Sourdough Discard Focaccia by Make It Dough (2024)

Amber Says:

Absolutely phenomenal. I just got a starter last week so this was my first discard recipe and I am OBSESSED. The bread is pure perfection and I couldn’t be any happier with it. Keeping this recipe F O R E V E R!!!! Thank you!!

What is focaccia?

Focaccia is a type of Italian flatbread. It’s made of luscious olive oil-rich dough that bakes into a spongy, tender bread with a crispy lightly fried crust. Before it’s baked, the dough is drizzled with even more olive oil and then, dimpled and flattened out using your fingertips, then finished with a sprinkling of sea salt.

Aside from its unique texture, my favorite thing about focaccia is how you can personalize it with a variety of toppings, such as olives, garlic, tomatoes, onions, and even grapes. Focaccia can be enjoyed on its own, dipped into olive oil and balsamic vinegar, or used for sandwiches.

Why I love this recipe

• Quick and easy bake that's great for beginners
• No knead recipe!
• All mixed by hand, no special equipment needed
• No complicated shaping or scoring
• Pillowy and spongy bread with a delicious crispy exterior
• Personalize with your favorite toppings

What you need

Flour choice: You can substitute all-purpose flour if you don't have bread flour or whole wheat. Don't attempt to use 100% whole wheat flour for this recipe or your focaccia may turn out dry and gummy.
Sourdough discard: You can use your starter directly from the fridge for this recipe. Use active sourdough starter or add 113 grams of flour and 113 grams of water to your dough if you don’t have any sourdough discard.
Olive oil: Splurge on a high-quality olive oil. Unfortunately, there is no substitute for this ingredient.
Instant yeast: You can use active-dry yeast for this recipe, you’ll just need to bloom the yeast before mixing it into your dough.
Salt: Use kosher salt or sea salt for the best results. Different types of salts have varying grain sizes so the amount of salt added to the recipe may differ if you use volume measurements.

Why use commercial yeast with sourdough discard?

Incorporating both instant yeast and sourdough discard into a recipe offers a balance of convenience and flavor. Commercial yeast is highly efficient at converting starches into sugars and carbon dioxide, significantly reducing dough rise time. For instance, while traditional sourdough focaccia may require up to 5 hours of bulk fermentation, this sourdough discard focaccia only needs a little over 1 hour to rise.

While it may not achieve the depth of flavor development seen in a two-day fermentation, the addition of sourdough discard to your focaccia imparts a more nuanced and intensified flavor compared to using instant yeast alone.

Tip

Commercial yeast has a shelf life. Make sure your active-dry yeast or instant yeast is still viable before attempting this recipe or your dough will not rise.

Topping variations

Focaccia is wonderfully adaptable! I like making smaller-sized focaccia so I can personalize each one with different ingredients.

Here are a few delicious combinations of my favorite toppings:

• Olive oil and sea salt (my favorite)
• Tomatoes, garlic and fresh rosemary
• Kalamata olives and green olives
• Lemon, pecorino romano, onions and pink peppercorn

Love aromatic herbs? Try my quick and easy Sourdough Discard Rosemary Olive Oil Bread.

What makes this a “no-knead” recipe?

This bread is made up of a higher-hydration (wet) dough. This makes a dough that’s stickier, and almost impossible to knead. To create strength in the dough, you’ll need to conduct a series of stretch and folds instead. These folds are completed in the bowl and are a much gentler way to develop gluten.

Step-by-step instructions

STEP 1 Make the dough: Whisk the yeast, honey and water together in a large bowl (image 1). Add the flour, salt and discard to the yeast mixture (image 2). Knead the olive oil into the dough (image 3). Transfer the dough into a clean, lightly-oiled bowl and let the dough rest (image 4).

Tip

Giving the dough some time to rest following the mixing process allows the flour to fully absorb moisture, reducing stickiness and making it more manageable.

STEP 2 Stretch and fold: Using your fingertips pick up one side of the dough and stretch it as far as you can without tearing (image 5). Fold the dough over itself, turn the bowl 90 degrees, and repeat 3 more times or until all of the sides are folded (image 6).

Tip

This dough can initially feel quite wet and sticky. Don’t try to knead it, if it feels too difficult to handle, work with wet hands and use your fingertips to pick up and fold the dough.

STEP 3 Proof the dough: Cover the bowl and let the dough proof until bubbly and doubled in volume, about 30 to 45 minutes (image 7). Divide the dough and transfer to a baking sheet coated in olive oil, gently stretching it to reach the edges of the pan. (image 8). Cover the pans until puffy and bubbly, about 30 minutes.

Tip

Be patient! Let your dough rise until it has noticeably increased in volume and looks very bubbly before baking. The bubblier your dough is, the softer and spongier your focaccia will be.

STEP 3 Bake: Dock the dough by using your fingertips to press on the surface multiple times until it reaches a consistently even thickness, then delicately stretch it towards the edges of the baking sheet (image 9). Sprinkle sea salt on top of the dough (add other toppings, if using) and bake at 425 for 25 to 30 minutes (image 10).

Bread Baking Tips

• Weigh your ingredients. Measuring with a scale is much more accurate than using cups and tablespoons, this will help guarantee your success.
• Don’t use hot water. Use cold or warm water for this recipe, water over 115 F will kill yeast.
• If the dough springs back when you try to transfer it to the pan, cover it with a greased piece of plastic wrap and let it rest for 15 minutes before proceeding. This helps the gluten to relax, making the dough more pliable and easier to stretch.
• Coat the bottom of the pan with lots of olive oil. This fries the dough as it bakes resulting in a delicious crispy crust. It also prevents your dough from sticking to the bottom of the pan as it bakes.
• Don't use too many toppings or your focaccia may become soggy.

My dough is too wet and sticky, what can I do?

Why isn’t my dough rising?

Why did my focaccia get stuck to the pan?

Can I use active-dry yeast instead of instant yeast?

Absolutely! You’ll need to bloom your yeast before making your dough. To activate your yeast, simply mix it with water and honey then wait 15 minutes until the yeast is bubbly.

Did this recipe rise to the occasion?

⭐⭐⭐⭐⭐

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THANK YOU!

Sourdough Discard Focaccia Recipe

Hannah Dela Cruz

Tender, spongy and full of flavor this Sourdough Discard Focaccia is easy to make and is perfect for beginners and pro sourdough bakers.

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Click US Customary to view volume measurements

Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.

Nutrition

Calories: 296kcal | Carbohydrates: 44g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 391mg | Potassium: 80mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg