugar, honey, or fruits like grapes and figs, making it a great dessert.
Regional Styles: Unique versions like Focaccia Barese, made with potato dough, or Focaccia di Recco with cheese filling, highlight Italy’s diverse food culture.

In summary, focaccia is easy to make, full of history, and endlessly adaptable. Whether you prefer it as a savory side or a sweet treat, it continues to bring people together around the table.

Ingredients Needed For Sourdough Discard Focaccia

Making focaccia relies on simple, everyday ingredients that come together beautifully to create its signature flavor and texture. Furthermore, optional add-ins allow you to customize the bread to suit your taste and preferences.

Essential Ingredients

Flour: All-purpose or bread flour works best for achieving a soft yet chewy texture. For example, bread flour gives a slightly firmer crumb, while all-purpose flour results in a more tender bite.
Water: Lukewarm water is important as it hydrates the dough and activates the yeast, ensuring a proper rise.
Yeast: Active dry yeast or instant yeast helps the dough rise, creating the light, airy structure that focaccia is known for.
Salt: Not only does salt add essential flavor, but it also balances the other ingredients, enhancing the overall taste.
Olive Oil: Olive oil is a key ingredient that enriches the dough, keeps it moist, and adds a rich, fruity flavor. Additionally, it is used to coat the top of the dough before baking, creating a golden, crispy crust.

Optional Add-Ins for Enhanced Flavor

Fresh Herbs: Adding rosemary, thyme, oregano, or sage enhances the aroma and gives the bread a fragrant, earthy touch.
Garlic: You can use fresh garlic cloves, roasted garlic, or even garlic powder to deepen the flavor profile.
Cheese: Parmesan, mozzarella, or feta can bring a savory and creamy element. For instance, grated or crumbled cheese works well either as a topping or folded into the dough.
Vegetables: Thinly sliced onions, cherry tomatoes, or olives not only add vibrant color but also boost the flavor.
Spices: Crushed red pepper flakes, black pepper, or smoked paprika provide subtle heat and depth to the bread.
Sweet Toppings: Grapes, figs, or honey are perfect for transforming focaccia into a sweet and unique treat.
Flaky Sea Salt: Sprinkling flaky sea salt on top not only enhances the flavor but also adds a satisfying crunch.

In conclusion, starting with the essential ingredients ensures a classic focaccia base, while optional add-ins offer endless opportunities to create a personalized, flavorful variation. Whether you prefer savory or sweet, focaccia is versatile enough to suit any occasion.

Preparation Steps Of Sourdough Discard Focaccia

Making sourdough discard focaccia is simple and rewarding. This step-by-step guide will help you create a soft, airy bread with a golden, flavorful crust.

Step 1: Gather Ingredients

Ensure you have all the essential ingredients, including sourdough discard, flour, water, yeast, olive oil, salt, and any optional add-ins like herbs, garlic, or toppings.

Step 2: Prepare the Dough

In a large mixing bowl, combine the sourdough discard, lukewarm water, and a small amount of yeast (if desired for faster rising). Mix well to dissolve. Add flour and salt to the mixture, stirring until a shaggy dough forms. Pour in olive oil and knead the dough lightly for about 5 minutes, either in the bowl or on a floured surface, until it becomes smooth and elastic.

Step 3: Let the Dough Rise

Place the dough in a clean, lightly oiled bowl. Cover it with a damp towel or plastic wrap. Allow it to rise at room temperature for 4–6 hours, or until it doubles in size. For a deeper flavor, refrigerate the dough overnight.

Step 4: Prepare the Baking Pan

Coat a baking pan generously with olive oil to prevent sticking and create a crispy crust. Transfer the risen dough to the pan and gently stretch it to fit, being careful not to deflate it.

Step 5: Create Dimples and Add Toppings

Lightly coat your hands with olive oil to prevent sticking. Use your fingertips to press into the dough, creating the characteristic dimples. Drizzle olive oil over the surface and sprinkle with salt. Add your chosen toppings, such as herbs, garlic, cherry tomatoes, or olives, for added flavor.

