Easy Sourdough Discard Focaccia (Crispy & Bubbly)
If you love our sourdough focaccia recipe but need a quicker, same-day rise, this sourdough discard focaccia is for you! Soft and airy, this sourdough discard focaccia is baked in garlic and rosemary-infused olive oil for a crispy, flavorful crust that pairs perfectly with soups and makes an excellent base for sandwiches and pizza.
New to sourdough? Check out our How to Make Sourdough Starter Guide!
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Easy Sourdough Discard Focaccia
This easy sourdough discard focaccia recipe bakes up with a crispy, golden bottom crust and a soft, airy interior, using unfed sourdough starter and active yeast. It offers all the rich olive oil and garlic flavors of traditional focaccia in a fraction of the time!
If you've hung around this blog for any amount of time, you know that I'm not fancy.
My children are feral, peanut butter-covered cherubs. My chickens refuse my friendship. I can't seem to stay on top of cleaning out the refrigerator.
It's a good life, but it's not a fancy one.
So, I have to pretend I'm fancy. Mostly through food.
I haven't traveled past the West Coast, but in my kitchen, I've been all over the world.
Most recently, I traveled to Italy. The streets were cobblestone. The air smelled of freshly baked bread, and "It's Amore" played on loop everywhere I went. That's where I first met sourdough focaccia, who introduced me to sourdough discard focaccia.
Did you know that all of your favorite sourdough recipes can be transformed into a discard recipe?
"Why would I want to do that?" you say. "I want the long overnight ferment and deep tangy flavor."
So do I, my friend. But life, as it is, doesn't always afford me a long ferment. Or, most often, I forgot to feed my starter, and all I have is a big jar of discard. Is that going to stop me from having sourdough focaccia?
Heavens, no.
Sourdough discard focaccia is all the things you love about focaccia, with a mild, tangy flavor and olive oil infused with garlic and rosemary, so every bite is a trip to Italy. The middle is soft and airy, and the top is beautifully dimpled so the olive oil seeps into every bite, and the bottom is crispy.
"I don't want crispy bread," you say.
Stop that. You do want crispy bread, and I'm going to show you exactly how to make it with a short, same-day rise you can't argue with.
Have extra time and want a traditional, long-fermented loaf made with active starter? Head over to our master sourdough focaccia recipe.
Why You'll Love This Sourdough Discard Focaccia
- It's a same-day sourdough focaccia recipe that delivers a soft, airy interior with crisp, golden edges.
- Using sourdough discard adds depth of flavor without requiring a long fermentation.
- The garlic-infused olive oil and rosemary create classic focaccia flavor with minimal effort. Mom win!
- The dough is forgiving and intentionally wet, making it easy to handle with oiled hands.
- This focaccia is perfect for sandwiches, dipping, or serving alongside soups and pasta.
Want to turn this quick pan bread into a cheesy dinner? Use this exact base to make our deep-dish sourdough focaccia pizza!
Ingredients You'll Need
- Bread flour creates structure and chew, though all-purpose flour can be substituted if that's what you have.
- Active dry or instant yeast gives the focaccia a reliable rise.
- Sourdough discard adds mild tang and helps reduce waste.
- Olive oil provides richness and crisp edges while keeping the crumb tender.
- Garlic and rosemary infuse the oil with classic focaccia flavor.
- Salt enhances flavor, with flaky salt finishing the top.
Looking for more ways to use up unfed starter? Explore our collection of 25+ sourdough discard recipes for quick biscuits, snacks, and sweet treats.
How to Make Sourdough Discard Focaccia
Step 1: Activate the yeast. In a large bowl or the bowl of a stand mixer, combine the warm water and yeast. Let sit for 5-10 minutes, until foamy.
Step 2: Mix the dough. Add the flour, salt, olive oil, and sourdough discard to the yeast mixture and mix until combined.
- If using a stand mixer: Knead with the dough hook on low to medium-low speed for 5-7 minutes.
