This sourdough discard focaccia bread recipe is just so delicious. A chewy crumb with a lightly crispy exterior all thanks to olive oil baked into the bread. It makes the best appetizer, side for dinner, or pizza crust.
This is such an easy recipe. Perfect for when you want a side of bread with dinner, but you don’t have a lot of time. Mix it up, let it rise, shape, rise again and bake.
Dry active yeast gives the dough rise while the sourdough starter adds a light tang. You can also slow ferment it in the fridge to give it more of that sourdough tanginess.
It is almost hard to describe just how yummy it is. The olive oil gives it the most delicious exterior. It’s a little crispy, but not really. So much olive oil, rosemary, and salty flavor.
This makes the yummiest sandwich bread. Slice it in half and add your favorite toppings.
Why you will love this recipe:
Delicious: This sourdough discard focaccia is super soft interior with a slightly crispy, salty, with a hint of yummy tangy sourdough. It’s hard to stop at one.
Easy: This is such a simple sourdough bread recipe. It is super easy to make and takes just a few hours from start to bake. Rather than relying on the wild yeast from the sourdough starter, this recipe relies on active dry yeast to
Feeds a crowd: This recipe is a great appetizer for a party. Serve on the side with soup, as part of a charcuterie board, or with a few tablespoons of olive oil and balsamic vinegar for dipping.
Tips:
- This makes a delicious pizza dough. Just shape the dough and add your toppings.
- Depending on the hydration of your starter may change the amount of flour needed for the dough. I suggest adding 1/2 cup of flour at a time until the dough pulls away from the sides.
- The dough can be quite sticky, so it may be helpful to dab your fingers in oil before spreading it on the cookie sheet.
- This recipe is great for those beginning their sourdough journey. It is a great way to use all that extra discard. Rather than toss it out, why not use it to make some tasty discard recipes.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
FAQ:
What is focaccia bread used for?
Focaccia is a thin Italian bread that can be used as an appetizer or side and dipped into olive oil and parmesan, used as a sandwich bread, or even as a pizza crust.
How do you store focaccia sourdough?
Store in an air-tight container at room temperature. Eat within 2-3 days for best results. This also freezes super well for about six months.
Why is my sourdough Focaccia dense?
Most likely, the water added to the yeast mixture could have been too hot and it killed the yeast.
Is focaccia the same as sourdough?
No. Focaccia can be made with sourdough, but typically it is made with commercial yeast.
Sourdough Discard Focaccia Ingredients:
- Sourdough discard. While this is a discard recipe, if you happen to have an active sourdough starter you could use that as well.
- Warm water
- Extra virgin olive oil
- Honey or sugar
- Sea salt. I like to use coarse sea salt for the top of the bread.
- All-purpose flour – Could also substitute with bread flour.
- Fresh rosemary
- Garlic powder
- Different toppings: sliced tomatoes, parsley, fresh basil, kalamata olives, parmesan cheese etc.
Tools you may need:
Stand mixer with dough hook
Parchment paper
Measuring cups and spoons
9×13 pan
How To Make Sourdough Focaccia
In a liquid measuring cup add warm water (should be warm to touch. If the water is too hot it will kill the yeast), honey, and active dry yeast. Let sit for 5 minutes. The yeasts should activate and get nice and bubbly.
In the bowl of a stand mixer bowl with a dough hook attachment, add the sourdough starter discard, 1/4 cup olive oil, water/yeast mixture, and salt.
Mix together on low speed (setting 2 for KitchenAid). Add the flour a half cup at a time until it starts pulling away from the sides of the bowl. If you do not have a stand mixer you can use a large bowl and do the stretch and fold method.
Knead until smooth and elastic, about 10-15 minutes or more with a stand mixer. It should pass the windowpane test. Grab a small piece of dough and stretch it into a square. If it can stretch thin enough to see through without breaking, the dough is ready.
First Rise – Bulk Fermentation
Place dough in an oiled bowl with a lid, damp towel, or cover with plastic wrap.
Let the dough rest for 1-2 hour in a warm spot.
Put 1/4 cup olive oil in the bottom of the pan lined with parchment paper.
Place dough onto a parchment paper lined baking sheet.
Press the focaccia dough out to the edges. If the dough is really sticky, I just dip my fingers in a bit of olive oil and then spread out the dough.
Using your fingers, press the top of the dough down, creating dimples in the dough.
Cover and let the dough rise for 1-2 more hours.
Bake
Add a drizzle of olive oil to the top (1-2 tablespoons) and sprinkle with garlic powder and chopped rosemary.
Bake at 400 for 20 minutes until golden brown.
Allow to cool, and enjoy.
Storage:
Store in an airtight container for two to three days.
The Best Focaccia Toppings:
- Sliced tomatoes
- Kalamata olives
- Herbs
- Cheese
- Garlic
- Pepperoni or sausage
- Pesto
- Artichoke hearts
- Sun dried tomatoes
- Zucchini – thinly sliced
Find More Sourdough Discard Recipes:
- Sourdough Blueberry Muffins
- Lemon Pound Cake
- Sourdough Pizza Crust
- Easy Sourdough Crackers
- Sourdough Crepes
If you try this recipe and love it, I would love if you gave it 5 stars! Also, tag me on Instagram @farmhouseonboone.
Sourdough Discard Focaccia
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 1 cup sourdough discard
- 1/2 cup extra virgin olive oil, divided (plus one tablespoon drizzling)
- 1 tablepsoon honey
- 2 teaspoons sea salt
- 4-5 cups all-purpose flour
- 2 sprigs fresh rosemary, chopped
- 1 teaspoon garlic powder
Instructions
- In a liquid measuring cup add warm water (should be warm to touch. If the water is too hot it will kill the yeast), honey, and active dry yeast. Let sit for 5 minutes. The yeasts should activate and get nice and bubbly.
