Best Crispy Sourdough Discard Focaccia (Sheet Pan Recipe)

Ashly Martin in her kitchen baking sourdough discard recipes with fresh bread and sweet desserts

By:

Sarah Lopez

Published:

31/12/2025

Crispy Sourdough Discard Focaccia (Sheet Pan Recipe) featured dish plated

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Jump to Recipe

Ingredients

500 grams (4 cups) bread flour
450 grams (1¾ cups) warm water (80-90°F)
100 grams (½ cup) sourdough starter discard, less than one week old
8 grams (2¼ teaspoons) instant yeast
10 grams (2½ teaspoons) kosher salt
6 tablespoons extra virgin olive oil, divided
Flaky sea salt for topping
Fresh rosemary, garlic powder, or herbs of choice for finishing

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Instructions

Activate your yeast mixture: In a liquid measuring cup, combine warm water, sourdough discard, and instant yeast. Let it sit for 5 minutes until bubbly and activated this step ensures reliable rising throughout your crispy sourdough discard focaccia.
Mix the dough: In a large bowl, combine bread flour and kosher salt. Pour in your yeast mixture and add 4 tablespoons of olive oil. Mix until all flour is incorporated and the dough has a batter-like consistency. Don’t overmix; you’re just looking for hydration here.
First rise with stretch and folds: Cover the bowl and let it rest for 15 minutes. Then perform a round of stretch and folds by wetting your hands and gently pulling the dough from the sides toward the center. This builds structure without kneading. Repeat this process 3-4 times over 90 minutes, resting 20-30 minutes between sets.
Prep your sheet pan: Drizzle 1-2 tablespoons of olive oil onto your sheet pan, coating the entire surface. This is crucial for achieving those crispy edges on your crispy sourdough discard focaccia.
Shape and dimple: Gently release the dough from the bowl using a dough scraper and transfer it to your oiled sheet pan. Using oiled fingers, stretch and press the dough to fill the pan. Create signature dimples across the entire surface by pressing your fingertips into the dough at regular intervals.
Final rise: Cover the shaped dough and let it rise for 45-60 minutes until it fills most of the pan and springs back slowly when poked. This second rise develops the airy crumb structure essential to exceptional crispy sourdough discard focaccia.
Top and bake: Preheat your oven to 425°F. Drizzle the remaining 2 tablespoons of olive oil over the top, sprinkle with flaky sea salt and your chosen herbs fresh rosemary and garlic powder work beautifully. Bake for 20-25 minutes until golden brown on top and slightly crispy on the edges.
Cool and serve: Allow your crispy sourdough discard focaccia to cool in the pan for 10 minutes before transferring to a wire rack. This prevents the bottom from steaming and losing its crispness. Serve warm or at room temperature.

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Frequently Asked Questions

Find answers to common questions

How long does it take to make crispy sourdough discard focaccia from start to finish?

Total time is approximately 3 to 3.5 hours, including about 2 hours of combined rising time and 25 minutes of baking. The actual hands-on work is only 15-20 minutes, making this incredibly time-efficient for homemade bread.

Can I make crispy sourdough discard focaccia overnight?

Absolutely! After shaping and dimpling, cover and refrigerate overnight. The cold slows fermentation, developing flavor further. Bring to room temperature for 30 minutes before baking, or bake directly from cold—just add 5-10 minutes to baking time.

What if my sourdough discard is more than a week old?

Older discard still works beautifully. Just ensure your instant yeast quantity remains the same. Older discard may have less active culture, but the added yeast compensates, ensuring your crispy sourdough discard focaccia rises reliably.

Why is my crispy sourdough discard focaccia dense instead of airy?

Density usually indicates insufficient rising time or low oven temperature. Ensure your final rise reaches 45-60 minutes and your oven is preheated to 425°F. Dense focaccia often means the dough didn't expand enough before baking.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works, though bread flour creates a slightly chewier texture with better structure. All-purpose flour produces a softer, more tender crumb—still delicious, just slightly different in mouthfeel.

How do I know when crispy sourdough discard focaccia is done baking?

The top should be golden brown, and the edges should sound hollow when tapped. An instant-read thermometer should read 205-210°F in the center. If it's pale, bake another 5 minutes, checking frequently.

Is crispy sourdough discard focaccia suitable for a gluten-free diet?

Traditional crispy sourdough discard focaccia contains gluten. However, you can experiment with quality gluten-free bread flour blends that include xanthan gum, though results may vary in texture and rise.