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Why You’ll Absolutely Love This Sourdough Discard Focaccia
Oh, focaccia. Just the word itself conjures up images of sun-drenched Italian bakeries and the irresistible aroma of freshly baked bread. For me, it takes me right back to my Nonna Emilia’s kitchen. I can almost feel the warmth of her wood-fired oven and smell that incredible, yeasty, olive oil-infused scent wafting through the air. She always made focaccia for our Sunday family lunches, and it was always the first thing to disappear – those golden, dimpled squares, glistening with olive oil and sprinkled with sea salt… pure heaven!
This sourdough discard focaccia recipe is my little homage to Nonna, but with a wonderfully practical twist! It’s the perfect way to use up that sourdough discard we all seem to accumulate, transforming it into something truly magical. It’s incredibly easy to make – seriously, if you can stir, you can make this! Plus, it delivers that deeply satisfying sourdough flavor and wonderfully chewy texture that’s just utterly addictive. Imagine sinking your teeth into a slice, the crunchy crust giving way to a soft, airy interior, bursting with olive oil and fragrant herbs. Ready to make some kitchen magic? Let’s dive in!
Sourdough Discard Focaccia Ingredients
Full Ingredient List
- 250g (about 1 cup) sourdough discard, unfed, straight from the fridge
- 300g (2 ½ cups) all-purpose flour, plus extra for dusting
- 10g (2 teaspoons) fine sea salt
- 250ml (1 cup) lukewarm water
- 50ml (¼ cup) olive oil, plus extra for greasing and drizzling
- 1-2 sprigs fresh rosemary, leaves finely chopped (optional)
- Flaky sea salt, for sprinkling
Easy Ingredient Swaps & Simple Substitutions
- Gluten-free? No problem! Substitute the all-purpose flour with a good quality gluten-free all-purpose blend. Just be sure it contains xanthan gum or add a teaspoon to help with the texture.
- Vegan? Absolutely! This recipe is naturally vegan. Just ensure any toppings you add are also plant-based.
- No fresh rosemary? Dried rosemary works just as well! Use about 1 teaspoon of dried rosemary or try other herbs like thyme, oregano, or even garlic powder.
Smart Shopping & Savvy Savings Tips
- Olive Oil: Good quality olive oil really makes a difference in focaccia. Look for extra virgin olive oil for the best flavor, but don’t feel you need to use your most expensive bottle.
- Flour Power: All-purpose flour is perfect for this recipe, and it’s usually the most budget-friendly option.
- Storage Savvy: Store your flour and salt in airtight containers in a cool, dry place to keep them fresh for longer.
The Essential Equipment for This Recipe
- Large Mixing Bowl: You’ll need a spacious bowl to mix all your dough ingredients together. A stainless steel or glass bowl works perfectly.
- 9×13 inch Baking Pan: This is the ideal size for a lovely, thick focaccia. If you don’t have a 9×13 inch pan, a similar sized baking sheet with sides will also work.
- Measuring Cups and Spoons: For accurate ingredient measurements – baking is a science, after all!
- Pastry Brush (Optional): Handy for evenly distributing olive oil over the dough, but your fingers work just as well!
- Dough Scraper or Spatula (Optional): Makes handling the sticky dough a breeze, but not essential.
How to Make Sourdough Discard Focaccia: Step-by-Step Instructions
Follow these simple steps to create your own flavorful sourdough discard focaccia at home.
- Combine the Dough: In your large mixing bowl, whisk together the sourdough discard, flour, and salt. Gradually pour in the lukewarm water, mixing with your hands or a spatula until a shaggy dough forms. It will be quite sticky – don’t worry, that’s perfect!
- First Rise (Bulk Fermentation): Drizzle a little olive oil into the bowl and turn the dough to coat it lightly. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-2 hours, or until almost doubled in size. This is where the magic happens, and the sourdough flavor develops!
- Stretch and Fold (Optional but Recommended): For extra chewy texture, perform 2-3 sets of stretch and folds during the first hour of rising. Gently grab a portion of the dough, stretch it upwards, and fold it over onto itself. Rotate the bowl and repeat 4-5 times. This strengthens the gluten.
- Prepare the Pan: Generously grease your 9×13 inch baking pan with olive oil. Make sure to get into all the corners!
- Transfer and Second Rise: Gently pour the dough into the prepared pan. It will spread out a bit, but don’t worry if it doesn’t fill the pan completely. Cover loosely and let it rise again for another 30-60 minutes, or until puffy and relaxed.
- Dimple and Drizzle: Preheat your oven to 450°F (230°C). Uncover the dough and generously drizzle with more olive oil – don’t be shy! Use your fingers to create dimples all over the surface of the dough, pressing down firmly. Sprinkle with chopped rosemary (if using) and flaky sea salt.