- If kneading by hand: Stir until a shaggy dough forms, then knead in the bowl (preferred), or turn the dough out onto a lightly oiled surface and knead for 8-10 minutes, using a stretch-and-fold motion, until it is smooth and elastic.
Step 3: First rise. Transfer the dough to a greased bowl, cover, and let rise for 60-90 minutes, or until doubled in size.
Step 4: Infuse the olive oil. Near the end of the rise, combine the olive oil, garlic, and rosemary in a small saucepan. Warm gently over low heat for about 10 minutes to infuse. Strain and discard the garlic, reserving the rosemary and oil.
Step 5: Prepare the pan. Pour 3 tablespoons of the infused olive oil into the bottom of a greased 9×13-inch baking dish.
Step 6: Shape the dough. Dump the risen dough into the prepared pan. Using oiled fingers, gently spread it toward the edges. Cover and let rise for 30 minutes, until puffy.
Step 7: Dimple and top. With oiled fingers, dimple the dough all over. Pour the remaining infused olive oil evenly over the top, scatter the reserved rosemary, and sprinkle with flaky salt.
Step 8: Bake. Bake at 425°F for 22-25 minutes, or until golden brown and baked through.
Step 9: Cool and serve. Remove from the oven and let cool slightly before slicing and serving.
Stand Mixer vs Hand Kneading
Focaccia isn't like your typical sourdough bread. It's very wet, sticky, and doesn't behave like sourdough sandwich bread or hamburger buns. So, a few tips about kneading...
- A stand mixer with a dough hook makes quick work of this wet focaccia dough.
- Hand kneading works well but is best done in the bowl or on an oiled surface.
- The dough will remain sticky, which is normal and helps create an airy crumb.
- Avoid adding extra flour, as it can make the focaccia dense.
Tips for Soft, Airy Sourdough Discard Focaccia
- Use oiled fingers when handling the dough to prevent sticking. This is important!
- Allow both rises to fully complete for the best texture. It's worth the wait!
- Don't skip the olive oil in the pan, as it creates crisp edges (and the best flavor).
- Dimple deeply to help the oil pool and flavor the bread, butdon't deflate the dough.
Serving Suggestions
- Add sliced olives, cherry tomatoes, or caramelized onions before baking.
- Sprinkle grated Parmesan or mozzarella over the top before baking for cheesy focaccia.
- Swap rosemary for thyme or oregano, then infuse the olive oil according to the recipe instructions.
- Finish with flaky salt or chili flakes for extra flavor.
- Use as a base for sourdough focaccia pizza, and top with sauce, cheese, meat, and veggies.
- Slice it in half and use it as the base for an Italian sandwich with mayo or pesto
- Dipped in soup with strawberry sourdough bread for dessert
Make-Ahead, Storage & Freezing
We love this easy focaccia recipe because it's quick and ready the same day, but it's also great for making ahead and storing!
- Focaccia can be baked a day in advance and reheated in a 350-degree oven before serving.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Freeze baked focaccia for up to 2 months and rewarm in the oven.
- Leftover slices make excellent sandwich bread or pizza crust!
FAQs
Do I Need Active Sourdough Starter for This Recipe?
Nope! This focaccia uses sourdough discard for flavor only and relies on yeast for the rise, which makes it a same-day recipe. For focaccia made with an active starter, check out our sourdough focaccia recipe!
Can I Use Unfed or Refrigerated Sourdough Discard?
Absolutely. Unfed discard works perfectly, even if it's been refrigerated. As long as it isn't moldy or has an unpleasant odor, it's fine to use.
What Type of Yeast Should I Use?
You can use either active dry yeast or instant yeast. Active dry yeast should be bloomed in warm water first, while instant yeast can be mixed directly into the dough.
Why is Focaccia Dough So Wet and Sticky?
Focaccia dough is intentionally high-hydration and contains a fair amount of oil. The wet, sticky texture helps create an airy crumb and soft interior once baked.
For more high-hydration sourdough recipes, check out our sourdough ciabatta rolls!
