11 Pillowy Sourdough Discard Focaccia Topped with Herbs

You know that craving for something soft, olive-oily, and herb-scented straight from the oven? Pillowy Sourdough Discard Focaccia Topped with Herbs answers that craving with rustic ease. This collection focuses on using your extra sourdough discard to make feather-light focaccia that smells like a herb garden.

Inside you'll find 11 foolproof focaccia recipes, each using sourdough discard and each topped with a different herb twist. You’ll get clear ingredient lists, step-by-step instructions, and serving ideas. The recipes range from classic rosemary to cheesy, olive-studded, and lemon-thyme versions. If you bake, snack, or entertain, these focaccias will become a go-to.

Grab a bowl, a bit of flour, and your sourdough discard. These focaccia recipes are friendly for home bakers and perfect for sharing. Pin a few favorites and try them across the week for fresh, warm bites the family will love.

1. Pillowy Sourdough Discard Focaccia Topped with Herbs — Classic Rosemary

This classic rosemary focaccia shows the sourdough discard's magic. It bakes up pillowy inside with crisp, olive-oil-kissed edges. The rosemary lends piney aroma and savory depth. It's perfect for sandwiches, dinners, or grazing boards. If you love warm, herby bread that’s light and chewy, this one’s for you.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (about 100–110°F / 38–43°C)
• 1 tsp instant yeast
• 2 tbsp sugar or honey
• 1 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, plus more for pan
• 2 tbsp fresh rosemary, chopped, plus extra sprigs
• Coarse sea salt for finishing
• Optional: 1 garlic clove, thinly sliced

Instructions

1. Lightly oil a 9×13-inch baking pan. Preheat oven to 450°F (232°C) for later use.
2. In a large bowl, whisk sourdough discard, warm water, and sugar until smooth.
3. Add flour, instant yeast, and salt. Stir until a shaggy dough forms.
4. Add 1/4 cup olive oil and mix, folding until the dough pulls together. It will be sticky.
5. Cover bowl with a damp towel. Let rise at room temperature 45–60 minutes, until puffy.
6. Oil hands and transfer dough to the prepared pan. Stretch gently to fill the pan.
7. Dimple the dough with your fingertips. Drizzle 1–2 tbsp olive oil over the top.
8. Sprinkle rosemary, optional sliced garlic, and coarse sea salt. Let rest 20–30 minutes.
9. Bake at 450°F 18–22 minutes, until deep golden and edges crisp. A toothpick should come out clean from the center.
10. Cool 10 minutes in the pan, then transfer to a rack. Finish with a few fresh rosemary sprigs.

How to Serve It

• Slice into squares and arrange on a wooden board for serving.
• Garnish with extra rosemary, cracked black pepper, and a drizzle of olive oil.
• Pair with tomato soup, grilled meats, or a mixed green salad.
• Store at room temperature in a sealed container up to 2 days.
• Reheat in a 350°F oven for 8–10 minutes to refresh.
• Great for spring picnics or cozy weeknight dinners.

2. Pillowy Sourdough Discard Focaccia Topped with Herbs — Garlic & Thyme

This garlic and thyme focaccia is savory and aromatic. Thin garlic slices blister and sweeten as they bake. Thyme adds citrusy, woody notes that brighten the crumb. It’s perfect as a side for roasted vegetables or with olive-oil dipping. You’ll love the warm garlic scent and tender chew.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (100–110°F / 38–43°C)
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 3 cloves garlic, thinly sliced
• 2 tbsp fresh thyme leaves
• Coarse sea salt for finishing
• Optional: 2 tbsp grated Parmesan

Instructions

1. Oil a 9×13-inch pan. Preheat oven to 450°F (232°C).
2. In a bowl, mix discard, warm water, and sugar until smooth.
3. Stir in flour, yeast, and salt until dough forms.
4. Pour in 1/4 cup olive oil and fold until incorporated. Dough will be tacky.
5. Cover and proof 45–60 minutes until visibly puffed.
6. Transfer dough to the oiled pan. Gently press to spread evenly.
7. Use fingertips to dimple the dough deeply. Drizzle 2 tbsp olive oil across the top.
8. Arrange garlic slices and sprinkle thyme and Parmesan if using. Let rest 20–30 minutes.
9. Bake 18–22 minutes until golden brown and edges crisp. Toothpick in center should be clean.
10. Cool 10 minutes before slicing. Serve warm.