- Bake to Golden Perfection: Bake in the preheated oven for 20-25 minutes, or until the focaccia is deeply golden brown and sounds hollow when tapped on the bottom. Keep a close eye on it in the last few minutes to prevent burning.
- Cool and Enjoy: Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool slightly further. It’s absolutely divine warm or at room temperature. Slice into squares and prepare to be amazed!
Prep time: 20 minutes (mostly hands-off rising time)
Cook time: 20-25 minutes
Expert Insights: Tips, Tricks, and Culinary Hacks for Success
Master the art of sourdough discard focaccia baking with these expert tips!
- Hydration is Key: Sourdough discard hydration can vary. If your dough seems very dry, add a tablespoon of water at a time until it comes together. If it’s super sticky, don’t worry, it’s meant to be! Oiling your hands helps when handling sticky dough.
- Embrace the Rise: Don’t rush the rising times! Allowing the dough to properly ferment is crucial for flavor and texture. A warm spot will speed things up, but patience is your best friend here.
- Olive Oil is Your Friend: Focaccia loves olive oil! Don’t skimp on it, especially when drizzling before baking. It contributes to that signature crispy crust and rich flavor.
- Dimple Deeply: Don’t be afraid to dimple the dough firmly! Those dimples are what create those lovely pools of olive oil and crispy edges.
- Topping Time: Get creative with toppings! Roasted garlic cloves, cherry tomatoes, olives, caramelized onions, different herbs – the possibilities are endless! Add them into the dimples before baking.
Did you know? Focaccia is fantastic for meal prep! Bake a big batch on the weekend and enjoy it throughout the week for sandwiches, snacks, or alongside soups and salads.
Recipe Swaps & Variations for Sourdough Discard Focaccia
- Garlic & Herb Focaccia: Infuse your olive oil with garlic by gently heating a few cloves in the oil before drizzling. Add a mix of your favorite fresh herbs like thyme, oregano, and basil along with rosemary.
- Cheesy Focaccia: Sprinkle grated Parmesan or Pecorino Romano cheese over the dough before baking for a savory, cheesy twist.
- Olive & Sun-dried Tomato Focaccia: Press halved Kalamata olives and sun-dried tomatoes into the dimples before baking for a Mediterranean-inspired version.
- Sweet Focaccia (Focaccia Dolce): For a sweet treat, omit the rosemary and salt on top. After baking, drizzle with honey and sprinkle with powdered sugar or cinnamon.
- Spicy Focaccia: Add a pinch of red pepper flakes to the dough or infuse your olive oil with chili for a spicy kick.
Perfect Pairings: What to Serve with Sourdough Discard Focaccia
Explore the versatility of sourdough discard focaccia with these inspiring serving ideas.
Sourdough discard focaccia is incredibly versatile and pairs beautifully with so many dishes!
- Soups & Salads: Serve it alongside a hearty tomato soup, minestrone, or a fresh Caprese salad for a light and satisfying meal.
- Charcuterie Boards: Focaccia is the perfect accompaniment to a cheese and charcuterie board. Slice it into wedges and let everyone dig in!
- Pasta Night: Swap out garlic bread for focaccia with your favorite pasta dishes. It’s especially delicious dipped in pasta sauce!
- Sandwiches & Paninis: Slice focaccia horizontally to make delicious sandwiches or paninis. The chewy texture holds up beautifully to fillings.
- Drinks: Pair it with a crisp Italian white wine like Pinot Grigio, a refreshing Aperol spritz, or a classic Italian soda.
For a special occasion: Impress your guests by serving warm focaccia as an appetizer with a drizzle of balsamic glaze and a sprinkle of fresh basil. It’s elegant and utterly delicious!
Storing Your Sourdough Discard Focaccia
- Room Temperature: Store leftover focaccia at room temperature for up to 2 days in an airtight container or wrapped tightly in plastic wrap.
- Freezing: For longer storage, freeze focaccia for up to 2-3 months. Wrap it tightly in plastic wrap and then in foil or a freezer bag. Thaw at room temperature or reheat directly from frozen.
- Reheating: To reheat, warm focaccia in a 350°F (175°C) oven for 5-10 minutes, or until heated through and slightly crisp again. You can also reheat individual slices in a toaster oven or skillet.
- Food Safety: Always ensure focaccia is properly cooled before storing to prevent condensation and mold growth. If you notice any signs of spoilage (mold, off smell), discard it.
- Leftover Love: Day-old focaccia is fantastic for making croutons! Cube it, toss with olive oil and herbs, and bake until crispy for a delicious salad topping. You can also use it for breadcrumbs or in bread pudding.
