Sourdough discard focaccia combines the tangy depth of sourdough with the speed and reliability of instant yeast. The result is a soft, airy interior with golden, slightly crisp edges. This forgiving recipe is approachable for first-time bread bakers and makes a versatile base you can customize with your favorite herbs, cheeses, and toppings.
In the photos here the focaccia is simply finished with rosemary flowers and flaky sea salt, but once you have this basic dough down you can experiment with countless flavor combinations — from savory to subtly sweet.
Recipe highlights
- Chewy, soft, fluffy focaccia texture
- Deep flavor from sourdough discard and olive oil
- Same-day bake using instant yeast (ready in about 3½ hours)
- Easy to make with no kneading required
- Forgiving — ideal for beginners
- Very versatile — use as a base for many toppings
Recipe overview
⏱️ Prep: 20 mins active • Proof: ~3 hrs • Bake: 15–20 mins • Total: <4 hrs
Yield: 1 rustic loaf
Skill level: Beginner
Flavor notes: Customizable. Pairs well with: Olive oil, balsamic vinegar, hummus, olives, charcuterie, soft cheeses, sandwiches, pasta, soups and stews.
👉 If you prefer a full sourdough version, consider using a dedicated sourdough focaccia recipe.
Ingredient notes & substitutions
Flour: Use bread flour for more chew and structure, all-purpose flour for a softer crumb. A mix of both also works well.
Sourdough starter: This recipe uses unfed sourdough discard to add flavor and structure; an active starter is optional but not required for rise.
Yeast: Instant yeast keeps the timeline short. You can substitute active dry yeast but expect longer rising times.
Olive oil: Use a good-quality olive oil liberally — it contributes flavor, texture, and helps prevent sticking.
Herbs/toppings: Treat this as a foundation dough and add herbs, cheeses, vegetables or edible flowers to suit your taste.
How to make sourdough discard focaccia
Full ingredients and step-by-step instructions are in the recipe card below. The summary here highlights the main steps:
- Mix: Whisk warm water, olive oil, salt, sourdough discard and any herbs. Add flour and instant yeast and mix into a shaggy dough. Cover and rest at room temperature.
- First rest + stretch-and-fold (30 mins): After 30 minutes, with damp hands perform a set of stretch-and-folds around the dough. Cover and rest again.
- Second rest + stretch-and-fold (60 mins total): Repeat the stretch-and-fold after another 30 minutes. The dough should feel smoother and more elastic. Rest a final 30 minutes (about 90 minutes resting total).
- Shape: Oil a 9×13-inch pan or baking sheet generously. Transfer the dough, flip it to coat both sides in oil, and gently press and stretch into a rough rectangle about ½ inch thick. It will spread further as it proofs.
- Proof: Cover with oiled plastic wrap or another baking sheet and proof 60–90 minutes, until the dough is puffy, airy and full of bubbles.
- Dimple & top: Press dimples down to the pan without tearing the dough. Drizzle with olive oil, sprinkle flaky sea salt, and add toppings, pressing them gently into the dough.
- Bake: Bake in a preheated 425°F oven until golden brown, about 15–20 minutes.
Pro baker tips
Use visual cues for proofing: Rising time varies with yeast activity, discard age and room temperature. Look for significant expansion, a light, airy texture and surface bubbles rather than relying solely on the clock.
Dimple carefully: Press fingers all the way to the pan but keep the touch gentle to avoid tearing the dough.
Set toppings in place: Press toppings gently into the dough so they stay put while the bread expands in the oven.
Check doneness: The loaf should be golden on top and bottom. If the bottom is still pale, bake a few minutes longer. Proper internal temperature is about 190–210°F.
Flavors & toppings for sourdough discard focaccia
This dough is an adaptable canvas. Keep it simple with herbs and flaky salt or build bold combinations with cheeses, roasted vegetables, citrus zest or sweet options. A few ideas:
Fresh or dried herbs: Mix 2 tablespoons fresh or 1 tablespoon dried herbs into the dough. Rosemary, thyme, chives, sage or herbes de Provence work beautifully. Rosemary flowers make an elegant finishing touch.