Step 6: Second Rise

Cover the dough again and let it rise for 30–60 minutes, allowing it to puff up slightly.

Step 7: Bake the Focaccia

Preheat your oven to 425°F (220°C) while the dough completes its second rise. Bake the focaccia for 20–25 minutes, or until the top is golden brown and the edges are crispy. Remove it from the oven and let it cool slightly in the pan before transferring it to a wire rack.

Step 8: Serve and Enjoy

Slice the focaccia into squares or strips and serve warm. Pair it with olive oil for dipping, use it as sandwich bread, or enjoy it on its own.

By following these steps, you’ll create a delicious sourdough discard focaccia that’s perfect for any meal or occasion.

Mixing the Dough

Properly mixing the dough is essential for achieving the light, airy texture that makes focaccia so special. Here are key techniques to ensure your dough develops the right structure and consistency.

Step 1: Combine Wet Ingredients

Start by adding your sourdough discard, lukewarm water, and yeast (if using) to a large mixing bowl. Stir until the discard dissolves completely, ensuring a smooth base for the dough.

Step 2: Add Dry Ingredients

Gradually add the flour and salt to the wet mixture. Mix with a sturdy spoon or your hands until a shaggy dough forms. This stage ensures all the flour is hydrated while preventing overmixing.

Step 3: Incorporate Olive Oil

Pour the olive oil over the dough and begin kneading. The oil not only adds flavor but also helps to create a soft, elastic texture. Work the oil into the dough until it’s fully absorbed and the dough feels smoother.

Step 4: Use the Stretch-and-Fold Method

If the dough feels sticky, resist the urge to add extra flour. Instead, use the stretch-and-fold technique:

Grab one side of the dough, stretch it upward, and fold it over the center.
Rotate the bowl and repeat this motion on all four sides.
Perform this process a few times, allowing the dough to rest for 10–15 minutes between rounds.

This technique helps develop the gluten without overworking the dough, resulting in an airy and elastic texture.

Step 5: Avoid Overmixing

Stop mixing once the dough is smooth and slightly tacky. Overmixing can break down the gluten structure, making the bread dense.

Step 6: Test the Dough

A well-mixed dough should be soft, elastic, and slightly sticky. If you press it lightly with your finger, it should spring back slowly.

By following these techniques, you’ll create a dough that is perfectly mixed, leading to a focaccia with an ideal texture and crumb.

First Rise Process

The first rise, or bulk fermentation, is a crucial step in developing the flavor, structure, and texture of focaccia. Proper fermentation allows the yeast or natural bacteria in sourdough discard to create air pockets that give the bread its characteristic light and airy crumb.

Why the First Rise Matters

Flavor Development: During fermentation, yeast and bacteria break down sugars in the dough, producing subtle tangy and nutty flavors. This process gives focaccia its rich taste.
Gluten Formation: The dough’s rest time allows gluten to strengthen and stretch, providing the structure needed to trap air bubbles.
Texture Enhancement: A proper first rise ensures the bread has an open, airy crumb and a soft interior.

Steps to Perfect the First Rise

Choose the Right Environment
- Place the dough in a clean, lightly oiled bowl to prevent sticking.
- Cover the bowl with a damp towel or plastic wrap to maintain humidity and prevent the surface from drying out.
- Keep the dough in a warm spot, ideally around 75–80°F (24–27°C). If your kitchen is cool, use an oven with the light on or a proofing box for consistent warmth.
Monitor the Time
- Allow the dough to rise for 4–6 hours at room temperature or overnight in the refrigerator for a deeper flavor.
- The exact time depends on the dough’s hydration level, the strength of your starter or yeast, and the ambient temperature.
Check for Proper Rise
- The dough should double in size by the end of the first rise.
- To test if it’s ready, press the dough gently with your finger. If it springs back slowly and leaves a slight indentation, it’s ready for the next step.
Deflate Gently (If Needed)
- Before transferring the dough to a baking pan, gently deflate it by pressing it lightly to release large air bubbles. This step helps distribute the air more evenly, ensuring a uniform crumb.

