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Easy Cheesy Garlic Sourdough Discard Focaccia, Best Ever

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This cheesy, garlicky, herb-flecked focaccia is born from a mistake and a moment of ‘well, let’s just see what happens.’ It turns a humble jar of sourdough discard into something absolutely spectacular with minimal effort and maximum flavor.

Ingredients

Scale
  • 3 cups (360g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed and straight from the fridge
  • 1 cup (240ml) warm water (about 100°F / 38°C)
  • ¼ cup (60ml) olive oil, plus extra for the pan and drizzling
  • 1½ teaspoons fine sea salt
  • 1 teaspoon instant yeast (optional, for a faster rise)
  • 4–5 cloves garlic, minced
  • 1 cup (about 100g) shredded low-moisture mozzarella cheese
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tablespoons fresh rosemary, chopped
  • Flaky sea salt, for finishing

Instructions

  1. Mix the Dough (5 minutes): In a large mixing bowl, combine 3 cups (360g) all-purpose flour, 1½ teaspoons salt, and 1 teaspoon instant yeast (if using). Whisk together. Add 1 cup (240g) sourdough discard, 1 cup (240ml) warm water, and ¼ cup (60ml) olive oil. Stir with a wooden spoon until a shaggy, sticky dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest for 30 minutes.
  2. Stretch and Fold (30 minutes, hands-on time about 2 minutes): After the rest, wet your hands with a little water to prevent sticking. Grab one side of the dough, stretch it up, and fold it over the top. Rotate the bowl a quarter turn and repeat, doing a total of 4 stretches and folds. Cover and let rest for another 30 minutes. Repeat the stretch and fold process one more time.
  3. First Rise (1 to 1.5 hours): Cover the bowl and let the dough rise at room temperature until it’s doubled in size and bubbly on top, about 1 to 1.5 hours.
  4. Prepare the Pan and Second Rise (30 minutes): Pour about 2 tablespoons of olive oil into your 9×13-inch baking pan and spread it around to coat the bottom and sides. Gently transfer the dough to the pan. Let the dough rest for 10 minutes, then gently stretch it to the edges of the pan. Cover and let rise for another 30 minutes.
  5. Dimple and Top (10 minutes): Preheat your oven to 425°F (220°C). Drizzle another tablespoon of olive oil over the dough. Using your fingertips, press deep dimples all over the surface of the dough. In a small bowl, mix the minced garlic with a tablespoon of olive oil. Spoon the garlic mixture over the dough. Sprinkle the shredded mozzarella and grated Parmesan over the top, followed by the chopped rosemary and a generous pinch of flaky sea salt.
  6. Bake (20-25 minutes): Place the pan in the preheated oven and bake for 20-25 minutes, until the top is golden brown and the cheese is bubbly and starting to brown in spots. Rotate the pan halfway through for even baking.
  7. Cool and Serve (10 minutes): Remove the focaccia from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack. Let it cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Notes

Don’t skip the stretch and fold—it’s crucial for developing gluten without kneading. Use room temperature discard if possible for a faster rise. Watch your oven closely as baking times may vary. Let the focaccia cool for at least 10 minutes before slicing to allow the cheese to set and steam to redistribute.

Nutrition

Keywords: sourdough discard, focaccia, cheesy garlic focaccia, easy focaccia, sourdough bread, discard recipe, garlic bread

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