Sourdough Discard Focaccia: The Best Way to Use Extra Starter
If you bake sourdough regularly, chances are you’ve asked yourself what to do with all that discard. Sourdough Discard Focaccia is one of the most rewarding answers. Soft and airy on the inside, crisp and golden on the outside, this focaccia transforms leftover starter into a bakery-quality bread that feels both rustic and indulgent.
Unlike traditional long-ferment sourdough loaves, discard focaccia is forgiving and approachable. The sourdough discard adds subtle tang and depth without requiring days of fermentation. Combined with olive oil, flaky salt, and herbs, the result is a bread that feels special yet effortless.
Why Sourdough Discard Works So Well in Focaccia
Focaccia is uniquely suited to sourdough discard because it doesn’t rely on strong gluten structure or dramatic oven spring. Instead, it celebrates softness, oil-rich dough, and gentle fermentation.
Discard brings:
- Mild tang without overpowering sourness
- Added hydration for an airy crumb
- Flavor complexity with minimal effort
Because focaccia dough is wetter than standard bread dough, discard blends easily and improves texture without complicating the process.
Flavor and Texture You Can Expect
- Light tang from sourdough discard
- Crispy, olive-oil-rich crust
- Soft, pillowy interior
- Savory finish from flaky salt and herbs
This focaccia is rich without being heavy and flavorful without needing toppings.
Ingredients You’ll Need
- Sourdough discard
- All-purpose flour
- Warm water
- Active dry yeast
- Olive oil
- Salt
- Fresh rosemary or herbs
- Flaky sea salt
Each ingredient plays a simple but important role. Olive oil adds richness, discard adds flavor, and yeast ensures reliable rise.
Instructions
- In a large bowl, combine warm water and yeast and let bloom briefly.
- Stir in sourdough discard, olive oil, and salt.
- Add flour and mix until a sticky dough forms.
- Cover and let rise until doubled.
- Transfer dough to a generously oiled pan.
- Gently stretch and dimple the dough with oiled fingers.
- Drizzle with olive oil and sprinkle with rosemary and flaky salt.
- Bake until golden and crisp.
- Cool slightly before slicing.
Sourdough Discard Focaccia
Ingredients
Equipment
Method
- Combine warm water and yeast and let bloom.
- Stir in sourdough discard, olive oil, and salt.
- Add flour and mix until sticky dough forms.
- Cover and let rise until doubled.
- Transfer dough to oiled pan and dimple surface.
- Drizzle with olive oil and add rosemary and salt.
- Bake at 425°F (220°C) for 20–25 minutes.
Notes
The Importance of Olive Oil
Focaccia isn’t shy with olive oil—and that’s exactly why it’s so good. Oil coats the dough, prevents sticking, creates a crisp crust, and carries flavor into every bite. Don’t skimp here; generous oiling is key to authentic focaccia texture.
No-Waste Baking at Its Best
Using sourdough discard isn’t just practical—it’s satisfying. Instead of tossing excess starter, you turn it into something deeply comforting and shareable. This recipe fits perfectly into a low-waste kitchen routine while delivering impressive results.
Serving Suggestions
Sourdough discard focaccia pairs beautifully with:
- Soups and stews
- Pasta dishes
- Salads
- Olive oil and balsamic
- Sandwiches or panini
It’s just as good warm from the oven as it is toasted the next day.
Storage and Make-Ahead Tips
- Room temperature: Up to 2 days, wrapped
- Refrigerator: Up to 4 days
- Freezer: Slice and freeze up to 2 months
- Reheat: Oven or skillet for best texture
Variations to Try
- Garlic focaccia: Add minced garlic to the oil
- Cheese focaccia: Sprinkle shredded cheese before baking
- Tomato focaccia: Press cherry tomatoes into the dough
- Herb blend: Use thyme, oregano, or basil
- Whole wheat: Replace part of the flour
Common Mistakes to Avoid
- Using cold water (slows yeast)
- Not enough olive oil
- Overhandling the dough
- Skipping the second rise
- Overbaking
Avoiding these ensures soft, flavorful focaccia every time.
Why This Recipe Works
- Beginner-friendly
- Uses discard efficiently
- No kneading required
- Consistent rise
- Bakery-quality texture
Final Thoughts
Sourdough Discard Focaccia is one of the most satisfying breads you can bake with leftover starter. Golden, airy, and packed with flavor, it proves that discard isn’t waste—it’s an opportunity. Once you try it, this recipe will become a permanent part of your sourdough routine.