Tips for Optimal Results

Patience is Key: Rushing the rise will compromise both flavor and texture.
Adjust for Conditions: In warm weather, the dough may rise faster, while colder conditions can slow fermentation. Adapt your timing as needed.
Avoid Overproofing: Overproofing can cause the dough to collapse, resulting in a dense bread with a weak crumb.

By perfecting the first rise, you’ll set the foundation for a focaccia that’s flavorful, airy, and beautifully textured. This step ensures that every bite is worth the wait.

Shaping the Dough

Shaping focaccia dough is a straightforward but essential step that ensures even baking and the bread’s signature airy texture. Proper technique helps preserve the dough’s delicate structure while creating its characteristic dimples and surface.

Preparing the Dough for Shaping

Start with Well-Rested Dough
- Allow the dough to complete its first rise, doubling in size. Well-fermented dough is easier to handle and less likely to tear.
- If the dough feels too cold or stiff after refrigeration, let it rest at room temperature for 15–30 minutes to relax.
Oil Your Hands and Pan
- Lightly coat your hands with olive oil to prevent sticking.
- Generously oil the baking pan or sheet to ensure a crispy, golden crust and to prevent the dough from adhering.

Stretching the Dough

Transfer with Care
- Gently lift the dough out of the bowl, handling it with care to avoid deflating it.
- Place the dough onto the prepared pan.
Stretch Gradually
- Use your fingertips to gently press and stretch the dough outward from the center toward the edges of the pan.
- Avoid overworking the dough or tearing it. If it resists stretching, let it rest for 5–10 minutes to relax the gluten before continuing.
Create an Even Thickness
- Aim for an even layer of dough across the pan to promote consistent baking. Some unevenness is fine, as it adds character to the bread.

Adding the Signature Dimples

Use Your Fingertips
- After shaping, press your fingertips firmly into the dough, creating deep dimples across the surface.
- These dimples not only give focaccia its iconic look but also help hold olive oil and toppings.
Be Generous with Olive Oil
- Drizzle olive oil liberally over the surface to fill the dimples. This step enhances flavor and helps create a crispy, golden crust during baking.

Incorporating Toppings

Sprinkle Evenly
- Add toppings like fresh herbs, garlic, cherry tomatoes, or flaky sea salt evenly across the surface.
- Gently press toppings into the dough to prevent them from dislodging during baking.
Customize Freely
- Experiment with different toppings to suit your taste. Popular combinations include rosemary and sea salt, or olives and caramelized onions.

By following these tips, you’ll achieve a beautifully shaped focaccia with an airy texture, a golden crust, and a flavorful, dimpled surface perfect for holding toppings.

Second Rise and Dimpling

The second rise and dimpling process are essential steps in creating focaccia’s characteristic airy texture, golden crust, and signature appearance. This stage balances functionality and aesthetics while enhancing the bread’s flavor and structure.

The Importance of the Second Rise

Structure Development
- The second rise allows the dough to relax and puff up slightly after shaping, creating a light and airy crumb.
- It gives the gluten network time to strengthen, supporting the bread’s rise during baking.
Flavor Enhancement
- During the second rise, yeast and bacteria continue fermenting, adding subtle complexity and tanginess to the bread.
Preventing Overworking
- Resting the dough ensures that stretching and shaping don’t stress the gluten, which could result in a dense or uneven loaf.

Steps for the Second Rise

Cover and Rest
- Once shaped, cover the dough loosely with plastic wrap or a damp towel to prevent it from drying out.
- Allow it to rise in a warm spot for 30–60 minutes, or until it appears slightly puffed. The exact time depends on the dough’s hydration and temperature.
Monitor Progress
- The dough should rise by about 25–50%, not double. Overproofing at this stage can weaken the dough and cause it to deflate during baking.

The Role of Dimpling

The Science Behind It
- Dimpling helps distribute the air pockets evenly, ensuring a consistent crumb.
- Pressing down with your fingertips prevents the dough from rising unevenly, which could cause large bubbles or cracks during baking.
The Aesthetic Appeal
- The dimples create a unique, rustic look that is iconic to focaccia.
- They also serve a practical purpose by holding olive oil, herbs, and toppings, enhancing both flavor and texture.