Sourdough Discard Focaccia
Ingredients
- 350 grams warm water (1 ½ cups)
- 7 grams active yeast (2 tsp)
- 180 grams sourdough discard (a level ¾ cup)
- 550 grams flour (bread flour or all-purpose, about 4 ½ cups)
- 2 ½ teaspoon salt
- 110 grams olive oil, divided (¼ cup for the dough, ¼ cup for the pan)
- 2-3 cloves garlic, smashed
- 3 sprigs fresh rosemary, chopped
- flaky sea salt, for topping
Instructions
- Activate the yeast: In a large bowl or the bowl of a stand mixer, combine the warm water and yeast. Let it sit for 5-10 minutes, until foamy.
- Mix the dough: Add the flour, salt, 55 grams (¼ cup) of olive oil, and sourdough discard to the yeast mixture.If using a stand mixer: Mix on low speed for 1-2 minutes until a shaggy dough forms, then increase to medium-low speed and knead for 5-7 minutes, until the dough is smooth, elastic, and pulling away slightly from the sides of the bowl. The dough will be wet and sticky but should feel airy, supple, and stretch easily without tearing.If kneading by hand: In a large bowl, whisk together the water and active sourdough starter. Add the flour, salt, and olive oil, and mix with a wooden spoon or dough scraper until combined, then knead in the bowl (preferred), or turn the dough out onto a lightly oiled surface and knead for 8-10 minutes, using a stretch-and-fold motion, until it is smooth and elastic. The dough will be wet and sticky but should feel airy, supple, and stretch easily without tearing.
- First rise: Transfer the dough to a greased bowl, cover, and let it rise for 60-90 minutes, or until doubled in size.
- Prepare the pan: Pour 3 tablespoons of the infused olive oil into the bottom of a 9×13-inch baking dish.
- Shape the dough: Dump the risen dough into the prepared pan. Using oiled fingers, gently spread it toward the edges. Cover and let rest for 30 minutes, or until puffy.
- Prepare oven: Preheat the oven to 425°F.
- Dimple and top: With oiled fingers, dimple the dough all over. Pour the remaining infused olive oil evenly over the top, scatter the reserved rosemary, and sprinkle with flaky salt.
- Bake: Bake for 22-25 minutes, or until golden brown and cooked through.
- Cool and serve: Remove from the oven and let cool slightly before slicing and serving.
Sourdough Discard Focaccia Troubleshooting & Common Fixes
Baking focaccia with unfed sourdough starter is quick and forgiving, but variations in discard thickness or kitchen temperature can still affect your bread.
Never fear! Here is how to fix common discard focaccia hurdles fast:
Separated Hooch or Watery Discard in the Jar: If dark liquid has accumulated on top of your discard, pour it off or mix it thoroughly before measuring. See why your sourdough starter is watery to adjust your hydration before adding flour.
Focaccia Fails to Rise or Bubble in the Pan: Because discard is unfed, commercial yeast provides the primary lift in this quick recipe. If your dough is sitting flat, check that your instant yeast is fresh and active, and review why your sourdough is not rising to warm up your proofing spot.
Batter or Dough Feels Sloppy and Unmanageable: Liquid levels in discard jars can vary widely. If your dough is sticking to everything, see why your sourdough is so sticky to adjust your stretch-and-fold technique.
Dense, Damp, or Wet Texture in the Center: Olive oil-rich pan breads need enough time in the oven for the center structure to set fully. If the interior turns doughy, read our guide on why your sourdough bread is gummy to tweak your bake time and oven rack placement.
Sluggish Starter Activity Weighing Down the Dough: If your discard jar has been neglected in the fridge for weeks, extreme acidity can weaken gluten. Check out why your sourdough starter is not rising to keep your starter healthy.
You're going to Love this Sourdough Discard Focaccia
If you're knee deep in motherhood, as I am, a trip to Italy probably isn't on your itinerary. That's ok. Who needs a trip around the world when you can bake your way across the continents? Mix up a batch of this sourdough discard focaccia with infused olive oil, and you'll feel like you're on the streets of Italy, even as your toddlers try to snatch it right out of your hands. Happy baking, friend!
