Moist Sourdough Discard Focaccia

Introduction — Why this focaccia is special

Moist Sourdough Discard Focaccia is an approachable, flavorful bread that turns what many bakers toss — sourdough discard — into a tender, olive oil–rich focaccia perfect for sandwiches, dipping, or as a side.
This recipe emphasizes moist crumb, open pockets, and a crisp, golden top. Using discard adds a subtle tang and structure while reducing waste and saving you effort.
Why choose this recipe?

• It accommodates variable discard hydration and maturity.
• It produces reliably moist texture without complicated techniques.
• It’s scalable and forgiving for beginners.

This introduction will prepare you for practical tips on dough handling, hydration adjustments, and flavoring. Expect gentle gluten development, a bench-friendly mixing method, and a final bake that rewards a little patience with an impressive loaf.
Throughout the article you’ll find concise guidance on ingredients, hands-on steps, effective proofing methods, and troubleshooting for dense or overly chewy focaccia. Whether you keep a starter for flavor or are saving discard from daily feedings, this recipe helps you turn that byproduct into a show-stopping, moist focaccia that sings with olive oil and sea salt.

Why use sourdough discard (benefits and flavor)

Sourdough discard is an underused ingredient full of potential. Rather than waste, it brings acidity, depth, and mild fermentation aromas to breads like focaccia.
Using discard contributes to softness in the crumb because the acids and enzymes alter gluten behavior and starches during fermentation. This change encourages a tender structure when combined with olive oil and proper hydration.
Benefits include:

• Flavor complexity: Subtle sour notes enhance olive oil and toppings.
• Waste reduction: You use discard instead of discarding it, supporting sustainable baking.
• Texture improvement: Discard can produce a more open crumb when balanced.
• Flexibility: Works with different discard hydrations (stiff or liquid).

Practical notes: if your discard smells very sharp or off, refresh your starter and use discard once it smells pleasantly tangy. For very liquid discard (e.g., 100% hydration), reduce added water slightly. For thicker discard, you may increase water a touch. This section prepares you to adapt ingredients and timings in the recipe. Embrace minor tweaks — the discard’s maturity and temperature can alter proof times, but the result will still reward you with a moist, flavorful focaccia.

Gathering ingredients — what you need

Ingredients for this moist sourdough discard focaccia are simple and pantry-friendly. Gather quality olive oil and good sea salt for the best results.
Core ingredients:

• Bread flour: 500 g (or 400 g bread flour + 100 g all-purpose for a lighter crumb)
• Sourdough discard: 150–200 g (100% hydration typical; adjust water if discard is thicker or thinner)
• Water: 350–420 g, lukewarm — final hydration aimed between 70–80%
• Active dry yeast (optional): 1/4–1/2 tsp for more predictable rise, especially with cold discard
• Fine sea salt: 10–12 g (about 2 tsp)
• Extra-virgin olive oil: 60–90 g for dough + generous oiling and finishing

Optional flavor additions:

• Fresh or dried herbs (rosemary, thyme) — sprinkle on top
• Sliced garlic, olives, cherry tomatoes, or caramelized onions
• Coarse flaky salt for finishing

Quality matters: choose a robust olive oil for flavor, and fresh salt for a clean finish. If you prefer a richer crumb, increase oil by 10–15 g. This ingredients list is optimized to yield a moist, open-textured focaccia with a crisp exterior and olive oil-forward character.

Equipment and prep — before you mix

Equipment you’ll need is minimal: a mixing bowl, a dough scraper, a kitchen scale, a rimmed baking sheet or half-sheet pan, and an oven capable of 450°F (230°C).
Prep steps to streamline your bake:

1. Scale and measure: Weigh flour and water for consistent hydration.
2. Warm environment: Proof at a comfortable temperature (75–80°F / 24–27°C) for predictable fermentation.
3. Prepare pan: Generously oil your baking sheet with olive oil so the dough can be stretched and will crisp at the edges.
4. Have toppings ready: Chop herbs, slice vegetables, and set flaky salt nearby for finishing.

Handling tips: when working with high hydration dough (70–80%), use a bench scraper to move the dough instead of flouring excessively. Folding during bulk fermentation develops gluten without heavy kneading; perform gentle stretch-and-folds every 20–30 minutes if time allows.
If using optional yeast, mix it with the water first to dissolve. For an overnight cold retard, place the mixed dough in the fridge for 8–16 hours to develop flavor; bring it back to room temperature before final shaping and proofing. These prep steps reduce stress and improve results, especially for novice bakers seeking a reliably moist focaccia.

