This Sourdough Focaccia Recipe comes together in about 30 minutes and is baked on a sheet pan for a quick and easy breakfast that your family will love!
Ingredients You’ll Need
Let’s go through what you’ll need to whip up this amazing focaccia! Trust me; it’s simpler than you think.
- Water (452 grams, about 2 cups): This will hydrate your dough. Warm water is best here!
- Instant Yeast (7 grams, or 1 packet): For a quicker rise and delicious fluff.
- Honey (or Cane Sugar) (42 grams, about 3 tablespoons): Just a touch for sweetness!
- Sourdough Discard (170 grams, about ¾ cup): This is the star of the show. Use what you have on hand!
- Bread Flour (540 grams, about 4 cups): This gives the focaccia its chewy texture.
- Whole Wheat Flour (90 grams, about ¾ cup): Adds a nice depth of flavor and nutrients.
- Salt (12 grams, about 2 teaspoons): A couple pinches to elevate your focaccia!
- Olive Oil (56 grams, about ¼ cup + 1 tablespoon): A drizzle for flavor!
- Flaky Sea Salt (7 grams, about 1 teaspoon): This will be sprinkled on top for a lovely finishing touch.
- Toppings (optional): Here’s where you can get creative! Consider sliced tomatoes, fresh rosemary, sliced onions, ground pistachios, lemon slices, olives, ground pepper, garlic, or even grapes. Whatever you’ve got, use it!
Let’s Get Cooking!
Ready to make some delicious focaccia? Let’s dive into the easy method that I just know you’ll love.
1. Make the Dough
In a large bowl, mix together the warm water, instant yeast, honey, and sourdough discard until there are no traces of discard remaining, this is crucial!
2. Add the Flour
Fold in the bread flour, whole wheat flour, and salt. You can use a wooden spoon or your hands (I prefer using my hands because it’s more tactile!). Mix until all of the flour is hydrated and there are no dry pockets.
3. Knead in the Olive Oil
Now, knead in the olive oil until it’s absorbed, and the dough doesn’t feel greasy. It should feel soft and slightly sticky, just wonderful!
4. Rest Time
Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes.
5. Stretch and Fold
After the rest, we’re going to do a set of stretch and folds. With the dough still in the bowl, grab the side closest to you and stretch it out as much as you can without tearing. Fold it over itself and turn the bowl 90 degrees to repeat this three more times.
6. Rest Again
Cover the bowl again and let it rest for another 15 minutes. This is a great time to preheat your oven to 425°F (220°C)!
7. First Rise
Let it rise at room temperature until doubled in volume, about 30 to 45 minutes. A watchful eye is key here, look for bubbles on the surface to know it’s ready.
8. Prep Your Baking Sheets
While that’s happening, line two 9 by 13-inch baking sheets with aluminum foil or parchment paper, and coat the bottoms of the sheets with about 1 tablespoon (14 grams) of olive oil. If you’re feeling bold, go for 28 grams (2 tablespoons) if you’re baking one large focaccia!
9. Second Rise
Divide the dough into two portions. Transfer each piece onto the prepared pans. Cover them with plastic wrap and let them rest for another 15 minutes.
10. Stretch It Out
After that, it’s time to stretch the dough out to the edges of the pan. No rush; if it springs back, just let it rest for a minute and try again! Cover the dough again, letting it rise for about 20 minutes, or until bubbly!
11. Assemble and Top
Now comes the fun part! Drizzle about 1 tablespoon (14 grams) of olive oil over each portion of dough, spreading it with your palm. Using your fingertips, dimple the dough all over. This gives it that classic focaccia look!
Sprinkle the top with flaky sea salt, and arrange your favorite toppings (do it like an artist!). I like to mix and match, some slices of tomato, a sprig of rosemary, maybe some olives. Get creative!
12. Bake It!
Slide those beauties into the hot oven, bake for 25 to 30 minutes or until golden brown and the house smells heavenly.
13. Enjoy!
Transfer the baking sheets to a cooling rack and let the focaccia cool for about 10 minutes before slicing. The smell will be irresistible, I promise!
14. Store It
This bread tastes best the day it’s made but will stay fresh for up to 3 days in an airtight container at room temperature. If you used any toppings, consider refrigerating leftover slices for extended freshness!
If you loved this Sourdough Discard Focaccia Recipe, be sure to check out my Honey Walnut Sourdough Bread or my Sourdough Discard Pancakes!
Why This Recipe Works
Super Quick & Easy
This recipe comes together in under 30 minutes of hands-on time! Plus, you don’t need any fancy techniques, just a bowl and a pan!
Minimal Cleanup Required
Because you’re using just one big bowl and two baking sheets, cleanup is a breeze. Less hassle means more time to kick back and enjoy!
Budget-Friendly Ingredients
Using ingredients like flour, water, and your sourdough discard makes it super affordable! You don’t have to break the bank to whip up delicious focaccia.
Comfort Food at Its Finest
Loaded with tons of flavor and a fluffy crumb, this focaccia is the definition of comfort food. Pair it with soup, or enjoy it on its own,either way, it’s divine!
Customizable to Your Liking
The real beauty of this recipe is its versatility. Feel like using garlic instead of rosemary today? Go for it! Have some leftover roasted veggies? Toss those on top!
Serving and Storage Tips
What to Serve With This
Focaccia is incredible all on its own, but pairing it with soups, salads, or as part of a cheese board makes it even more delightful! Think of it as the perfect complement.
Keeping Leftovers Fresh
If you have any leftovers (good luck with that!), store them in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months; just make sure to wrap them well!
Best Methods to Reheat
Reheating in the oven is best, pop it in at 350°F (175°C) for about 5-10 minutes, and it’ll come out just like fresh. No soggy pieces here!
Wait, before I forget, don’t hesitate to mix it up with toppings! You can switch from savory to sweet. The possibilities are endless!
Making sourdough discard focaccia has never been easier! It’s an excellent way to use up your sourdough discard while creating fantastic, oh-so-delicious bread that’s sure to impress. Whether it’s for a weeknight family meal, a party, or simply a cozy night in, you’ll want to make this over and over again!
So go ahead, gather your ingredients, and let’s get baking! I can’t wait to hear how yours turns out, trust me, it’ll be a hit!
And there you have it! Your easy Sourdough Discard Focaccia Recipe is all set, drop dead gorgeous, and absolutely delicious!
Now let’s get to baking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Sourdough Discard Focaccia
Ingredients
Method
- In a large bowl, mix together the warm water, instant yeast, honey, and sourdough discard until there are no traces of discard remaining.
- Fold in the bread flour, whole wheat flour, and salt. Mix until all flour is hydrated.
- Knead in the olive oil until absorbed. The dough should feel soft and slightly sticky.
- Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes.
- Perform a set of stretch and folds while the dough remains in the bowl.
- Cover the bowl again and let it rest for another 15 minutes.
- Let the dough rise at room temperature until doubled in volume, about 30 to 45 minutes.
- Line two 9 by 13-inch baking sheets with aluminum foil or parchment paper, and coat with 1 tablespoon of olive oil.
- Divide the dough into two portions. Transfer each piece onto the prepared pans and cover with plastic wrap.
- Stretch the dough out to the edges of the pan. Let it rise for about 20 minutes.
- Drizzle olive oil over each portion of dough, dimple the dough, sprinkle flaky sea salt, and add your favorite toppings.
- Bake for 25 to 30 minutes or until golden brown.
- Let the focaccia cool for about 10 minutes before slicing.
- Store in an airtight container for up to 3 days at room temperature.