Name: Easy Sourdough Discard Focaccia Recipe
Prep time: 30 min
Cook time: 30 min
Ingredients: 4 1/2 Cups All-purpose Flour; 2 tbsp. Oil; 2 Cups Water; 2 tsp. Salt; 1/2 Cup Sourdough Starter; 2 tbsp. Everything Bagel Seasoning (Or Any desired Herbs)

Looking for a delicious way to use up your sourdough discard? This Easy Sourdough Discard Focaccia Recipe is the answer! With a perfectly light and airy texture, a touch of tangy sourdough flavor, and a sprinkle of everything bagel seasoning, this recipe turns simple ingredients into a show-stopping bread that’s as fun to make as it is to eat. Perfect for dipping, snacking, or pairing with your favorite meal, this will soon become one of your favorite sourdough recipes.

Why You’ll Love This Simple Sourdough Bread Recipe

Easy to Make: No need for fancy techniques! This recipe transforms sourdough discard into a golden, fluffy focaccia with minimal effort.
Bursting with Flavor: The tangy sourdough pairs beautifully with the savory crunch of everything bagel seasoning, making every bite irresistible.
Versatile and Crowd-Pleasing: Perfect as a side dish, snack, or base for sandwiches, this focaccia shines at every meal and wows guests effortlessly!

If you love this simple sourdough focaccia then you might want to try our Raw Vegan Bread or pair it with this delicious Zucchini Stew Recipe.

Ingredients

All-Purpose Flour: Provides the essential structure and base for the focaccia, creating a light and airy texture.
Extra Virgin Olive Oil: Adds moisture, ensuring the focaccia is tender and pleasantly chewy.
Water: Essential for hydration, helping to form the dough and activate the sourdough starter.
Salt: Enhances the overall flavor, balancing the tanginess and bringing out the bread’s natural taste.
Active Sourdough Starter Discard: Infuses tanginess and acts as a leavening agent, giving the focaccia its characteristic rise and unique flavor.
Everything Bagel Seasoning: Adds a burst of flavor and texture, elevating the focaccia with a savory and aromatic finish.

How To Make Focaccia With Sourdough Starter Discard

Mixing flour, water, salt and sourdough starter to make sourdough.

Step One: Add flour, water, salt, and ripe sourdough starter to the mixing bowl with the dough hook attachment.

Step Two: Mix on speed 1 for 1-2 minutes until incorporated. Mix on speed 2 for 5 minutes until the dough strengthens and clumps around the hook. Let the dough rest for 10 minutes in the mixing bowl.

Step Three: With the mixer on speed 1, slowly drizzle 1 tablespoon of the oil. Once the oil is absorbed, mix on speed 2 for an additional 1-2 minutes until the dough comes back together.

Step Four: Place the dough in a bulk fermentation container and cover for 2 hours. Stretch and fold the dough 4 times during bulk fermentation, with one set every 30 minutes, beginning the first set 30 minutes after the bulk fermentation starts.

Fermented sourdough in a rectangle bowl.

Step Five: Apply oil generously to the inside of a 9×13″ rectangular pan. Transfer the dough from the bulk fermentation into the rectangular pan either 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 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.

Fermented sourdough expanded naturally in a rectangle bowl.

Step Six: Once the dough is mostly spread, let it continue proofing for the remaining 3 hours. Approximately 30 minutes before the proofing time ends, turn on the oven to 450°F. Once the oven is preheated, poke the dough’s surface with wet or oiled fingers. Drizzle the remaining oil on top of the dough, followed by coarse sea salt.

Baked sourdough discard focaccia in a rectangle dish.

Step Seven: 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 prior to baking. Let the focaccia cool in the pan before moving it to a cooling rack.

Sourdough focaccia bread in a dish ready to serve.

Step Eight: Make square mini pieces of focaccia, serve, and enjoy!

Close up shot of sourdough focaccia bread in a dish.

Perfect The Sourdough Discard Focaccia With These Tips

Use a Well-Oiled Pan: Generously oil your baking pan to ensure a crispy bottom crust and easy release after baking.
Let It Rest: Allow the dough to rise until it’s bubbly and airy—this step is key for achieving the signature focaccia texture.
Dimple with Care: When creating the iconic focaccia dimples, use lightly oiled fingers to prevent sticking and evenly distribute toppings.

