There is nothing quite like the aroma of freshly baked bread, and this Sourdough Discard Focaccia is an absolute showstopper. Imagine pulling a dark rectangular metal baking pan out of the oven, its parchment paper edges slightly scorched from the high heat. Inside sits a perfectly baked, incredibly thick focaccia bread boasting a deep golden-brown crispy crust. Every bite is packed with rustic, savory flavor.
This recipe transforms your unfed sourdough discard into a bakery-worthy masterpiece. Deep dimples cover the surface, naturally pooling with glistening extra virgin olive oil. Embedded right into the dough are sweet, blistered sun-dried tomato pieces and whole caramelized roasted garlic cloves that melt in your mouth.
To finish the visual and aromatic appeal, fresh green rosemary sprigs and a generous scattering of coarse flaky sea salt are pressed into the top before baking. It is the ultimate comfort bake that feels incredibly gourmet but is surprisingly easy to achieve at home.
Why You’ll Love This Recipe
- Incredible Texture: The combination of a high-hydration dough and a hot oven yields a thick, airy crumb with a pronounced, crunchy exterior.
- Zero Waste: It is the perfect, delicious way to use up 1 cup (240g) of unfed sourdough discard without throwing it away.
- Gourmet Toppings: The blistered sun-dried tomatoes and caramelized roasted garlic create sweet, savory pockets of intense flavor.
- Foolproof Visual Cues: Baking in a dark metal pan guarantees that beautiful, heat-conducted crispy crust every single time.
Ingredients & Substitutions
Sourdough Discard: You will need 1 cup (240g) of unfed sourdough discard. This provides a gentle tang and builds the foundational structure and complex flavor of the bread.
Active Dry or Instant Yeast: Use 2 tsp (7g) of yeast to guarantee a thick, reliable rise. Since the discard is unfed, the commercial yeast does the heavy lifting for the leavening.
Warm Water: Exactly 1 1/2 cups (360ml) of warm water (around 105°F/40°C) activates the yeast. A properly hydrated dough is the secret to an airy crumb.
Honey: Just 1 tbsp (21g) of honey feeds the yeast and aids in caramelization. You can easily substitute this with white or brown sugar.
Bread Flour: Use 4 cups (480g) of high-protein bread flour. This is critical for gluten development, giving the focaccia enough chew to support the heavy toppings.
Fine Sea Salt: Add 2 tsp (12g) into the dough. Salt controls the yeast fermentation and ensures the bread itself isn’t bland.
Extra Virgin Olive Oil: You will need 1/2 cup (120ml) total, divided. This coats the pan to fry the bottom, and creates the signature glistening pools in the dimples.
Sun-Dried Tomatoes: Roughly chop 1/2 cup (50g) of oil-packed sun-dried tomatoes. These will blister beautifully in the hot oven, adding a chewy, sweet tang.
Roasted Garlic Cloves: Use 1 whole head of pre-roasted garlic, separated into whole caramelized cloves. Pressing them in whole allows them to stay soft inside while the exposed tops caramelize.
Fresh Rosemary & Flaky Sea Salt: Use 3 sprigs of fresh green rosemary and 1 tbsp (15g) of coarse flaky sea salt. These provide an aromatic crunch that balances the rich olive oil.
Equipment Needed
- Dark Rectangular Metal Baking Pan: A 9×13-inch pan conducts heat quickly, ensuring the bottom crust gets deeply fried and crispy.
- Parchment Paper: Prevents sticking and makes lifting the heavy focaccia out of the pan a breeze.
- Large Mixing Bowl: Essential for mixing and proofing the high-hydration dough.
Step-by-Step Instructions
1. Mix the Dough Base
In a large mixing bowl, whisk together 1 1/2 cups (360ml) warm water, 2 tsp (7g) yeast, and 1 tbsp (21g) honey. Let it sit for 5 minutes until frothy.
Stir in 1 cup (240g) of your unfed sourdough discard until fully dissolved. The liquid should look milky and slightly bubbly.
2. Incorporate Flour and Rest
Add the 4 cups (480g) of bread flour and 2 tsp (12g) of fine sea salt to the wet mixture. Use a wooden spoon or your hands to mix until a shaggy, sticky dough forms.
Cover the bowl with a damp towel and let the dough rest for 30 minutes. This allows the flour to hydrate and makes gluten development easier.
3. Stretch and Fold
After resting, wet your hands slightly to prevent sticking. Grab one side of the dough, stretch it upwards, and fold it over itself.
Rotate the bowl and repeat this stretching and folding process 4 times until the dough feels tight and slightly smoother. Cover and let it rise in a warm spot for 1 hour.
4. Prepare the Baking Pan
Take your dark rectangular metal baking pan and pour 2 tbsp (30ml) of extra virgin olive oil into the bottom. Lay down a sheet of parchment paper, pressing it into the oiled pan.
Pour another 1 tbsp (15ml) of olive oil directly onto the top of the parchment paper. This double-oiling method guarantees a golden-brown crispy crust.
