Sourdough Discard Focaccia With Yeast (Easy Same-Day Recipe)

What can you do with a lot of sourdough discard? Indulge in the irresistible combination of a golden, herb-infused crust and a chewy crumb of this easy Sourdough Discard Focaccia recipe! A little bit of added instant yeast allows you to transform your sourdough discard into a delicious and versatile bread, perfect for soups, stews, BBQs and more. 

Jump to:

• Recipe Highlights
• Ingredients and Substitutes
• Topping Variations
• Equipment Needed
• Method: Same Day Sourdough Focaccia
• Video
• Recipe Notes and Tips
• Storage
• Christmas Sourdough ebook
• Recipe FAQs
• Other Sourdough Discard Recipes
• Sourdough Discard Focaccia With Yeast (Same Day Recipe)

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But if you are looking to use an Active Sourdough Starter, head to our Overnight Sourdough Focaccia recipe and try a bunch of our savoury or sweet sourdough focaccia recipes. 

Recipe Highlights

• It is an easy recipe - no stretch and folds (no coil folds either), no long bulk fermentation process, no cold proof and your delicious bread is ready on the same day! The only quicker sourdough is our Sourdough Soda Bread. 
• The perfect way to use up a lot of sourdough discard!
• A great way to start your sourdough journey: if your sourdough starter is new, you won't have to rely on strong yeast colonies to help the dough rise. The leavening agent in this recipe is commercial yeast, but you will still get that sourdough flavour!
• Homemade bread will taste a lot better than even the best focaccia found in a fancy Italian restaurant - you'll see! It's extremely rewarding!
• Due to oil in the dough and bacteria in the sourdough discard, this bread stays moist longer and tastes great the next day!
• You can choose different toppings next time you make this easy sourdough focaccia recipe - it makes your taste buds super excited every time...
• You may use this recipe as pizza dough - it makes a delicious crust!

Ingredients and Substitutes

Here are all the simple ingredients you will need for this sourdough discard focaccia bread: 

• strong bread flour: you may replace high-gluten-content flour with all-purpose flour. You may also substitute up to ⅓ of white flour with whole wheat flour. However, note that whole wheat flour absorbs more moisture so you may need to increase the amount of water used slightly.  
• fast-action dried yeast: also known as active dry yeast or instant yeast (the type that does not need to be activated). If you are using dry yeast, simply activate it in warm water beforehand. 
• salt. 
• sourdough starter discard: use 100% hydration discard (the portion of sourdough starter that typically is thrown away). However, we tested this recipe with an active sourdough starter, and it works just as well. We recommend following our Sourdough Focaccia With Olives recipe if you plan to use active starter. 
• water: luke warm water speeds up the process. 
• olive oil. 

Olive & Tomato Topping

• olive oil: we used extra virgin olive oil.
• garlic cloves: fresh garlic adds an amazing aroma to this bread. We recommend against the use of garlic powder. 
• tomato paste: also known as concentrated tomato puree. 
• dried herbs: use, oregano, thyme, rosemary or a mixture. Do not use fresh herbs, as they will burn quickly in the hot oven.   
• olives: we used pitted black olives, but you may choose a fancier option: kalamata olives work beautifully.  
• flaky sea salt: we love Maldon Sea Salt Flakes. 

Find a full ingredient list, step-by-step instructions and nutritional information in the recipe card at the bottom of the post. 

Topping Variations

Get creative and personalise your focaccia with your favourite toppings, such as caramelised onions, roasted garlic, sliced bell peppers, or even artichoke hearts, adding a unique touch that reflects your taste preferences. Here are some of our best suggestions:

• Sprinkle fragrant fresh rosemary leaves over the olive oil-brushed surface, infusing each bite with a delightful herbal aroma and a hint of pine-like flavour (we do so in our Rosemary Sourdough Focaccia). 
• Try our Overnight Sourdough Focaccia With Potatoes and Rosemary flavours, but make it with discard. 
• Add bursts of juicy sweetness by scattering halved cherry tomatoes across the dough, creating pockets of vibrant colour and a delightful contrast to the savoury elements (like we do in our Cherry Tomato Sourdough Focaccia recipe). 
• Elevate the flavours with a generous shower of finely grated Parmesan cheese, which melts into a golden, crispy crust, offering a rich and savoury note that harmonises beautifully with the other ingredients.

