Sourdough Discard Focaccia (Same-Day Recipe With Instant Yeast)
This sourdough discard focaccia is a same-day bread: 200 g of unfed discard adds tang and flavor, 1 teaspoon of instant yeast does the lifting, and 5 tablespoons of olive oil give a crisp, golden base. It takes about 4 hours 40 minutes from bowl to rack, most of it hands-off rising, and fills one 9×13-inch pan.
Quick answer
Mix 500 g bread flour, 375 g warm water, 200 g discard, 1 tsp instant yeast and 2½ tsp salt. Rest 30 minutes, do 4 sets of stretch-and-folds 30 minutes apart, let it rise until puffy, then pan it in olive oil, let it rise again, dimple and bake at 425°F for 22 to 25 minutes.
Sourdough Discard Focaccia
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Sourdough Discard Focaccia Ingredients
- 500 g (about 4 cups) bread flour
- 375 g (1 1/2 cups) warm water (about 95°F)
- 200 g (about 3/4 cup) sourdough discard, unfed
- 1 tsp (3 g) instant yeast
- 2 1/2 tsp fine salt
- 5 tbsp olive oil, divided (1 for the dough, 2 for the pan, 2 for the top)
- Flaky sea salt and fresh rosemary leaves, for topping
How to Make Sourdough Discard Focaccia
- In a large bowl, whisk the warm water and sourdough discard together until the discard is fully broken up.
- Add the bread flour, instant yeast and fine salt. Mix with a spatula or wet hand until no dry flour remains and a shaggy, sticky dough forms.
- Drizzle 1 tablespoon of the olive oil over the dough, cover the bowl and let it rest for 30 minutes.
- With wet hands, stretch one side of the dough up and fold it over the middle, then turn the bowl and repeat on all four sides. That is one set. Cover and repeat a set every 30 minutes, 3 more times (about 1 1/2 hours).
- After the last set, cover and let the dough rise until it is puffy, jiggly and about 1 1/2 times its original size, 45 to 60 minutes.
- Coat a 9×13-inch metal pan with 2 tablespoons of olive oil. Turn the dough into the pan and gently stretch it toward the corners without pressing out the bubbles.
- Cover and rest 20 minutes, then stretch it the rest of the way into the corners.
- Cover again and let it rise until puffy and bubbly, 30 to 40 minutes. Meanwhile, heat the oven to 425°F.
- Drizzle the last 2 tablespoons of olive oil over the dough. Oil your fingertips and press straight down all over to make deep dimples that touch the pan.
- Scatter flaky salt and rosemary over the top. Bake 22 to 25 minutes, until deep golden on top and browned and crisp underneath.
- Cool in the pan for 10 minutes, then move to a rack so the base stays crisp. Slice into 12 pieces.
Nutrition Facts
Per serving (1 piece, 1 of 12) (estimated)
- Calories: 230
- Total fat: 6 g
- Saturated fat: 1 g
- Cholesterol: 0 mg
- Sodium: 490 mg
- Carbohydrates: 36 g
- Fiber: 1 g
- Sugar: 0 g
- Protein: 6 g
Estimated from USDA FoodData Central (SR Legacy) values. The discard is counted as equal weights of flour and water (a 100% hydration starter); the yeast uses USDA’s dry yeast entry. The flaky salt and rosemary topping is not included. Actual values vary with the discard and brands used.
Why Sourdough Discard Focaccia Uses Discard and Yeast
Unfed discard is starter that has used up most of its food, so its yeast is slow and unpredictable. On its own it can take many hours, or overnight, to raise a full pan. A small amount of instant yeast makes the timing reliable, while the discard still brings the mild sour flavor and a slightly more tender crumb. If you want a focaccia leavened only by starter, use an active, recently fed starter and plan for a much longer or overnight rise.
Sourdough Discard Focaccia Timeline
| Stage | Time | What to look for |
|---|---|---|
| Mix and rest | 20 min + 30 min | Shaggy dough, no dry flour |
| 4 sets of stretch-and-folds | About 1 1/2 hr | Dough turns smoother and stretchier with each set |
| Bulk rise | 45 to 60 min | Puffy, jiggly, about 1 1/2 times the size |
| Pan rest and second rise | 20 min + 30 to 40 min | Bubbles on the surface; dough fills the corners |
| Bake at 425°F | 22 to 25 min | Deep golden top, crisp brown base |
| Cool | 10 min | Move to a rack so steam does not soften the bottom |
What Kind of Discard Works for Sourdough Discard Focaccia
This recipe assumes a 100% hydration starter, which means it is fed with equal weights of flour and water. Discard that is a day or two old works well. Very old discard with a strong acetone smell can make the bread taste harsh, so use fresher discard if you have it. If your starter is stiffer than equal parts, add 1 to 2 tablespoons more water so the dough stays soft and sticky.
- Straight from the fridge: fine. Stir it first, and use water toward the warmer end of the range.
- More discard: you can swap up to 100 g more discard for 50 g flour and 50 g water to keep the dough balance the same.
- Bread flour vs all-purpose: bread flour has more protein, which holds bigger bubbles. All-purpose works but gives a softer, less open crumb.
Sourdough Discard Focaccia Tips: Crisp Base, Open Crumb
Use a metal pan and do not skimp on the oil in it. The oil fries the underside as the bread bakes, which is what gives focaccia its crunchy bottom. Dimple only after the second rise, pressing straight down rather than dragging your fingers, so you keep most of the gas you built during the folds.
Bread dough is meant to be baked before eating. The FDA advises against tasting raw dough because raw flour is not a ready-to-eat ingredient (FDA on handling flour).
What to Serve With Sourdough Discard Focaccia
Serve it warm with olive oil for dipping, alongside a bowl of soup, or split for sandwiches. It is also good next to a simple pasta such as our tomato sauce from tomato paste.
Storing and Reheating Sourdough Discard Focaccia
Keep cooled sourdough discard focaccia wrapped at room temperature for up to 2 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Reheat in a 350°F oven for 8 to 10 minutes to bring back the crisp crust; the microwave makes it chewy.
Frequently Asked Questions
Can I make sourdough discard focaccia without yeast?
Not reliably with unfed discard on the same day. Use an active, fed starter instead and expect a much longer rise, often overnight in the fridge followed by a few hours at room temperature.
Can I make sourdough discard focaccia dough the night before?
Yes. After the stretch-and-folds, cover the bowl and refrigerate it overnight. The next day, let the dough warm up and get puffy, then continue with the pan steps.
Why is my sourdough discard focaccia dense?
The dough was usually under-risen or dimpled too early. Let it get visibly puffy and bubbly in the pan before dimpling, and give it more time in a cool kitchen.
Can I use discard straight from the fridge?
Yes. The instant yeast does the lifting, so cold discard is fine. Stir it before measuring and use warm water to help the dough get going.
Can I freeze sourdough discard focaccia?
Yes. Wrap it tightly and freeze for up to 2 months. Reheat from frozen in a 350°F oven until crisp.
Sources
Featured photo: Unsplash