5. Transfer and Second Proof
Gently transfer the dough into the prepared baking pan. Use your oiled fingers to gently stretch the dough towards the corners of the pan.
If the dough shrinks back, do not force it; let it rest for 15 minutes to relax the gluten, then stretch again. Cover the pan and let it proof for another 1 to 1.5 hours until it is very thick, puffy, and jiggles when you shake the pan.
6. Dimple and Decorate
Preheat your oven to 425°F (220°C). Pour the remaining 3 tbsp (45ml) of extra virgin olive oil over the top of the puffed dough.
Oil your fingers and press straight down into the dough to create deep dimples. Watch as the olive oil cascades and pools deeply into the indentations.
Gently embed the whole caramelized roasted garlic cloves and the chopped sun-dried tomato pieces into the dimples. Nestle the fresh rosemary sprigs into the dough and scatter generously with the coarse flaky sea salt.
7. Bake to a Crispy Golden-Brown
Bake on the middle rack for 25 to 30 minutes. You will know it is done when the focaccia features a deep golden-brown crispy crust and the edges of the parchment paper are slightly scorched.
The sun-dried tomatoes should look beautifully blistered. Remove from the oven and carefully lift the bread out of the pan using the parchment paper to prevent the bottom from getting soggy. Cool on a wire rack for at least 30 minutes before slicing.
Expert Tips for Success
- Do Not Skip the Dark Metal Pan: Glass or ceramic pans do not conduct heat aggressively enough. The dark metal is the secret to frying the bottom crust.
- Keep the Oil Flowing: Don’t be shy with the extra virgin olive oil. Pooled oil in the dimples creates the signature crisp, fried texture on top.
- Protect the Garlic: Push the whole roasted garlic cloves deep into the dough so they don’t burn under the high heat, allowing them to caramelize instead.
- Look for the Scorch: A slightly scorched parchment paper edge is a perfect visual cue that your oven was hot enough to achieve the desired crust.
Storage & Reheating/Freezing
Store leftover focaccia in an airtight container at room temperature for up to 2 days. The crust will soften overnight, but the flavor intensifies.
To revive that crispy golden-brown texture, reheat slices in a 375°F (190°C) oven or toaster oven for 5-8 minutes until warm and crunchy. You can also freeze sliced focaccia in freezer-safe bags for up to 3 months; thaw at room temperature and reheat.
What to Serve With This
This savory, thick focaccia is incredibly versatile. It is the absolute perfect dipping bread for rich, comforting bowls like our Tuscan Sausage and Potato Soup, hearty Cheeseburger Macaroni Soup, elegant Shrimp Bisque, or a warm bowl of Creamy Chicken Parmesan Soup. You can also pair it with incredible pasta dishes like Honey Pepper Chicken Pasta, Bacon Cheeseburger Pasta, Lemon Feta Chicken Orzo, or Chicken Sausage Broccoli Orzo.
If you’re looking to build an epic lunch or appetizer spread, slice this bread horizontally for sandwiches using Homemade Ham Salad, or serve it alongside a Chicken Torta Sandwich and Buffalo Chicken Sliders. Add fun party sides like Chicken Pillows, Homemade Pizza Pockets, Bacon Jalapeno Popper Egg Rolls, Ground Beef Stuffed Rolls, Shrimp and Crab Biscuit Melts, Sweet Potato Appetizer Bites, and Cheesy Sloppy Joe Garlic Bread. For lighter pairings, try serving it with Cottage Cheese Toast, Apple Goat Cheese Croissant, Cucumber Mozzarella Salad, Crunchy Asian Cabbage Salad, or a Spicy Baked Tofu Burrito Bowl and Chicken Sweet Potato Bowl.
For a spectacular family dinner, use this focaccia to sop up the sauces from mains like Steak Au Poivre, Authentic Jamaican Oxtail, Jamaican Brown Stew Chicken, Indian Butter Chicken, Thai Drunken Noodles, or a juicy Cowboy Butter Steak. It also complements fantastic chicken dishes like Garlic Parmesan Chicken Meatloaf, Air Fryer Garlic Parmesan Chicken, Crockpot Garlic Parmesan Chicken, Parmesan Crusted Chicken, Mediterranean Grilled Chicken, Dairy Free Chicken Alfredo, Glazed Garlic Herb Chicken, Baked Crunchy Honey Chicken, Hot Honey Feta Chicken, Buffalo Chicken Lettuce Wraps, Creamy Baked Chicken and Asparagus, Chicken Sausage Sheet Pan Dinner, and a beautiful Roasted Cornish Hen.
Pair it with heavy, comforting casseroles and bakes! It works wonders next to Million Dollar Italian Lasagna, Veggie White Lasagna, Keto Chicken Alfredo Broccoli Bake, Crockpot Pierogi Casserole, Cheesy Hamburger Potato Casserole, Easy Chicken Noodle Casserole, and Beef Macaroni Casserole. Enhance your table with fantastic vegetable and potato sides like Homemade Scalloped Potatoes, Creamy Mashed Potatoes, Crockpot Steak and Potatoes, Baked Garlic Butter Potatoes, Irish Colcannon Recipe, Crispy Baked Cauliflower Steaks, Cheesy Cabbage Gratin, Hot Honey Roasted Carrots, Coconut Pineapple Rice, and crispy Air Fryer Veggie Chips. You might even find inspiration in our Pesto Parmesan Sourdough!
