Sourdough Discard Focaccia (Easy, No-Waste)

Name: Sourdough Discard Focaccia (Easy, No-Waste)
Prep time: 20 min
Cook time: 25 min
Total time: 165 min
Yield: 12
Cuisine: Mediterranean
Ingredients: 1/3 cup High Phenolic Extra Virgin Olive Oil, plus more for the pan and drizzling; 1 cup sourdough discard (unfed), room temperature; 1 1/2 cups warm water (about 100F); 2 tsp instant yeast; 1 tsp honey or sugar; 4 cups bread flour; 2 tsp fine sea salt; 2 tbsp fresh rosemary leaves; 1 tsp flaky finishing salt, for the top; 2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

This sourdough discard focaccia bakes up tall and airy with a crackly golden crust and a gentle tang from your leftover starter. Generous High Phenolic Extra Virgin Olive Oil pools in every dimple, and a raw Ultra High Phenolic drizzle finishes it with a fresh, peppery lift.

By Olivea Kitchen | Published July 16, 2026

Jump to Recipe

Prep 20 min

Cook 25 min

Total 165 min

Easy

Why We Love This Recipe

We love this focaccia because it starts from whole, simple ingredients: flour, water, salt, a little yeast, and the sourdough discard you would otherwise throw away. The long, slow hydration lets the dough develop flavor gently, so you get a satisfying, rustic bread with no added sugar and nothing artificial, plus a soft tang that makes it feel more nourishing than a plain white loaf.

Olive oil is what carries this bread, in the dough, in the pan, and over the top, which makes the oil you choose worth thinking about. Our High Phenolic Extra Virgin Olive Oil is USDA Certified Organic, single-origin from Messinia, Greece, early harvest, and cold-pressed within hours, so it brings a smooth, fruity richness to the crumb while it bakes. It is developed with Harvard-trained cardiologists and is rich in polyphenols, specifically hydroxytyrosol, the most studied olive polyphenol and part of what gives a high-phenolic oil its peppery character. Because polyphenols are highest in a fresh bottle and fade with time, light, and heat, we finish the warm focaccia with a raw drizzle of the bolder Ultra High Phenolic oil, lab-verified at 1,000+ mg/kg total polyphenols, so more of them reach the plate at their best. If you are curious about how the oil itself matters here, the bioavailability research is a good place to start.

Focaccia is a natural fit for the Mediterranean-diet pattern: good bread, good olive oil, a scatter of rosemary and flaky salt, and monounsaturated fats doing the enriching instead of butter. Enjoyed as a shared side or the base of a simple meze board, it is the kind of everyday bread that feels generous and grounded.

View Nutrition Facts

Recipe Success Tips

Use discard that is only a day or two old.

Fresh discard, kept in the fridge no more than a couple of days, gives the cleanest tang and the liveliest rise. Very old, sharp-smelling discard can turn the crumb gummy and sour, so give it a sniff before it goes in.

Keep the dough loose and wet.

A high-hydration dough is what creates those big, airy holes and a custardy interior. It will look shaggy and almost too sticky to handle, so resist adding extra flour and trust the long rise to bring it together.

Be generous with the olive oil.

Focaccia is one of the few breads where the oil is a leading flavor, not a coating. Pour enough High Phenolic Extra Virgin Olive Oil into the pan that the dough almost floats, which is how you get the crisp, fried-edge bottom and a tender top.

Dimple with confidence.

Press your oiled fingertips straight down to the bottom of the pan to make deep dimples. These wells hold pockets of oil and salt, and they are what give focaccia its signature dappled look and uneven, craggy texture.

Finish raw for the best flavor.

The oil baked into the crumb turns mellow and sweet, so a raw drizzle of a fresh, peppery Ultra High Phenolic oil over the warm bread adds a bright, grassy top note the oven cannot. It is a small step that makes the whole loaf taste finished.

Ingredients

servings

1/3 cup High Phenolic Extra Virgin Olive Oil, plus more for the pan and drizzling
1 cup sourdough discard (unfed), room temperature
1 1/2 cups warm water (about 100F)
2 tsp instant yeast
1 tsp honey or sugar
4 cups bread flour
2 tsp fine sea salt
2 tbsp fresh rosemary leaves
1 tsp flaky finishing salt, for the top
2 tbsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Kitchen Tools You'll Need

Large Mixing Bowl

9x13 Baking Pan or Sheet Pan

Silicone Spatula

Plastic Wrap or Damp Towel

Wire Cooling Rack

How to Cook Sourdough Discard Focaccia (Easy, No-Waste)

MIX

In a large bowl, stir together the warm water, instant yeast, and honey and let it sit for five minutes until it looks slightly foamy. Add the sourdough discard and 2 tablespoons of the High Phenolic Extra Virgin Olive Oil, which folds a smooth, fruity richness through the dough, and whisk until loosely combined.

Add the bread flour and fine sea salt. Using a spatula or your hand, mix just until no dry flour remains and you have a shaggy, sticky dough. Do not knead and do not add extra flour, since the wet dough is what creates the airy crumb.

RISE

Drizzle a little more oil over the dough, cover the bowl with plastic wrap or a damp towel, and let it rise at room temperature until doubled and bubbly, about 1 to 1 1/2 hours. For a deeper, tangier flavor, refrigerate the covered dough overnight and let it come back to room temperature before the next step.

