Sourdough Discard Focaccia

I first encountered authentic focaccia during a trip to Liguria, Italy, where every bakery window displayed golden sheets of this dimpled bread glistening with olive oil. The texture was unlike anything I'd experienced – simultaneously crispy and soft, with pockets of herbaceous flavor throughout. When I returned home and started my sourdough journey, I realized the discard I was throwing away could be the secret ingredient to recreating that magical bread. This recipe combines the tangy depth of sourdough with the pillowy, airy texture of traditional focaccia. The dough is forgiving and doesn't require extensive kneading, making it perfect for home bakers of any skill level. What makes this version special is how the sourdough discard adds complexity and a subtle tang that commercial yeast alone can't achieve. The dimpling technique isn't just for show – those little wells hold pools of olive oil and herbs that infuse every bite with flavor. The result is a bread that's crispy on the bottom and edges, with a tender, almost fluffy interior dotted with aromatic rosemary and garlic. It's become my most-requested recipe, and I love how it turns potential waste into something absolutely spectacular.

Why I love this recipe

This recipe holds a special place in my heart because it represents everything I love about baking – creativity, sustainability, and delicious results. There's something deeply satisfying about taking sourdough discard that would otherwise go to waste and transforming it into golden, aromatic focaccia. The process itself is meditative; from mixing the simple dough to dimpling it with your fingertips, creating those characteristic wells that will hold olive oil and herbs. I love how forgiving this recipe is – even on days when I'm not paying close attention, it still turns out beautifully. The versatility is another reason I adore it. Some days I top it with just rosemary and salt, other times I get creative with cherry tomatoes, olives, or caramelized onions. Each variation is delicious, but they all share that incredible texture contrast between the crispy exterior and pillowy interior. Most importantly, this focaccia brings people together. Whether it's weekend brunch with family or a dinner party with friends, watching people tear into warm focaccia and reach for seconds (and thirds!) brings me genuine joy. It's proof that the best recipes don't need fancy ingredients or complicated techniques – just good flavor, satisfying texture, and a little bit of love.

What You Need From Your Kitchen

• Sourdough discard: Use unfed discard at room temperature for tangy flavor and improved texture
• All-purpose flour: Forms the base structure; bread flour can be substituted for chewier texture
• Active dry yeast: Provides quick rise and fluffy texture alongside the sourdough culture
• Olive oil: Essential for crispy crust and rich flavor; use high-quality extra virgin for best results
• Fresh rosemary: Strip leaves from stems and chop coarsely for aromatic topping
• Garlic: Mince finely and distribute evenly across the dough before baking
• Coarse sea salt: Provides texture and flavor bursts; don't substitute with regular table salt

Let's Make These Together

Activate your yeast

Begin by combining warm water with sugar and yeast in your mixing bowl. The water should be around 105-110°F – warm to the touch but not hot. Let this mixture sit undisturbed for about 5-10 minutes. You'll know it's ready when it becomes foamy and fragrant, with bubbles forming on the surface. This step ensures your yeast is alive and active, which is crucial for a good rise.

Create the dough

Once your yeast is activated, add the sourdough discard, flour, salt, and olive oil to the bowl. Using a wooden spoon or sturdy spatula, mix everything together until no dry flour remains. The dough will look shaggy and feel quite sticky – this is exactly what you want. Don't be tempted to add more flour; the stickiness contributes to the airy, hole-filled crumb structure that makes focaccia special.

Allow the first rise

Cover your bowl with a damp towel or plastic wrap and place it in a warm spot away from drafts. The dough needs 1-2 hours to double in size. Because of the sourdough discard, this might take slightly longer than recipes using only commercial yeast. Be patient – the wait is worth it for the complex flavor development. You'll know it's ready when the dough has visibly expanded and looks puffy.

Prepare and shape

Coat your baking pan generously with olive oil, ensuring every corner is covered. Turn your risen dough into the pan and use oiled fingertips to gently coax it toward the edges. If it springs back, give it a 10-minute rest, then continue. Once it fills the pan, cover again and let it rise for another 30-45 minutes. This second rise creates additional air pockets and height.

Dimple and dress

This is the fun part! Preheat your oven, then use your fingertips to press firmly into the dough, creating deep dimples all the way to the pan bottom. These wells will catch the olive oil, herbs, and garlic you're about to add. Drizzle generously with olive oil, scatter minced garlic and rosemary across the surface, and finish with a good sprinkle of coarse salt.