Finally, finish off your incredible meal with a spectacular dessert. Bake up an Apple Slab Pie, Homemade Apple Pie, Apple Puff Pastry, or Berry Puff Pastry Twists. If you love rich cakes and cheesecakes, try our Caramel Brownie Cheesecake, Brown Sugar Caramel Pound Cake, Lemon Blueberry Pound Cake, Peanut Butter Cake, German Chocolate Poke Cake, Pecan Pie Cheesecake Bars, No Bake Mini Biscoff Cheesecakes, or Fried Strawberry Cheesecake Sandwiches. For cookies and bars, serve Pink Sugar Cookie Bars, Dark Chocolate Orange Shortbread Cookies, Italian Almond Ricotta Cookies, Chocolate Peanut Butter Marshmallow Cookies, Healthy Nut and Seed Cookies, Raspberry Pistachio Bars, Raspberry Coconut Magic Bars, White Chocolate Raspberry Fudge, Coconut Rum Snow Squares, Oat Flour Peanut Butter Cookies, Caramel Cheesecake Cookies, or Chocolate Crinkle Cookies. Or keep it unique with an Earl Grey Panna Cotta, Healthy Gelatin Recipe, No Bake Candy Cane Dessert, Classic Cream Puffs, Homemade Lemon Jam, 3 Ingredient Crumble Topping, Cranberry Mousse Cups, Creme Brulee French Toast, Air Fryer Caramelized Bananas, Homemade Biscoff Cookie Butter, or Lemon Blueberry Protein Bites!
Frequently Asked Questions
Yes, but using unfed discard without commercial yeast means you will need to rely on a much longer, unpredictable fermentation process (often overnight or up to 24 hours). We use a little instant yeast to guarantee a thick, predictable rise in just a few hours.
Wait until the dough is fully proofed and very puffy. Generously oil your fingers, and press straight down until you hit the bottom of the pan. Pouring olive oil over the top beforehand ensures it pools into these dimples.
Use whole, pre-roasted garlic cloves and embed them deeply into the dimples of the dough. Pushing them down protects them from the direct heat of the oven while allowing the tops to beautifully caramelize.
A flat focaccia is usually caused by under-proofing the dough in the pan or using water that was too hot, which kills the yeast. Ensure your dough jiggles and is noticeably puffy before dimpling.
Dark metal conducts and retains heat much better than glass or ceramic. This aggressive heat is essential to effectively ‘fry’ the bottom of the dough in the olive oil, creating that deep golden-brown crispy crust.
Ready to Bake?
If you made this Sourdough Discard Focaccia and loved its incredibly thick, crispy golden-brown crust, please leave a comment and a 5-star rating below! Don’t forget to subscribe to our newsletter for more delicious baking recipes, and save this post to your favorite Pinterest boards!
Recipe Card
Sourdough Discard Focaccia: Crispy, Thick, and Golden-Brown
Ingredients
Equipment
Instructions
- In a large mixing bowl, whisk together 1 1/2 cups (360ml) warm water, 2 tsp (7g) yeast, and 1 tbsp (21g) honey. Let it sit for 5 minutes until frothy. Stir in 1 cup (240g) of unfed sourdough discard until fully dissolved.
- Add 4 cups (480g) bread flour and 2 tsp (12g) fine sea salt. Mix until a shaggy, sticky dough forms. Cover and rest for 30 minutes.
- With wet hands, grab one side of the dough, stretch it upwards, and fold it over itself. Repeat 4 times around the bowl. Cover and let rise for 1 hour.
- Pour 2 tbsp (30ml) of extra virgin olive oil into a 9x13-inch dark rectangular metal baking pan. Line with parchment paper, then pour 1 tbsp (15ml) of oil directly on top of the parchment.
- Transfer the dough into the pan. Use oiled fingers to gently stretch it to the corners. If it shrinks back, rest for 15 minutes, then stretch again. Cover and proof for 1 to 1.5 hours until thick and puffy.
- Preheat oven to 425°F (220°C). Pour the remaining 3 tbsp (45ml) of extra virgin olive oil over the dough. With oiled fingers, press straight down to create deep dimples, ensuring oil pools in the indentations.
- Embed the whole roasted garlic cloves and chopped sun-dried tomatoes into the dimples. Nestle in fresh rosemary sprigs and scatter generously with coarse flaky sea salt.
- Bake on the middle rack for 25 to 30 minutes until the crust is deep golden-brown and crispy, and the edges of the parchment paper are slightly scorched. Cool on a wire rack for 30 minutes before slicing.
Notes
Tip 2: Press the whole garlic cloves deeply into the dough so they caramelize without burning.
