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Focaccia bread is one of the most beloved Italian breads: soft, pillowy, and infused with the fragrant aromas of olive oil and herbs. Traditionally made with active yeast, focaccia can also be wonderfully transformed using sourdough discard—a fantastic way to reduce waste and add subtle tang and complexity to the bread. This easy bake sourdough discard focaccia recipe is perfect for home bakers of all levels looking to create a delicious, impressive bread without the long ferment times of traditional sourdough.
Imagine biting into a fluffy, golden crusted bread with pockets of airy crumb, finished with a glistening coat of olive oil and sprinkled with fresh rosemary and sea salt. Whether used for hearty sandwiches, as a side to soups and salads, or simply enjoyed on its own with a dip of olive oil, this focaccia is a guaranteed crowd-pleaser.
In this comprehensive guide, you’ll find everything you need to master sourdough discard focaccia, including ingredient tips, step-by-step instructions, expert baking advice, flavor variations, and frequently asked questions.
Why Use Sourdough Discard for Focaccia?
Sourdough discard is the portion of your sourdough starter you remove before feeding. Instead of wasting it, using it in recipes like focaccia not only prevents waste but also adds a mild tangy flavor, moistness, and enhanced texture to the bread. The natural wild yeasts and bacteria in the discard contribute to the rise and taste, offering a unique depth compared to commercial yeast alone.
Ingredients and Their Importance
| Ingredient | Quantity | Purpose & Notes |
|---|---|---|
| All-purpose flour | 3 ½ cups (about 450 g) | Main structure for the bread |
| Sourdough discard | 1 cup (240 g) | Adds flavor, moisture, and natural leavening |
| Warm water | 1 ¼ cups (300 ml) | Hydrates dough and activates gluten |
| Olive oil | ¼ cup + extra for drizzling | Adds richness, flavor, and moist crumb |
| Salt | 1 ½ teaspoons | Enhances flavor and controls fermentation |
| Instant yeast (optional) | 1 teaspoon | Speeds up rising, can be omitted for longer proof |
| Fresh rosemary | 2 tablespoons, chopped | Classic focaccia herb, adds aroma and taste |
| Coarse sea salt | For sprinkling | Adds crunch and flavor on top |
Equipment Needed
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Large mixing bowl
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Measuring cups and spoons
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Whisk or fork
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Rubber spatula or wooden spoon
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9×13-inch (or similar) baking pan or sheet pan
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Plastic wrap or clean kitchen towel
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Pastry brush (optional)
Step-by-Step Instructions
Prepare the Dough
In a large bowl, combine the flour and salt. If using instant yeast, mix it in at this stage. Add the sourdough discard and warm water, stirring until a rough dough forms. Drizzle in ¼ cup olive oil and mix well until fully combined. The dough will be sticky — this is normal for focaccia.
First Rise
Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rest and rise at room temperature for about 1 to 1.5 hours, or until noticeably puffed but not necessarily doubled. This rest period allows the gluten to develop and the natural yeasts to start working.
Prepare the Baking Pan
Generously oil your baking pan with olive oil. Transfer the dough to the pan, spreading it evenly with your hands. Don’t worry if the dough resists stretching; just keep pushing gently to fill the pan.
Second Rise and Dimpling
Cover the dough loosely and let it rise for another 30-45 minutes, until puffy. Then, using your fingers, press dimples all over the dough, pushing down about ½ inch deep. These dimples help trap olive oil and create focaccia’s signature texture.
Add Olive Oil, Herbs, and Salt
Drizzle at least 2 tablespoons of olive oil over the top of the dough, making sure it pools in the dimples. Sprinkle fresh rosemary and coarse sea salt evenly on top.
Bake the Focaccia
Preheat your oven to 425°F (220°C). Bake the focaccia for 20-25 minutes, or until the top is golden brown and crispy. The bread should sound hollow when tapped.
Cool and Serve
Remove from the oven and allow the focaccia to cool slightly in the pan. Drizzle with additional olive oil if desired before slicing. Serve warm or at room temperature.
Expert Tips for Perfect Focaccia
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Use room temperature water: Warm water helps activate yeast and encourages fermentation without killing natural yeasts in the discard.
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Don’t skimp on olive oil: Generous oil in and on the dough creates the characteristic moist crumb and golden crust.
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Handle the dough gently: Avoid over-kneading; focaccia dough is wetter and benefits from a light touch.
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Dimpling is essential: Pressing holes into the dough traps oil and flavor, preventing flatbread from becoming dense.
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Customize your toppings: Try different herbs, garlic, cherry tomatoes, olives, or caramelized onions for variety.
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Use a well-oiled pan: This helps achieve a crispy crust and prevents sticking.
Flavor Variations to Try
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Garlic and Herb: Mix minced garlic and chopped thyme or oregano into the dough or sprinkle on top.
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Sun-Dried Tomato and Basil: Add chopped sun-dried tomatoes and fresh basil for a Mediterranean twist.
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Olive and Parmesan: Scatter pitted olives and shaved Parmesan cheese over the dough before baking.
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Caramelized Onion and Rosemary: Top with caramelized onions and rosemary for a savory indulgence.
How to Store and Reheat
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Storage: Keep focaccia in an airtight container at room temperature for up to 3 days.
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Freezing: Wrap cooled focaccia tightly in plastic wrap and foil, freeze for up to 2 months.
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Reheating: Warm slices in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through and slightly crisped.
Frequently Asked Questions
Can I make this focaccia without instant yeast?
Yes! The sourdough discard contains natural wild yeast, but omitting instant yeast will mean a longer rise time (3-4 hours for the first rise) and possibly a denser crumb. Be patient and allow the dough to ferment fully.
What if my sourdough discard is too liquid or dry?
Adjust the water or flour slightly to get a sticky, batter-like consistency. The dough should feel moist but manageable.
Can I use whole wheat flour instead of all-purpose?
Whole wheat can be used but will yield a denser focaccia. For best results, replace up to 50% of the flour with whole wheat.
How do I know when the focaccia is done baking?
It should be golden brown with a slightly crisp crust, and when tapped, it sounds hollow. A toothpick inserted in the center should come out clean.
Can I add toppings like cheese or vegetables?
Absolutely! Add thinly sliced veggies, cheeses, or nuts before baking for extra flavor and texture.
Conclusion
This sourdough discard focaccia is a brilliant way to turn leftover starter into a luxurious, fluffy bread with minimal effort. It combines the traditional charm of focaccia with the tangy complexity of sourdough and the convenience of a quick bake. Perfect for beginners and seasoned bakers alike, this recipe offers endless customization and pairs beautifully with countless dishes.
Whether you’re making it for a family meal, a picnic, or an elegant appetizer, this focaccia will impress with its texture, flavor, and rustic beauty. Next time you have sourdough discard to use up, try this easy bake focaccia—you’ll never look at starter the same way again!
Happy baking and buon appetito!
