There’s something magical about the aroma of freshly baked bread wafting through your home—it’s warm, comforting, and instantly makes you feel at ease. I remember the first time I made focaccia with my sourdough discard; the little bits of rosemary and a sprinkle of sea salt brought back memories of family gatherings and home-cooked meals. This recipe matters because it lets you use leftover sourdough starter, turning what could be waste into something fantastic. It’s not just a way to reduce kitchen scraps; it’s a way to create a delicious, airy bread that’s perfect for dipping in olive oil or pairing with your favorite meals. You’ll discover how special this focaccia is as it embraces the tanginess of sourdough while remaining fluffy and golden.
why make this recipe
Making sourdough discard focaccia bread is a fantastic way to utilize leftover starter while creating an exceptional bread. The simplicity of the ingredients allows anyone to whip it together, even on a busy day. Plus, when it bakes, the scent fills the air, making it impossible to resist. This recipe encourages you to embrace the art of baking without fear, seeing every bubble and dimple as a tiny testament to your skills. It’s satisfying to know that you’ve crafted something delicious using what would have been thrown away, and it brings joy to share it with friends and family.
how to make Sourdough Discard Focaccia Bread
Ingredients
- 1 cup (240g) active sourdough starter discard (unfed is fine)
- 1 1/2 cups (360ml) warm water (about 95-100°F)
- 1/2 teaspoon granulated sugar
- 4 cups (480g) all-purpose flour
- 2 teaspoons fine sea salt
- 1/4 cup (60ml) extra virgin olive oil, plus more for drizzling
- 1 teaspoon active dry yeast (optional, for a faster, airier rise)
- 2 tablespoons coarse sea salt (like Maldon) for topping
- Fresh rosemary sprigs (optional)
Directions
- In a large mixing bowl, combine the sourdough discard, warm water, and sugar. Stir until the discard is mostly dissolved. If you’re using active dry yeast, whisk it into the water first and let it sit for 5 minutes to bloom before adding the discard and flour.
- Add the all-purpose flour and fine sea salt to the bowl. Mix with a sturdy spoon or spatula until a shaggy, sticky dough forms. There’s no need to knead; just ensure no dry patches of flour remain.
- Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free spot for 4-12 hours. The dough will become bubbly and more than double in size. A longer, slower rise will develop a more pronounced sourdough tang.
- Generously coat a 9×13 inch baking pan with 1/4 cup of olive oil, making sure to cover the entire bottom and up the sides. Gently scrape the sticky, risen dough into the prepared pan. Use oiled hands or a spatula to gently stretch and press the dough toward the edges of the pan. Don’t worry if it doesn’t reach the corners at first.
- Cover the pan loosely with plastic wrap or a damp towel and let it rest for 30-60 minutes for a ‘second rise.’ The dough will relax and spread further. Meanwhile, preheat your oven to 425°F (220°C).
- Once the dough has rested and looks puffy, uncover it. With oiled fingers, press straight down into the dough to create deep wells and dimples all over the surface. This is the signature of classic focaccia.
- Drizzle the top generously with more olive oil, letting it pool in the dimples. Sprinkle evenly with coarse sea salt and your chosen toppings like fresh rosemary, garlic slices, or cherry tomatoes.
- Bake for 22-28 minutes, or until the top is deeply golden brown and the edges are crisp. The internal temperature should read around 200°F if you use a thermometer.
- Remove the focaccia from the oven and carefully transfer it from the pan to a wire cooling rack. This prevents the bottom from getting soggy from the residual oil.
- Let it cool for at least 15 minutes before slicing and serving. It’s delicious while still slightly warm. For a thinner, crispier crust, bake it for an extra 3-5 minutes, keeping an eye on the toppings to ensure they don’t burn.
how to serve Sourdough Discard Focaccia Bread
Sourdough discard focaccia is versatile and can be served in many ways. You can slice it into squares and serve it warm with olive oil and balsamic vinegar for dipping. It pairs wonderfully with soup or salad, making it a delightful addition to any meal. You can even make sandwiches or use it as a base for bruschetta. The possibilities are endless!
how to store Sourdough Discard Focaccia Bread
To store leftover focaccia, place it in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for up to two days. For longer storage, consider wrapping it securely and placing it in the refrigerator for up to a week, or freeze it for several months. To reheat, simply warm it in the oven until it’s heated through and the crust regains its crispiness.
tips to make Sourdough Discard Focaccia Bread
- If your dough seems too sticky, you can add a little extra flour while mixing. Just be careful not to add too much, as focaccia benefits from its hydration.
- Experiment with toppings like olives, sundried tomatoes, or herbs to find your favorite flavor combination.
- If you want to speed up the rise time, adding active dry yeast will help. However, for a more rustic flavor, let it rise naturally with just the sourdough discard.
variation
You can easily change the flavors of this focaccia. Try adding different herbs like thyme or oregano, or even mix in spices like garlic powder. For a more colorful version, top it with sliced bell peppers, cherry tomatoes, or even cheese before baking.
FAQs
Can I use unfed sourdough starter for this recipe?
Yes, unfed sourdough starter works perfectly in this focaccia recipe. It will still create a delicious bread.
How do I know when my focaccia is done baking?
The focaccia should be golden brown on top and crispy around the edges. You can also check the internal temperature; it should read around 200°F.
Can I make focaccia without a stand mixer?
Absolutely! You can easily mix and knead the dough by hand using a bowl and a sturdy wooden spoon or spatula. Just ensure it’s mixed well and has no dry flour patches.
Sourdough Discard Focaccia Bread
Ingredients
Wet Ingredients
- 1 cup active sourdough starter discard (unfed is fine)
- 1.5 cups warm water (about 95-100°F)
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 1 teaspoon active dry yeast (optional, for a faster rise)
Dry Ingredients
- 1/2 teaspoon granulated sugar
- 4 cups all-purpose flour
- 2 teaspoons fine sea salt
Toppings
- 2 tablespoons coarse sea salt (like Maldon)
- Fresh rosemary sprigs (optional)
Method
Preparation
- In a large mixing bowl, combine the sourdough discard, warm water, and sugar. Stir until the discard is mostly dissolved. If using active dry yeast, whisk it into the water first and let it sit for 5 minutes to bloom before adding the discard and flour.
- Add the all-purpose flour and fine sea salt to the bowl. Mix with a sturdy spoon or spatula until a shaggy, sticky dough forms; ensure no dry patches of flour remain.
- Cover the bowl with a damp kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free spot for 4-12 hours until bubbly and more than double in size.
Baking
- Generously coat a 9x13 inch baking pan with 1/4 cup of olive oil, covering the entire bottom and up the sides.
- Gently scrape the sticky, risen dough into the prepared pan. Use oiled hands or a spatula to stretch and press the dough toward the edges of the pan.
- Cover the pan loosely and let it rest for 30-60 minutes for a second rise. Meanwhile, preheat your oven to 425°F (220°C).
- Once the dough has rested and looks puffy, uncover it. With oiled fingers, press straight down into the dough to create deep wells and dimples all over the surface.
- Drizzle the top generously with more olive oil, letting it pool in the dimples. Sprinkle evenly with coarse sea salt and add any chosen toppings.
- Bake for 22-28 minutes, until the top is deeply golden brown and edges are crisp. The internal temperature should read around 200°F.
- Remove the focaccia from the oven and carefully transfer it from the pan to a wire cooling rack. Let it cool for at least 15 minutes before slicing and serving.