How to Dimple the Dough

Prepare Your Hands
- Coat your fingertips with olive oil to prevent sticking and to add a glossy, flavorful finish to the surface.
Dimple Evenly
- Using your fingertips, press firmly into the dough, creating deep indentations across the entire surface.
- Avoid pressing all the way through the dough to the pan; aim for consistent depth.

Enhancing with Toppings

Drizzle Generously
- After dimpling, drizzle olive oil over the surface, letting it pool in the dimples. This step ensures a crispy crust and rich flavor.
Add Toppings Thoughtfully
- Sprinkle flaky sea salt, fresh herbs, or other toppings evenly. Press them lightly into the dough to keep them in place during baking.

By combining the science of fermentation with the artistry of dimpling, the second rise transforms the dough into a beautifully puffed and textured masterpiece. This step ensures that your focaccia not only looks appealing but also bakes up light, airy, and packed with flavor.

Topping Ideas – Sourdough Discard Focaccia

Focaccia’s versatility makes it the perfect canvas for a wide range of toppings, allowing you to customize flavors and textures. Here are some creative ideas to inspire your next bake:

Herbs and Aromatics

Fresh rosemary, thyme, or oregano for a classic flavor.
Garlic, either minced or roasted, adds a deep, savory note.
Crushed red pepper flakes or smoked paprika for a subtle kick.

Vegetables

Cherry tomatoes, thinly sliced red onions, or bell peppers bring vibrant color and sweetness.
Olives, either black or green, add a briny, salty punch.
Caramelized onions or sautéed mushrooms for a rich, earthy layer.

Cheese

Parmesan, grated or shaved, creates a salty, nutty crust.
Mozzarella or goat cheese melts beautifully for a creamy texture.
Feta or blue cheese offers a bold, tangy flavor.

Sweet Options

Grapes, figs, or thin apple slices paired with honey for a dessert-like version.

Finishing Touches

Drizzle olive oil and sprinkle flaky sea salt to elevate any topping combination.

Experiment with these ideas to create focaccia tailored to your tastes, whether you prefer savory classics or sweet innovations.

Baking Tips – Sourdough Discard Focaccia

Achieving the ideal focaccia crust and crumb requires the right temperature, timing, and baking techniques.

Temperature

Preheat your oven to 425°F (220°C) to ensure even heat distribution. A hot oven is key for a golden crust and a soft, airy interior.

Baking Time

Bake for 20–25 minutes, checking for a golden-brown surface and crisp edges. If you prefer a softer crust, reduce the baking time slightly.

Techniques for a Perfect Crust

Generously coat the baking pan with olive oil before adding the dough. This step helps create a crispy, flavorful bottom crust.
Drizzle additional olive oil over the dough before baking to enhance browning and richness.

Techniques for an Ideal Crumb

Avoid overproofing the dough, as it can result in a dense texture. The dough should rise about 25–50% during the second rise.
Allow the focaccia to cool slightly in the pan before transferring it to a wire rack. Cooling prevents the crumb from becoming soggy.

By following these tips, you’ll create a focaccia with a beautifully crisp crust and a light, airy crumb every time.

Serving Suggestions Of Sourdough Discard Focaccia

Focaccia’s versatility makes it a perfect addition to any meal or event. Here are some serving ideas to suit different occasions:

Appetizers

Slice into small squares and serve with olive oil and balsamic vinegar for dipping.
Pair with a charcuterie board featuring cured meats, cheeses, and olives.

Main Dishes

Use focaccia as sandwich bread for hearty options like roasted vegetables, grilled chicken, or mozzarella and pesto.
Serve alongside soups or stews, such as minestrone or tomato basil, to soak up the broth.

Side Dishes

Add focaccia to a pasta dinner as a flavorful alternative to garlic bread.
Include it in a Mediterranean-themed meal with hummus, tzatziki, and fresh salads.

Breakfast or Brunch

Toast and top with avocado, a fried egg, or cream cheese and smoked salmon.
Use sweet focaccia, like one with grapes or figs, as a unique breakfast treat.