Printable Recipe Card
Sourdough Discard Focaccia Recipe
Equipment
- 1 Large Mixing Bowl For mixing dough ingredients
- 1 9×13 inch Baking Pan For baking focaccia
- 1 Measuring Cups and Spoons For accurate measurements
- 1 Pastry Brush Optional, for olive oil distribution
- 1 Dough Scraper or Spatula Optional, for handling dough
Ingredients
- 250 g Sourdough Discard unfed, straight from the fridge
- 300 g All-Purpose Flour plus extra for dusting
- 10 g Fine Sea Salt
- 250 ml Lukewarm Water
- 50 ml Olive Oil plus extra for greasing and drizzling
- 1-2 sprigs Fresh Rosemary leaves finely chopped, optional
- Flaky Sea Salt for sprinkling
Instructions
- In your large mixing bowl, whisk together the sourdough discard, flour, and salt. Gradually pour in the lukewarm water, mixing with your hands or a spatula until a shaggy dough forms. It will be quite sticky – don’t worry, that’s perfect!
- Drizzle a little olive oil into the bowl and turn the dough to coat it lightly. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-2 hours, or until almost doubled in size.
- For extra chewy texture, perform 2-3 sets of stretch and folds during the first hour of rising. Gently grab a portion of the dough, stretch it upwards, and fold it over onto itself. Rotate the bowl and repeat 4-5 times. This strengthens the gluten.
- Generously grease your 9×13 inch baking pan with olive oil. Make sure to get into all the corners!
- Gently pour the dough into the prepared pan. It will spread out a bit. Cover loosely and let it rise again for another 30-60 minutes, or until puffy and relaxed.
- Preheat your oven to 450°F (230°C). Uncover the dough and generously drizzle with more olive oil. Use your fingers to create dimples all over the surface. Sprinkle with chopped rosemary (if using) and flaky sea salt.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is deeply golden brown and sounds hollow when tapped on the bottom.
- Let the focaccia cool in the pan for a few minutes before transferring it to a wire rack to cool slightly further. Slice into squares and serve warm or at room temperature.
Notes
– Gluten-free: Use a gluten-free all-purpose flour blend (with xanthan gum).
– Vegan: Recipe is naturally vegan.
– No fresh rosemary: Use 1 tsp dried rosemary or other herbs like thyme or oregano. Tips for Success:
– Don’t rush the rising times for best flavor and texture.
– Be generous with olive oil, especially before baking.
– Get creative with toppings! Roasted garlic, cherry tomatoes, olives, etc.
Nutrition Breakdown: Calories, Protein, Fats & More (per serving, estimated)
- Calories: Approximately 250-300 kcal
- Protein: 6-8g
- Fat: 12-15g
- Saturated Fat: 2-3g
- Carbohydrates: 30-35g
- Sugar: 1-2g (naturally occurring)
- Sodium: 400-500mg
Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Recipe FAQ
Experience the perfect texture of sourdough discard focaccia: crispy crust and airy interior.
- Can I use fed sourdough starter instead of discard? Yes, you can! If using active starter, reduce the water slightly (by about 30-50ml) as active starter is already quite hydrated.
- My dough is very sticky, is that normal? Absolutely! Sourdough focaccia dough is meant to be sticky due to its high hydration. Don’t add more flour unless it’s completely unmanageable. Oiling your hands helps a lot.
- Can I make this recipe ahead of time? You can prepare the dough ahead of time and let it rise in the refrigerator overnight for a longer, slower fermentation which enhances flavor. Let it come to room temperature and complete the second rise before baking.
- How do I know when the focaccia is done? The focaccia is done when it’s deeply golden brown, especially around the edges, and sounds hollow when you tap the bottom. An internal temperature of around 200-210°F (93-99°C) is ideal if you have a thermometer.
- Can I add toppings before the second rise? It’s best to add toppings after the second rise, just before baking, so they don’t sink into the dough too much.
- Why is my focaccia tough? Over-baking can make focaccia tough. Also, using too much flour can lead to a denser texture. Stick to the recipe measurements and avoid over-baking.
Happy Cooking & Share Your Results!
Ready to savor? Indulge in a slice of warm, homemade sourdough discard focaccia.
There you have it – my cherished sourdough discard focaccia recipe, straight from my kitchen to yours, with love! I truly believe you’re going to adore this recipe. It’s simple, satisfying, and turns humble sourdough discard into a golden masterpiece. The aroma alone baking in your oven is enough to make your day brighter!
Now, it’s your turn! Give this recipe a try, and don’t be shy about making it your own with your favorite toppings. I can’t wait to see your focaccia creations! Be sure to snap a photo and share it with me on Instagram and Pinterest – tag me so I can admire your beautiful bakes. And most importantly, tell me in the comments below: What are your favorite focaccia toppings? And who will you be sharing your delicious creation with?
Happy baking, my friend!
