Light Fluffy Sourdough Focaccia

This Sourdough Discard Focaccia is the kind of bread that transforms a handful of ingredients into something truly special. You start with just flour, water, oil, salt, and that active discard from your sourdough jar, and with a few rounds of stretching and patient resting, you get a focaccia so light and airy it rivals the best bakery versions. Whether you opt for the quick same-day version or the tangier overnight method, this bread lands on the table golden, crisp at the edges, and steaming inside. It is one of those recipes I turn to any time I feel like making a meal feel a bit more cozy or festive.

Last week I baked this bread with the overnight rise and we pulled a loaf out for our big family Sunday dinner. Watching everyone fight over the golden edges and soft middle made it clear this focaccia is here to stay in my kitchen.

Ingredients

• Sourdough discard or starter: Look for discard less than a week old for the best flavor and rise. Using fresher discard means your bread will still get that bubbly crumb without being too sour
• Bread flour: Choose a good bread flour for the strongest structure and classic chewy texture. This helps to create those open pockets as it bakes
• High quality olive oil: A fruity peppery extra virgin oil is an essential layer of flavor and helps crisp up the crust beautifully
• Kosher salt: Sprinkle on top and blend into the dough for a boost of flavor and just the right bite

Step-by-Step Instructions

Initial Mix and Rest:

Combine flour, water, sourdough discard, and salt in a large mixing bowl. Mix with your hand just until no dry flour remains. Cover with a towel and let the shaggy dough rest for about 15 minutes. This rest allows the flour to hydrate and kickstarts gluten development before you do any kneading

Stretch and Fold:

Wet your hands so the sticky dough does not cling. Grasp one edge of the dough, stretch it up, and fold it back over itself toward the center. Turn the bowl a quarter turn and repeat on all four sides. Perform this set of folds every 15 minutes for a total of six sets. With each round you’ll notice the dough becomes smoother and more elastic

First Rise:

Coat a clean bowl with olive oil and transfer the dough in. Brush a bit more olive oil over the top to prevent drying. Let the dough rise at room temperature until it is about doubled in volume and has a pillowy texture. Depending on the room warmth this usually takes four hours

Shaping and Second Rise:

Generously oil your baking pan. With oiled hands tip the dough out into the pan. Stretch it gently to the corners but do not worry if it does not reach just yet. Cover and rest for thirty minutes. Return and press with your fingertips to dimple the dough all over while pushing it into place

Final Proof:

Let the dough rise uncovered until it looks puffy and a bit bubbly on the surface. This often takes about forty five minutes to an hour. Now is the time to drizzle with more olive oil and sprinkle with extra salt or any toppings you like

Baking:

Bake in a preheated hot oven until the bread is deeply golden at the edges and a crisp crust has formed. Focaccia is best when the bottom is browned and crunchy but the inside stays tender and moist

Cooling and Serving:

Once out of the oven tip the focaccia from the pan to cool on a rack so the bottom stays crisp. Enjoy warm the same day or save slices for sandwiches and snacks

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Storage and Make-Ahead Tips

Keep leftover focaccia at room temperature for up to two days wrapped in parchment or a clean kitchen towel. The crust will soften but a quick reheat in a hot oven brings it right back to life. Focaccia also freezes beautifully. Slice and freeze portions then rewarm them straight from the freezer for a just-baked taste

Ingredient Swaps

If you do not have sourdough discard you can use a small amount of active starter. For extra flavor try infusing the olive oil with fresh herbs or garlic before using it on the dough. Bread flour is ideal but all-purpose works if that is what you have just expect a slightly less chewy crumb

Serving Ideas

Focaccia is a bread that fits nearly every meal. Use it for rustic sandwiches with roasted vegetables or split and toast for an appetizer with dips. Broil wedges briefly and serve with salads or soups. For a seasonal twist scatter cherry tomatoes or sliced onions on top before baking

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A Bit of History

Focaccia comes from the Latin word for hearth so it is a bread meant for fire and sharing. Traditional Italian families often customized their recipes based on the olive oil and flour available in their region. Even today each batch reflects what you have on hand and the mood of the baker so embrace the rustic nature of this bread

Recipe FAQs

→ Can active sourdough starter replace discard?

Yes, both active starter and discard less than a week old yield good rises and flavor in this dough.

→ What pan size works best for this focaccia?

A 9x13 inch aluminum pan is ideal, though half sheet or two 8x8 pans can be used for different thicknesses.

→ How long can focaccia be stored fresh?

Keep it wrapped at room temperature up to 2 days. Reheat briefly to restore crispness.

→ Can the dough ferment overnight?

Yes, refrigerating the dough overnight enhances tangy depth and texture before baking.

→ Why are dimples important before baking?

Dimples trap olive oil and redistribute air bubbles, creating focaccia’s signature texture and appearance.