How-to-Make-Sourdough-Discard-Focaccia-You’ll-Crave-Every-Time-Photo-Edited

So, you’ve been diving into the wild world of sourdough baking lately, huh? I get it—the trend has been blowing up for the last few years, and the sourdough starter has become everyone’s beloved kitchen pet. (Yes, I’m totally guilty of naming mine too!) But here’s the deal: every time you feed that bubbly friend of yours, you end up with leftovers or, as the pros call it, discard. And instead of chucking it out, let’s turn it into something magical: sourdough discard focaccia.

Let me introduce you to the sourdough discard focaccia, a recipe that’s just as comforting as your childhood memories of pulling apart warm bread at the dinner table. The best part? It’s super easy and outrageously forgiving. Seriously, even if you’ve got two left hands in the kitchen, you’ll nail this.

Table of Contents

Why I Love Sourdough Discard Focaccia

Before I dive into the how-to nitty-gritty, let me tell you why this recipe has a permanent spot on my weekend baking list. For starters, we all hate food waste, right? Tossing out sourdough discard feels downright criminal, especially when you know how much time and flour goes into making a starter. Turning that leftover starter into this delicious focaccia feels like winning at life—no joke.

Plus, unlike other bread recipes that demand your undivided attention (I’m looking at you, croissants), this focaccia is chill. It sits patiently while you binge-watch Netflix or do laundry. And let’s not forget the reward. There’s something unbeatable about biting into that crispy crust and soft, fluffy crumb. Pair it with olive oil, soup, or heck—just eat it straight up!

What You’ll Need for Sourdough Discard Focaccia

Before you roll up your sleeves, let’s make sure your kitchen arsenal is stocked and ready!

Ingredients:

All-purpose flour: 500 g (about 4 cups)
Sourdough discard: 150 g (about 3/4 cup)—be sure it’s not too old or funky.
Warm water: 350 ml (approximately 1.5 cups)—lukewarm, but not hot!
Olive oil: 50 ml (about 1/4 cup)—the good stuff for both the dough and drizzling.
Salt: 10 g (roughly 2 teaspoons)—trust me, bread without salt = boring.
Instant yeast: 3 g (a pinch)—optional but speeds up fermentation.
Toppings: Choose your adventure here! Fresh rosemary, sea salt flakes, cherry tomatoes, or even caramelized onions work beautifully.

Tools:

A large mixing bowl.
A sturdy wooden spoon or spatula (your hands will also do!).
A 9×13-inch baking pan or a similarly sized sheet pan.
Parchment paper.
A silicone spatula for scraping—this one’s a lifesaver.
A pastry brush for that glorious olive oil coating.

Let’s Bake Some Bread, Shall We?

First things first, I like to get all my ingredients prepped and measured before jumping in. It might seem extra, but it saves you from those oh, shoot! moments halfway through.

Mixing the Dough:

Grab your big mixing bowl and toss in the flour, salt, and (optional) instant yeast. Stir ‘em up real quick. Now, add the sourdough discard and about 80% of the water. Start mixing with your spoon (or use your hands because, hey, why not?). Gradually add the rest of the water until the dough is sticky but cohesive.

The Overnight Rest:

This dough needs beauty sleep. Cover the bowl with plastic wrap, beeswax wrap, or a clean kitchen towel. Let it chill in the fridge overnight—or at least 8-12 hours. The slow rise lets those sourdough flavors really shine.

The Fun Part—Shaping the Focaccia:

After the dough wakes up, it’ll look puffier and bubbly. Grease your baking pan generously with olive oil (don’t skimp here!). Pour your dough onto the pan and gently spread it with your hands until it fills the corners. And if it’s being stubborn, let it rest for 10 minutes, then try again.

Let It Get Puffy Again:

Cover the pan with plastic wrap and let it rise at room temperature for about 1-2 hours. You’ll know it’s ready when the dough feels soft and springy.

Prep The Toppings:

Once the dough looks all good-to-go, grab your fingers and poke dimples all over it (this part’s oddly satisfying). Drizzle olive oil generously over the top and sprinkle on your favorite toppings. Wanna get artsy? Try making patterns with veggies or herbs—Pinterest-worthy, anyone?

Bake That Bad Boy:

Pop the pan into a preheated oven at 425°F (220°C) for about 20-25 minutes, or until it’s golden brown and smelling like a little slice of heaven. When it’s done, let it cool on a wire rack for 10 minutes (patience is hard, I know). Slice it up and dig in!

FAQs About Sourdough Discard Focaccia

1. Can I use old discard for this recipe?

You can use sourdough discard up to a week old, but the flavor might be a bit tangy. Always avoid using discard that smells off or has discoloration. Fresh discard will give you a milder, more neutral taste.

2. Do I really need instant yeast?

Using yeast is optional, but it speeds up the process, especially if your house is on the chilly side. No yeast? No problem—it’ll just take longer to rise.

3. What toppings go best with sourdough discard focaccia?

Pretty much anything! I’m a sucker for rosemary and flaky sea salt, but you can go wild with garlic, olives, sun-dried tomatoes, or even shredded cheese.

4. How do I store leftover focaccia?

I don’t know about you, but leftovers rarely happen around here. If you do have some, pop them in an airtight container and keep them at room temp for up to 2 days. (Or freeze it for longer storage.)

Final Thoughts

Sourdough discard focaccia is hands-down one of the easiest and tastiest ways to put your sourdough leftovers to good use. It’s perfect for beginners, busy folks, or anyone craving fresh, homemade bread without the usual fuss. Give it a shot, and let me know how yours turns out!

And hey—if you’re looking for more recipes to keep that discard out of the trash, check out this awesome sourdough crackers tutorial or pancake mix idea. You’ll never look at sourdough waste the same way again.

Ready to knead, drizzle, and dimple your way to bread glory? Grab that leftover starter, and let’s do this.

Sourdough Discard Focaccia

Author: Lydia Grace
Total Time: 4 hours 35 minutes – 6 hours 40 minutes
Yield: 1 large focaccia (serves 8-10 slices)
Diet: Vegetarian

Print Recipe

Ingredients

All-purpose flour: 500 g (about 4 cups)
Sourdough discard: 150 g (about 3/4 cup)—be sure it’s not too old or funky.
Warm water: 350 ml (approximately 1.5 cups)—lukewarm, but not hot!
Olive oil: 50 ml (about 1/4 cup)—the good stuff for both the dough and drizzling.
Salt: 10 g (roughly 2 teaspoons)—trust me, bread without salt = boring.
Instant yeast: 3 g (a pinch)—optional but speeds up fermentation.
Toppings: Choose your adventure here! Fresh rosemary, sea salt flakes, cherry tomatoes, or even caramelized onions work beautifully.

Instructions

Mixing the Dough:

The Overnight Rest:

The Fun Part—Shaping the Focaccia:

Let It Get Puffy Again:

Cover the pan with plastic wrap and let it rise at room temperature for about 1-2 hours. You’ll know it’s ready when the dough feels soft and springy.