Sourdough Discard Focaccia Recipe

I’ve discovered that my favorite way to use up extra starter is with this easy sourdough discard focaccia recipe. There’s nothing quite like pulling a golden focaccia out of the oven, with its crispy, olive oil-soaked edges and incredibly soft, airy interior. This recipe achieves that perfect texture and deep sourdough flavor without requiring days of proofing, thanks to a small addition of instant yeast. The real magic, however, is the vibrant swirl of sun-dried tomato and roasted garlic, which transforms this simple bread into a stunning centerpiece perfect for family-friendly meals or impressing guests. It truly is a fast-track to bakery-quality bread at home, and this sourdough discard focaccia recipe is one I return to often.

Ingredients

This particular sourdough discard focaccia recipe is designed for a home cook who wants maximum flavor with minimum effort. Here are the pantry staples you’ll need to create this amazing bread:

• 300 g (2 ½ cups) all-purpose flour: Standard all-purpose flour works perfectly for a soft crumb and hearty chew. For best results and flavor, I recommend using unbleached flour.
• 200 ml (¾ cup + 1 tbsp) lukewarm water: The water should feel warm to the touch (around 100-105°F or 38-40°C) to quickly activate the yeast. Avoid hot water, which can kill the yeast.
• 100 g (½ cup) active sourdough discard: Use discard that’s 100% hydration (equal parts flour and water by weight). It adds a complex, tangy flavor and can be used directly from the fridge; there’s no need to feed it first.
• 7 g (1 ½ tsp) fine sea salt: Salt is essential for flavor and controlling yeast activity. Don’t omit or reduce the salt, as it enhances texture and prevents blandness.
• 7 g (1 packet or 2 ¼ tsp) instant dry yeast: This is the secret to a fast, reliable rise when using sourdough discard for flavor. If you want to rely only on the discard for leavening, omit the instant yeast and extend the proofing time significantly (12-24 hours) for a purist sourdough discard focaccia.
• 45 ml (3 tbsp) extra virgin olive oil, plus more for the pan and drizzle: Use a high-quality olive oil for richness and a crispy crust. A robust, fruity variety works best.
• 100 g (approximately ⅔ cup) oil-packed sun-dried tomatoes, drained: Oil-packed tomatoes provide the best flavor and texture for the swirl paste. Reserve 15 ml (1 tbsp) of the oil from the jar to use in the paste.
• 4 cloves garlic, roasted until soft: Roasting the garlic mellows its sharpness and adds a sweet, earthy flavor. Roast in advance by wrapping the cloves in foil with a little oil and baking at 400°F (200°C) for 20-25 minutes.
• 5 g (2 tbsp) fresh rosemary, finely chopped: Fresh rosemary adds a classic aromatic touch. Finely chop it to distribute its strong flavor evenly throughout the swirl.

Instructions

1. Prepare the sun-dried tomato and roasted garlic swirl paste.
   Drain the sun-dried tomatoes from the jar, reserving 15 ml (1 tbsp) of the oil. Peel the roasted garlic cloves. In a small food processor or using a mortar and pestle, combine the drained tomatoes, roasted garlic, reserved tomato oil, 15 ml (1 tbsp) extra virgin olive oil, and finely chopped fresh rosemary. Process until a coarse, spreadable paste forms; set aside for later use.
2. Make the dough.
   In a large bowl, combine the flour, lukewarm water, sourdough discard, salt, and instant dry yeast (if using). Mix with a wooden spoon or your hands until a shaggy dough forms and all dry flour streaks are gone. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest for 30 minutes to hydrate the flour.
3. Perform stretch and folds for strength.
   Lightly oil your hands with a small amount of extra virgin olive oil. Grab one portion of the dough, stretch it upward, and fold it over itself toward the center. Rotate the bowl a quarter turn and repeat. Continue this process for about 2-3 minutes until the dough starts to feel stronger and smoother. Cover and let rest for another 30 minutes, then repeat the stretch and fold process once more.
4. Bulk proof the focaccia dough.
   After the final stretch and fold, cover the bowl and allow the dough to proof in a warm place for 1.5-2 hours, or until it has visibly increased in size and looks bubbly and airy. *If your kitchen is cold, find a warm spot or place the covered bowl in a turned-off oven with the light on.* This step is essential for developing a light, airy texture for your sourdough discard focaccia recipe.
5. Transfer the dough to the baking pan.
   Generously grease a 9×13 inch baking pan (23×33 cm) with 30 ml (2 tbsp) of extra virgin olive oil, ensuring the sides and bottom are well coated. Gently transfer the dough into the pan, flipping it once to lightly coat both sides with oil. Carefully stretch the dough to fill the pan, being gentle to avoid deflating the air bubbles. If the dough resists stretching, let it rest for 10 minutes, then continue stretching.
6. Add the swirl and dimple the dough.
   Preheat your oven to 220°C (425°F). Dimple the dough all over with your fingertips, pressing down to create characteristic indentations. Spoon small dollops of the prepared sun-dried tomato and roasted garlic paste evenly over the dimpled dough surface. Using a small knife or the back of a spoon, gently swirl the paste into the dimples and across the surface to create ribbons of deep red color; avoid pressing too hard or tearing the dough.
7. Final proof and bake.
   Allow the focaccia to proof in the pan for a final 30-45 minutes while the oven preheats, or until it looks visibly puffy and feels airy. Bake for 20-25 minutes, or until the top is deeply golden brown and the edges of the swirl show caramelization. If the top begins to brown too quickly, loosely tent the pan with aluminum foil. This final proof ensures the airy texture of this sourdough discard focaccia recipe.
8. Cool and serve.
   Carefully remove the hot focaccia from the oven and immediately transfer it to a wire rack to cool. This prevents the bottom from becoming soggy. Let it cool for at least 20-30 minutes before slicing to allow the flavors to settle. When making this sourdough discard focaccia recipe, I often serve it warm for an easy dinner idea; the kids love the vibrant colors and savory taste.

