Sourdough Discard Focaccia with Cherry Tomatoes, Rosemary, and Pistachios Recipe

Introduction

This sourdough discard focaccia recipe is a delicious way to use up extra starter while making a flavorful, fluffy bread. Topped with your choice of fresh herbs and vegetables, it’s perfect for everything from snacking to sandwiches.

Ingredients

• 452 grams water
• 7 grams instant yeast (1 packet)
• 42 grams honey (or cane sugar)
• 170 grams sourdough discard
• 540 grams bread flour
• 90 grams whole wheat flour
• 12 grams salt
• 56 grams olive oil (plus additional for pans and topping)
• 7 grams flaky sea salt
• Tomatoes (sliced, optional)
• Fresh rosemary (optional)
• Onions (sliced, optional)
• Ground pistachios (optional)
• Lemons (sliced, optional)
• Olives (optional)
• Ground pepper (optional)
• Garlic (optional)
• Grapes (optional)

Instructions

1. Step 1: Mix the water, instant yeast, honey, and sourdough discard in a large bowl until no traces of discard remain.
2. Step 2: Fold in the bread flour, whole wheat flour, and salt. Mix with a wooden spoon or your hands until all of the flour is hydrated.
3. Step 3: Knead the olive oil into the dough until it is absorbed, gradually feeling less greasy as the oil is worked in.
4. Step 4: Cover the bowl with plastic wrap and let the dough rest in a warm place for 15 minutes.
5. Step 5: Perform one set of stretch and folds. To do this, pick up the dough closest to you with your fingertips, stretch it out gently without tearing, and fold it over itself. Turn the bowl 90 degrees and repeat three more times.
6. Step 6: Cover the bowl and let the dough rest for another 15 minutes.
7. Step 7: Complete a second set of stretch and folds. Cover the bowl again.
8. Step 8: Let the dough rise at room temperature until doubled in size and bubbly, about 30 to 45 minutes.
9. Step 9: Line two 9 by 13 inch baking sheets with aluminum foil or parchment paper. Coat each pan bottom with about 1 tablespoon (14 grams) of olive oil. Preheat the oven to 425°F. If using one large pan, use 28 grams of olive oil for the pan.
10. Step 10: Divide the dough into two portions and transfer each onto the prepared pans. Cover with plastic wrap and let rest for 15 minutes.
11. Step 11: After resting, stretch each dough portion to fill the pan edges. Cover again and let rise until bubbly, about 20 minutes.
12. Step 12: Pour about 1 tablespoon (14 grams) of olive oil over each dough portion and spread evenly with your palm. Using your fingertips, dimple the dough all over until flat.
13. Step 13: Sprinkle flaky sea salt and arrange desired toppings (such as tomatoes, rosemary, onions, olives, or garlic).
14. Step 14: Bake in the oven for 25 to 30 minutes until golden brown.
15. Step 15: Remove focaccias from the oven and transfer to a cooling rack. Let cool for at least 10 minutes before slicing or using in sandwiches.

Tips & Variations

• For a softer crust, brush the focaccia with extra olive oil right after baking.
• Add herbs like thyme or oregano to the dough for extra flavor.
• Try different toppings such as caramelized onions, sliced grapes, or ground pistachios for unique textures.
• If you don’t have sourdough discard, you can substitute with an equal amount of active sourdough starter or omit it and increase yeast slightly.

Storage

This focaccia tastes best the day it is baked but can be stored in an airtight container at room temperature for up to 3 days. If you have added toppings like olives or garlic, refrigerate leftover slices to keep them fresh. Reheat gently in a warm oven before serving to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can substitute an equal amount of active sourdough starter, but reduce or omit the instant yeast slightly to prevent over-fermentation.

How do I achieve the classic dimpled texture on focaccia?

Use your fingertips to press dimples all over the stretched dough before baking. This helps create the characteristic texture and pockets of olive oil.