Equipment Needed

For this easy sourdough focaccia bread recipe, we use:

• Stand Mixer fitted with a dough hook attachment
• A large roasting pan (we like to bake our focaccia in a deep baking tray/ roasting pan - it allows us to cover the top of the dish with a kitchen towel for the second rise without the top of the dough touching the towel). 
• A silicone pastry brush to apply the topping. 

Method: Same Day Sourdough Focaccia

1. Mix the flour, salt and yeast in a bowl of a stand mixer. Add the sourdough discard, water and olive oil. 

2. Start running your stand mixer on low speed until everything is combined into a rough dough. Scrape the sides of the bowl to make sure no oil or dry flour is stuck to them. Then increase the speed to medium, and carry on mixing for 15 minutes. You should have a wet high-hydration dough, but it should be smooth and elastic. 

3. Tip the focaccia dough into a large bowl (or ideally into a large square/ rectangular dish - this will make it easier to shape the dough in the baking tray). Cover the top of the bowl with plastic wrap or a kitchen towel. Let the focaccia rise in a warm place for 2 hours (note, the rising time will depend on the temperature of your kitchen). It should double in volume in its bulk rise. 

4. In the meantime, line the sides and bottom of the pan with parchment paper. If your baking tray is non-stick, just brush it directly with a couple of tablespoons of olive oil. We recommend using a deep roasting pan (so that it can be covered without the cover touching the dough). Brush the baking parchment with a little olive oil to prevent the paper from sticking to the bread later. 

5. Once the dough has finished its first rise, carefully scrape the dough out into the prepared baking pan. With oiled hands, stretch it into the shape of the tray (it may shrink back a little, and that's ok). Cover the top of the tray with a kitchen towel, and let the dough rest for 1 hour. 

6. In the meantime, prepare the topping. Slice each pitted olive in half and set aside. 

7. In a small/ medium bowl, mix the tomato paste, olive oil, dried herbs and crushed garlic (the tomato paste will stay clumped up a little, and that's ok). 

8. Preheat the oven to 220 C Fan. 

9. When the focaccia has finished its second rise, dimple the surface with oiled fingers by gently pressing your fingertips into the dough. 

10. Brush the top generously with the tomato oil mixture, using a silicone pastry brush. Press the olive halves into the dimples across the surface of the dough. 

11. Scatter sea salt all over and place the focaccia in the oven. Bake for 15 minutes, then reduce the temperature to 200 C Fan and continue cooking for another 15 minutes. The crust should be golden brown!

12. Take the focaccia out of the oven, and leave it in the tray for 10 minutes. Then transfer it carefully onto a wire rack to cool down completely before slicing.

Video

Recipe Notes and Tips

Here are some important tips to ensure this quick bread turns out perfectly the first time you make it:

• Do not use overly old acidic sourdough discard (that starts forming any liquid on top) as it will make your bread too sour (you just want a subtle tang).  
• You may use active starter in this easy focaccia recipe if that's what you have an excess of. 
• If you want the crust to be a bit chewier, place a small ovenproof dish with hot water in the oven together with your focaccia.
• For best results, let Sourdough Discard Focaccia cool down completely before serving. Slicing hot focaccia will result in a gummy texture. 

With its golden crust and airy interior, this Homemade Focaccia is just waiting to be torn apart and dipped into a luscious blend of tangy balsamic vinegar and a drizzle of extra-virgin olive oil. It is absolutely delicious dipped in oil and dukkah too! But it also makes a great companion to soups, stews, ratatouille and more. Try serving it with:

• Sicilian Caponata
• Creamy Cauliflower Soup
• Beetroot and Feta Dip
• Baked Camembert With Honey, Chilli and Garlic
• Gambas Pil Pil or Prawn Saganaki

Alternatively, slice focaccia crossways - it makes a great sandwich bread! 

Storage

This focaccia stays fresh for up to 48 hours (honestly, it is just as good the next day). Store it in an airtight container (or wrapped tightly in aluminium foil) at room temperature. 

You may warm it up the next day by placing slices of Sourdough Discard Focaccia in the preheated oven for 5-6 minutes. It will form a thin, crispy crust. Serve it with a drizzle of olive oil on top the next day!

Recipe FAQs

Other Sourdough Discard Recipes

If you are a beginner in your sourdough baking journey, check out our Simple Sourdough Bread Recipe (Without Dutch Oven). And if you are looking for more delicious recipes that use sourdough discard, here are our favourites: 

• Sourdough Banana Bread
• Sourdough Lime Drizzle Cake
• Sourdough Seed and Fruit Crackers