Sourdough Discard Focaccia Bread Made Easy and Irresistible

Got extra sourdough discard sitting in your fridge? Don’t toss it—turn it into something golden, crispy, and downright delicious! This no-knead sourdough discard focaccia is the perfect way to reduce waste while baking a light, airy, and flavorful bread that’s effortlessly impressive.

Imagine sinking your teeth into a soft, pillowy bite with a crispy crust, topped with aromatic olive oil, flaky sea salt, and fresh rosemary. Whether you’re serving it alongside soups, salads, or as a snack, this foolproof focaccia recipe is easy enough for beginners but delivers bakery-worthy results every time.

So, grab that sourdough starter discard, a few simple ingredients, and let’s bake the easiest focaccia you’ll ever make

Why You’ll Love This Sourdough Discard Focaccia Bread 

Baking bread from scratch can seem intimidating, but this sourdough discard focaccia makes it unbelievably simple—no fancy techniques, no stress, just pure, crispy-edged, fluffy-centered goodness. If you’ve got leftover sourdough discard sitting in your fridge, this is the perfect way to reduce waste while creating a bakery-worthy bread at home.

What Makes This Recipe Special?

✔️ Easy, No-Knead Method – Let time do the work instead of your hands!
✔️ Crispy on the Outside, Soft Inside – Achieves that perfect golden crust with an airy crumb.
✔️ Boosts Natural Fermented Flavors – The sourdough discard adds a depth of flavor you can’t get from store-bought focaccia.
✔️ Customizable & Foolproof – Keep it classic or top it with garlic, herbs, cheese, or olives for a gourmet touch.

What to Expect from the Process

1️⃣ Quick Mixing – A simple blend of sourdough discard, flour, water, salt, and olive oil.
2️⃣ Long, Slow Fermentation – This is the secret to deep flavor and a fluffy texture.
3️⃣ Signature Dimples & Toppings – Gently pressing the dough creates those classic focaccia pockets for olive oil to seep into.
4️⃣ A Perfect Golden Bake – The right amount of heat gives you crunchy edges and a soft center.

This recipe is beginner-friendly, but even experienced bakers will love the effortless method. Ready to turn your sourdough discard into something absolutely irresistible? Let’s get baking

Ingredients You’ll Need for Sourdough Discard Focaccia 

Gather these simple pantry staples, and let’s turn that sourdough discard into golden, crispy-edged focaccia! Each ingredient plays a key role, so don’t skip the details.

For the Dough:

✔️ 2 ½ cups (315g) bread flour – Gives focaccia its signature chew and structure. You can swap with all-purpose flour, but bread flour creates a stronger, airier crumb.
✔️ 1 cup (240g) sourdough discard – The magic ingredient! Adds tangy depth and boosts fermentation.
✔️ ¾ cup (180ml) warm water – Hydrates the dough and activates fermentation. Lukewarm is best (around 100°F/38°C).
✔️ 1 ½ teaspoons salt – Enhances flavor and strengthens gluten for a perfect texture.
✔️ 2 tablespoons olive oil – Essential for softness inside and crispy edges. Plus, it adds that rich, Mediterranean flavor.
✔️ ½ teaspoon instant yeast (optional) – Speeds up rising time if your discard is sluggish, but totally optional!

For the Topping:

✔️ 3 tablespoons olive oil – The key to that irresistibly crispy, golden crust.
✔️ Flaky sea salt – A must for that bakery-style finish. Maldon salt works beautifully.
✔️ Fresh rosemary (or your favorite herbs) – Classic, aromatic, and delicious. Try thyme, oregano, or even basil!
✔️ Optional add-ins: Garlic, cherry tomatoes, olives, caramelized onions, or shredded cheese for extra flavor.

Why These Ingredients Matter

• Bread flour vs. all-purpose flour? Bread flour gives focaccia more structure and chew, but all-purpose works too if that’s what you have.
• What if my sourdough discard is old? Older discard has a stronger tang but works just fine! If it smells too sour, you can mix in a little honey or sugar to balance the flavor.
• Can I make it dairy-free? Absolutely! This recipe is naturally vegan—just stick to olive oil and avoid cheese toppings.

With these ingredients prepped, you’re ready to mix, ferment, and bake your way to the fluffiest, most flavorful homemade focaccia ever! Let’s get started.

Step-by-Step Guide to Making Sourdough Discard Focaccia 

Now that we have our ingredients ready, let’s walk through the simple, foolproof process of making the perfect sourdough discard focaccia. The best part? This is a no-knead recipe, meaning minimal effort for maximum flavor and texture!

1️⃣ Mix the Dough

1. In a large mixing bowl, combine bread flour, sourdough discard, warm water, and salt. Mix using a wooden spoon or spatula until the dough comes together into a sticky, shaggy mass.
2. Add olive oil and mix again. The dough will still be sticky—that’s normal! Let it rest for 10-15 minutes to help hydrate the flour.