Bake to perfection

Slide your pan into the preheated oven and bake for 22-25 minutes. Watch as the focaccia transforms into a golden beauty with crispy edges. The top should be deeply golden and the bottom should sound hollow when tapped. Let it cool briefly in the pan – this allows the crispy bottom to set – then transfer to a wire rack. The hardest part is waiting before tearing into it!

pin it

Switch Things Up

I'll never forget the first time I made focaccia with my sourdough discard. I'd been maintaining a starter for months and felt guilty about tossing the discard every time I fed it. One Sunday morning, I decided to experiment, and this focaccia was born. The kitchen smelled absolutely incredible as it baked, and when I pulled it from the oven, I knew I'd stumbled onto something special. My family devoured nearly half the pan while it was still warm, pulling apart the pillowy squares and sighing with happiness. Now it's become our weekend tradition – I actually look forward to discard days! The dimpling process is oddly therapeutic, and watching the dough puff up in the oven never gets old. I've experimented with different herbs and toppings, but this rosemary and garlic combination remains our favorite. It's become my go-to contribution for potlucks and gatherings, and people are always shocked when I tell them it started with sourdough discard.

Perfect Pairings

This focaccia is incredibly versatile and pairs beautifully with so many dishes. Serve it alongside a hearty minestrone soup or creamy tomato basil soup for dipping. It's also phenomenal with Italian-style salads, charcuterie boards, or as the base for bruschetta topped with fresh tomatoes and basil. For a complete meal, pair it with grilled vegetables, roasted chicken, or a simple pasta with marinara. The bread also makes outstanding sandwiches – try it with mozzarella, tomatoes, and pesto, or use it for panini. Don't forget a small bowl of high-quality olive oil mixed with balsamic vinegar for dipping – it's pure heaven.

pin it

Frequently Asked Questions

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, but I recommend substituting only up to 50% of the all-purpose flour with whole wheat. Using 100% whole wheat will result in a denser, heavier focaccia. The combination gives you added nutrition while maintaining the light, airy texture that makes focaccia so special.

→ What if I don't have sourdough discard?

You can omit the sourdough discard and increase the flour by 1/2 cup and water by 1/2 cup. However, you'll lose the subtle tangy flavor and complexity that the discard provides. The texture will still be great, but it will taste more like traditional focaccia made with only commercial yeast.

→ How do I store leftover focaccia?

Wrap cooled focaccia tightly in plastic wrap or place in an airtight container at room temperature for up to 2 days. For longer storage, freeze individual pieces wrapped well for up to 3 months. To refresh, warm in a 350°F oven for 5-10 minutes until the crust crisps up again.

→ Can I make this dough ahead of time?

Absolutely! After the first rise, you can cover the dough and refrigerate it for up to 24 hours. This cold fermentation actually improves the flavor. When ready to bake, let the dough come to room temperature (about 1 hour), then proceed with shaping and the second rise. The extra time develops more complex flavors.

→ Why is my focaccia dense instead of airy?

Dense focaccia usually results from insufficient rising time, too much flour, or over-mixing. Make sure your yeast is fresh and active, keep the dough quite wet and sticky, and be patient with the rise times. The dough should truly double in size during both rises. Also, avoid pressing too hard when dimpling – you want to create wells without deflating all the air bubbles.

→ What other toppings can I use?

Focaccia is incredibly versatile! Try cherry tomatoes, sliced olives, caramelized onions, sun-dried tomatoes, different fresh herbs (thyme, oregano, basil), thinly sliced potatoes, or even grapes with rosemary for a sweet-savory version. Add most toppings before baking, but delicate herbs can be added in the last 5 minutes to prevent burning.

Conclusion

This Sourdough Discard Focaccia is the ultimate zero-waste recipe that transforms what you'd normally throw away into something absolutely spectacular. The combination of tangy sourdough flavor with pillowy texture and crispy, herb-infused crust makes this bread irresistible. Whether you're serving it alongside pasta, using it for sandwiches, or simply tearing into it warm from the oven with a drizzle of balsamic, this focaccia delivers every time. The beauty of this recipe is its flexibility – once you master the basic technique, you can customize the toppings endlessly. Best of all, it's proof that sustainable cooking doesn't mean compromising on flavor or quality.