Pour 3 tablespoons of High Phenolic Extra Virgin Olive Oil into a 9x13 pan and spread it across the bottom and up the sides. Gently scrape the dough into the pan and turn it once to coat, then stretch it toward the corners as far as it will go without tearing.

BAKE

Cover loosely and let the dough puff in the pan for 30 to 45 minutes, until pillowy. Meanwhile, heat the oven to 425F. Oil your fingertips and press deep dimples all over the surface, pushing right down to the pan, then scatter the rosemary and flaky salt over the top.

Bake for 22 to 28 minutes, until the top is deep golden and the edges are crisp and pulling away from the pan. The bottom should be firm and lightly fried from the oil when you lift a corner.

FINISH

Lift the focaccia onto a wire rack so the bottom stays crisp, and let it cool for at least ten minutes. Just before serving, drizzle the warm bread with the Ultra High Phenolic Extra Virgin Olive Oil for a fresh, grassy, peppery finish that the baked oil alone cannot give, then cut into squares.

Recipe Notes

Serving Suggestions

Serve it warm with a small dish of good olive oil for dipping, or split squares for sandwiches. It is right at home next to a garlic focaccia on a bread board, and it makes a sturdy base for the same toppings you would pile onto a rosemary focaccia.

Variations

Press halved cherry tomatoes, thin onion, or olives into the dimples before baking. If you want to compare methods, our same-day focaccia skips the discard for a quicker bake, while the simple sourdough focaccia bread leans fully on active starter for a slower, tangier loaf.

Which Olivea oil to use

For the dough and the pan, reach for the High Phenolic Extra Virgin Olive Oil, whose smooth, gentle pepper holds up beautifully to the oven and keeps the crumb tender. Save the bolder Ultra High Phenolic for the raw drizzle at the end, where its fresh, peppery bite comes through clearly on the warm bread.

Storage Tips

Focaccia is best the day it is baked. Keep leftovers loosely covered at room temperature for up to two days, then warm in a 350F oven for a few minutes to bring back the crisp edges. Freeze cut squares in a sealed bag for up to two months and reheat straight from frozen.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 square (1/12 of recipe)

Calories 230

% Daily Value*

Total Fat 8g10%

Saturated Fat 1.1g6%

Trans Fat 0g

Unsaturated Fat 6.6g

Monounsaturated Fat 5.6g

Polyunsaturated Fat 0.9g

Cholesterol 0mg0%

Sodium 440mg19%

Total Carbohydrate 34g12%

Dietary Fiber 1.3g5%

Total Sugars 0.7g

Includes 0g Added Sugars 1%

Protein 6g12%

Vitamin A 1mcg0%

Vitamin C 0mg0%

Vitamin D 0mcg0%

Calcium 10mg1%

Iron 2.3mg13%

Potassium 58mg1%

* Percent Daily Values are based on a 2,000 calorie diet.

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Frequently Asked Questions

Can I make focaccia with sourdough discard instead of active starter?

Yes. This recipe uses unfed discard for its tang and a little instant yeast for a reliable rise, so you do not need a fully active starter. It is a great way to use up discard without the long timeline of a pure sourdough loaf.

What does sourdough discard add to focaccia?

Discard brings a mild, pleasant tang and a bit of extra tenderness to the crumb. It also puts leftover starter to good use instead of the trash, which is why so many bakers keep a discard jar going.

Why is my sourdough discard focaccia dense?

Density usually comes from too much flour or not enough rise. Keep the dough wet and sticky, give it a full proof until it is visibly bubbly, and let it puff again in the pan before dimpling and baking.

Can I make the dough ahead and bake the next day?

Absolutely. After mixing, cover the bowl and refrigerate the dough overnight, which deepens the flavor and the tang. Bring it back to room temperature, transfer to the pan, proof, dimple, and bake as written.

What kind of olive oil is best for focaccia?

Use a good extra virgin olive oil, since the oil is a defining flavor here. A smooth cooking oil like High Phenolic Extra Virgin Olive Oil is ideal for the dough and pan, and a fresh, peppery finishing oil over the top adds a bright top note.

How much olive oil does focaccia need?

More than you might expect. You want enough in the pan for the dough to almost float, which crisps the bottom, plus oil in the dough and a drizzle on top. Generous oil is what separates real focaccia from ordinary flatbread.

Can I make this focaccia vegan?

Yes. Swap the honey for sugar and the recipe is fully plant-based, since it relies on olive oil rather than butter or eggs for its richness and tender crumb.

How do I store and reheat focaccia?

Keep it loosely covered at room temperature for up to two days, or freeze squares for up to two months. Reheat in a 350F oven for a few minutes to bring back the crisp crust rather than using the microwave, which softens it.

Is olive oil focaccia part of a Mediterranean diet?

Good bread with plenty of extra virgin olive oil fits naturally into the Mediterranean-diet pattern, which leans on olive oil as its main fat. Pair it with vegetables, beans, or a simple salad for a balanced, plant-forward plate.

What toppings work on sourdough discard focaccia?

Rosemary and flaky salt are classic, but cherry tomatoes, thinly sliced onion, olives, or garlic all press nicely into the dimples. Add sturdy toppings before baking and delicate herbs in the last few minutes so they do not scorch.