This sourdough discard focaccia bread recipe is NOT sponsored and was written based on our honest experience as a mom and dad who strive to spend less money while making healthy delicious meals at home for everyone to enjoy!
If you’ve ever opened your fridge to stare at a jar of sourdough discard while wondering what you’re going to do with it, you’re going to love this recipe!
I have a few different staples I make weekly with my discard and this one is definitely a family favorite.
The kids absolutely love sourdough focaccia bread and after pricing out the cost of making it today, I love it even more too – haha!
That’s actually the reason I decided to share this post.
We live in the suburbs of Vancouver, Canada and a similarly sized loaf of quality focaccia bread goes for around $10 here.
In comparison, this homemade loaf cost us just $1.15 to make based on the flour, salt, and olive oil I used!
That morning prep time and proofing will save you 10 times what its costs to buy at the store.
Plus, unlike most grocery store options, this one only has natural ingredients in it – we try and avoid additives and unknown ingredients as much as we can.
If you’re still new to sourdough or are just looking to mix up your usual kitchen routine, this sourdough discard focaccia bread recipe is one of the easiest things you can make in just a couple of hours.
Its become one of those things I make two or three times a week now because honestly, it barely lasts a day.
My four year old is constantly trying to grab herself a slice while its still cooling.
Don’t let the fancy name fool you – it feels special but its so simple, its crazy.
Let’s get started.
Disclosure: Affiliate links are used throughout this post and we could earn a commission at no cost to you if you make a purchase using them. You can read our full disclosure here. Thank you for supporting our blog!
Why Sourdough Discard in Focaccia
Focaccia bread is one of the most forgiving breads you can make.
Since this is a discard recipe, the sourdough starter doesn’t act as the leavening agent here – it adds a subtlety sour flavour to you bread though!
The dough is meant to be soft and sticky so you’ll want a bowl of water nearby as you stretch and fold.
The olive oil also plays a really important role in this recipe.
It gives you those golden edges and that fluffy, airy center that everyone loves.
Even if your dough looks a little messy, I promise – it will bake up beautifully.
If you’re newer to sourdough baking, this is a great recipe to start building confidence.
Why You’ll Love This Focaccia Bread Recipe
Here’s why this sourdough discard focaccia keeps showing up in our meal rotation:
- Uses simple pantry ingredients that we already have at home anyway
- No kneading required
- Soft on the inside and crispy on the edges – which makes it super kid and dad friendly (my husband loves crispy ends while the girls tend to eat around them, haha)
- Customizable with endless toppings (our go-to is rosemary – if you want to make it plain, simply omit this ingredient altogether when following this recipe)
- Kid-approved
- Its a great way to use up discard
It’s the kind of bread that makes soup night feel cozy and turns leftovers into something everyone’s excited about.
Ingredients
You don’t need anything fancy here:
- 1.5 cups Warm water (I keep a jar of filtered water at room temperature and use this for baking)
- 3/4 cup Sourdough discard
- 2 tsp Dry-Active Yeast
- 2 tsp Salt
- 2 tsp Dried Rosemary (or 1 tbsp Fresh Rosemary)
- 4 cups Flour (I used regular white flour for this one but bread flour is even better)
To Coat Your Baking Pan
- 3 tbsp Olive oil
To Add Just Before Baking:
- 2 tbsp Olive oil (to coat your bread before baking)
- A dash of Salt for topping
- 1/2 tbsp Fresh Rosemary to top it
- Don’t forget a bowl of warm water to keep your hands wet while you work with your dough!
This is one of those things that I noticed some recipes forget to mention and when you’re brand new to sourdough, boy is that helpful information. Your fingers will become unbearably sticky without a bowl of water to dip your hand in before stretch and folds!
Optional:
If you’d rather make plain focaccia bread, simple omit the rosemary!
We love the taste of it and have a huge bush in our front yard.
Gardening Ideas for Your Home:
- A Complete Guide to Costco Fruit Trees
- How to Start an Urban Homestead on a Small Property
- Here’s What You Need to Know About the Costco Garden Center
- How to Create and Organize a Garden Seed Binder
How to Make Sourdough Discard Focaccia Bread
This is a relaxed recipe – no standing or hand mixer required.
Step 1: Mix the Dough
In a large bowl, stir together warm water, sourdough discard, and yeast.
Then add salt and dried rosemary – mix everything together.
Add flour mix your ingredients again until your dough start to form.
Mix until everything is combined – you can use a spatula for the first part if you like, that’s what I do.
