Sourdough Discard Focaccia Recipe

Name: Sourdough Discard Focaccia
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 452 grams warm Water; 7 grams Instant Yeast; 42 grams Honey; 170 grams Sourdough Discard; 540 grams Bread Flour; 90 grams Whole Wheat Flour; 12 grams Salt; 56 grams Olive Oil, plus 1 tablespoon for greasing; 7 grams Flaky Sea Salt; Optional toppings: sliced Tomatoes, Fresh rosemary, Onions, Ground pistachios, sliced Lemons, Olives, Ground pepper, Garlic

Posted on March 27, 2026

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This Sourdough Discard Focaccia Recipe comes together in about 30 minutes and is baked in a sheet pan for a quick weeknight meal that your family will love! Imagine the smell wafting through your home as this focaccia bakes… it’s seriously the best!

Ingredient Breakdown

Let’s dive into what you’ll need to make this delicious Sourdough Discard Focaccia:

Water: 452 grams (you can use warm water; it helps with activating the yeast!)
Instant Yeast: 7 grams, or one packet should do the trick (be sure it’s fresh for that perfect rise).
Honey: 42 grams (or cane sugar if you prefer that sweetness).
Sourdough Discard: 170 grams (the star ingredient, so don’t let it go to waste!)
Bread Flour: 540 grams (this gives the focaccia its amazing texture).
Whole Wheat Flour: 90 grams (for a bit of earthy flavor – you can skip this if you’re out).
Salt: 12 grams (a couple pinches to enhance all flavors!)
Olive Oil: 56 grams, plus another tablespoon for greasing the pans.
Flaky Sea Salt: 7 grams (for that nice, crunchy top).

And for those optional toppings:

Tomatoes: sliced.
Fresh rosemary and onions: delicious flavor enhancers!
Ground pistachios: a nutty crunch.
Lemons: sliced and zesty.
Olives: for a briny kick.
Ground pepper and garlic: because yum!

Ready to get baking? Let’s go!

Let’s Get Cooking!

1. Make the Dough (15 minutes)

Start by mixing the water, instant yeast, honey, and sourdough discard in a large bowl until it’s smooth and there are no traces of discard left. Honestly, it’s like a mini workout for your arms, but it’s so worth it when you see it all blend together!

Next, fold in the bread flour, whole wheat flour, and salt. Use a wooden spoon (or your hands if you’re feeling adventurous) and mix it until all the flour is nice and hydrated. You’ll know it’s done when it pulls away from the sides of the bowl and forms a shaggy mess.

Now, here comes the fun part, knead in the olive oil. At first, it might feel a little greasy, but keep going until it’s absorbed. You’ll notice it transforms into a lovely, soft dough.

Cover the bowl with plastic wrap and let it rest in a warm place for 15 minutes. Perfect time for a quick coffee break or to set that table!

2. Stretch and Fold (15 minutes)

After your dough has rested, it’s time for a stretch and fold! This will help develop the dough’s structure. To do this, pick up one edge of the dough with your fingertips and stretch it out (oh, be gentle, don’t tear it!) before folding it over itself. Think of it as a little dough massage!

Turn the bowl 90 degrees and repeat for each side until you’ve completed 4 folds. Cover it with plastic wrap again and let it rest for another 15 minutes.

3. First Rise (30-45 minutes)

Now let your dough rise at room temperature until it doubles in size. This should take about 30 to 45 minutes. You’ll know it’s ready when it’s all bubbly and puffy!

4. Prep the Pans

While the dough is rising, get your two 9 by 13 baking sheets ready. Line them with aluminum foil or parchment paper. Don’t forget to coat the bottom with about 1 tablespoon of olive oil. This keeps the focaccia from sticking and adds a lovely golden crust. Preheat your oven to 425°F.

5. Second Rise (20 minutes)

Divide the dough in half and transfer each portion onto your prepared pans. Give them each a little time to relax under a cover (plastic wrap is fine) and let them rest for 15 minutes.

Once your dough has relaxed, it’s time to stretch it out to the edges of the pan. No need to rush this; let it spread out gently. Cover it again and let it rise for an additional 20 minutes until it looks bubbly and feels puffy.

6. Assemble and Top (5 minutes)

Here’s where you can get creative! Drizzle about 1 tablespoon of olive oil over each portion and use the palm of your hand to spread it out. Use your fingertips to dimple the dough all over, almost like making little wells. This is where you’ll season it too!

Sprinkle with flaky sea salt and arrange your toppings. You could go classic with fresh rosemary, or maybe try something different with sliced olives and tomatoes!

7. Bake to Perfection (25-30 minutes)

It’s showtime! Carefully place the pans in the oven and bake for 25 to 30 minutes, or until your focaccia is golden brown. The kitchen will smell divine, trust me!

8. Enjoy! (10 minutes)

When your focaccia is done, transfer those golden beauties to a cooling rack for about 10 minutes. If you’re planning to use it for sandwiches, let it cool a bit longer. Otherwise, slice and dive in just as it is!

Now, remember, this bread is at its tastiest on the day it’s baked, but it can be stored for up to 3 days in an airtight container at room temperature. If you’ve topped it with goodies, those are best stored in the fridge.

If you loved this recipe, be sure to check out my Sourdough English Muffins, my Sourdough Discard Scones, or my Sourdough Cheese Crackers!

Why This Sourdough Discard Focaccia Works

Quick & Easy

This focaccia comes together in under 30 minutes! Yup, that’s right, no waiting around for hours. Your kiddos will be snacking on delicious bread while you finish up the rest of dinner prep!

Customizable

You can literally make this focaccia whatever you want! I’m telling you, the sky’s the limit with toppings. Have leftover veggies? Toss ’em on! A couple of different cheeses? Yes, please!

Comfort Food

This focaccia is loaded with tons of flavor, warm, and oh-so-satisfying, making it the ultimate comfort food. Pair it with a soup or salad, and you’ve got a meal that feels like a hug!

Minimal Cleanup

With just one bowl for mixing the dough and two pans to bake it in, you’ll be left with minimal cleanup. Perfect for the busy weeknight rush!

Perfect for Meal Prep

Make extra dough, then you can stash it in the fridge to whip up warm, fresh focaccia later in the week. Seriously, it’s a game changer for dinners or last-minute hankerings!

Serving and Storage Tips

How to Serve This Focaccia

This focaccia is fantastic on its own, but it can also be served alongside soups, salads, or used for sandwiches. I mean, really, who wouldn’t love a crispy, fresh focaccia sandwich stuffed with their favorite goodies?

Storage

It keeps well for up to 3 days in an airtight container. Just make sure it’s completely cooled before stashing it away.

Reheating Instructions

To reheat, simply stick it in a toaster oven or oven preheated to 350°F until warmed through. This will help retain that lovely texture we all adore.

Freezer Friendly

Yes! You can freeze focaccia bread! Just wrap it tightly in plastic wrap followed by foil and store in the freezer for up to 3 months. When you’re ready to enjoy, let it thaw at room temperature before reheating.

Happy baking! I can’t wait to hear how your family enjoys this Sourdough Discard Focaccia. Seriously, you’re going to want to make this over and over again!

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