- In the bowl of a stand mixer bowl with a dough hook attachment, add the sourdough starter discard, 1/4 cup olive oil, water/yeast mixture and salt.
- Mix together on low speed (setting 2 for KitchenAid). Add the flour a half cup at a time until it starts pulling away from the sides of the bowl.
Knead until smooth and elastic, about 10-15 minutes or more with a stand mixer. It should pass the windowpane test. - Place dough in an oiled bowl with a lid, damp towel, or cover with plastic wrap.
- Let the dough rest for 1-2 hour in a warm spot. Should double in size.
- Put 1/4 cup olive oil in the bottom of the 9×13 pan lined with parchment paper.
- Place dough onto a parchment paper lined baking sheet.
- Press the focaccia dough out to the edges. If the dough is really sticky, dip fingers in a bit of olive oil and then spread out the dough.
- Using your fingers, press the top of the dough down, creating dimples in the dough.
- Cover and let the dough rise for 1-2 more hours.
- Add a drizzle of olive oil to the top (1-2 tablespoons) and sprinkle with garlic powder and chopped rosemary.
- Bake at 400 for 20 minutes until golden brown.
- Allow to cool, and enjoy.
Notes
- If you do not have a stand mixer you can use a large bowl and do the stretch and fold method.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was the second focaccia I made this week. I honestly thought the first one was good until I tried this recipe. This recipe created the most delicious, fluffy bread! It was as beautiful as it was delicious! Definitely my new go to recipe! Thank you for sharing it! 😊
This recipe was quick and easy! I read the confusion in the comments about the baking dishes/ pans and parchment paper. This is what I did and it was PERFECT! I lined the bottom of a 9×13 glass baking dish with parchment paper. Poured the 1/4 cup of Olive Oil on top of paper and spread around and then put my dough in for the second rise. Added 2 TBSP of EVOO drizzled on top and then put my toppings. Great recipe!!! Thanks, Lisa!
I don’t have a stand mixer and mixed with a wooden spoon till it was a nice dough and that was it. I didn’t have time today to kneed it and it still came out fluffy and delicious.
Love it for a quick soir dough type bread.
This is the second time I’ve made it 😁
This is such a great recipe–my husband loved it! I felt it had too much olive oil–the bottom did not brown. Should I have put the olive oil in my pan and then put the parchment paper and dough? I think I misunderstood the directions. Thanks for any tips.
The oil goes on top of the dough!
Step 6 says to add 1/4 cup of oil to the bottom of the 9×13 pan lined with parchment paper. Maybe try using less oil if yours didn’t brown properly on the bottom or try without parchment and the same amount of oil.
Step 6 says to add 1/4 cup of oil to the bottom of the 9×13 pan lined with parchment paper. Maybe try using less oil if yours didn’t brown properly on the bottom or try without parchment and the same amount of oil.
This is such an easy recipe to make and absolutely delicious! The texture is phenomenal as is the flavor. I typically top it with grape tomatoes (halved), rosemary, and garlic powder. I do use a 9×13” pan as I found it tended to overflow on a baking sheet as it went through the rise. It freezes beautifully as well, maintaining the moist, chewy texture. Highly recommend this recipe!
This looks wonderful BUT after reading through all of the comments, I’m STILL confused about the use of a 9×13 pan in step 6 AND a baking sheet in step 7. BOTH of these items are listed in the Equipment List. Please clarify. Thanks!
The baking sheet is what you’ll want to use for your dough.
It says this recipe was updated but still calls out the 9×13 pan and then the baking sheet. I had to cross reference other blogs to verify that I only needed one pan and your comments only add to the confusion. Please update to indicate that only one pan is needed and not two to avoid confusion for other bakers in the future.
Thank you. I will work on updating it.
When I made the dough, I was super skeptical as it was incredibly dense. I added a little more water to get a dough I could knead. I didn’t think it would rise as it was still very dense when completely smooth and kneaded, but to my surprise it rose very well, more than doubled in size, and made a chewy and delicious focaccia.
Is there a typo in Steps 6 & 7?
Step 6 says “… of the 9×13 pan lined with parchment paper”.
Step 7 says “… onto a parchment paper lined baking sheet”.
Should Step 6 say “Put 1/4 cup olive oil in the bottom of the 9×13 pan and line with parchment paper”.
Then should Step 7 say “Place dough into the parchment paper lined 9×13 pan”.
Thanks
Thanks for clarifying!
Were changes made in the actual recipe to clarify steps 6 and 7? Just wondering… 🙂
Yes! It was updated in April.
Still not sure about step 6 and 7. Should I skip 6 and put the oil on the baking sheet? or no oil?
I wouldn’t skip the steps.
I am defintely confused. I have two different pans, a 9×13 pan and a baking sheet but only enugh dough for one of them. Which should I use?
Respectfully, your answers don’t make sense. You say above a baking sheet is what you want to use. But then you say here not to skip steps. It’s either 6 or 7…. Not both. Therefore if it’s a baking sheet you’re supposed to use then your skip step 6. or are we all missing something?
I loved this recipe! We made focaccia pizza last night and I plan on making a plain batch again today. It was super fluffy on the inside and crispy on the outside. Thank you for your blog-I have used several of your recipes and have not been disappointed!
Hi Lisa!! Can I let the dough do its second rise overnight in the fridge to bake in the morning? Thank you!
Yes.