Turn Your Sourdough Discard Into the Easiest Focaccia Ever
Turn Your Sourdough Discard Into the Easiest Focaccia Ever is a easy Italian recipe that serves 8. 400 calories per serving. Recipe by Amy Bakes Bread on YouTube.
Prep: 2 hrs 48 min | Cook: 25 min | Total: 3 hrs 28 min
Cost: $6.20 total, $0.77 per serving
Ingredients
- 240 g Sourdough Discard (Unfed starter; can be fresh or stored in the fridge)
- 390 g Water (Room temperature)
- 8 g Instant Yeast (Dry instant yeast)
- 10 g Salt (Fine sea salt)
- 550 g Bread Flour (High‑protein bread flour; all‑purpose can be used with slightly less water)
- 45 g Olive Oil (Light‑flavored extra‑virgin; for greasing pan and topping)
- 30 g Parmesan Cheese (Finely grated; optional topping)
- 1 tsp Flaky Sea Salt (For finishing; optional)
Instructions
Measure Discard
Weigh 240 g of sourdough discard into the mixing bowl.
Time: PT5M
Add Wet Ingredients
Add 390 g water, 8 g instant yeast, and 10 g salt to the bowl and stir until the yeast dissolves and the mixture is uniform.
Time: PT3M
Incorporate Flour
Add 550 g bread flour and mix until a shaggy, very wet dough forms. No need to knead vigorously; just ensure no dry flour remains.
Time: PT5M
Autolyse Rest
Cover the bowl with a damp towel and let the dough rest for 15 minutes.
Time: PT15M
First Stretch & Fold
Perform a gentle stretch‑and‑fold: pull a portion of dough up and fold it over the rest. Repeat a few times until the dough feels a bit tighter.
Time: PT5M
Rest After First Fold
Cover and let the dough rest for another 15 minutes.
Time: PT15M
Second Stretch & Fold
Repeat the gentle stretch‑and‑fold technique.
Time: PT5M
Rest After Second Fold
Cover and rest for 15 minutes.
Time: PT15M
Third Stretch & Fold
Perform one more set of gentle stretch‑and‑folds.
Time: PT5M
Final Rest Before Bulk Rise
Cover and let the dough rest for a final 15 minutes.
Time: PT15M
Bulk Rise
Allow the dough to rise at room temperature until it has roughly doubled in size (about 45 minutes).
Time: PT45M
Prepare Pan & Transfer Dough
Generously coat a 12‑inch round pan with light‑flavored olive oil. Gently tip the dough into the pan and spread it to the edges using wet hands.
Time: PT5M
Second Rise in Pan
Cover the pan and let the dough rise again until puffed and slightly jiggly, about 30 minutes (longer in a cool kitchen).
Time: PT30M
Preheat Oven
While the dough is rising, preheat the oven to 450°F (230°C).
Time: PT10M
Oil, Dimple & Top
Drizzle a thin layer of olive oil over the surface, then press dimples into the dough with your fingertips. Sprinkle grated Parmesan and flaky sea salt on top.
Time: PT5M
Bake
Place the pan in the oven and bake for 25 minutes, or until the top is golden brown and the edges are crisp.
Time: PT25M
Temperature: 450°F
Cool & Serve
Remove the focaccia from the oven, transfer to a cooling rack, and let cool for 30 minutes before slicing.
Time: PT30M
Nutrition Facts
- Calories
- 400
- Protein
- 12g
- Carbohydrates
- 45g
- Fat
- 15g
- Fiber
- 2g
Dietary info: Vegetarian, Can be made vegan by omitting Parmesan and using nutritional yeast
Allergens: Gluten, Dairy, Yeast
Ingredient Substitutions
- Instead of Instant Yeast: Active dry yeast (10 g, pre‑dissolved in water)
- Instead of Salt: Kosher salt (use 1.5× amount)
- Instead of Bread Flour: All‑purpose flour (use 360 g water instead of 390 g)
- Instead of Olive Oil: Canola oil, Vegetable oil
- Instead of Parmesan Cheese: Nutritional yeast (vegan option)
- Instead of Flaky Sea Salt: Regular sea salt
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Dough Hook (optional)
- Bench Scraper (optional)
- 12‑Inch Round Baking Pan
- Oven
- Cooling Rack
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Mixing wet and dry ingredients into a very wet dough
- Performing the three sets of gentle stretch‑and‑folds
- Bulk rise until the dough has doubled in size
- Second rise in the oiled pan
- Dimpling and adding olive oil before baking
Chef Tips from the Video
- Keep a small bowl of water nearby while shaping; a wet hand prevents the dough from sticking.