Garlic & Parmesan: Scatter thin raw garlic slivers or roasted garlic before baking and finish with grated Parmesan so it melts into savory pockets.
Caramelized onions: Spread cooled caramelized onions over the dough after dimpling to add sweet, jammy flavor.
Caprese-style: Top with halved cherry tomatoes and fresh mozzarella before baking, then add fresh basil after baking for a bright finish.
Olives & cheese: Nestle olives into the dimples and sprinkle goat cheese or feta for creamy, salty contrast.
Focaccia art: Arrange vegetables, herbs and edible flowers into decorative patterns to create an edible centerpiece.
Once comfortable with the dough, experiment with different cheeses, roasted vegetables, spicy spreads or even sweet variations. This recipe invites creativity.
Serving & storing
Store focaccia in an airtight container at room temperature for up to four days.
To reheat: Warm slices in a 350°F oven for 5–7 minutes, or under a low broiler for a few minutes. For softer slices, wrap loosely in foil; for crispier slices, reheat on a sheet pan with a little olive oil.
Serve warm or at room temperature. Popular serving ideas:
- Dipped in olive oil and balsamic vinegar
- Served with hummus, labneh or spreads
- Paired with soups and stews
- Sliced and used for sandwiches
- Cut into pieces for a charcuterie board
- Served alongside pasta dishes
More focaccia recipes:
- Raspberry Brie Focaccia
- Sourdough Caprese Focaccia
- Edible Flower Focaccia
If you make this recipe, please leave a comment and rating — feedback helps other bakers feel confident trying it.
Sourdough Discard Focaccia
Equipment
-
13×9 pan or baking sheet
Ingredients
- 1 ½ cups warm water
- 2 tablespoons olive oil
- 1 tablespoon salt
- ½ cup sourdough discard
- 2 tablespoons chopped fresh herbs, optional
- 3 ¾ cups bread flour
- 1 package (2 ¼ tsp) instant yeast
- 2-3 tablespoons additional olive oil, divided
- flaky sea salt, optional
Instructions
-
Mix dough: Whisk together 1½ cups warm water, 2 Tbsp olive oil, 1 Tbsp salt, ½ cup sourdough discard and herbs if using. Add 3¾ cups bread flour and 1 package (2¼ tsp) instant yeast. Mix until a shaggy dough forms. Cover and rest at room temperature.
-
First rest + stretch-and-fold (30 mins): After 30 minutes, with damp or oiled hands grab an edge, lift gently until it stretches without tearing, fold it back to the center, turn the bowl and repeat three more times. Cover and rest.
-
Second rest + stretch-and-fold (60 mins total): After another 30 minutes repeat the stretch-and-fold. The dough should be smoother and more elastic. Rest a final 30 minutes (about 90 minutes total resting).
-
Shape: Oil a 9×13 pan or baking sheet. Transfer the dough and flip to coat both sides with oil. Press and stretch into a rough rectangle about ½ inch thick; it will continue to spread as it proofs.
-
Proof: Cover with oiled plastic wrap or a second baking sheet and proof for 60–90 minutes, until puffy and bubbly.
-
Dimple & top: Use your fingers to dimple the dough down to the pan without tearing. Drizzle with olive oil, sprinkle sea salt if desired, and press toppings gently into the dough.
-
Bake: Bake in a preheated 425°F oven until golden brown, about 15–20 minutes. Internal temperature should be about 200–210°F. Cool before slicing and serving.
Notes
Herbs, flavorings and toppings: This is a foundation recipe. The photographed loaf uses 2 tablespoons fresh rosemary flowers and a generous sprinkle of sea salt. Adjust flavors to suit your preferences.
Did you try this recipe?
Be sure to leave a comment below!
Recipe loosely adapted from Bake From Scratch.