Step-by-step method — mixing, fermenting, and shaping

Step 1 — Autolyse and mix: Combine flour and most of the water (reserve a splash) in a large bowl until no dry flour remains. Add sourdough discard and olive oil, mixing until cohesive. Add salt after autolyse to allow gluten to develop more easily.
Step 2 — Bulk fermentation: Let the dough rest at room temperature for 2–3 hours, performing 3–4 sets of gentle stretch-and-folds during the first 90 minutes. If ambient temperature is cool, extend time or add 1/4 tsp active dry yeast for more lift. The dough should rise noticeably and show bubbles.
Step 3 — Oil the pan and shape: Generously oil a rimmed baking sheet. Transfer the dough to the sheet and, using oiled hands, gently stretch it into the corners without deflating all gas. Don't worry about perfect shaping — focaccia is rustic.
Step 4 — Final proof and dimpling: Allow the dough to relax and proof for 30–60 minutes until slightly puffy. Use your fingertips to press dimples into the dough, creating pockets that hold olive oil and toppings.
Step 5 — Top and bake: Drizzle more olive oil across the surface, scatter herbs, tomatoes, or olives, and finish with flaky salt. Bake in a preheated oven at 450°F (230°C) for 16–22 minutes until golden and crisp on top. Rotate the pan halfway if your oven has hot spots.
Finish: Remove from oven, brush immediately with a little more oil for sheen and moisture, rest for 10 minutes, then slice and serve warm.

Baking tips for a moist, open crumb

Hydration control: Aim for 70–80% hydration for a moist crumb. If you’re new to high-hydration doughs, start at the lower end and gradually increase as you learn to handle the dough.
Handling and fermentation:

• Gentle folding: Develop gluten through stretch-and-folds instead of aggressive kneading.
• Temperature management: Warmer proofing shortens time; cooler proofing lengthens it and increases flavor complexity.
• Bulk time vs. flavor: Longer, slower fermentation (e.g., cold retard) yields more tang and complexity.

Oiling technique: be generous with olive oil on the pan and across the surface; oil both helps create an open crumb and gives a tender crust. Use a finishing brush to add a final thin coat right after baking for an ultra-moist mouthfeel.
Baking environment: bake on the middle rack; a preheated heavy pan or baking stone can help even heat distribution. If your oven runs hot, shorten the bake slightly and check earlier to avoid an overly crisp, dry interior.
Testing doneness: look for a golden top, firm edges, and a hollow sound when tapped on the underside of the pan. Let the focaccia rest briefly to allow internal steam to redistribute, keeping the crumb moist but not gummy.

Flavor variations and serving suggestions

Flavor variations let you customize focaccia for different meals and occasions. Here are tested combinations that complement the discard’s tang:

• Classic rosemary & sea salt: Fresh rosemary, thyme, and large-flake sea salt.
• Tomato & garlic: Halved cherry tomatoes, thin garlic slices, and oregano.
• Caramelized onion & thyme: Slowly cooked onions, a touch of balsamic, and thyme.
• Olive & feta: Pitted olives, crumbled feta, and lemon zest for brightness.

Serving ideas:

• Slice and serve warm with olive oil and balsamic for dipping.
• Use as sandwich bread — it pairs especially well with roasted vegetables and cured meats.
• Tear into pieces for a bread board alongside cheeses and charcuterie.

Pairings: a bright salad or light soup balances the oiliness of focaccia. For brunch, serve with whipped ricotta and honey or alongside shakshuka. Adjust topping moisture (e.g., pat tomatoes dry) to avoid soggy pockets after baking. These variations make the recipe versatile for weeknight dinners or special gatherings, while keeping the moist, open crumb central to every version.

Storage, troubleshooting, and FAQs

Storage: Allow focaccia to cool to near room temperature, then store in an airtight container or wrapped in a clean kitchen towel for up to 2 days at room temperature. For longer keeping, wrap tightly and freeze in portions for up to 1 month; reheat in a hot oven (350°F / 175°C) for 8–10 minutes to refresh the crust.
Troubleshooting common issues:

• Dense crumb: Increase hydration slightly, ensure adequate bulk fermentation, and perform more stretch-and-folds to develop gluten.
• Dry interior: Use more olive oil in the dough and on the pan, and avoid overbaking; check a few minutes early.
• Too sour: Use younger discard (fed within a few hours) or shorten fermentation time; refrigerate for a cold retard to mellow acidity.
• Flat dough: Ensure your environment isn’t too hot (which can exhaust yeast) and consider a small pinch of yeast if your starter is slow.

FAQs (frequently asked questions):

• Can I use any discard hydration? Yes — for very wet discard, reduce added water slightly; for thick discard, add a touch more water. Aim for the final dough feel described above.
• Do I need commercial yeast? No — discard alone can leaven the focaccia with time, but 1/4–1/2 tsp of yeast speeds and stabilizes the rise, especially in cool kitchens.
• How to reheat leftovers? Reheat in a 350°F (175°C) oven for 8–10 minutes, or toast slices in a skillet with a little olive oil for a crisp edge.
• Can I make this gluten-free? This recipe relies on gluten for structure; use a tested gluten-free focaccia base and incorporate discard only if your discard is from a gluten-free starter.

These tips and FAQs should help you adapt the recipe to your ingredients, climate, and schedule while ensuring a reliably moist and delicious sourdough discard focaccia every time.