Sourdough Discard Focaccia
A foolproof sourdough discard focaccia that forgives all your baking mistakes and still delivers incredible results. This no-fuss recipe transforms neglected sourdough discard into a golden, airy Italian flatbread with a crispy bottom and tender, hole-filled crumb. Mix it in 5 minutes, let it ferment overnight while you sleep, then bake to perfection. The base recipe works for both savory toppings (tomatoes, herbs, cheese) and the show-stopping sweet berry crumble version that'll make you the hero of any brunch. Perfect for beginners who want sourdough flavor without the stress, this focaccia adapts to your schedule and tastes like you spent way more effort than you actually did.
Ingredients
- 350g room temp water
- 150g sourdough discard (cold is fine)
- 500g bread flour
- 10g salt
- 3-4 tbsp ghee or butter
Instructions
- Mix all dough ingredients
- Knead 5-8 minutes until stretchy
- Rest 30 minutes, do some folds
- Ferment 8-12 hours until doubled
- Cook berries with lemon and maple, cool
- Make crumble mix
- Transfer dough to greased pan
- Add berries if using, fold and flip
- Rest 20-60 minutes
- Add ghee and crumble on top
- Bake 425°F for 25-35 minutes with steam
- Glaze hot, cool before cutting
Video
Notes
- Savory version: skip berries and crumble; top with cherry tomatoes, rosemary, and flaky salt instead.
- If the crumble top browns too fast, tent loosely with foil partway through the bake.
- Store at room temperature in an airtight container for up to 2 days; reheat in a 350°F oven to restore crust.