How to Serve It

• Drizzle with a finishing splash of olive oil and scatter fresh thyme.
• Serve with marinated olives, roasted tomatoes, or as sandwich bread.
• Store sealed at room temperature 2 days, or freeze in slices up to 1 month.
• Make-ahead: prepare dough the night before and refrigerate for slow proof.
• Lovely for weekend brunch or herb-forward dinner spreads.

3. Pillowy Sourdough Discard Focaccia Topped with Herbs — Lemon-Thyme & Sea Salt

This lemon-thyme focaccia is bright and fragrant. Zesty lemon cuts through savory olive oil for a lively bite. Thyme balances citrus with herbaceous depth. It’s ideal with seafood, salads, or as a standalone snack. Expect a soft crumb and a fresh, tangy aroma.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (100–110°F / 38–43°C)
• 1 tsp instant yeast
• 1 tbsp honey
• 1 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, plus extra for pan
• Zest of 1 lemon
• 2 tbsp fresh thyme leaves
• 4 thin lemon slices (seedless)
• Coarse sea salt for finishing

Instructions

1. Oil a 9×13-inch pan. Preheat oven to 450°F (232°C).
2. Whisk discard, warm water, and honey until smooth.
3. Add flour, yeast, and salt. Mix into a sticky dough.
4. Stir in 1/4 cup olive oil and fold until smooth.
5. Cover and let rise 45–60 minutes, until puffy.
6. Transfer to the pan and gently spread with oiled hands.
7. Dimple the dough deeply. Sprinkle lemon zest, thyme, and tuck lemon slices into dimples.
8. Drizzle a bit more olive oil and let rest 20 minutes.
9. Bake 18–22 minutes until golden and aromatic. Center should spring back when pressed.
10. Cool 10 minutes, then finish with coarse salt and extra zest.

How to Serve It

• Serve warm with a wedge of lemon for guests to squeeze.
• Pair with grilled fish, a chilled white wine, or herb salads.
• Store in an airtight container for 2 days; reheat in the oven.
• Make-ahead: shape dough and refrigerate overnight; bring to room temperature before baking.
• Works great for spring gatherings and light lunches.

4. Olive & Rosemary Sourdough Discard Focaccia

Salt-cured olives add savory, briny bursts to this focaccia. Rosemary and extra olive oil balance those bold flavors. The crumb stays tender and pillowy from the discard. It’s a favorite for Mediterranean-style meals and mezze boards. Expect fruity olive bites and herb-scented bread.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (100–110°F / 38–43°C)
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for pan
• 3/4 cup mixed olives, pitted and halved
• 2 tbsp fresh rosemary, chopped
• 1 tsp lemon zest (optional)
• Coarse sea salt for finishing

Instructions

1. Lightly oil a 9×13-inch pan. Preheat oven to 450°F (232°C).
2. Mix discard, warm water, and sugar.
3. Add flour, yeast, and salt. Stir to combine.
4. Fold in 1/4 cup olive oil until dough is cohesive.
5. Cover and proof 45–60 minutes, until puffy.
6. Transfer to pan and press to fit. Dimples should be visible.
7. Scatter olives, rosemary, and optional lemon zest. Drizzle 2 tbsp olive oil.
8. Rest 20 minutes to puff slightly.
9. Bake 18–22 minutes until golden. Edges should be crisp and top evenly browned.
10. Cool 10 minutes on a rack, then slice.

How to Serve It

• Arrange with marinated vegetables and cheeses for a Mediterranean platter.
• Garnish with extra rosemary and a light olive oil dip.
• Store airtight 2 days or freeze slices for up to 1 month.
• Make-ahead: refrigerate shaped dough overnight.
• Lovely for weeknight dinners and rustic brunches.

