Can I let this dough sit overnight in the refrigerator?

Yes—an overnight rest in the fridge is not only okay, it’s amazing . After the initial room temp rise, transfer the dough to a well-oiled pan, cover it tightly, and refrigerate for up to 18 hours. The next day, let it come to room temp, dimple, top, and bake. You’ll love the deeper flavor. If you're looking to master more cold-proof techniques, check out our guide to slow fermentation in discard baking .

The focaccia is sticking to my pan. Help!

It happens—but it’s preventable. Always coat your pan with a thick layer of olive oil (no skimping!), and if needed, line with parchment too. Still nervous? We cover this—and other sticky situations—in our sourdough baking troubleshooting tips .

How do I serve focaccia?

Warm focaccia makes the perfect pairing for soups, salads, or simply dipped in olive oil. You can also slice it for sandwiches or toast it with eggs. See our full list of pairing ideas in what to eat with focaccia —from casual to cozy.

Does this discard focaccia have the same fermentation benefits as your sourdough focaccia recipe?

Not entirely. Because discard focaccia doesn’t rise for days, it won’t offer the same probiotic-rich effects as a long-fermented loaf. That said, the discard itself is fermented, so your bread will still be gentler on digestion than most yeasted breads. To learn more about that balance, explore our discard vs. full sourdough guide .

Sourdough Discard Focaccia – 1 Easy Recipe for Golden, Chewy Bread

Name: Sourdough Discard Focaccia That’s Crisp, Chewy, and Surprisingly Simple
Prep time: 10 min
Cook time: 25 min
Total time: PT-487275H1M58S
Cuisine: Italian
Ingredients: 500g all-purpose or bread flour; 150g sourdough discard (unfed but bubbly); 350g lukewarm water; 10g sea salt; 2–4 tbsp olive oil (plus more for drizzling)

Description

A golden, chewy, crisp-edged sourdough discard focaccia recipe that transforms your leftover starter into an irresistible bread perfect for dipping, sandwiches, or snacking.

Ingredients

500g all-purpose or bread flour

150g sourdough discard (unfed but bubbly)

350g lukewarm water

10g sea salt

2–4 tbsp olive oil (plus more for drizzling)

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Instructions

1. Mix flour, water, discard, and salt until combined in a large bowl.

2. Cover and let rest for 30 minutes, then perform 1–2 gentle stretch-and-folds.

3. Let rise at room temperature for 4–6 hours until bubbly and doubled.

4. Transfer dough into a heavily oiled pan. Let rest 1–2 hours or refrigerate overnight.

5. Dimple dough with oiled fingers, top with optional toppings (herbs, garlic, etc.).

6. Bake at 450°F for 25 minutes or until golden and crisp.

7. Cool for at least 15 minutes before slicing and serving.

Notes

Overnight cold proof improves flavor and digestibility.

Generous oil is key to prevent sticking.

For soft edges, cover with foil halfway through baking.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Bread
Method: Baking
Cuisine: Italian