Little Walnut Cottage

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If you love our sourdough focaccia recipe but need a quicker rise, this sourdough discard focaccia is for you! Soft, airy sourdough discard focaccia is baked in a garlic-and-rosemary-infused olive oil, for a crispy, flavorful crust that pairs well with soups and is ideal for sandwiches or pizza.

New to sourdough? Check out our How to Make Sourdough Starter Guide!

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 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.

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.

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.

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. 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.

Flavor Variations & Toppings

• 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 pizza, and top with sauce, cheese, meat, and veggies.
• Slice it in half and use it as bread for an Italian sandwich with mayo or pesto.

Make-Ahead, Storage & Freezing

• 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 About Sourdough Discard Focaccia

• This recipe uses yeast for rise, making it quicker than traditional sourdough focaccia.
• Unfed sourdough discard works perfectly and does not need to be active.
• Bread flour gives the best texture, but all-purpose flour is acceptable.
• The dough is meant to be wet and sticky for a light, airy result.

FAQs About Sourdough Discard Focaccia

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.

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 dissolved 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.

Can I make this focaccia ahead of time?

Yes! The focaccia can be baked ahead and reheated in the oven before serving. It’s also great at room temperature the day it’s baked.

How should I store leftover focaccia?

Store leftover focaccia in an airtight container at room temperature for up to 2 days. I like to wrap it in parchment paper, then slide it into a zip-top bag. Reheat briefly in the oven to restore texture.

Can I freeze sourdough discard focaccia?

You sure can! Let the focaccia cool completely, then wrap it tightly and freeze it for up to 2 months. Thaw it at room temperature and reheat before serving.

Sourdough Discard Focaccia

This sourdough discard focaccia is soft, airy, and generously coated in garlic-infused olive oil and rosemary. Made with yeast for a reliable rise, it’s an easy, same-day focaccia recipe that puts your sourdough discard to delicious use.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Bread

Cuisine Italian

Servings 8

Ingredients

  

• 350 grams warm water (1 1/2 cups)
• 7 grams active yeast (2 tsp)
• 180 grams sourdough discard (a level 3/4 cup)
• 550 grams flour (bread flour or all-purpose, about 4 1/2 cups)
• 2 1/2 tsp salt
• 110 grams olive oil, divided (1/4 cup for the dough, 1/4 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 (1/4 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.

Keyword sourdough discard focaccia, sourdough discard focaccia bread, sourdough discard focaccia recipe

Sourdough Focaccia Didn’t Turn out Quite Right? Check Out:

Why is My Sourdough Not Rising?

Why is My Sourdough Bread Gummy? (And How to Fix it)

Why is My Sourdough Starter Not Rising?

Why is My Sourdough So Sticky? (And How to Fix it!)

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!

Check out These Cottage Favorites:

Sourdough French Bread

Pesto Recipe with Walnuts

Sourdough Focaccia Recipe (Easy & Crispy)

How to Make Sourdough Starter: A Beginner’s Step‑by‑Step + Free Printable!