Party Platters

Cut into strips or triangles and serve as finger food with dips like spinach artichoke or marinara.

Focaccia’s adaptability ensures it shines as part of any meal, from casual gatherings to formal dinners.

Troubleshooting Common Issues About Sourdough Discard Focaccia

Even experienced bakers encounter issues when making focaccia. Here’s how to solve common problems:

Flat Focaccia

Cause: Under-proofed or overworked dough can lead to a dense, flat loaf.
Solution: Ensure the dough has enough time to rise during both the first and second proofing stages. Handle the dough gently during shaping to preserve air pockets.

Over-Proofing

Cause: Allowing the dough to rise too long causes it to deflate and lose structure.
Solution: Monitor the dough closely. It should rise about 25–50% during the second rise, not double. Use the fingertip test: a slow spring-back indicates it’s ready.

Tough or Dry Crust

Cause: Insufficient oil or a too-cool oven can result in a hard crust.
Solution: Generously coat the dough and pan with olive oil, and bake in a preheated oven at 425°F (220°C).

Dense or Gummy Crumb

Cause: Overworking the dough or under-baking may lead to a heavy texture.
Solution: Mix gently and bake until the focaccia is golden and the edges are crisp.

Uneven Dimpling or Bubbling

Cause: Uneven pressing or skipping dimpling can cause uneven baking.
Solution: Dimple the dough consistently and ensure toppings are spread evenly.

With these tips, you can troubleshoot and perfect your focaccia every time.

FAQs About Sourdough Discard Focaccia

What happens if you bake sourdough discard?
Baking sourdough discard without additional leavening (yeast or baking soda) will result in a dense texture, as discard is not active enough to create a rise. However, it adds tangy flavor to baked goods like pancakes, crackers, or flatbreads.

Why is my sourdough focaccia so dense?
A dense focaccia often results from under-proofing, overmixing, or insufficient hydration. Ensure the dough rises fully during both proofing stages and handle it gently when shaping to preserve air pockets. Also, check that the dough is adequately hydrated for a soft, airy crumb.

What can I do with an old sourdough discard?
Old sourdough discard can be used in non-leavened recipes such as crackers, quick breads, and pancakes. For the best flavor, use discard within a week, or store it in the fridge to maintain its quality.

What happens if you feed sourdough discard?
Feeding sourdough discard with fresh flour and water revitalizes it, turning it back into an active starter. Over time, with regular feeding, it regains its strength and can be used for bread baking.

Let’s Try The Recipe

Sourdough discard focaccia is a simple, flavorful way to make the most of your sourdough starter while reducing waste. This versatile bread is perfect for any occasion, offering a soft, airy crumb and a golden, crisp crust. With endless topping possibilities, from herbs and cheese to sweet fruits, you can customize it to suit your tastes.

By following the step-by-step process, you’ll gain confidence in working with sourdough discard and discover how rewarding it is to bake this classic Italian flatbread. The techniques shared ensure a successful outcome, whether you’re new to baking or an experienced baker.

Don’t let sourdough discard go to waste. Instead, turn it into a delicious creation that’s both satisfying to make and enjoyable to eat. Try this recipe today and experience the joy of homemade focaccia that’s perfect for sharing or savoring on your own.

For additional inspiration and resources related to sourdough discard focaccia, explore these helpful links. QuicklyTaste offers ideas to complement your baking journey, such as their guide on Sourdough French Toast, showcasing creative ways to use sourdough discard in breakfast dishes. You can also pair focaccia with a hearty and healthy Burger Bowl Recipe, which combines fresh ingredients for a satisfying meal.

For external resources, the King Arthur Baking Company provides a detailed Sourdough Discard Recipe Collection, featuring baked goods ranging from crackers to pancakes. Additionally, The Perfect Loaf offers a comprehensive Beginner’s Sourdough Guide for those looking to improve their sourdough skills. For pairing ideas, visit Serious Eats for their suggestions on What to Serve with Focaccia.

These resources provide practical tips and creative pairings, ensuring you make the most of your sourdough discard while expanding your culinary repertoire.