Once your dough is looking a little more combined but shaggy, you’ll want to wet one of your hands to finish combining your dough.
Cover with a wet kitchen towel and set it aside for 20 minutes in a warm place – if your oven has a proofing feature, use it!
Step 2: Stretch and Fold
Once your timer goes off, its time to stretch and fold.
You’ll want to keep one hand dry and on your prep bowl and the other hand available to dip in your warm bowl of water.
With a wet hand, reach down to the back of your bowl and cup your dough to release it from the bottom. Pull the dough up and over top of the part of the dough closest to you.
Turn the bowl 1/4 and repeat a total of four times to complete one set of stretch and folds. Cover the bowl again and let it rise for another 20 minutes in that same warm spot.
You’ll want to do this two more times for a total of three sets of stretch and folds – I use my oven timer to keep track when I’m doing mine since I usually have several things on the go and its easy to forget which timer is for which baked good.
Once you’re done all three sets of stretch and folds, cover your bowl with your wet towel again and set your dough aside for another 20 minutes or until its doubled in size.
Step 3: Prepare Your Pan
While you’re waiting for your dough to rise, pull out your large baking pan – I like using a 9 x 13 pan.
Pour 3 tbsp of olive oil onto your pan and use a pastry brush to generously coat it.
Be sure to do the sides too – you don’t want your focaccia to get stuck as it can get crispy here otherwise!
Once your dough has doubled in size, transfer it into the pan and gently stretch it as much as you can toward the edges with your fingers.
Be careful not to rip it or pop any bubbles that may be there.
Cover it with your kitchen towel and let it rise in the pan for about another 45 minutes.
Since my pan is super shallow, I like to place a tall cooling rack (like this one) onto top of it and cover that with my kitchen towel.
This prevents the dough from sticking to the towel.
Step 4: Dimple & Top
If you’re using your oven’s proofing feature, remove your pan from the oven before you preheat it.
Preheat your oven to 425.
While the oven heats up, remove your towel and then wet your finger before your press dimples into your dough (again, this prevents you from sticking to it and/or tearing it).
Drizzle 2 tbsp of olive oil on top of your dough and spread it gently using your pastry brush.
If you’re adding rosemary, this is the time to sprinkle it all over the top of your bread.
You’ll also want to add a dash of salt to the top of your bread.
Coarse salt is great for this but I used table salt for my kids’ sake.
Step 5: Bake
Place your pan in the oven and bake for 20 to 25 minutes at 425 until the top of your focaccia is golden brown with lightly crisp edges.
If you’re not sure about your oven, come back at about the 20 minute mark to poke your focaccia with a toothpick and confirm its fully baked.
If its still a bit tacky inside, watch closely and let it bake for another 2 to 5 minutes.
Side note: I’m writing this at the time of getting a new oven so I’m still getting to know mine!
Tips for the Best Focaccia Every Time
- Don’t skimp on olive oil – it’s where the flavor comes from
- Sticky dough is normal (and good!)
- Let the dough rise fully for the fluffiest texture
- Glass or metal pans both work; metal gives crispier edges
Even if it’s not “perfect,” it will still be delicious.
This is one of the best beginner breads for baking out there.
How to Store, Freeze, and Reheat
Storage:
You can keep leftovers in an airtight container or a bread box at room temperature for up to 2 days.
After that, I’d recommend popping it into the fridge for another day or two before freezing it.
Freezing:
Slice, wrap, and freeze your leftover focaccia for up to 3 months.
I love freezing breads and turning less desirable loaves into bread crumbs for chicken schnitzel!
Our kids love it too.
Reheating:
You can warm your focaccia in the oven or toaster to bring back those crispy edges.
How We Serve It
We love this focaccia for:
- Soup night sides
- Sandwich bread
- To dip into oil and vinegar – you’ll want balsamic vinegar and olive oil for this delicious snack
Sometimes it never even makes it to a plate – it just gets torn apart and eaten as we go.
More Recipe Ideas:
- Tasty Keto Chicken Nuggets (That Are Kid-Approved!)
- Easy Black Bean Mason Jar Summer Salads
- Quick & Creamy Cucumber Salad
- How to Make Your Own Delicious DIY Butter at Home
Final Thoughts
This simple sourdough discard focaccia bread always reminds me why I love baking so much.
On top of saving a ton of money by making it yourself, its delicious and only includes ingredients you know and can pronounce!
Hope you love this one as much as we do.
Happy baking, friend!
– Nikki