Discard7 min read·Recipe
Sourdough discard focaccia
A sourdough discard focaccia recipe with olive oil, bubbly dough, overnight timing, and crisp edges.
Sourdough discard focaccia is one of the most forgiving discard bakes because the dough wants looseness, oil, and time.
why this works
Discard contributes acidity and flavor while commercial yeast or a lively starter can handle lift. The pan and olive oil do most of the texture work.
ingredients
- Bread flour
- 500 g
- Water
- 400 g
- Sourdough discard
- 150 g
- Instant yeast
- 2 g optional
- Salt
- 10 g
- Olive oil
- 50 g plus pan oil
method
- Mix flour, water, discard, yeast if using, salt, and olive oil.
- Do 3 stretch-and-folds over 90 minutes.
- Refrigerate overnight.
- Oil a 9x13 pan generously. Transfer dough and proof 2-3 hours.
- Dimple with oiled fingers, add toppings, and bake at 425°F for 25-30 minutes.
baker notes
- Use more pan oil than feels reasonable.
- Top with rosemary, olives, cherry tomatoes, garlic, or flaky salt.
- For old discard, include the pinch of yeast.
where to go next
For more ways to use discard, see sourdough discard recipes.
Crosodo Blog entries are recipe and craft notes from working cottage bakers. Recipes assume working with an active starter and basic equipment. Cottage food sales are governed by your state's law — see our state directory for legal details.