Sourdough Discard Focaccia
This sourdough discard focaccia recipe transforms leftover starter into a golden, airy bread with a crispy crust and flavorful toppings—perfect for beginners and seasoned bakers alike.
Equipment
- Large mixing bowl
- 9×13-inch baking dish or sheet pan
- Spatula or spoon
Ingredients
Focaccia Dough
- 1 cup sourdough discard unfed is fine
- 2 cups all-purpose or bread flour
- 0.75 cup warm water
- 1 tsp salt
- 1 tbsp olive oil plus more for topping and greasing
Optional Toppings
- rosemary
- garlic sliced or minced
- flaky salt
- cherry tomatoes or olives
Instructions
- In a large bowl, mix sourdough discard, flour, water, salt, and olive oil until sticky dough forms. No kneading needed.
- Cover and let rest at room temperature for 3–4 hours or refrigerate overnight for more flavor.
- Oil a 9×13-inch pan. Transfer dough to pan and gently stretch it to fill. Let it rest covered for 30–60 minutes until puffy.
- Preheat oven to 425°F (220°C). Dimple dough with fingers, drizzle with olive oil, and add desired toppings.
- Bake for 20–25 minutes until golden and crisp. Let cool slightly before slicing.
Notes
Don’t skip the olive oil—it’s key for crisp edges. Customize toppings as you like. Store at room temperature for 2 days, or freeze slices for longer storage. Reheat in oven or toaster for best texture.