This sourdough discard focaccia recipe is a perfect way to put leftover sourdough starter to use, creating a delicious, airy, flavorful bread. Made with fresh rosemary and topped with flaky sea salt, this easy recipe will make you a fan of sourdough discard recipes.
The Best Sourdough Discard Focaccia Recipe
I love this recipe because it's just so simple. It's a great introduction to using up your sourdough discard.
Sourdough discard refers to the sourdough starter that's left over from your other sourdough recipes. When maintaining sourdough, you'll usually remove some of the starter before feeding it with additional water and flour to keep it going.
Sometimes, I'll dehydrate sourdough starter to save it for later. More often though, I'll bake up some sourdough discard crackers, or even a batch of sourdough discard banana muffins.
Ingredients
Here's what you'll need to make this easy sourdough focaccia recipe. And by the way, experiment with your favorite toppings.
- 4 ½ cups all-purpose flour - for a sturdy yet soft bread structure.
- 2 tablespoons olive oil - plus extra for drizzling on top.
- 2 cups warm water - to activate the yeast within the sourdough starter.
- 2 teaspoons salt - enhances the flavor of the bread.
- ½ cup active sourdough starter - the leavening agent that makes the dough rise.
- Optional toppings: everything from bagel seasoning, fresh rosemary, coarse sea salt, sun-dried tomatoes, garlic powder, or other fresh herbs.
Mixing the Dough
Begin making this sourdough discard focaccia recipe by combining the all-purpose flour, warm water, and salt in the bowl of a stand mixer fitted with a dough hook attachment. Then, add the active sourdough starter to the mixture.
Start the mixer at a low speed until the ingredients are just combined, then increase to a medium speed. Continue mixing for about five to seven minutes until the dough becomes elastic and starts to pull away from the sides of the bowl.
Allow the dough to rest in the mixing bowl for ten minutes. This brief rest helps the gluten relax, making the dough easier to work with in the following steps.
Fermenting and Shaping the Dough
After resting, slowly drizzle in two tablespoons of olive oil while the mixer runs on low. Let the dough mix until it absorbs the oil and appears shiny and smooth, about 2 minutes.
Transfer the dough to a large, oiled bowl and cover it with plastic wrap. Place it in a warm spot to let it undergo its first rise. The dough should roughly double in size, taking about 2 hours. During this time, perform a series of four stretches and folds on the dough at 30-minute intervals to strengthen the gluten network and evenly distribute the yeast.
Once the first rise is complete, coat a 9x13-inch baking pan with a little olive oil. Transfer the dough to the prepared pan, stretching it gently with wet hands to fit the edges.
Cover the pan and allow the dough to go through a second rise until puffy and significantly risen. This takes about 4 hours.
Baking the Sourdough Focaccia
Preheat your oven to 450°F (232°C) during the last 30 minutes of the second rise. After the dough has fully risen, uncover it and use your fingers to create deep dimples across the entire surface of the dough.
Drizzle with a bit more olive oil and sprinkle your chosen toppings. We like such coarse sea salt or fresh rosemary.
Bake the sourdough focaccia bread in the preheated oven for about 30 minutes or until the top is golden brown and the edges of the pan crisp up nicely. If you're using everything bagel seasoning or fresh herbs, add these about halfway through the baking time to prevent them from burning.
Let the baked focaccia cool in the pan on a wire rack for about 10 minutes before removing it. This helps it maintain its structure and prevents the bottom from becoming soggy.
I Love Rosemary Sourdough Focaccia
Enjoy your homemade sourdough discard focaccia fresh out of the oven, ideally while still warm. Its chewy texture full of the taste and aromas of olive oil and rosemary, makes it a versatile accompaniment to any meal or a satisfying snack on its own. Try it with this delicious Carrot and Red Lentil Soup for a hearty fall dinner.
Sourdough Discard Focaccia Bread FAQs
Do you have questions? Here are some of the most common. Go ahead and leave your questions in the comments section and I'll do my best to answer them.
How can I tell if my sourdough starter is active enough for this recipe?
Your starter should be bubbly and pass the float test. A small spoonful of starter should float in a cup of water if ready to use.
Can I make this recipe with whole wheat flour?
Yes, you can substitute whole wheat flour for a portion of the all-purpose flour for a denser, heartier bread. Start by replacing half of the flour to see how it affects the hydration and adjust if necessary.
What are some variations I can try with this focaccia?
For various flavors, experiment with different toppings like sliced olives, sun-dried tomatoes, parmesan cheese, or thinly sliced red onion. Each topping offers a new dimension to the classic sourdough focaccia.
Recipe
Sourdough Discard Focaccia Recipe
Equipment
Ingredients
- 4 ½ cups all-purpose flour
- 2 tablespoons oil
- 2 cups water
- 2 teaspoons salt
- ½ cup sourdough starter
- 2 tablespoons everything bagel seasoning or any desired herbs.
Instructions
- Combine flour, water, salt, and ripe sourdough starter to a large mixing bowl with the dough hook attachment.
- Mix on low speed 1 for 1-2 minutes until incorporated.
- Mix on medium speed 2 for 5 minutes until the dough strengthens and clumps around the hook.
- Let the dough rest for about 10 minutes in the mixing bowl.
- Slowly drizzle one tablespoon of the oil with the mixer on speed 1 (slow).
- When the oil is absorbed, mix on speed 2 for another 1-2 minutes until the dough comes back together.
- Place the dough in a bulk fermentation container and cover for 2 hours.
- Stretch and fold the dough four times during bulk fermentation, with one set every 30 minutes, beginning the first set 30 minutes after the bulk fermentation starts.
- Apply oil generously to the inside of a 9x13" rectangular pan.
- Transfer the dough from the bulk fermentation into the rectangular pan by gently scraping it directly or placing it onto a work surface first. The dough will rise in the pan for 4 hours.
- During the first hour, uncover the pan every 30 minutes, gently stretch the dough with damp hands to the baking pan's edges to help it spread, and then cover it again. Since the dough will naturally expand during this time, there's no need to stretch it excessively.
- Once the dough is mostly spread, let it continue proofing for the remaining 3 hours. About 30 minutes before the proofing time ends, turn the oven on to 450°F.
- Once the oven is preheated, poke the dough's surface with wet or oiled fingers.
- Drizzle the remaining oil on the dough, followed by coarse sea salt.
- Bake for 30 minutes or until golden brown.
- Add everything bagel seasoning or whatever seasoning you desire after 20 minutes of baking. If you use fresh herbs, add them before baking.
- Let the focaccia cool in the pan before moving it to a cooling rack.
Nutrition
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