5. Sundried Tomato & Basil Sourdough Discard Focaccia

Sundried tomato and basil create a concentrated, sweet-tart topping. The sourdough discard keeps the crumb soft and airy. This focaccia works well in summer salads or sandwich stacks. Expect chewy bites with herb brightness and tomato umami.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (100–110°F / 38–43°C)
• 1 tsp instant yeast
• 1 tbsp honey
• 1 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for topping
• 1/2 cup chopped sundried tomatoes (oil-packed, drained)
• 1/4 cup grated mozzarella or Parmesan (optional)
• 1/4 cup fresh basil, torn
• Coarse sea salt for finishing

Instructions

1. Oil a 9×13-inch pan. Preheat oven to 450°F (232°C).
2. Mix discard, warm water, and honey until smooth.
3. Add flour, yeast, and salt. Stir into a sticky dough.
4. Add 1/4 cup olive oil and fold to combine.
5. Cover and proof 45–60 minutes, until puffy.
6. Transfer to pan and gently stretch to fill.
7. Dimple dough and drizzle 2 tbsp olive oil. Scatter sundried tomatoes and cheese.
8. Let rest 20 minutes to puff slightly.
9. Bake 18–22 minutes until golden and cheese melted. Center should spring back.
10. Cool 10 minutes, then top with basil and coarse salt.

How to Serve It

• Serve warm with a drizzle of balsamic glaze or extra virgin olive oil.
• Pair with caprese salad or light white wine.
• Store airtight 2 days; reheat slices in oven for 8 minutes.
• Make-ahead: fold tomatoes into dough for more flavor.
• Great for summer dinners and picnic boxes.

6. Caramelized Onion & Sage Sourdough Discard Focaccia

Sweet caramelized onions round out savory sage for a rich focaccia. The discard yields a soft, pillowy center that soaks up onion flavor. This version is slightly sweet, savory, and aromatic. It shines with roasted meats or as a star on a grazing board.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (100–110°F / 38–43°C)
• 1 tsp instant yeast
• 1 tbsp brown sugar
• 1 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for topping
• 2 large onions, thinly sliced
• 2 tbsp butter (room temperature)
• 2 tbsp fresh sage leaves, chopped
• Coarse sea salt for finishing

Instructions

1. Caramelize onions: cook sliced onions with butter over medium-low heat 25–30 minutes until deep amber. Set aside.
2. Oil a 9×13-inch pan. Preheat oven to 450°F (232°C).
3. Mix discard, warm water, and brown sugar.
4. Stir in flour, yeast, and salt until combined.
5. Fold in 1/4 cup olive oil. Dough will be tacky.
6. Cover and proof 45–60 minutes, until puffy.
7. Spread dough into the pan, dimple deeply, and drizzle 2 tbsp olive oil.
8. Evenly distribute caramelized onions and sage across top. Let rest 20 minutes.
9. Bake 20–25 minutes until edges are golden and top caramelized. Center should spring back.
10. Cool 10 minutes before slicing. Finish with coarse salt.

How to Serve It

• Serve with warm goat cheese or sharp cheddar.
• Pair with roasted chicken or a hearty vegetable stew.
• Store airtight 2 days, or freeze for up to 1 month.
• Make-ahead: caramelize onions the day before to save time.
• Perfect for cozy autumn dinners and potlucks.

7. Herbed Parmesan Sourdough Discard Focaccia

Cheesy, herby, and golden, this focaccia uses Parmesan for a savory crust. The sourdough discard keeps the interior tender and airy. Basil, oregano, and parsley bring bright herbal notes. It’s fantastic as a side to pasta or sliced for sandwiches.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (100–110°F / 38–43°C)
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for brushing
• 1/2 cup freshly grated Parmesan
• 2 tbsp fresh basil, chopped
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• Coarse sea salt for finishing

Instructions

1. Oil a 9×13-inch pan. Preheat oven to 450°F (232°C).
2. Combine discard, warm water, and sugar.
3. Stir in flour, yeast, and salt until a shaggy dough forms.
4. Mix in 1/4 cup olive oil until dough is cohesive.
5. Cover and let rise 45–60 minutes until puffy.
6. Transfer to pan, spread, and press dimples with fingertips.
7. Brush top with 2 tbsp olive oil and sprinkle Parmesan and herbs.
8. Rest 20 minutes before baking.
9. Bake 18–22 minutes until cheese browns and edges are crisp.
10. Cool 10 minutes, then cut and serve.