Tips for a Perfectly Golden and Crispy Focaccia

Getting that rich, golden crust and airy texture is key to a great sourdough discard focaccia recipe. These simple steps ensure every bite has that essential contrast between the soft interior and crispy edges.

• Don’t skimp on the oil: Generous amounts of extra virgin olive oil are essential. Coat the pan bottom and sides thoroughly before adding the dough. Drizzling more oil on top before baking creates a rich, crunchy crust and helps prevent sticking.
• Use high heat: Baking at 425°F (220°C) provides rapid heat, causing the dough to spring quickly and caramelize on the surface before the interior overcooks. If your oven has a pizza stone, placing the pan on the hot stone can enhance the bottom crust.
• Cool on a wire rack: As soon as the focaccia comes out of the oven, slide it onto a wire rack. This allows air to circulate underneath, preventing condensation from making the bottom soggy. Never let it sit in the pan to cool.
• Check doneness by color and sound: The focaccia should be a deep golden brown, not pale. When tapped on the bottom, it should sound hollow, indicating it’s fully cooked through.

How to Serve and Enjoy This Flavorful Focaccia

This simple sourdough discard focaccia recipe is incredibly versatile. The sun-dried tomato and roasted garlic swirl makes it flavorful enough to eat on its own, but it also elevates many everyday meals.

• As a side to soup: The rich tomato and garlic flavors pair perfectly with creamy tomato soup, hearty lentil soup, or a classic minestrone. Use it for dipping!
• On a charcuterie board: Cut into smaller squares and arrange on a board with soft cheeses, olives, cured meats, and extra virgin olive oil for dipping. This makes a stunning appetizer for entertaining.
• Make a sandwich: Slice horizontally to create a rustic sandwich roll for deli meat, cheese, or vegetables. It holds up well to substantial fillings for easy dinner ideas.
• As an appetizer with dips: Serve warm with a side of balsamic vinegar and olive oil dip, hummus, or pesto for a quick high-protein snack option.

FAQs

What exactly is sourdough discard?

Discard is the portion of sourdough starter that you remove before feeding. It’s not as strong as an active starter, so it won’t leaven bread on its own as quickly, but it adds amazing depth of flavor and improves the texture of many healthy baked goods, including this sourdough discard focaccia recipe.

Can I make this sourdough discard focaccia recipe without instant yeast?

Yes, but you must extend the bulk proofing time significantly (potentially 6-12 hours or more, depending on your discard’s strength and room temperature) for the discard to provide enough leavening on its own. The instant yeast here is the shortcut for a quicker, more reliable rise for a family-friendly meal.

Can I use different toppings or fillings?

Absolutely! The base recipe works well with other toppings. Try fresh rosemary and sea salt, caramelized onions, or cherry tomatoes and feta cheese. I frequently use different toppings based on what’s in the fridge; for a quick option, I’ll sometimes just sprinkle on flaky salt and dried oregano instead of making the swirl, and it’s still delicious.

Can I make the dough ahead of time?