2️⃣ First Rise (Bulk Fermentation)

1. Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature (70-75°F/21-24°C) for 4-6 hours. If your kitchen is cooler, place the bowl in a warm spot (like inside your oven with the light on).
2. Every 30-45 minutes, gently stretch and fold the dough over itself four times (this helps develop structure without kneading).

 Short on time? Add ½ teaspoon of instant yeast to speed up fermentation!

3️⃣ Cold Fermentation (Overnight Option for Best Flavor)

1. For deeper flavor and an airier texture, transfer the dough to the fridge overnight (8-24 hours). This slow fermentation enhances the tangy sourdough taste and makes the dough easier to handle.
2. The next day, let it sit at room temperature for 1 hour before shaping.

4️⃣ Shape & Second Rise

1. Generously oil a 9×13-inch baking pan (or a cast-iron skillet for extra crispiness).
2. Gently stretch the dough into the pan, avoiding forceful pressing to keep the air bubbles intact.
3. Cover and let it rise for another 2-3 hours until puffy and airy.

5️⃣ Dimple & Top

1. Preheat your oven to 425°F (220°C).
2. Drizzle olive oil generously over the dough. Use your fingertips to press deep dimples all over the surface—this helps the oil seep into the dough for crispy, golden edges.
3. Sprinkle with flaky sea salt, rosemary, or any favorite toppings.

6️⃣ Bake to Perfection

1. Bake for 25-30 minutes or until the focaccia is deep golden brown with a crispy crust.
2. Let it cool for 10 minutes before slicing—this helps the crumb set and prevents sogginess.

7️⃣ Enjoy!

Slice, serve, and savor! Whether you dip it in olive oil, pair it with soup, or use it for sandwiches, this homemade sourdough focaccia is bound to impress.

 Pro Tip: Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop it in a 350°F (175°C) oven for 5-10 minutes to regain that crispiness!

Now, get ready to fall in love with this golden, airy, and flavorful sourdough discard focaccia

Pro Tips & Tasty Variations for the Best Sourdough Discard Focaccia 

Want to take your sourdough discard focaccia to the next level? These expert tips and creative variations will help you get that perfect crispy crust, soft airy crumb, and incredible flavor every time!

🔹 Pro Tips for a Foolproof Focaccia

✔️ Use Bread Flour for the Best Texture
Bread flour creates a chewier, airier crumb, but if you only have all-purpose flour, don’t worry—it still works!

✔️ Hydration is Key
A wetter dough means lighter, softer focaccia. If your dough feels dry, add a tablespoon of water at a time until it’s soft and sticky.

✔️ Cold Fermentation = More Flavor
If you have the time, let the dough rest in the fridge overnight. This slow fermentation deepens the sourdough tang and makes shaping easier.

✔️ Generously Oil the Pan
A well-oiled baking dish ensures crispy, golden edges. Don’t skimp on the olive oil—it’s part of the focaccia magic!

✔️ Don’t Skip the Dimples
Pressing deep dimples into the dough before baking traps pockets of air and olive oil, creating that signature focaccia texture.

✔️ Bake at High Heat
A 425°F (220°C) oven ensures a perfectly crisp crust while keeping the inside soft and pillowy.

✔️ Let It Cool Before Slicing
As tempting as it is to dig in right away, let the focaccia rest for 10 minutes after baking. This helps the crumb set and prevents it from getting soggy.

 Flavor Variations to Try

Want to switch things up? Here are some delicious focaccia variations that will make this recipe even more exciting:

 Garlic Herb Focaccia – Mix minced garlic and fresh rosemary into the olive oil before drizzling over the dough. Add a sprinkle of parmesan for extra flavor.

Tomato Basil Focaccia – Press cherry tomatoes into the dough before baking and finish with fresh basil after baking.

 Cheesy Focaccia – Top with shredded mozzarella, parmesan, or feta for a cheesy, gooey bite.

 Mediterranean Focaccia – Add pitted olives, sun-dried tomatoes, and oregano for a bold Mediterranean twist.

 Spicy Focaccia – Sprinkle red pepper flakes and crushed garlic on top before baking for a subtle heat.

 Sweet Honey Focaccia – Drizzle with honey and sea salt for a lightly sweet-savory treat.

🔹 Storing & Reheating Tips

✔️ Room Temperature: Store focaccia in an airtight container for up to 2 days.
✔️ Fridge: Keep in the fridge for up to 5 days—reheat before serving to bring back crispiness.
✔️ Freezer: Slice and freeze in a sealed bag for up to 3 months. To reheat, warm in a 350°F (175°C) oven for 10 minutes.

