Light, airy, and wonderfully crisp on the outside, this sourdough discard focaccia is one of my favorite ways to give leftover starter a second life. It's rich with olive oil, effortlessly no-knead, and comes out of the oven golden and bakery-perfect. Whether I top it with rosemary, cherry tomatoes, or olives, this recipe always delivers rustic charm and unbeatable flavor.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup sourdough discard (unfed, room temperature)
1 ½ cups all-purpose flour
¾ cup lukewarm water
½ teaspoon active dry yeast
1 teaspoon salt
2 tablespoons olive oil (plus more for greasing and drizzling)
Optional toppings: fresh rosemary, cherry tomatoes, olives, flaky sea salt
Directions
I start by mixing the sourdough discard, flour, lukewarm water, and yeast in a large bowl until it all comes together.
Then I add the salt and 1 tablespoon of olive oil and stir until the dough becomes sticky.
I cover the bowl and let it rest at room temperature for 1 hour.
After that, I do 2 sets of stretch-and-folds, waiting 30 minutes between each one to help build structure in the dough.
Once the folds are done, I cover the bowl again and let the dough ferment slowly in the fridge for 8 to 12 hours (usually overnight).
The next day, I generously oil a 9x13-inch baking pan and transfer the dough to it, gently stretching it to fill the pan.
I let it rest uncovered for 2 to 4 hours, until it's puffy and full of bubbles.
While it rests, I preheat the oven to 425°F (220°C).
Once the dough is ready, I drizzle olive oil over the top and dimple it with my fingers. Then I add toppings like rosemary, cherry tomatoes, or olives.
I bake it for 25 to 30 minutes until it’s golden brown and crispy.
After baking, I let it cool slightly before slicing and serving.
Servings and timing
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 10 hours (includes overnight fermentation)
Servings: 12 pieces
Calories: About 170 kcal per serving
Variations
I like to switch up the toppings depending on what’s in season or what I have on hand. Roasted garlic and caramelized onions make a savory twist. For a more Mediterranean feel, I add sun-dried tomatoes, feta, and oregano. Sometimes I even turn this focaccia into sandwich squares by baking it plain and slicing it horizontally after cooling.
Storage/Reheating
To store leftovers, I keep the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate it for up to 5 days. To reheat, I warm slices in a 350°F (175°C) oven for about 5–10 minutes until they’re crisp again. I avoid microwaving because it softens the crust.
FAQs
What is sourdough discard and why do I use it in this recipe?
Sourdough discard is the unfed portion of sourdough starter that I usually remove before feeding. It still has plenty of flavor and makes this focaccia taste slightly tangy and complex, even without a full sourdough rise.
Can I make this focaccia without yeast?
Yes, I can skip the added yeast and rely solely on the sourdough discard, but it will take much longer to rise and might not be as airy. I just make sure to extend the fermentation time accordingly.
Do I have to refrigerate the dough overnight?
I recommend it for the best texture and flavor, but if I'm short on time, I let it rise at room temperature until doubled (usually 4–6 hours) and then proceed with baking.
Can I freeze the baked focaccia?
Yes, once it’s completely cooled, I wrap individual pieces tightly and freeze them for up to 3 months. I reheat in the oven straight from frozen at 350°F (175°C) for about 10–15 minutes.
Why is my focaccia not bubbly or puffy?
It could be that the dough didn't ferment long enough or the room temperature was too cold. I make sure to give it enough time to rise and puff up in the pan before baking, and use warm water when mixing to help kick-start the yeast.
Conclusion
This sourdough discard focaccia has become one of my go-to bakes for its simplicity and rich flavor. It’s a great way to avoid wasting sourdough starter and still enjoy fresh, artisan-style bread. With just a bit of planning and some olive oil magic, I can have a bakery-worthy loaf right from my own kitchen.
📖 Recipe:
Sourdough Discard Focaccia
- Total Time: 10 hours
- Yield: 12 pieces
- Diet: Vegetarian
Description
Light, airy, and golden-crusted, this no-knead sourdough discard focaccia is a simple yet flavorful way to use up leftover starter. With a crispy exterior and a soft interior, it's perfect with various toppings like rosemary, tomatoes, or olives.
Ingredients
1 cup sourdough discard (unfed, room temperature)
1 ½ cups all-purpose flour
¾ cup lukewarm water
½ teaspoon active dry yeast
1 teaspoon salt
2 tablespoons olive oil (plus more for greasing and drizzling)
Optional toppings: fresh rosemary, cherry tomatoes, olives, flaky sea salt
Instructions
- In a large bowl, mix sourdough discard, flour, lukewarm water, and yeast until combined.
- Add salt and 1 tablespoon of olive oil, then stir until the dough becomes sticky.
- Cover the bowl and let the dough rest at room temperature for 1 hour.
- Do 2 sets of stretch-and-folds, spaced 30 minutes apart.
- Cover and refrigerate the dough for 8 to 12 hours for slow fermentation.
- Generously oil a 9x13-inch baking pan and transfer the dough, gently stretching it to fit the pan.
- Let the dough rest uncovered at room temperature for 2 to 4 hours until puffy and bubbly.
- Preheat the oven to 425°F (220°C).
- Drizzle olive oil over the dough, dimple with fingers, and add desired toppings.
- Bake for 25 to 30 minutes until golden brown and crispy.
- Let cool slightly before slicing and serving.
Notes
Use warm water to help activate the yeast.
Don't skip the overnight ferment for best flavor and texture.
Customize with seasonal or favorite toppings.
Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days.
To reheat, use a 350°F oven for 5–10 minutes. Avoid microwaving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 170
- Sugar: 0.5g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