Sourdough Discard Focaccia with Cherry Tomatoes, Rosemary, and Pistachios Recipe

Print Recipe

★★★★★

4.9 from 57 reviews

This Sourdough Discard Focaccia recipe transforms sourdough discard into a flavorful, airy, and soft focaccia bread perfect for sandwiches or as a savory snack. Made with a blend of bread and whole wheat flours, enhanced with olive oil and topped with various fresh ingredients like tomatoes, onions, rosemary, olives, and more, this easy-to-follow recipe delivers a golden crust and deliciously tender crumb. Ideal for home bakers looking to reduce waste and enjoy homemade artisanal bread.

• Author: Ria
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 2 focaccia loaves (two 9x13 inch pans) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 452 grams water
• 42 grams honey (or cane sugar)
• 170 grams sourdough discard
• 56 grams olive oil + additional for greasing and topping (total approximately 126 grams)
• 7 grams instant yeast (1 packet)

Dry Ingredients

• 540 grams bread flour
• 90 grams whole wheat flour
• 12 grams salt
• 7 grams flaky sea salt for sprinkling

Toppings (optional)

• Tomatoes (sliced)
• Fresh rosemary
• Onions (sliced)
• Ground pistachios
• Lemons (sliced)
• Olives
• Ground pepper
• Garlic
• Grapes

Instructions

1. Make the dough: In a large bowl, combine water, instant yeast, honey, and sourdough discard. Mix well until no traces of discard remain.
2. Mix dry ingredients: Add bread flour, whole wheat flour, and salt to the wet mixture. Stir with a wooden spoon or use your hands until all flour is hydrated and a rough dough forms.
3. Knead in olive oil: Incorporate 56 grams of olive oil into the dough by kneading until it is fully absorbed and the dough feels less greasy.
4. Rest the dough: Cover the bowl with plastic wrap and let it rest in a warm area for 15 minutes.
5. Stretch and fold #1: Perform one set of stretch and folds by pinching and stretching the dough from its edge inside the bowl, folding it over itself. Rotate the bowl 90 degrees and repeat three more times.
6. Rest after stretch and fold: Cover the dough and let rest in a warm place for another 15 minutes.
7. Stretch and fold #2: Complete a second set of stretch and folds as described previously, then cover again.
8. First rise: Allow the dough to rise at room temperature until doubled in volume and bubbly, approximately 30 to 45 minutes.
9. Prep pans and preheat oven: Line two 9×13” baking sheets with aluminum foil or parchment paper. Coat each pan’s bottom with 1 tablespoon (14 grams) of olive oil. Preheat your oven to 425°F (218°C).
10. Second rise – divide dough: Divide dough into two portions. Place each portion into prepared pans. Cover with plastic wrap and let rest for 15 minutes.
11. Stretch dough in pans: Stretch each dough portion to fill the pans, covering the edges. Cover and let rise for 20 minutes or until bubbly.
12. Assemble and top: Working with one pan at a time, drizzle about 1 tablespoon (14 grams) of olive oil over the dough. Spread it evenly using your palms. Use your fingertips to dimple the dough thoroughly until flat and even.
13. Add salt and toppings: Sprinkle flaky sea salt over the dough and arrange your chosen toppings evenly. Repeat for the second dough portion.
14. Bake the focaccia: Place pans in the preheated oven and bake for 25 to 30 minutes until the focaccia is golden brown and cooked through.
15. Cool and serve: Transfer the baked focaccias to a cooling rack. Allow to cool for 10 minutes before slicing or longer if using for sandwiches.
16. Store leftovers: Best enjoyed the day of baking. Store in an airtight container at room temperature up to 3 days. Refrigerate if topped with perishable ingredients.

Notes

• Use sourdough discard at room temperature for best results.
• The olive oil used during kneading and before baking keeps the focaccia moist and flavorful.
• Stretch and folds help develop gluten without heavy kneading.
• Customize your focaccia toppings based on preference; classic options include rosemary, olives, and cherry tomatoes.
• For a single large focaccia, adjust olive oil amount to 28 grams for the pan.
• Ensure dough is rested properly to achieve light and airy texture.
• Leftover focaccia can be lightly toasted or warmed before serving.

Keywords: sourdough discard recipe, focaccia bread, easy sourdough bread, homemade focaccia, Italian bread recipe, bread baking, sourdough discard usage