Sourdough Discard Focaccia Bread: Easy, Crispy & No Waste

How Turned My Discard Into the Best Focaccia I’ve Ever Made

One afternoon, I stared at my jar of sourdough discard, wondering if I could turn it into something better than pancakes. I craved bread soft inside, golden outside, and soaked in olive oil. I took a risk and turned my discard into focaccia.

The result? Crispy, airy, golden perfection. With no overnight rise, no extra starter feedings, just honest ingredients and that sourdough discard I almost tossed.

This sourdough discard focaccia bread has been my weekly bake ever since. You won’t believe how simple it is and how unbelievably delicious.

Sourdough Discard Focaccia Bread: Easy, Crispy & No Waste

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This sourdough discard focaccia bread is golden, crispy, and incredibly easy. Made with simple ingredients and leftover starter, it’s a zero-waste bread you’ll crave every week.

• Author: Amanda
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 30 minutes
• Yield: 1 large focaccia (12–16 servings) 1x
• Category: Bread, Baking
• Method: Baking
• Cuisine: Italian, American

Ingredients

Scale 1x2x3x

240g sourdough discard (about 1 cup)

390g warm water (about 1½ cups + 2 tbsp)

8g instant yeast (about 2 tsp)

10g salt (about 1½ tsp)

550g bread flour (about 4 cups)

80g olive oil, divided (about 6 tbsp)

Flaky sea salt, to taste

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Instructions

1. In a large mixing bowl, combine sourdough discard and warm water. Stir in yeast until dissolved.

2. Add flour and salt, then mix into a sticky dough. Cover and let rest for 15 minutes.

3. Perform 3 sets of stretch-and-folds every 15 minutes to strengthen the dough.

4. Cover and let the dough rise for 30–45 minutes until puffy.

5. Generously oil a 9×13 pan with 50g olive oil. Pour the dough into the pan and stretch gently to fill it.

6. Cover and proof for 1 hour until bubbly and risen.

7. Preheat the oven to 450°F (230°C). Drizzle remaining olive oil on top and dimple the dough with your fingers.

8. Sprinkle with flaky sea salt. Bake for 25 minutes until golden and crisp.

9. Cool slightly before slicing and serving.

Notes

This recipe works best with discard that’s less than 1 week old. Store leftovers in an airtight container for up to 2 days or freeze in slices. Reheat in the oven to restore crispiness.

Nutrition

• Serving Size: 1 slice
• Calories: 180
• Sugar: 0g
• Sodium: 220mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 0mg

Ingredients for Sourdough Discard Focaccia Bread

Simple Ingredients, Big Flavor

Tip: Use high-quality olive oil its flavor will shine throughout.

How to Make Sourdough Discard Focaccia Bread

Step-by-Step Instructions

Step 1: Make the Dough
In a large mixing bowl, combine sourdough discard and warm water. Stir in yeast. Once foamy, add bread flour and salt. Mix with a spoon or hands until it forms a sticky dough. Cover and let rest for 15 minutes.

Step 2: Stretch & Fold
Perform 3 sets of stretch-and-folds every 15 minutes. For each set, stretch one side of the dough up and fold it to the center. Rotate the bowl 90° and repeat. Do this 4 times per set.

Step 3: Bulk Rise
Let the dough rest for 30–45 minutes, or until puffy. Meanwhile, generously grease a 9×13 baking pan with 50g olive oil.

Step 4: Pan & Second Rise
Gently pour the dough into the oiled pan. Stretch it to the edges without deflating. Cover and let rise again for 1 hour.

Step 5: Dimple & Bake
Preheat oven to 450°F (230°C). Drizzle the remaining 30g olive oil on top. Use oiled fingers to dimple the dough all over. Sprinkle with flaky salt and bake for 25 minutes, until golden and crisp.

Step 6: Cool & Slice
Let cool in the pan for 10 minutes, then transfer to a wire rack to keep the crust crisp.

Expert Tips for Focaccia with Sourdough Discard

For Texture, Flavor & Finish

• Use bread flour for a chewier, airier crumb.
• Don’t skip the oil it creates that signature golden crust.
• High hydration = bubbles. This dough is wet, but that’s the secret.
• Top creatively: Add herbs, tomatoes, garlic, or onions before baking.

Storage & Freezing Tips

Storing

Keep focaccia in an airtight container at room temperature for 24–48 hours. Reheat in the oven to restore the crust.

Freezing

Cut into squares and freeze individually. Reheat from frozen at 350°F for 8–10 minutes until warm and crispy.

FAQs: Sourdough Discard Focaccia Bread

Can focaccia be made with sourdough discard?

Yes! Sourdough discard gives focaccia a light tang and helps develop flavor without extra effort.

Can I turn my sourdough dough into focaccia?

Definitely. Simply pan it, dimple, let it rise again, and bake it with olive oil and toppings.

How do you get sourdough discard?

Sourdough discard is the leftover starter you remove during feedings. Store it in your fridge and use it in baked goods like this.

What can I make with sourdough discard?

So much! Try brownies, muffins, cookies, or crackers.

Conclusion

Sourdough discard focaccia bread turns kitchen waste into something incredible. Golden, bubbly, soft inside, crisp on the edges this is the kind of recipe that makes discard baking irresistible.

So next time you feed your starter, don’t toss that jar. Make focaccia instead.

Sourdough Discard Focaccia Bread: Easy, Crispy & No Waste

Ingredients

Ingredient	Quantity
Sourdough discard	240g (about 1 cup)
Warm water (about 100°F)	390g (about 1½ cups + 2 tbsp)
Instant yeast	8g (about 2 tsp)
Salt	10g (about 1½ tsp)
Bread flour	550g (about 4 cups)
Olive oil (divided)	80g (about 6 tbsp)
Flaky sea salt	To taste

Tip: Use high-quality olive oil its flavor will shine throughout.

Instructions

Step 1: Make the Dough
In a large mixing bowl, combine sourdough discard and warm water. Stir in yeast. Once foamy, add bread flour and salt. Mix with a spoon or hands until it forms a sticky dough. Cover and let rest for 15 minutes.

Step 2: Stretch & Fold
Perform 3 sets of stretch-and-folds every 15 minutes. For each set, stretch one side of the dough up and fold it to the center. Rotate the bowl 90° and repeat. Do this 4 times per set.

Step 3: Bulk Rise
Let the dough rest for 30–45 minutes, or until puffy. Meanwhile, generously grease a 9×13 baking pan with 50g olive oil.

Step 4: Pan & Second Rise
Gently pour the dough into the oiled pan. Stretch it to the edges without deflating. Cover and let rise again for 1 hour.

Step 5: Dimple & Bake
Preheat oven to 450°F (230°C). Drizzle the remaining 30g olive oil on top. Use oiled fingers to dimple the dough all over. Sprinkle with flaky salt and bake for 25 minutes, until golden and crisp.

Step 6: Cool & Slice
Let cool in the pan for 10 minutes, then transfer to a wire rack to keep the crust crisp.

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