- For extra flavor, drizzle a little garlic‑infused olive oil before dimpling.
- If you like herbs, sprinkle fresh rosemary or thyme after dimpling and before baking.
Troubleshooting
Dough is too sticky to handle.
Wet your hands and the bench scraper liberally; avoid adding extra flour which will make the crumb dense.
Focaccia does not rise enough.
Make sure the instant yeast is fresh and the room temperature is at least 70°F (21°C). Extend the bulk rise time if needed.
Crust is soggy instead of crisp.
Use a light‑flavored olive oil, preheat the oven fully, and bake at 450°F. Adding a thin extra drizzle of oil before baking helps crisp the top.
Storage
Refrigerator: Wrap tightly and store up to 2 days; reheat in a 350°F oven for 5‑7 minutes.
Freezer: Freeze after cooling, wrapped in foil and a freezer bag, for up to 1 month. Thaw overnight in the fridge and reheat.
Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- The dough can be refrigerated after the bulk rise; let it come to room temperature before the second rise.
- Par‑bake the focaccia for 15 minutes, cool, then freeze. Re‑bake from frozen for a quick snack.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originated in ancient Roman times as a simple flatbread baked on a hearth. Over centuries it became a staple of Ligurian cuisine, often flavored with olive oil, herbs, and sea salt, and is now enjoyed across Italy as a snack, side, or base for toppings.
What are the traditional regional variations of focaccia in Italian cuisine?
In Liguria, focaccia is thin, olive‑oil rich, and sometimes topped with rosemary. In Puglia, it may be thicker and topped with tomatoes and olives. The Tuscan version, called schiacciata, is often seasoned with salt and olive oil only.
How is focaccia traditionally served in Italy?
Focaccia is typically served warm, sliced and drizzled with extra‑virgin olive oil. It can accompany soups, salads, or be used as a sandwich base. In many regions it is enjoyed plain or with simple toppings like rosemary, sea salt, or olives.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a everyday bread but is also baked for festivals, family gatherings, and market stalls. In Liguria, it is a common offering at local fairs and is often shared during holiday meals as a communal starter.
What makes this sourdough discard focaccia special in the context of Italian bread making?
Using sourdough discard adds a subtle tang and improves the crumb structure while the instant yeast ensures a quick rise. This hybrid method lets home bakers enjoy the flavor benefits of sourdough without the long fermentation time typical of traditional Italian focaccia.
What are the most common mistakes to avoid when making sourdough discard focaccia?
Common errors include over‑adding flour, which makes the crumb dense, and under‑hydrating the dough, which prevents the characteristic airy holes. Also, neglecting the stretch‑and‑folds can result in weak gluten development and a flat texture.
Why does this recipe use instant yeast instead of relying solely on sourdough discard?
The discard is often weak and low in activity, especially after refrigeration. Instant yeast provides a reliable boost, allowing the focaccia to rise in a couple of hours while still retaining the sourdough’s flavor complexity.
Can I make this sourdough discard focaccia ahead of time and how should I store it?
Yes. After the bulk rise, you can refrigerate the dough, covered, for up to 24 hours. Bring it back to room temperature, give it a brief second rise in the pan, then bake as directed.
What texture and appearance should I look for to know the focaccia is done?
The crust should be deep golden‑brown and crisp, while the interior is light, airy, and full of irregular holes. When tapped, the bottom should sound hollow.
What does the YouTube channel Amy Bakes Bread specialize in?
The YouTube channel Amy Bakes Bread focuses on home‑baked breads, from classic sourdough loaves to quick‑rise recipes, offering clear step‑by‑step tutorials, troubleshooting tips, and creative variations for bakers of all skill levels.
How does the YouTube channel Amy Bakes Bread's approach to Italian bread differ from other cooking channels?
Amy Bakes Bread emphasizes practical, time‑saving techniques—like using discard and instant yeast—while still honoring traditional flavors. She often demonstrates hands‑on methods that require minimal equipment, making Italian breads accessible to everyday home cooks.
Last updated: August 14, 2026