How to Serve It

• Top with extra grated Parmesan and chopped herbs before serving.
• Pair with roasted vegetables, tomato soup, or grilled meats.
• Store in a sealed container 2 days; reheat in oven for best texture.
• Make-ahead: add cheese to dough for a richer crumb.
• Great for dinner parties and pasta nights.

8. Za'atar & Olive Oil Sourdough Discard Focaccia

Za'atar brings lemony thyme and sesame flavors to this focaccia. A simple olive oil and spice top makes the crumb shine. The discard ensures softness and subtle tang. This is ideal with hummus, labneh, or grilled vegetables.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (100–110°F / 38–43°C)
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for topping
• 2 tbsp za'atar spice blend
• 1 tbsp sesame seeds (optional)
• Coarse sea salt for finishing
• Optional: lemon zest for brightness

Instructions

1. Oil a 9×13-inch pan. Preheat oven to 450°F (232°C).
2. Mix discard, warm water, and sugar.
3. Add flour, yeast, and salt, mixing until combined.
4. Stir in 1/4 cup olive oil until dough comes together.
5. Cover and proof 45–60 minutes, until puffy.
6. Spread dough in the pan. Dimple deeply and drizzle 2 tbsp olive oil.
7. Sprinkle za'atar, sesame seeds, and optional zest evenly. Rest 20 minutes.
8. Bake 18–22 minutes until golden and fragrant.
9. Test doneness by tapping the bottom for a hollow sound and ensuring center springs back.
10. Cool 10 minutes before slicing.

How to Serve It

• Serve with labneh, hummus, or za'atar-spiced olive oil.
• Garnish with extra za'atar and lemon zest.
• Store airtight 2 days; reheat in the oven to refresh.
• Make-ahead: premix za'atar oil for brushing.
• Perfect for Mediterranean-inspired gatherings.

9. Garlic-Chive & Butter Sourdough Discard Focaccia

This focaccia uses melted butter and chopped chives for a softer, slightly richer crust. Garlic slices caramelize for sweet, savory pockets. The sourdough discard ensures a light interior and tender crumb. It pairs beautifully with soups and egg dishes.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (100–110°F / 38–43°C)
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp fine sea salt
• 3 tbsp melted butter (cooled to warm)
• 1/4 cup extra-virgin olive oil for pan and drizzling
• 3 cloves garlic, thinly sliced
• 2 tbsp fresh chives, finely chopped
• Coarse sea salt for finishing

Instructions

1. Preheat oven to 450°F (232°C) and oil a 9×13-inch pan.
2. Combine discard, warm water, and sugar in a bowl.
3. Add flour, yeast, and salt, stirring until a sticky dough forms.
4. Mix in melted butter until fully incorporated.
5. Cover and let rise 45–60 minutes until puffy.
6. Spread dough into the pan, dimple deeply, and drizzle olive oil.
7. Scatter garlic slices and chives over the top. Rest 20 minutes.
8. Bake 18–22 minutes until golden and garlic is blistered.
9. Press center gently; it should spring back when done. Toothpick should be clean.
10. Cool 10 minutes, then brush with extra melted butter if desired.

How to Serve It

• Serve with soft-boiled eggs or herb butter.
• Garnish with extra chopped chives and a pinch of flaky sea salt.
• Store sealed up to 2 days; reheat in oven for crisp edges.
• Make-ahead: prepare dough the night before for flavor depth.
• Great for brunch or cozy weekend breakfasts.

