This sourdough discard focaccia is one of those satisfying bakes we love to make as a team for a gathering or cozy family meal. A tangy, airy flatbread with a crisp, oil rich crust, topped however we like, which for us is exactly what real food for real life is all about.
Enjoy the delightful flavors of this sourdough discard focaccia, perfect for gatherings or a cozy family meal. It is easy to make and can be topped with your favorite ingredients to suit your taste. A great way to use up sourdough discard and reduce waste, this versatile flatbread bakes up soft and airy inside with a beautifully crisp crust.
What makes this sourdough discard focaccia so good is the tang. The sourdough discard adds a subtle, complex flavor to the airy, oil rich crumb.
Watch the Recipe Video
Watch how this sourdough discard focaccia comes together, step by step.
Why You Will Love This Sourdough Discard Focaccia
- Uses up discard. A great way to reduce kitchen waste.
- Tangy and airy. Sourdough flavor with a light crumb.
- Crisp golden crust. From a generous pour of olive oil.
- Endlessly versatile. Top it however you like.
- Great for sharing. Makes two large flatbreads.
What Makes This Sourdough Discard Focaccia So Good
This is a riff on classic focaccia, the Italian flatbread, made airy and tangy with sourdough discard.
The discard adds flavor. A little sourdough discard brings a subtle, complex tang to the dough.
Olive oil makes the crust. Coating the pan and the top gives those signature crisp, golden edges.
Using sourdough, the naturally fermented starter, even as discard, adds a subtle tang and depth you cannot get from yeast alone.
Optional Pro Tip: Generous Oil
Be generous with the oil. It gives the crispest, golden crust.
Dimple deeply. Press wells all over to hold the oil and toppings.
Tips for the Best Sourdough Discard Focaccia
- Mix until smooth. So no traces of discard remain.
- Hydrate all the flour. Mix until no dry flour is left.
- Knead in the oil. Until absorbed and less greasy.
- Stretch and fold gently. To build the dough’s structure.
- Let it rise fully. Until doubled and bubbly.
- Coat the pan well. Olive oil gives a crisp bottom crust.
- Dimple deeply. Press wells to hold the oil and toppings.
- Cool before slicing. At least 10 minutes so it sets.
Variations and Add Ins
This sourdough discard focaccia is endlessly customizable.
- Keep it classic. Just rosemary and flaky sea salt.
- Add tomatoes. Sliced tomatoes pressed into the dimples.
- Add olives. For a briny, Mediterranean touch.
- Add onions. Thinly sliced for sweet, savory flavor.
- Make it fancy. Lemon slices, grapes, or ground pistachios.
- Add garlic. Sliced or roasted garlic in the dimples.
- Add cheese. A sprinkle of parmesan before baking.
- Make it a sandwich. Slice and fill it once cooled.
How to Store and Reheat
Store the sourdough discard focaccia in an airtight container or bag at room temperature for up to two days. It is best enjoyed fresh while the crust is crisp.
To bring back the crispness, reheat slices in a 350 F oven for a few minutes. The flatbread also freezes well for up to a month, thawed and rewarmed in the oven.
Serving Suggestions for Sourdough Discard Focaccia
This sourdough discard focaccia is wonderful as an appetizer or side, perfect alongside soups, stews, and pasta, or for mopping up sauces and olive oil.
It makes a beautiful centerpiece for a gathering, served warm with extra olive oil or balsamic for dipping, and it makes excellent sandwiches once sliced.
For serving, cut the warm focaccia into squares or strips, brush with a little extra olive oil, and finish with flaky sea salt and fresh rosemary.
- With soup or stew. For dipping.
- With pasta. A perfect side.
- As an appetizer. With olive oil for dipping.
- As a sandwich. Sliced and filled.
It is wonderful served alongside a creamy pasta like our creamy Cajun chicken pasta, a great one to try.
Frequently Asked Questions
What is sourdough discard focaccia?
It is an Italian style flatbread made using leftover sourdough discard, giving it a subtle tang and soft, airy texture with a crisp, golden crust. Instant yeast helps it rise the same day.
What is sourdough discard?
Sourdough discard is the portion of starter removed before feeding. Using it in recipes like focaccia is a great way to reduce waste while adding flavor.
Do I need an active starter?
No. This recipe uses discard plus instant yeast, so you do not need a bubbly, active starter. The yeast does the rising while the discard adds flavor.
How do I get a crispy crust?
Be generous with the olive oil, coating both the pan and the top of the dough, and bake until the focaccia is deeply golden and crisp at the edges.
Why stretch and fold the dough?
Stretch and folds build structure and strength in the wet dough without kneading, giving the focaccia its signature airy, bubbly crumb.
What toppings can I use?
Almost anything. Tomatoes, rosemary, onions, olives, garlic, lemon slices, grapes, or ground pistachios all work beautifully pressed into the dimples.
Can I make it ahead of time?
It is best fresh, but you can bake it ahead and reheat in a 350 F oven to re crisp the crust. It also freezes well for up to a month.
Why dimple the dough?
Dimpling creates little wells that hold the olive oil and toppings, giving the signature focaccia texture and pockets of flavor.
How do I store leftovers?
Keep it in an airtight container or bag at room temperature for up to two days, and reheat in the oven to restore the crisp crust.
What should I serve with it?
It is perfect with soups, stews, and pasta, makes a lovely appetizer with olive oil for dipping, and makes excellent sandwiches.
Discard Made Delicious
This sourdough discard focaccia transforms leftover starter into a tangy, airy flatbread with a beautifully crisp, olive oil rich crust. Topped however you like, from simple rosemary and salt to tomatoes, olives, and more, it is a delicious way to use up your discard.
Easy and mostly hands off, it makes two large flatbreads perfect for sharing, snacking, or sandwiches. Once you try it, this sourdough discard focaccia will become a regular bake.
Craving a cozy dish to serve it alongside? Our slow cooker chicken stew is a great one to try next.
Results vary by ingredients, equipment, and cooking conditions. Always taste and adjust seasoning as you go.
Sourdough Discard Focaccia Flatbread
Ingredients
Equipment
Method
- Mix the water, instant yeast, honey, and sourdough discard in a large bowl until no traces of discard remain.
- Fold in the bread flour, whole wheat flour, and salt, mixing with a wooden spoon or your hands until all the flour is hydrated.
- Knead the olive oil into the dough until absorbed and it feels less greasy.
- Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes.
- Complete 1 set of stretch and folds, picking up the side of the dough closest to you, stretching it out, and folding it over itself, then turning the bowl 90 degrees and repeating 3 more times.
- Cover the bowl again and let it rest in a warm place for 15 minutes, then complete 1 more set of stretch and folds and cover.
- Let the dough rise at room temperature until doubled in volume, about 30 to 45 minutes.
- Line two 9 by 13 baking sheets with foil or parchment, coat the bottom with olive oil, and preheat the oven to 425 F.
- Divide the dough into two portions, transfer each onto a prepared pan, cover with plastic wrap, and let rest for 15 minutes, then stretch the dough to the edges of the pan and let it rise until bubbly, about 20 minutes.
- Pour about 1 tablespoon of olive oil over each portion and spread it with your palm, dimpling all over, then sprinkle with sea salt and arrange toppings if using, and bake for 25 to 30 minutes until golden brown, cooling at least 10 minutes before slicing.
Nutrition
Notes
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