With these pro tips and creative variations, you can turn your sourdough discard focaccia into a show-stopping masterpiece. Get creative, experiment with flavors, and most importantly—enjoy every fluffy, crispy bite!

Serving Suggestions: How to Enjoy Your Sourdough Discard Focaccia 

Now that you’ve baked golden, crispy, and perfectly fluffy sourdough discard focaccia, it’s time to enjoy every delicious bite! Whether you’re serving it as a side, snack, or centerpiece, here are the best ways to make the most of your fresh-baked focaccia.

 Serve It Fresh & Warm

There’s nothing better than warm focaccia straight from the oven! Let it cool for about 10 minutes so the crumb sets, then slice and serve.

✔️ Drizzle with extra olive oil for an authentic Italian touch.
✔️ Sprinkle flaky sea salt or parmesan right before serving for a flavor boost.
✔️ Enjoy with a side of balsamic vinegar & olive oil for dipping.

 Pair It with These Dishes

Focaccia is incredibly versatile, making it the perfect complement to a variety of meals. Try these delicious pairings:

✔️ Soups & Stews – Dunk a warm slice into tomato soup, minestrone, or butternut squash soup for a cozy meal.
✔️ Salads – Serve alongside a classic Caesar salad, Caprese, or Greek salad for a light yet satisfying meal.
✔️ Cheese & Charcuterie Boards – Slice into strips and serve with cheese, cured meats, olives, and dips for an impressive appetizer.
✔️ Pasta Night – Pair with creamy alfredo, spaghetti Bolognese, or pesto pasta for the ultimate Italian feast.
✔️ Brunch Upgrade – Toast and top with avocado, ricotta, or smoked salmon for a gourmet brunch option.

 Turn It into a Sandwich

Focaccia’s soft, airy texture and crispy crust make it an incredible sandwich bread! Just slice it in half and layer it with:

✔️ Fresh Mozzarella, Tomato & Basil – A simple yet flavorful Caprese sandwich.
✔️ Grilled Chicken & Pesto – A hearty, flavor-packed meal.
✔️ Turkey & Brie with Fig Jam – Sweet, savory, and absolutely delicious.
✔️ Roasted Veggies & Hummus – A perfect vegetarian option.

 Pro Tip: Lightly toast the focaccia in a pan or oven before making sandwiches for extra crispiness!

 Best Drinks to Serve with Focaccia

Pair your flavorful sourdough discard focaccia with the right drink to elevate your meal experience:

✔️ Fresh Lemonade or Iced Tea – A light and refreshing contrast to the savory bread.
✔️ Sparkling Water with Lemon – Keeps things simple and refreshing.
✔️ Homemade Soup Broth – Perfect for dipping warm, crispy focaccia.

 How to Store & Reheat for the Best Texture

If you have leftovers (lucky you!), here’s how to keep them fresh:

✔️ Room Temperature: Store in an airtight container for up to 2 days.
✔️ Fridge: Keep in a sealed bag or container for up to 5 days.
✔️ Freezer: Slice and freeze for up to 3 months.

 To Reheat & Restore Crispiness:

• Heat in a 350°F (175°C) oven for 5-10 minutes until warm.
• Use a toaster oven or skillet for a crispier texture.
• Avoid microwaving—it can make the focaccia chewy instead of crispy.

 Final Thought: Make Every Bite Count!

Focaccia is more than just bread—it’s a comforting, flavorful experience that pairs beautifully with so many meals. Whether you keep it classic or get creative with toppings, every bite is worth savoring.

So, what’s your favorite way to enjoy homemade sourdough discard focaccia? Let us know in the comments and happy baking! 

Conclusion: Your Perfect Homemade Sourdough Discard Focaccia Awaits! 

You’ve just mastered the easiest, crispiest, and most flavorful sourdough discard focaccia—and the best part? It required minimal effort! With its golden, crunchy edges and soft, airy interior, this bread is bound to become a household favorite.

By using sourdough discard, you’ve not only reduced kitchen waste but also enhanced the flavor and texture of your focaccia in a way that store-bought bread just can’t match. Whether you keep it classic with sea salt and rosemary or go bold with cheese, garlic, or tomatoes, this recipe is endlessly customizable to suit your cravings.

What’s Next? Keep Baking & Experimenting!

✔️ Try different toppings—from caramelized onions to feta and olives.
✔️ Experiment with fermentation times to deepen the flavor.
✔️ Use it for sandwiches, dipping, or a side for your favorite meals.

Join the Baking Community!

I’d love to hear how your homemade sourdough focaccia turned out! Share your results, tips, or creative twists in the comments. If you snap a pic, tag me on social media so we can celebrate your baking success together.

 Happy baking, and enjoy every delicious bite!