You can prepare the dough through step 3 (after the stretch and folds) and store it in an oiled bowl in the refrigerator for up to 24 hours. The long, slow cold ferment will develop even more flavor. This makes a great option for meal prep recipes, as you can do the work one day and bake fresh the next.

How do I store leftover sourdough discard focaccia?

Store cooled focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. Reheat briefly in a 350°F (175°C) oven for a crisper crust before serving. The olive oil helps keep it moist for a few days, so avoid refrigerating, which dries out bread quickly.

Can I freeze this sourdough discard focaccia?

Yes. Once cooled, wrap individual slices or the whole loaf tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature and refresh in a warm oven for 5-10 minutes before serving.

Conclusion

This easy sourdough discard focaccia recipe transforms pantry staples and leftover discard into a centerpiece bread with deep flavor. The combination of airy texture and savory swirl makes it highly addictive and versatile for any meal, from appetizers to family dinners. If you want a show-stopping bread that everyone loves, save this recipe to your Pinterest board now and plan to make it this week.

sourdough discard focaccia recipe

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• Author: Rachel Thompson
• Total Time: 180 minutes
• Yield: 12 servings 1x
• Diet: General

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Description

This easy focaccia recipe uses sourdough discard and instant yeast to create a quick, airy bread with deep flavor. The savory sun-dried tomato and roasted garlic swirl makes it a flavorful centerpiece perfect for any meal or appetizer.

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Ingredients

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• 2 1/2 cups (300 g) all-purpose flour, unbleached preferred
• 3/4 cup + 1 tablespoon (200 ml) lukewarm water
• 1/2 cup (100 g) active sourdough discard (100% hydration)
• 1 1/2 teaspoons (7 g) fine sea salt
• 2 1/4 teaspoons (7 g) instant dry yeast (optional, for fast rise)
• 3 tablespoons (45 ml) extra virgin olive oil, plus more for pan and drizzle
• 2/3 cup (100 g) oil-packed sun-dried tomatoes, drained
• 4 cloves roasted garlic, peeled
• 1 tablespoon (15 ml) extra virgin olive oil, for paste
• 2 tablespoons (5 g) fresh rosemary, finely chopped

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Instructions

1. Make Swirl Paste: Combine drained sun-dried tomatoes, roasted garlic, reserved tomato oil from the jar (1 tablespoon), 1 tablespoon fresh olive oil, and chopped rosemary in a food processor or mortar and pestle. Process until a coarse, spreadable paste forms; set aside.
2. Prepare Dough Base: In a large bowl, mix flour, lukewarm water, sourdough discard, salt, and instant yeast (if using) until a shaggy dough forms. Cover and let rest for 30 minutes to hydrate.
3. Stretch and Fold Technique: Lightly oil your hands. Perform a stretch and fold: grab one side of the dough, stretch it upward, and fold it over itself toward the center. Rotate the bowl and repeat for 2-3 minutes. Cover and rest for 30 minutes, then repeat the stretch and fold process once more.
4. Bulk Proof Dough: Cover the bowl and let the dough rise in a warm spot for 1.5-2 hours, or until it has noticeably increased in size and looks bubbly.
5. Transfer to Pan: Generously grease a 9×13 inch baking pan with 2 tablespoons (30ml) olive oil. Gently transfer the dough to the pan, turning it over to coat both sides with oil. Carefully stretch the dough to fill the pan, allowing it to rest for 10 minutes if resistant to stretching.
6. Dimple and Swirl: Preheat oven to 425°F (220°C). Dimple the dough all over with fingertips. Spoon dollops of the prepared sun-dried tomato paste evenly over the surface. Gently swirl the paste into the dimples with a small knife or spoon.
7. Final Proof and Bake: Let the focaccia proof in the pan for a final 30-45 minutes while the oven preheats, until puffy. Bake for 20-25 minutes, until deeply golden brown.
8. Cool Before Serving: Transfer immediately to a wire rack to cool completely for 20-30 minutes before slicing.

Notes

To achieve a crispy crust, ensure you use generous amounts of olive oil on the pan and drizzle before baking. For a purist sourdough focaccia without instant yeast, omit the yeast and extend the bulk proofing time to 6-12 hours or more for proper rise. Store leftovers at room temperature for up to 3 days; avoid refrigeration, which dries out bread.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 175 kcal
• Sugar: 2 g
• Sodium: 200 mg
• Fat: 4.5 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 3.8 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1.5 g
• Protein: 4 g
• Cholesterol: 0 mg