Sourdough Discard Focaccia Recipe: A Delicious Way to Reduce Food Waste

Sourdough baking has grown in popularity due to its rich flavor, natural fermentation process, and health benefits. One of the byproducts of maintaining a sourdough starter is the discard — a portion removed during feedings to maintain the proper balance. Instead of throwing it away, sourdough discard can be creatively used in a variety of recipes, such as sourdough discard focaccia. This simple, flavorful bread is a great way to reduce waste and enjoy a tasty, homemade treat.

What Is Sourdough Discard?

Sourdough discard refers to the portion of starter that is removed during the feeding process. While it’s not active enough to leaven bread on its own, it still holds flavor and can be used to enhance baked goods like pancakes, crackers, muffins, and focaccia. Utilizing discard helps minimize food waste and adds a unique tang to recipes.

Why Make Focaccia With Sourdough Discard?

Focaccia is a flat, oven-baked Italian bread known for its airy texture and crisp, golden crust. It’s typically made with simple ingredients: flour, water, salt, olive oil, and yeast. Adding sourdough discard to focaccia brings additional flavor complexity without requiring a long fermentation time.

Benefits of Using Discard in Focaccia:

• Reduces food waste
• Enhances flavor with a mild tanginess
• Requires no additional yeast in some recipes
• Simple preparation with a rustic appeal

Ingredients for Sourdough Discard Focaccia

Here is a basic list of ingredients required to make sourdough discard focaccia. This recipe does not rely on commercial yeast and uses the natural fermentation power of the discard.

Ingredients:

• 1 cup (240g) sourdough discard (unfed, room temperature)
• 2 cups (240g) all-purpose flour
• ¾ cup (180ml) lukewarm water
• 1 teaspoon salt
• 2 tablespoons olive oil (plus more for greasing and drizzling)
• Optional toppings: fresh rosemary, garlic, cherry tomatoes, sea salt, olives

Note: Ensure the discard is not moldy or over-acidic, as this can negatively impact the final bread.

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, combine the sourdough discard, flour, salt, and lukewarm water. Stir until a sticky dough forms. Drizzle in 1 tablespoon of olive oil and knead gently until incorporated.

2. First Rise (Bulk Fermentation)

Cover the bowl with a clean towel or plastic wrap. Let the dough rest at room temperature for 4 to 6 hours, or until it has doubled in size. For improved flavor development, the dough can be refrigerated overnight after an initial 2-hour room temperature rise.

3. Prepare the Baking Pan

Grease a 9×13-inch baking pan generously with olive oil. Transfer the risen dough into the pan and gently stretch it to fit the shape. If the dough resists, let it rest for 10–15 minutes and try again.

4. Second Rise

Cover the pan and allow the dough to rest for another 1 to 2 hours at room temperature. It should puff up slightly during this time.

5. Add Toppings

Preheat the oven to 425°F (220°C). Drizzle more olive oil over the dough and use fingertips to dimple the surface. Sprinkle desired toppings such as rosemary, garlic, or cherry tomatoes.

6. Bake the Focaccia

Place the pan in the oven and bake for 25–30 minutes, or until the top is golden brown and the bottom sounds hollow when tapped. Let the focaccia cool for 10 minutes before slicing and serving.

Tips for Success

• Hydration Matters: The dough will be sticky — this is key to achieving a light and airy texture.
• Use Quality Olive Oil: For better flavor, choose a high-quality extra virgin olive oil.
• Room Temperature Discard: Cold discard can slow down fermentation. Let it sit at room temperature for best results.
• Toppings Can Be Customized: Add caramelized onions, sun-dried tomatoes, cheese, or spices to personalize the recipe.

Storage and Shelf Life

Store cooled focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap and freeze individual slices for up to 1 month. Reheat in the oven at 350°F (175°C) for 5–10 minutes to restore crispness.

Nutritional Information (Estimated Per Serving)

• Calories: ~180 kcal
• Carbohydrates: ~28g
• Protein: ~4g
• Fat: ~6g
• Fiber: ~1g

Nutritional values can vary based on toppings and specific ingredient brands.

Environmental and Economic Benefits

Using sourdough discard in recipes like focaccia contributes to reducing kitchen waste, aligning with sustainable cooking practices. According to the Food and Agriculture Organization (FAO), approximately 1.3 billion tons of food is wasted globally each year. Utilizing ingredients like sourdough discard helps mitigate this problem at the household level [source: FAO.org].

Additionally, making homemade bread is often more cost-effective than store-bought versions, especially when using ingredients that would otherwise be discarded.

Conclusion

Sourdough discard focaccia is a flavorful, sustainable, and easy-to-make bread that turns kitchen waste into a delicious asset. With simple ingredients and flexible toppings, this recipe offers an excellent way to enjoy artisan-style bread at home while embracing eco-friendly habits. Ideal for novice and experienced bakers alike, sourdough discard focaccia is a valuable addition to any home baking repertoire.

Frequently Asked Questions (FAQ)