This sourdough discard focaccia is my absolute favorite way to transform leftover starter into something truly special. With its soft, airy interior, crispy golden crust, and generous drizzle of olive oil finished with flaky sea salt, this bread is simple, satisfying, and deeply comforting.
It’s become a weekly ritual in my kitchen—and honestly, I usually make a double batch because it never lasts long. There’s nothing quite like tearing into warm focaccia fresh from the oven, especially when the olive oil is still bubbling in the dimples.
Why You’ll Love This Sourdough Discard Focaccia
- Zero-waste friendly: A delicious way to use sourdough discard instead of tossing it
- Beginner-friendly: No complicated shaping or long fermentation
- Fast for sourdough: Ready in about 70–90 minutes
- Pantry staples: Uses ingredients you likely already have
- Soft inside, crisp outside: The perfect focaccia texture
- Highly customizable: Keep it classic or add herbs, olives, or tomatoes
What Type of Sourdough Starter Works Best?
This recipe is ideal for unfed sourdough discard, whether it’s been in the fridge for a few days or up to a week. Because commercial yeast is added, the starter doesn’t need to be active—it’s mainly here to add flavor.
- Very runny starter: Slightly reduce the water
- Very thick starter: Keep the water as written
- Important: The starter should be unfed and at room temperature, and free from any signs of mold
Ingredient Substitutions & Swaps
- Sourdough discard: Can be replaced with unfed starter
- No starter at all? Add 120 g flour + 120 g water and increase yeast to 2½ tsp
- Instant yeast: Swap for active dry yeast (proof first) or fresh yeast (24 g)
- Bread flour: All-purpose flour works, though texture will be slightly less chewy
- Olive oil: Neutral oils work, but olive oil gives classic focaccia flavor
- Flaky sea salt: Kosher salt is fine; texture will be different
Optional toppings: rosemary, thyme, garlic, olives, cherry tomatoes, caramelized onions
Common Focaccia Mistakes to Avoid
- Water too hot: Over 110°F will kill yeast; aim for ~100°F
- Adding extra flour: Focaccia dough should be sticky—this is normal
- Shallow dimples: Deep dimples hold oil and create a crispy crust
- Rushing proofing: Slower rises equal better texture and flavor
What to Serve With Focaccia
This bread is incredibly versatile:
- Dip into olive oil with balsamic vinegar
- Serve alongside pasta, soups, or stews
- Slice for sandwiches
- Add cheese and sauce for a quick focaccia pizza
- Pair with charcuterie, olives, and marinated vegetables
Storage & Reheating Tips
Room Temperature:
Wrap well or store in an airtight container for up to 2 days
Refrigerator:
Keeps up to 5 days (crust may soften slightly)
Freezer:
Slice, wrap tightly, and freeze for up to 3 months
To Reheat:
Warm in a 350°F oven for 5–10 minutes until crisp again
Recipe Overview
- Prep Time: 15–30 minutes
- Bake Time: 25–30 minutes
- Total Time: 70–90 minutes
- Difficulty: Medium
Ingredients
Dough
- 1 cup + 2 tbsp warm water
- 1½ tsp salt
- 1 cup sourdough discard (or unfed starter)
- 3½ cups bread flour
- 2 tsp instant yeast
Pan & Topping
- 6 tbsp extra virgin olive oil
- Flaky sea salt
Step-by-Step Instructions
Step 1: Mix the Dough
In a large bowl, combine sourdough discard and warm water. Sprinkle yeast over the surface and let it activate briefly. Add salt and flour, stirring until a sticky dough forms. Cover and rest for 15 minutes.
Step 2: Stretch & Fold
With damp hands, stretch one side of the dough up and fold it over itself. Rotate the bowl and repeat until you’ve gone full circle. Cover and rest 15 minutes.
Repeat this process three times total, then let the dough rise for about 30 minutes or until doubled.
Step 3: Prepare the Pan
Pour about 50 g olive oil into a 9×13-inch metal pan, coating the bottom completely.
Step 4: Proof in the Pan
Transfer dough to the pan and gently spread it out. Cover and let rise for about 1 hour, until puffy and airy.
Step 5: Dimple & Bake
Preheat oven to 450°F.
Drizzle the remaining olive oil over the dough and press deep dimples with your fingers. Sprinkle with flaky salt and any toppings.
Bake for 25 minutes, until golden brown.
Step 6: Cool & Serve
Cool on a wire rack, then slice and enjoy warm or at room temperature.
Final Thoughts
This sourdough discard focaccia proves that leftover starter can become something extraordinary. It’s simple, flavorful, and endlessly adaptable—perfect for beginners and seasoned bakers alike.