This sourdough discard focaccia is crispy on the outside, soft and chewy inside, and topped with fresh rosemary and flaky sea salt. An easy make-ahead recipe with an overnight rise.
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I've been making this sourdough discard focaccia for years, and my favorite part is the contrast between its crispy, golden crust and soft, airy interior. Sourdough discard adds a subtle tang, while an overnight rest develops deeper flavor.
Finished with rosemary, flaky sea salt, and plenty of olive oil, it's an easy make-ahead bread that requires no complicated shaping.
For more sourdough discard recipes, try my sourdough cornbread, sourdough naan, and sourdough scones.
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🌾 Ingredient Notes
- Sourdough discard: Use unfed discard from a 100%-hydration starter (equal weights flour and water). It adds flavor and moisture, while commercial yeast provides a reliable rise.
- Bread flour: Its higher protein content develops gluten for a chewy, airy texture. Use it to make ciabatta sandwich rolls!
- Active dry yeast: Helps the dough rise without relying on an active sourdough starter.
- Extra-virgin olive oil: Essential for the golden, crispy crust and rich flavor. Don't skimp!
- Fresh rosemary and flaky sea salt: Add herby flavor and a salty crunch.
🔪 How To Make Sourdough Discard Focaccia
*Printable instructions are in the recipe card below.
Mix the dough. Combine bread flour, water, and sourdough discard in a stand mixer. Add the activated yeast mixture and salt, mixing until the dough is very elastic and sticky.
First rise. Transfer to an oiled bowl, cover, and let rise in a warm spot for 2-3 hours, until doubled in volume.
Shape and refrigerate. Fold the dough, transfer to an oiled baking sheet, and let rest for 10 minutes. Gently stretch to the edges, then cover and refrigerate for 8-24 hours.
Dimple and bake. Let the dough sit at room temperature for 45-65 minutes, until puffy and bubbly. Drizzle with olive oil, press deep dimples into the dough, and sprinkle with rosemary and flaky salt. Bake at 450°F for 25-35 minutes, until deeply golden.
👩🏼🍳 Expert Tips For Crispy, Airy Focaccia
- Embrace the sticky dough. This is a high-hydration dough, so it should feel wetter than traditional bread dough. Avoid adding extra flour.
- Don't rush the rise. Look for dough that's doubled in volume during the first rise and visibly puffy and bubbly before baking.
- Use plenty of olive oil. It prevents sticking and helps develop the crisp, golden crust.
- Let the dough relax. If it springs back while stretching, rest it for another 5-10 minutes before trying again.
- Dimple deeply. Press your oiled fingertips down to the pan to create pockets for the olive oil and toppings.
📝 Focaccia Toppings & Variations
Fresh rosemary and flaky sea salt are classic, but you can also add cherry tomatoes, sliced olives, caramelized onions, or garlic. For different herbs, try thyme or basil.
Serve warm with olive oil for dipping, alongside white bean chili, or sliced horizontally for sandwiches.
How To Store & Freeze Focaccia
- Store: Keep cooled focaccia tightly wrapped at room temperature for up to 4 days.
- Freeze: Wrap individual slices and freeze in an airtight freezer bag for up to 3 months.
- Reheat: Warm in the oven until heated through and the crust becomes crisp again.
🥖 More Bread Recipes
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Sourdough Discard Focaccia Recipe
Equipment
- 1 stand mixer
Ingredients
- 5 ¾ cups bread flour (690 grams)
- 2 ½ cups water, divided
- 1 cup sourdough discard (227 grams)
- 2¼ teaspoons active dry yeast (from one ¼-oz. packet)
- pinch of sugar
- 1 Tablespoon sea salt
- 5 Tablespoons extra-virgin olive oil (divided, plus more for greasing and drizzling)
- 2 Tablespoons rosemary, roughly chopped
- 1 Tablespoon flaky sea salt
Instructions
- Combine flour, 2 cups room-temperature water, and sourdough discard in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low speed, scraping down sides and hook as needed to incorporate any dry flour, until a shaggy dough forms.
- Remove dough hook and cover bowl with plastic. Let sit while you prepare the yeast (you can leave the dough in this state up to 2 hours).
- Stir yeast, sugar, and ½ cup warm water with a fork in a small bowl to dissolve. Let sit until yeast is foamy, about 5 minutes.
- Pour yeast mixture into stand mixer bowl and mix on low speed until dough absorbs all additional water, about 1 minute (mixing on low speed will prevent liquid from splashing over the sides). Add sea salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky (it will look more like a thick batter and will start to slap sides of bowl), about 5 minutes.