10. Potato & Rosemary Sourdough Discard Focaccia

Thinly sliced, par-cooked potatoes make this focaccia comfort-food worthy. Rosemary and garlic lift the flavor into savory territory. The discard keeps the crumb airy despite the extra toppings. It’s hearty enough to serve as a main with a salad.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (100–110°F / 38–43°C)
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for drizzling
• 1 large russet potato, thinly sliced and par-boiled 5 minutes
• 2 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• Freshly ground black pepper and coarse sea salt for finishing

Instructions

1. Preheat oven to 450°F (232°C). Oil a 9×13-inch pan.
2. Thinly slice potato and boil 5 minutes until just tender. Drain and cool slightly.
3. Mix discard, warm water, and sugar.
4. Add flour, yeast, and salt. Stir to combine.
5. Fold in 1/4 cup olive oil until the dough comes together.
6. Cover and proof 45–60 minutes until puffy.
7. Spread dough in pan. Dimple and drizzle 2 tbsp olive oil.
8. Arrange potato slices and sprinkle garlic and rosemary. Rest 20 minutes.
9. Bake 20–25 minutes until potatoes crisp at edges and crust browns.
10. Cool 10 minutes, then finish with cracked pepper and coarse salt.

How to Serve It

• Serve with a crisp green salad and a light vinaigrette.
• Garnish with extra rosemary and a drizzle of olive oil.
• Store airtight 2 days; reheat slices in oven for crispness.
• Make-ahead: par-boil potatoes earlier in the day.
• Perfect for casual dinners and harvest-season meals.

11. Honey-Rosemary & Sea Salt Sourdough Discard Focaccia

A sweet-savory twist, this focaccia uses a honey-olive oil glaze for a glossy finish. Rosemary adds earthiness and sea salt balances the sweetness. The sourdough discard keeps the crumb airy and delicate. This recipe shines with cheese boards and soft cheeses.

Ingredients

• 1 cup active sourdough discard (room temperature)
• 2 1/4 cups all-purpose flour
• 3/4 cup warm water (100–110°F / 38–43°C)
• 1 tsp instant yeast
• 1 tbsp honey (plus 1 tbsp for glaze)
• 1 tsp fine sea salt
• 1/4 cup extra-virgin olive oil, plus 2 tbsp for pan
• 2 tbsp fresh rosemary, chopped
• Coarse sea salt (flaky) for finishing
• Optional: 1 tbsp melted butter for brushing

Instructions

1. Oil a 9×13-inch pan. Preheat oven to 450°F (232°C).
2. Combine discard, warm water, and 1 tbsp honey.
3. Add flour, yeast, and salt. Mix until a sticky dough forms.
4. Stir in 1/4 cup olive oil until dough is cohesive.
5. Cover and proof 45–60 minutes until puffy.
6. Transfer dough to pan, spreading and dimpling with fingers.
7. Drizzle 2 tbsp olive oil and sprinkle rosemary. Let rest 20 minutes.
8. Bake 18–22 minutes until golden and glossy.
9. While hot, brush with 1 tbsp honey mixed with 1 tbsp warm water, and melted butter if using.
10. Cool 10 minutes then finish with flaky sea salt.

How to Serve It

• Serve with soft cheeses like brie or ricotta and fresh fruit.
• Garnish with extra rosemary sprigs and honey drizzle.
• Store airtight 2 days; reheat lightly before serving.
• Make-ahead: prepare dough the night before for deeper flavor.
• Ideal for brunch, cheese nights, or holiday spreads.

Warm, fragrant, and endlessly adaptable, these Pillowy Sourdough Discard Focaccia Topped with Herbs recipes give you a week’s worth of baking inspiration. You’ve got bright lemon-thyme, cheesy herb, za'atar, potato-rosemary, and other herb-forward favorites. Try one for dinner, one for brunch, and pin your favorites for later.

Which herb topping do you want to try first? Save or pin this guide so you can come back when your discard pile grows. Share a slice with a friend or gift a warm pan to someone who loves fresh-baked bread. Happy baking — may your kitchen smell of olive oil and fresh herbs.