Sourdough Discard Focaccia (My Favorite Way to Use Up Discard)

If you’ve been looking for a truly great sourdough discard focaccia, this is the one I keep coming back to. It’s ridiculously simple, endlessly flexible, and gives you those beautiful big bubbles and the crispy bronze edges that make focaccia so special.


What really makes this version shine is the long cold bulk rise in the refrigerator — the dough becomes silky, bubbly, and deeply flavorful. You can absolutely make it same-day, but an overnight rest makes a huge difference, and I’ll never skip it again.


This is the kind of recipe that looks fancy but is honestly the easiest thing I bake. Just mix, fold a few times, chill, dimple, and bake. And then try not to eat half the pan standing over the counter.

Ingredients

For the dough:
    •    1 cup (240 g) sourdough discard
    •    2 ½ cups (300 g) all-purpose flour
    •    1 cup (240 g) warm water
    •    2 tsp kosher salt
    •    2 tbsp olive oil (plus more for the pan)
    •    1 tbsp honey (optional, but it helps with browning and adds great depth)
    •    1 tsp instant yeast

Topping:
Olive oil
Flaky sea salt (Use flavored salts like Piment d'Espelette of Smoked Maldon salt. Use    your imagination)
Anything you love: rosemary, cherry tomatoes, thin-sliced garlic, olives, caramelized onions, etc.

Instructions

1. Mix the dough

In a large bowl, whisk together the sourdough discard, warm water, honey, and yeast. Add the flour and salt and mix until you get a shaggy dough.

Pour in the olive oil and fold it through. The dough will be sticky — this is exactly what you want.

2. Rest + folds

Let the dough rest for 15 minutes, then give it a quick set of stretch-and-folds. Repeat 1–2 more times, every 15 minutes. This builds structure without kneading.

3. The long cold rise (the magic step!)

Cover the bowl tightly and refrigerate the dough anywhere from 8 to 24 hours.
This long cold fermentation is where the flavor develops — the dough becomes beautifully bubbly and easy to handle.

(If you’re in a rush, you can skip the fridge and let it rise at room temp for 1–2 hours until puffy.)

4. Second rise

Drizzle 2–3 tablespoons of olive oil into a 8x8 metal pan (you can use a 9x13 metal pan but wont be as thick).
Gently transfer the dough into the pan, turning it to coat it in the oil.

Let it rise at room temperature for 45–90 minutes, until very puffy and jiggly.

5. Dimple + toppings

Preheat your oven to 425°F (220°C).
Oil your fingers and press deep dimples into the dough.

Drizzle more olive oil on top and add flaky salt and any toppings you like.

6. Bake

Bake for 25–30 minutes, or until the top is golden and the edges are sizzling in olive oil.

Let it cool for at least 10 minutes before cutting (or don’t — I won’t judge).

 Good Tips you should read

⭐ The cold bulk rise makes all the difference

This is the step that transforms the flavor from “good” to “bakery bread I’m obsessed with.” The dough relaxes, ferments, and develops incredible depth.

⭐ Don’t hold back on the olive oil

It creates those crispy, almost fried edges. Focaccia loves olive oil — give it what it wants.

⭐ Loose, sticky dough = airy, bubbly focaccia​

If the dough feels messy and soft, you’re doing it right.

⭐ If you’re adding garlic or tomatoes, toss them in olive oil first

This keeps them from burning.

⭐ Let it rise until it’s wobbly

A jiggly, puffy dough is the #1 sign you’ll get beautiful pockets of air.

⭐ Use a metal pan if you can

It gives the best crust. Glass will work but won’t crisp quite as dramatically.