Brown Butter Vanilla Sourdough Discard Pancakes
July 29, 2026
July 29, 2026
Sourdough Focaccia
Forgot to refrigerate your sourdough overnight? Don’t throw it away. An overproofed loaf may not become the artisan bread you planned, but it transforms into one of the easiest, most delicious focaccias you’ll ever make, crispy around the edges, beautifully airy inside, and finished with plenty of olive oil, herbs, and flaky sea salt.
When Your "Mistake" Becomes Dinner
Every sourdough baker has that one loaf.
The one you’ve carefully nurtured all day with stretch and folds, watched through bulk fermentation, shaped perfectly into the banneton, and promised yourself you’d move to the refrigerator before bed.
Then life happens.
Maybe you turned off your alarm. Maybe you were just too tired. Either way, you wake up to an overproofed loaf that’s spread, collapsed, and clearly isn’t going to become the beautiful artisan boule you imagined. That’s not the end of your dough.
In fact, overproofed sourdough makes some of the best focaccia because you’re no longer relying on dramatic oven spring. Instead, the dough already contains all those beautiful air bubbles, making it perfect for a soft, open crumb with crisp, golden edges.
The secret starts with olive oil and plenty of it. Don’t be tempted to use just enough to grease the pan. Focaccia loves olive oil. A generous layer underneath helps create that irresistibly crisp bottom crust, while another drizzle over the top keeps the surface tender and richly golden.
Once you’ve gently transferred the dough into the pan, resist the urge to force it into shape. If it keeps springing back, let it rest for about 15 minutes before stretching it again. Giving the gluten time to relax makes the dough much easier to work with and helps preserve those lovely air pockets.
After a final 30 to 60-minute rest, it’s time for one of focaccia’s signature steps: dimpling. Coat your fingertips with olive oil and press firmly all the way down into the dough. Those little dimples aren’t just for appearance, they create pockets that hold olive oil, herbs, and all the delicious toppings.
This recipe is wonderfully versatile, but a combination of flaky sea salt, fresh rosemary, thinly sliced garlic, thyme, and cherry tomatoes never disappoints. Once the focaccia comes out of the oven, finish it with freshly grated Parmesan while it’s still hot for an extra layer of savory flavor.
Bake until the top is deeply golden and the bottom is beautifully crisp, then brush it with a little more olive oil, or melted butter if you’re feeling indulgent.
One final tip: don’t let the focaccia cool in the baking pan. Transfer it to a wire rack after about 10 to 15 minutes so the bottom stays crisp instead of becoming hard from trapped steam.
For My Daughter's Journal
I hope you learn this little lesson from the kitchen, too: not everything has to go according to plan to turn out beautifully.
Sometimes the loaf you thought you’d ruined becomes the focaccia everyone reaches for first. And sometimes, the imperfect moments are the ones we remember most.
founder of La Vita Bianca
Meet Bianca
Bianca is a home cook, host, and mom based in Naples, Florida, sharing the recipes she comes back to, the little details that make a home feel special, and the everyday moments in between. For her, good food is less about perfection and more about bringing people together around the table.
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Sourdough Focaccia
Transform an overproofed sourdough loaf into a beautifully golden focaccia with crisp edges, a light and airy crumb, and plenty of olive oil, herbs, and flaky sea salt. It’s the perfect way to rescue your dough while creating something every bit as delicious.
Ingredients:
- 1 overproofed sourdough loaf
- 4–5 tablespoons extra virgin olive oil, divided
- Flaky sea salt
- Fresh rosemary
- Fresh thyme
- Thinly sliced garlic
- Cherry tomatoes (optional)
- Freshly grated Parmesan
- Melted butter or extra olive oil, for finishing
Instructions:
- Preheat the oven to 425°F (220°C).
- Pour 2–3 tablespoons of olive oil into a 9×13-inch baking pan, coating the bottom generously.
- Gently tip the overproofed dough into the prepared pan without kneading or reshaping it.
- Carefully stretch the dough toward the edges of the pan. If it springs back, let it rest for 15 minutes, then stretch again.
- Allow the dough to rest for 30–60 minutes, until noticeably puffy.
- Drizzle the top with 1–2 tablespoons of olive oil.
- Coat your fingertips with olive oil and firmly dimple the dough across the entire surface.
- Top with flaky sea salt, rosemary, thyme, garlic, and cherry tomatoes if using.
- Bake for 22–28 minutes, until the top is deep golden brown and the bottom is crisp.
- Immediately sprinkle with freshly grated Parmesan and brush the top with olive oil or melted butter.
- Let cool for 10–15 minutes on a wire rack before slicing and serving.