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! This recipe allows you to transform your sourdough discard into a delectable and versatile bread, perfect for savouring on its own or as a canvas for your favourite toppings!
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But if you are looking to use an Active Sourdough Starter, head to our Overnight Sourdough Focaccia recipe or try Sourdough Ciabatta!
Recipe Highlights
- It is an easy recipe – no stretch and folds, no long fermentation process and your delicious bread is ready on the same day!
- 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 flavor!
- 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 tastebuds super excited every time…
- You may use this recipe as pizza dough – it makes a delicious crust!
What To Eat Sourdough Discard Focaccia With?
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!
Ingredients and Substitutes
- 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 (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.
Topping Variations
Get creative and personalize your focaccia with your favorite toppings, such as caramelized 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.
- 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.
- 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 harmonizes 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
Mix the flour, salt and yeast in a bowl of a stand mixer. Add the sourdough discard, water and olive oil.
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 dough, but it should be smooth and elastic.
Tip the 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. It should double in volume in its bulk rise.
In the meantime, line the sides and bottom of the pan with parchment paper. 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.
Once the dough has finished its first rise, carefully scrape the dough out into the prepared baking tray. 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 leave it in a warm spot for 1 hour.
In the meantime, prepare the topping. Slice each pitted olive in half and set aside.
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).
Preheat the oven to 220 C Fan.
When the focaccia has finished its second rise, dimple the surface with oiled fingers, by gently pressing your fingers into the dough.
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.
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!
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
Tips
- Do not use overly old acidic sourdough discard (that starts forming any liquid on top) as it will make your bread too sour.
- 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 Sordough Discard Focaccia cool down completely before serving. Slicing hot focaccia will result in a gummy texture.
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 aluminum 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!
Christmas Sourdough ebook
Celebrate the holiday season with a unique twist this year with our 24 Christmas Sourdough recipes! Discover the magic of using active sourdough starter, sourdough discard, and leftover baked sourdough bread to create a memorable and flavoursome Christmas feast.
Recipe FAQs
What To Bake Focaccia In?
When it comes to baking your Sourdough Discard Focaccia, you have a few options to choose from. Opt for a square or rectangular baking dish, which provides structure and helps shape the focaccia. We highly recommend using a deep roasting tray, so that you can cover the focaccia for its second proof without the dough touching the cover. Ensure that the dish is well-greased or lined with parchment paper to prevent sticking. You may also use:
- A cast iron skillet: Utilize the versatility of a cast iron skillet to achieve a rustic and crusty exterior. The skillet retains heat well, resulting in a beautifully browned bottom and edges.
- A baking tray: If you prefer thinner and more spread-out focaccia, a baking tray or sheet pan works wonderfully. Make sure to oil or parchment-line the tray to prevent sticking and facilitate easy removal.
Can You Eat Sourdough Discard Focaccia Bread Warm?
Yes, you can. However, let the bread cool down for at least 20 minutes, otherwise, it will have a gummy texture when sliced. You can also reheat the focaccia in the oven for 5-6 minutes to re-crisp its exterior.
Is Sourdough Discard Still Healthy?
Yes, sourdough discard is abundant in probiotics, which support the cultivation of a thriving gut microbiome, contributing to improved digestion and overall gut health. The main differences between active starter and discard are that active starter has strong yeast colonies and it is typically less acidic.
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 Discard Focaccia
Equipment
- Roasting Pan/ Baking Tray idealy, high rimmed
Ingredients
- 460 g strong bread flour
- 7 g fast action yeast
- 2 teaspoon salt
- 225 g sourdough discard 100% hydration
- 280 ml water lukewarm
- 50 ml olive oil
For The Topping:
- 5 tablespoon olive oil
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 2 teaspoon dried herbs
- 20-25 olives cut in half
- ½ teaspoon sea salt
Instructions
- Mix the flour, salt and yeast in a bowl of a stand mixer. Add the sourdough discard, water and olive oil.
- 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 dough, but it should be smooth and elastic.
- Tip the 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. It should double in volume in its bulk rise.
- In the meantime, line the sides and bottom of the pan with parchment paper. We recommend using a deep roasting pan (so that it can be covered without the cover touching the tough). Brush the baking parchment with a little olive oil to prevent the paper from sticking to the bread later.
- Once the dough has finished its first rise, carefully scrape the dough out into the prepared baking tray. 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 leave it in a warm spot for 1 hour.
- In the meantime, prepare the topping. Slice each pitted olive in half and set aside.
- 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).
- Preheat the oven to 220° C Fan.
- When the focaccia has finished its second rise, dimple the surface with oiled fingers, by gently pressing your fingers into the dough.
- 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.
- 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!
- 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
Notes
Nutrition
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