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Sourdough has become a passion as I’ve come to learn all the benefits of making my own sourdough. However, one of the byproducts of lots of sourdough baking is lots of sourdough discard. This quick and delicious sourdough discard focaccia is my favorite way to use up excess discard!

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Same Day Sourdough Discard Focaccia

If you’ve tried any of my sourdough bread recipes, then you know most sourdoughs require a 12-15 hour timeline. This can be cumbersome for a busy lifestyle.

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Instead, this sourdough discard focaccia can be made the same day you mix the dough. It has a short rise time due to the addition of instant yeast, and each rise is only 1-2 hours, depending on your home’s temperature.

This sourdough focaccia is an excellent bread for beginners as well. You’ll be sure to wow guests and family members alike. Not only is it delicious, but it is also beautiful!

Sourdough Focaccia Ingredients

As with most homemade breads, this sourdough focaccia only has a few simple and wholesome ingredients.

The beauty of this bread is that you can add or take away from the majority of the herbs and toppings to your taste.

Additionally, you can try out many different flavor combinations. I’ll share some of my favorite options below.

For the sourdough discard focaccia dough, you’ll need:

• 170 grams sourdough discard (preferably fed at some point in the last 72 hours)
• 284 grams warm water
• 1 tsp instant yeast
• 225 grams bread flour
• 280 grams all purpose unbleached flour
• 2 tsp fine sea salt

Additional ingredients for toppings:

• 5 tbs high quality olive oil, divided (I like to use tuscan herb infused olive oil)
• 1/4 tsp flaky sea salt
• 1/4 tsp roasted garlic infused salt
• 1/8 of a red onion, sliced thin lengthwise
• 3 cloves minced garlic
• 3 sprigs chopped fresh thyme (1 tsp dried thyme alternative)
• 2 sprigs chopped fresh oregano (1 tsp dried oregano alternative)
• 1 sprig chopped fresh rosemary

How to Make Sourdough Discard Focaccia

Begin by dissolving 170 grams of sourdough discard in 284 grams of warm water in a stand mixing bowl. Then, mix in 1 tsp of instant yeast and let sit for 5 minutes to let the yeast bloom.

Next, add in 225 grams of bread flour and 280 grams all purpose unbleached flour. Baking bread is best measured in grams, so grab one of these extremely affordable kitchen scales if you don’t have one.

Turn your mixer onto level 1 and mix ingredients with a dough hook attachment. Add in 2 tsp of fine sea salt once water and flour mixture is combined and continue mixing on level 3-4 until dough passes the windowpane test.

The amount of time you allow your dough to mix will depend on your mixer, starter hydration and temperature. Start with 4-5 minutes and then check your dough.

When it is ready, it will not be sticky to the touch and will stretch easily without breaking.

First Rise

Cover your mixed dough with plastic wrap and let it rise for 1-2 hours until it has doubled in size. This timeframe will depend on how warm your home is. If you live in a particularly cold area, try moving your bowl to the warmest spot in the house.

Once your dough has doubled in size, line a 9×13 pan with parchment paper.

Drizzle 2 tbs. of high quality olive oil in the bottom of the lined pan and spread with a basting brush.

Dump your dough into the oiled pan and use your fingers to spread it evenly to all four corners.

Add 2-3 more tbs. of olive oil to the top of the dough.

Then, add your fresh herbs and lightly dimple the dough further with your fingertips to push the herbs into the dough. Don’t overdue this step as you don’t want to flatten the dough too much.

I prefer chopping my herbs with herb scissors as it speeds up the process significantly.

Second Rise

Once your herbs are added, cover the pan with plastic wrap and let rise another 1 hour.

Once your dough has completed its final rise, top it with the remaining sea salt, garlic infused salt, red onion and minced garlic.

Bake Time

Bake for 15 minutes in a preheated oven set to 500 degrees Fahrenheit.

After 15 minutes, lower the temperature to 450 degrees and rotate your pan 180 degrees to help it bake evenly. Bake at 450 for 7-10 more minutes, until the top of the dough is lightly browned.

Remove your delicious sourdough discard focaccia from the oven and let cool on a wire rack before slicing.

Free Printable Recipe

Alternate Sourdough Discard Focaccia Toppings

The beauty of focaccia is that you can create many different flavor combinations by switching up the toppings.

My recipe creates a flavorful garlic herb bread with a touch of sweetness from the red onions. I love this flavor combination, but here are a few ways to spice it up!

Savory Focaccia Toppings

• Feta and kalamata olives
• Tomatoes halved with shaved parmesan and fresh spinach
• Tomatoes halved with basil pesto and feta cheese

Sweet Focaccia Toppings

• Honey, blackberries and goat cheese
• Caramelized onion and rosemary
• Fig, honey and rosemary
• Caramelized onion and prosciutto (a touch of savory too!)

If you try your own flavor combination, I’d love for you to leave your suggestion in the comments for others to try as well!

More Sourdough Recipes

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~Sarah