Sourdough Discard Focaccia Recipe (Vegan, Egg Free, Dairy Free) (2024)

This vegan sourdough discard focaccia recipe is made with flour, olive oil, and sourdough starter discard. Easy no knead sheet pan bread that is ready with an overnight rise.

I love how simple and easy this sourdough bread comes together – great for sandwiches, to serve with soup, or just a snack!

The Best Sourdough Discard Focaccia Bread Recipe

This sourdough discard focaccia recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.

I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on whole ingredients you can cook delicious recipes without a trip to the bakery!

What’s In This Sourdough Starter Focaccia Bread Recipe?

I get fresh produce from my garden and from Misfits Market– they sell fantastic fruit, vegetables, & pantry staples at a discounted price. We get Misfit boxes every other week and love picking out favorite produce for delivery. Get $10 off your first box here!

• Sourdough Starter Discard: you can buy sourdough starter here, or I have a great guide on how to make your own in one week!
• All Purpose Flour: I normally use all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces. If you want to keep it a little wholesome, you can use half whole wheat flour as well.
• Pink Himalayan Sea Salt
• Agave Syrup: I really like using this raw organic agave syrup which is ridiculously inexpensive online!
• Water
• Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!

Vegan Focaccia With Sourdough Starter Discard

This Vegan Sourdough Focaccia recipe is the perfect way to use your sourdough discard from a starter. I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to resuse kitchen scraps to cut back on waste.

Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead. I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste.

What Baking Equipment Do I Need for this Sourdough Discard Focaccia Recipe?

• I use this extra large silicon baking mat to prep all my dough on. It’s super simple to use and easy to clean up (and doesn’t get flour all over your counters, highly recommended. There are a lot of baking mats, but this one is the largest I could find (2 x 3 feet!) and keeps the counters mess free… I absolutely love it!
• I love these glass Anchor batter bowls, I store all my doughs and my sourdough starter in these!
• I’m all about hand-kneading, but I find that using this adjusted-measure rolling pin works particularly well. I like this rolling pin, which allows you to roll to the exact thickness you want. That way, you have nice even focaccia with the same dough thickness in each bite!
• For this focaccia, I like to use a simple baking sheet lined with parchment paper to the buns don’t stick. It’s super important to make sure you use parchment paper and not wax paper!
• I’ve also compiled a list of my favorite sourdough baking equipment here on Amazon!

How Do I Make Focaccia With Sourdough Starter Discard?

1. In a large bowl, mix the sourdough starter, flour, salt, water, agave syrup, and 1 tablespoon olive oil. dough should be thick and sticky. Cover with a tea towel and allow to rise for 9 to 12 hours overnight in a warm draft-free space.
2. On a sheet pan, pour 1 tablespoon olive oil over dough on top and stretch the dough into a rectangle. Pour remaining olive oil on top of the dough. Cover with plastic wrap and allow to rise again for 2 more hours.
3. Preheat oven to 425 degrees Fahrenheit. Stretch the dough out to the sides of the sheet pan. Place your fingers down into the dough, making even dimples.
4. Bake for 22 to 25 minutes, until golden brown on top. Brunch finished bread with a little olive oil, salt, or rosemary. Mangia!

Other Sourdough Discard Recipes We Love!

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About the Author: Kelly Jensen