Sourdough Discard Focaccia Bread – Crispy Edges, Soft Crumb, Zero Waste
If you keep a sourdough starter, you know the routine well: feed, discard, repeat. And while that discard is technically “unfed” starter, it’s far too valuable to throw away. This Sourdough Discard Focaccia Bread is one of the most satisfying, foolproof ways to turn that leftover starter into something truly special. The result is a golden, olive-oil-rich bread with crisp edges, a pillowy interior, and that subtle tang only sourdough can give.
Focaccia is one of the most forgiving breads you can make. It doesn’t demand perfect shaping or advanced techniques, and it actually benefits from a relaxed approach. That makes it the perfect partner for sourdough discard. Instead of relying on the starter to do all the rising, a small amount of yeast provides reliability, while the discard contributes flavor, moisture, and depth.
This bread fits effortlessly into everyday life. Serve it warm alongside soup, slice it for sandwiches, tear it into pieces for dipping, or enjoy it straight from the pan with nothing more than olive oil and flaky salt. It feels rustic and bakery-worthy at the same time — the kind of bread that makes your kitchen smell incredible and your table feel instantly more inviting.
Ingredients:
- Sourdough discard (unfed starter)
- Warm water
- Active dry yeast
- Granulated sugar or honey
- All-purpose flour
- Olive oil
- Salt
- Fresh rosemary or thyme
- Flaky sea salt
Instructions:
- In a large bowl, combine warm water, yeast, and sugar. Stir gently and let sit for 5 minutes until foamy.
- Add sourdough discard, olive oil, and salt, mixing until combined.
- Gradually stir in the flour until a sticky dough forms.
- Transfer the dough to a well-oiled bowl, cover, and let rise for 1 to 1½ hours, or until doubled in size.
- Generously oil a baking pan and transfer the dough into the pan, gently stretching it to fit.
- Cover and let rise again for 30–45 minutes until puffy.
- Preheat the oven to 425°F (220°C).
- Drizzle the dough generously with olive oil, then use your fingers to dimple the surface deeply.
- Sprinkle with rosemary and flaky sea salt.
- Bake for 20–25 minutes until golden brown and crisp on the edges.
- Cool slightly before slicing and serving.
Sourdough Discard Focaccia Bread
Ingredients
Equipment
Method
- Activate yeast in warm water with sugar.
- Mix in sourdough discard, olive oil, salt, and flour.
- Let dough rise until doubled.
- Transfer to oiled pan, dimple, and top with oil and herbs.
- Bake until golden and crisp.
Notes
Why Sourdough Discard Works So Well in Focaccia
Sourdough discard adds flavor without the long fermentation time of traditional sourdough bread. In focaccia, that slight tang balances beautifully with rich olive oil and salt. The discard also adds hydration, helping create those airy bubbles and tender crumb that make focaccia so irresistible.
Tips & Tricks
- Use a metal pan for crispier edges or glass for a softer crust.
- Don’t skimp on olive oil — it’s key to focaccia’s flavor and texture.
- Let the dough rise until visibly puffy for the best crumb.
- Press your fingers all the way to the bottom of the pan when dimpling.
Variations
- Garlic Focaccia: Add thinly sliced garlic before baking.
- Olive Focaccia: Press sliced olives into the dough.
- Cheesy Focaccia: Sprinkle with grated parmesan or mozzarella.
- Onion Focaccia: Top with caramelized onions for sweetness.
Serving Suggestions
Serve sourdough discard focaccia bread alongside soups, stews, pasta, or salads. It’s excellent sliced horizontally for sandwiches or cubed and toasted for croutons. Leftovers also make an incredible base for panini-style grilled sandwiches.
Storage Information
Store focaccia at room temperature for up to 2 days, tightly wrapped. For longer storage, freeze slices and reheat in the oven to restore crispness.
FAQ
Can I make this overnight?
Yes, the dough can rise slowly in the refrigerator for enhanced flavor.
Is this very sour?
No, it has a mild tang that complements the olive oil and salt.
Can I use whole wheat flour?
Yes, replace up to half the flour with whole wheat for a heartier texture.
History / Fun Facts
Focaccia dates back to ancient Rome and is considered one of the earliest flatbreads. Its name comes from focus, meaning hearth. Today, it remains a beloved staple in Italian baking, prized for its simplicity and versatility — qualities that pair beautifully with modern sourdough baking habits.