- Pour 3 Tbsp. oil into a large bowl and swirl to coat sides. Scrape in dough with a large spatula or flexible bench scraper. Cover and place in a warm spot until dough is doubled in volume, 2-3 hours.
- Drizzle 2 Tbsp. oil over a large baking sheet (17.25" x 12.25") and use a pastry brush or your fingertips to rub all over bottom and sides. Using a large spatula or flexible bench scraper, fold dough inside bowl a couple of times to deflate, then scrape onto prepared baking sheet. Using oiled hands, lift up dough and fold over onto itself in half, then rotate baking sheet 90° and fold in half again. Cover dough with a piece of well-oiled plastic and let rest 10 minutes to let gluten relax.
- Uncover and go back in with oiled hands, gently stretching dough (to avoid tearing) across length and width of baking sheet in an even layer, working all the way to edges and into corners. If dough starts to spring back, let sit 5-10 minutes and start again. Cover again with same piece of oiled plastic and chill at least 8 hours and up to 24.
- Let sheet pan sit in a warm spot until dough is puffed and bubbly and nearly doubled in height, 45-65 minutes. Meanwhile, place a rack in center of oven; preheat to 450°.
- Remove plastic and drizzle dough generously with more oil. Oil hands again and press fingertips firmly into dough, pushing down all the way to bottom of pan to dimple all over. Sprinkle with rosemary and flaky sea salt.
- Bake focaccia until surface is deep golden brown all over, 25-35 minutes. Let cool in pan 10 minutes. Slide a thin metal spatula underneath focaccia to loosen from sheet pan (it may stick in a couple of places, so really use those muscles) and transfer to a wire rack. Let cool completely before cutting as desired.
- Tightly wrap in plastic and store at room temperature.
Video
Notes
- How to store: Store your focaccia in an airtight container at room temperature for up to 4 days.
- How to freeze: Wrap focaccia slices in foil and place in a freezer bag. Store in the freezer for up to 3 months.
- Recipe adapted from bon appétit.
Sandy says
I can't wait to try this!
Barb Haner says
Hi MaryAnne, There are several things I want to comment on. First of all, your pictures of the bread are amazing! It looks like you can eat it right from the screen! Also, I like the links for the nutella scones and the dipping dark chocolate! I see you added "Categories" to your blog also. That will be very helpful in doing searches. I am loving your blog!
Gastronotherapy says
Thanks so much! 🙂
Barb says
Will try this recipe this week!
MaryAnne says
Let me know how it turns out! 😍
TIM in STL says
In regards to omitting the starter discard, should a little more yeast be added as well since the discard acts as a leaven?
Thanks.
Gastronotherapy says
Adding more commercial yeast isn't really necessary. The sourdough discard, while it may give the leavening process a boost, is largely added to further enhance the sourdough flavor and make it more intense. If you choose to omit the sourdough discard, you should still have a beautiful loaf of focaccia (just remember to add the extra flour and water. 🙂
Malinda Lattin says
This is simple and absurdly good. I've gotten more compliments on this than anything else I've ever baked. I'm seriously ruined for store about focaccia.
MaryAnne says
That makes me so happy, Malinda! I also love it and make it with different herb toppings every time! Thanks so much for the great review! 😍
Amanda Dixon says
This bread was perfect! So wonderfully fluffy and I love the flavor the rosemary adds.
Gastronotherapy says
Yay! Thanks, Amanda!
Helena says
I make this recipe a few times a month and share with my friends. It works out every time and everyone loves it.
MaryAnne says
So happy to hear that, Helena! I make it several times a year, and it's always a hit! 🙂
Jeri Walker says
This recipe was fantastic! This is the best sourdough recipe I have found! Thanks for the recipe!
Gastronotherapy says
So great to hear! Thanks, Jeri!
Daniel Grimes says
Excellent recipe, thanks so much for sharing! Made it last night/this morning, and will be used two ways for a dinner party i'm hosting tonight. Crunchy, flavorful, herbaceous, chewy.... fantastic!
Gastronotherapy says
I'm so glad you love it, Daniel! Thanks for leaving a review! 🙂
Kay says
Can't beat a good focaccia bread.
Pam Greer says
I love focaccia, but I haven't tried a sourdough version!
Gastronotherapy says
It's extra delicious!
Barb says
Made this bread on Sunday. Was so easy and delicious!
MaryAnne says
So glad that you enjoyed it! 😊
Zenobia says
A video showing the steps you described would help tremendously.
MaryAnne says
Hi Zenobia, thanks for your comment! I do have step-by-step photos included in the post, but I will try to get a step-by-step video uploaded by the end of the year as well. Thanks for stopping by!