How to Make the Best Sourdough Focaccia 

This is the only homemade focaccia recipe you will ever need! This sourdough focaccia is soft & chewy, bakes up beautifully with a crispy golden brown crust, and the discard adds complex flavor. If you plan ahead, you can do the chilling stage overnight and bake your focaccia in the morning. And no shaping or Dutch oven is needed!

– bread flour – water – sourdough discard – active dry yeast  – sugar – sea salt – extra-virgin olive oil  – rosemary – flaky sea salt

Recipe Ingredients

Combine flour, 2 cups room-temperature water, and sourdough discard in the bowl of a stand mixer fitted with  the dough hook. Mix on low speed, scraping down sides and hook as needed  to incorporate any dry flour, until a shaggy dough forms.

Recipe Instructions

Remove dough hook and cover bowl with plastic. Let sit while you prepare the yeast. 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.

Recipe Instructions

Pour yeast mixture into stand mixer bowl and mix on low speed until  dough absorbs all additional water, about 1 minute. Add sea salt and continue to mix, increasing speed to medium, until dough is extremely elastic and very sticky, about 5 minutes.

Recipe Instructions

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.

Recipe Instructions

Get the full recipe at the link below! 👇🏻


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!