Can I Use Different Toppings?

Absolutely! Swap the everything bagel seasoning for fresh rosemary, herbs, garlic, olives, or even grated cheese for a personalized twist. I like to add sliced olives to my focaccia for a Mediterranean flair.

Sourdough Focaccia Pizza

Transforming this sourdough discard focaccia into a pizza is a breeze! After the dough has risen and been dimpled, skip the everything bagel seasoning and top it with your favorite pizza sauce, shredded cheese, and desired toppings like pepperoni, veggies, or fresh basil. Bake as directed, ensuring the crust turns golden and crisp while the cheese melts to perfection. This focaccia-based pizza delivers a thicker, chewier crust with a delightful sourdough tang!

Best Way To Store Focaccia

Store your focaccia in an airtight container at room temperature for up to 2 days.

Can I Freeze Focaccia?

Yes! Once baked and cooled, wrap it tightly in plastic wrap or foil, then freeze. Reheat in the oven to enjoy it warm and fresh. Freeze for up to one month in the freezer.

Serving Suggestions

As a Side Dish: Serve warm focaccia alongside soups, stews, or salads for a cozy, comforting meal. It pairs especially well with tomato-based dishes like minestrone or marinara sauce.
Dipping Delight: Enjoy it with olive oil and balsamic vinegar for a simple yet flavorful appetizer. You can also pair it with herbed butter or garlic hummus.
Sandwich Base: Slice it in half and use it as a hearty base for sandwich bread. Add fresh mozzarella, tomatoes, and basil for a delicious caprese-inspired option.

FAQ’S

Do I Need A Stand Mixer For This Recipe?

A stand mixer is recommended for this recipe because it makes mixing and kneading the dough easier and more efficient, especially when incorporating the oil and achieving the right texture. However, if you don’t have one, you can mix and knead the dough by hand. It may take more effort and a bit longer to strengthen the dough, but the results will still be delicious! Use a large bowl and a sturdy wooden spoon to start mixing, then switch to hand-kneading on a floured surface for about 10-12 minutes until the dough is smooth and elastic.

Is This Recipe For Focaccia Vegan?

Yes! This recipe is naturally vegan as long as you use plant-based toppings.

How Do I Get A Crispy Crust?

Using a well-oiled pan and baking at a high temperature ensures a crispy, golden crust.

Can I Use Bread Flour For This Sourdough Focaccia Recipe?

Yes, you can use bread flour instead of all-purpose flour for this recipe! Bread flour has a higher protein content, which helps create a slightly chewier and more structured focaccia. It may also absorb more water, so your dough could feel a bit firmer, but the result will still be delicious. If using bread flour, keep an eye on the dough’s texture during mixing and adjust the water slightly if needed to maintain a soft and elastic consistency.

Easy Sourdough Discard Focaccia Recipe

This sourdough discard focaccia is the perfect way to use up your starter and make something delicious! It's soft, golden, and so easy to customize with your favorite toppings—great for family dinners or snacking.

Prep Time 30

Cook Time 30

Proof Time 6

Serving Size Servings

Ingredients

4 1/2 Cups All-purpose Flour
2 tbsp. Oil
2 Cups Water
2 tsp. Salt
1/2 Cup Sourdough Starter
2 tbsp. Everything Bagel Seasoning Or Any desired Herbs

Instructions

Add flour, water, salt, and ripe sourdough starter to the mixing bowl with the dough hook attachment.
Mix on speed 1 for 1-2 minutes until incorporated. Mix on speed 2 for 5 minutes until the dough strengthens and clumps around the hook. Let the dough rest for 10 minutes in the mixing bowl.
With the mixer on speed 1, slowly drizzle 1 tablespoon of the oil. Once the oil is absorbed, mix on speed 2 for an additional 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 4 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 9×13" rectangular pan. Transfer the dough from the bulk fermentation into the rectangular pan either 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 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. Approximately 30 minutes before the proofing time ends, turn on the oven to 450°F. Once the oven is preheated, poke the dough's surface with wet or oiled fingers. Drizzle the remaining oil on top of 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 prior to baking. Let the focaccia cool in the pan before moving it to a cooling rack.
Make square mini pieces of focaccia, serve, and enjoy!