Sourdough Discard Focaccia Bread

yommyrecipes

Make the easiest Sourdough Discard Focaccia Bread with a crispy crust, airy crumb, and rich flavor. A no-knead, foolproof recipe perfect for any occasion

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

including overnight fermentation 2 2 hours hrs

Total Time 2 hours hrs 40 minutes mins

Course Breakfast

Cuisine Italian

Servings 8 slices

Calories 180 kcal

Ingredients

  

For the Dough:

• ✔️ 2 ½ cups 315g bread flour – Gives focaccia its signature chew and structure. You can swap with all-purpose flour, but bread flour creates a stronger, airier crumb.
• ✔️ 1 cup 240g sourdough discard – The magic ingredient! Adds tangy depth and boosts fermentation.
• ✔️ ¾ cup 180ml warm water – Hydrates the dough and activates fermentation. Lukewarm is best (around 100°F/38°C).
• ✔️ 1 ½ teaspoons salt – Enhances flavor and strengthens gluten for a perfect texture.
• ✔️ 2 tablespoons olive oil – Essential for softness inside and crispy edges. Plus it adds that rich, Mediterranean flavor.
• ✔️ ½ teaspoon instant yeast optional – Speeds up rising time if your discard is sluggish, but totally optional!

For the Topping:

• ✔️ 3 tablespoons olive oil – The key to that irresistibly crispy golden crust.
• ✔️ Flaky sea salt – A must for that bakery-style finish. Maldon salt works beautifully.
• ✔️ Fresh rosemary or your favorite herbs – Classic, aromatic, and delicious. Try thyme, oregano, or even basil!
• ✔️ Optional add-ins: Garlic cherry tomatoes, olives, caramelized onions, or shredded cheese for extra flavor.

Why These Ingredients Matter

• Bread flour vs. all-purpose flour? Bread flour gives focaccia more structure and chew but all-purpose works too if that’s what you have.
• What if my sourdough discard is old? Older discard has a stronger tang but works just fine! If it smells too sour you can mix in a little honey or sugar to balance the flavor.
• Can I make it dairy-free? Absolutely! This recipe is naturally vegan—just stick to olive oil and avoid cheese toppings.

Instructions

 

1️⃣ Mix the Dough

• In a large mixing bowl, combine bread flour, sourdough discard, warm water, and salt. Mix using a wooden spoon or spatula until the dough comes together into a sticky, shaggy mass.
• Add olive oil and mix again. The dough will still be sticky—that’s normal! Let it rest for 10-15 minutes to help hydrate the flour.

2️⃣ First Rise (Bulk Fermentation)

• Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature (70-75°F/21-24°C) for 4-6 hours. If your kitchen is cooler, place the bowl in a warm spot (like inside your oven with the light on).
• Every 30-45 minutes, gently stretch and fold the dough over itself four times (this helps develop structure without kneading).
• Short on time? Add ½ teaspoon of instant yeast to speed up fermentation!

3️⃣ Cold Fermentation (Overnight Option for Best Flavor)

• For deeper flavor and an airier texture, transfer the dough to the fridge overnight (8-24 hours). This slow fermentation enhances the tangy sourdough taste and makes the dough easier to handle.
• The next day, let it sit at room temperature for 1 hour before shaping.

4️⃣ Shape & Second Rise

• Generously oil a 9×13-inch baking pan (or a cast-iron skillet for extra crispiness).
• Gently stretch the dough into the pan, avoiding forceful pressing to keep the air bubbles intact.
• Cover and let it rise for another 2-3 hours until puffy and airy.

5️⃣ Dimple & Top

• Preheat your oven to 425°F (220°C).
• Drizzle olive oil generously over the dough. Use your fingertips to press deep dimples all over the surface—this helps the oil seep into the dough for crispy, golden edges.
• Sprinkle with flaky sea salt, rosemary, or any favorite toppings.

6️⃣ Bake to Perfection

• Bake for 25-30 minutes or until the focaccia is deep golden brown with a crispy crust.
• Let it cool for 10 minutes before slicing—this helps the crumb set and prevents sogginess.

7️⃣ Enjoy!

• Slice, serve, and savor! Whether you dip it in olive oil, pair it with soup, or use it for sandwiches, this homemade sourdough focaccia is bound to impress.
• Pro Tip: Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, pop it in a 350°F (175°C) oven for 5-10 minutes to regain that crispiness!

Notes

 Nutrition Information (Per Serving)

✔️ Calories: 180 kcal
✔️ Carbohydrates: 28g
✔️ Protein: 4g
✔️ Fat: 6g
✔️ Saturated Fat: 1g
✔️ Fiber: 1g
✔️ Sodium: 300mg

FAQs: Everything You Need to Know About Sourdough Discard Focaccia 

Got questions? You’re not alone! Here are answers to the most common questions about making sourdough discard focaccia, so you can bake with confidence.