Sourdough Discard Focaccia (Soft, Pillowy & Golden)

If you’re looking for a delicious way to use up sourdough discard, this Sourdough Discard Focaccia (Soft, Pillowy & Golden) is about to become your new favorite bake. With its airy crumb, crisp golden edges, and olive-oil-rich flavor, this focaccia delivers bakery-quality results using ingredients you already have on hand.

Unlike traditional sourdough loaves that require long fermentation and careful timing, this focaccia is wonderfully forgiving. Sourdough discard adds subtle tang and depth while commercial yeast ensures a reliable rise. The result is soft, pillowy bread with classic focaccia dimples and a beautifully golden crust.

Perfect for beginners and experienced bakers alike, this recipe transforms leftover discard into something truly special.

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Why Sourdough Discard Works So Well in Focaccia

Sourdough discard brings flavor without the need for extended fermentation. Its mild tang complements olive oil beautifully, giving focaccia that signature depth without overpowering it.

Because focaccia is meant to be soft and airy rather than chewy and structured like a boule, discard fits naturally into the dough. Paired with yeast, it ensures consistent rise while still delivering sourdough character.

This makes focaccia one of the best breads for discard baking.

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Ingredients

• Sourdough discard (unfed)
• Warm water
• Active dry yeast
• All-purpose flour
• Olive oil
• Salt
• Fresh rosemary
• Flaky sea salt

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Instructions

1. In a large bowl, dissolve yeast in warm water and let bloom briefly.
2. Stir in sourdough discard and olive oil until combined.
3. Add flour and salt, mixing until a sticky dough forms.
4. Cover and let rise until doubled in size.
5. Transfer dough to a generously oiled baking pan.
6. Gently stretch and dimple the dough with oiled fingers.
7. Drizzle with olive oil and sprinkle with rosemary and flaky salt.
8. Bake until puffed, deeply golden, and fragrant.
9. Cool slightly before slicing and serving.

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Texture & Flavor Breakdown

This focaccia is exceptionally soft and pillowy inside with a lightly crisp bottom and edges. Olive oil keeps the crumb tender, while the discard adds gentle tang that balances the richness.

The dimples hold pools of olive oil, creating irresistible flavor pockets throughout the bread.

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Best Olive Oil for Focaccia

Use a good-quality extra virgin olive oil — not necessarily expensive, but fresh and flavorful. Since olive oil is central to focaccia, its taste truly matters here.

Avoid oils that taste bitter or stale.

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Serving Suggestions

• Serve warm with olive oil and balsamic vinegar
• Use for sandwiches or panini
• Pair with soups, salads, or pasta
• Top with whipped ricotta or burrata
• Slice and toast for breakfast

Focaccia is incredibly versatile and works for any meal of the day.

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Make-Ahead & Storage Tips

• Make ahead: Dough can rise overnight in the refrigerator
• Storage: Store at room temperature up to 2 days
• Freezing: Freeze slices for up to 2 months
• Reheating: Warm in oven to refresh softness

Focaccia tastes best the day it’s baked but reheats beautifully.

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Variations to Try

• Garlic Focaccia: Add roasted garlic cloves
• Cheese Focaccia: Sprinkle with parmesan or mozzarella
• Tomato Focaccia: Add cherry tomatoes to the top
• Herb Blend: Use thyme, oregano, or sage
• Onion Focaccia: Top with caramelized onions

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Italian Roots, Home-Baked Comfort

Focaccia originates from Italy, where it’s enjoyed as an everyday bread. This discard version honors tradition while making it accessible for home bakers managing sourdough starters.

It’s rustic, simple, and deeply comforting.

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Why This Recipe Is Foolproof

• Forgiving dough
• Reliable yeast-assisted rise
• No shaping skills required
• Minimal hands-on time
• Consistent results

Even first-time bread bakers can succeed.

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Perfect for Sourdough Bakers

If you maintain a sourdough starter, discard can feel wasteful. This recipe turns that “extra” into something crave-worthy — soft, golden bread everyone loves.

It’s one of the most satisfying uses for sourdough discard.

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Final Thoughts

Sourdough Discard Focaccia (Soft, Pillowy & Golden) is everything focaccia should be: airy, rich with olive oil, gently tangy, and beautifully golden. It’s easy enough for weeknights and impressive enough for guests.

Once you bake it, you’ll never throw away sourdough discard again.