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

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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!
 
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You know we love us some bread on this homestead! Aside from our weekend sourdough loaf, I’ll get a little adventurous from time to time and bake some clay pot bread, vegan biscuits, or homemade pizza crust. And decided to try sourdough focaccia for the first time….. and this was major winning recipe! 
 
The entire sheet pan of this amazing focaccia lasted about 2 days… and there are only 2 people in the house. I loved eating mine with a little hummus and topped with bean sprouts – but you can add any toppings you prefer.  Or keep it simple with a pat of salted butter.

This Sourdough Vegan Focaccia Bread Recipe Is:

  • Simple
  • Herby
  • Light
  • Floral
  • Hearty
  • Vegan, vegetarian, dairy free, egg free

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!

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What’s In This Sourdough Starter Focaccia Bread Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

  • 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
  • Extra virgin olive oil
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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 reuse 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’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 so the bread 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!
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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!
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Other Sourdough Discard Recipes We Love!

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Share This Egg Free Sourdough Discard Focaccia Bread Recipe

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Sourdough Discard Focaccia (Egg Free/Vegan)

Kelly Jensen
This vegan sourdough 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!
5 from 8 votes
Cook Time 35 minutes
Total Time 35 minutes
Course Baked Goods, Bread
Cuisine American, Italian
Servings 12
Calories 207 kcal

Ingredients
  

  • 1/2 cup sourdough starter discard
  • 4 1/4 cup all-purpose flour
  • 1 teaspoon Sea Salt
  • 1 tablespoon agave nectar
  • 1 1/2 warm water
  • 3 tablespoons olive oil divided

Instructions
 

  • In a large bowl, mix the sourdough starter, flour, salt, water, agave syrup, and 1 tablespoon olive oil. doigh 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.
  • On a sheet pan, pour 1 tablespoon olive oil.sprrad dough on top and stretch 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.
  • 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.
  • Bake for 22 to 25 minutes, until golden brown on top. Brunch finished bread with a little olive oil, salt, or rosemary.  Mangia!

Nutrition

Calories: 207kcalCarbohydrates: 37gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 195mgPotassium: 48mgFiber: 1gSugar: 1gCalcium: 7mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Appetizers, Baking, Breads, Dairy Free, Favorites, For Entertaining, Italian, Nut Free, Pantry Recipes, Sheet Pan Meals, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

12 Comments

    • Kelly Jensen

      Hi Elizabeth – Yes, you can try that. I haven’t baked the focaccia with honey, but if you do please let me know how it turns out and I can make it a note of it in the recipe card.
      Thanks! Kelly

  1. Holly

    I appreciate that you’re not in the allergy game, but as an individual with a baby that is, I find your recipe misleading. Don’t label it gluten free/allergen free and then use sourdough starter that has the things we’re avoiding in them. I wasted 20 minutes reading your post with hopes of a food I can eat only to find that your recipe is mislabeled. Most are online, but as someone who’s never had issues and now can’t eat anything because of a baby who’d be sick all night/for weeks until it’s out of our systems-please change your title.

    • Kelly Jensen

      Hello Holly – I am a little confused, the title says egg and dairy free. Not gluten or allergy free. There is no mention that this is a gluten or allergy-friendly recipe anywhere in the post. There is gluten in the flour and in the sourdough starter. Searching for “gluten free focaccia” online may help you narrow down your results for your family’s specific needs, if that is what you are looking for. If this recipe came up in your search results, then it may be a search engine error and not an error with the title or recipe.
      All the best,
      Kelly

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