Sourdough Discard Focaccia Cinnamon Sugar

Imagine the pillowy, salty-gold crust of a classic focaccia transformed into a sweet, cinnamon-scented treat that melts in your mouth. This Sourdough Discard Focaccia Cinnamon Sugar recipe is the ultimate way to use up that jar of starter sitting in your fridge. It combines the tangy depth of sourdough with a crunchy, caramelized topping that makes your kitchen smell like a boutique bakery. Whether you serve it for brunch or as a cozy dessert, this bread is surprisingly simple to make and incredibly addictive. You get all the airy bubbles of traditional focaccia with a sugary twist that will have everyone reaching for seconds.

Recipe Information

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 12 servings
• Difficulty: Easy

Nutrition values

• Calories: 210 kcal
• Protein: 4g
• Carbs: 32g

Why Make This Sourdough Discard Focaccia Cinnamon Sugar

This recipe is a game-changer for anyone who hates throwing away sourdough discard. Instead of tossing it, you turn it into a fluffy, bubbly masterpiece. The sourdough adds a complex flavor profile that balances the sweetness of the cinnamon sugar perfectly. Unlike traditional cakes, this focaccia has a chewy, satisfying crumb and a crispy bottom. It is also incredibly versatile; you can prep the dough ahead of time and bake it fresh when you are ready for a warm treat. It is the perfect bridge between a breakfast pastry and a rustic bread.

Ingredients

• 1 cup (227g) Sourdough discard (unfed)
• 1 ½ cups (350g) Warm water
• 2 teaspoons (7g) Instant yeast (optional, for a faster rise)
• 1 tablespoon Honey or maple syrup
• 4 cups (500g) All-purpose flour or bread flour
• 2 teaspoons Sea salt
• 1/4 cup Extra virgin olive oil (for the pan)
• 4 tablespoons Unsalted butter, melted
• 1/2 cup Granulated sugar
• 1 tablespoon Ground cinnamon
• A pinch of flaky sea salt for topping

Directions

Step 1: Mix the Dough

In a large mixing bowl, whisk together the sourdough discard, warm water, honey, and instant yeast. Once combined, stir in the flour and sea salt using a sturdy spatula or your hands. Mix until a shaggy dough forms and no dry flour remains. You do not need to knead this dough; just ensure everything is well-incorporated. Cover the bowl with a damp cloth or plastic wrap and let it rest for about 30 minutes to allow the flour to hydrate.

Step 2: Perform Folds and Ferment

After the rest, perform a series of “stretch and folds.” Reach under one side of the dough, pull it up, and fold it over the center. Rotate the bowl and repeat this four times. This builds structure in your focaccia. Cover the bowl again and let the dough rise in a warm spot for 2 to 4 hours, or until it has nearly doubled in size and looks jiggly and bubbly. For the best flavor, you can also let it rise in the refrigerator overnight.

Step 3: Prepare the Pan and Shape

Pour the olive oil into a 9×13 inch baking pan, ensuring the bottom and sides are well-coated. Gently transfer the dough into the pan. Do not force it to the corners yet. Flip the dough once so it is coated in oil. Let it rest uncovered for another 45 to 60 minutes. During this time, the dough will naturally spread out to fill the pan. If it doesn’t reach the corners, gently nudge it with your fingertips.

Step 4: Dimple and Top

Preheat your oven to 425°F (220°C). In a small bowl, mix the granulated sugar and ground cinnamon. Pour the melted butter over the top of the puffed-up dough. Use your fingers to press deep dimples all over the dough, going all the way down to the bottom of the pan. This creates little pockets for the butter to pool. Sprinkle the cinnamon sugar mixture evenly over the top, followed by a light dusting of flaky sea salt.

Step 5: Bake and Cool

Place the pan in the center rack of the oven. Bake for 20 to 25 minutes, or until the edges are golden brown and the sugar has started to caramelize into a crust. The internal temperature should reach about 200°F if you use a thermometer. Remove from the oven and let it cool in the pan for 10 minutes. This allows the bread to soak up any remaining butter. Slide the focaccia onto a wire rack to finish cooling so the bottom stays crispy.

Expert Tips for Perfect Sourdough Discard Focaccia Cinnamon Sugar

To get those iconic large bubbles, make sure your water is warm but not hot, as hot water can kill the yeast. If your discard is very cold from the fridge, let the dough rise a bit longer. Using bread flour instead of all-purpose flour will give you a slightly chewier, more professional texture. For the ultimate “dimpling” experience, grease your fingers with a little oil or butter so they don’t stick to the dough. Lastly, don’t skip the flaky sea salt on top; that tiny hit of salt makes the cinnamon sugar flavor explode!

Delicious Variations

If you want to take this recipe even further, try adding thinly sliced apples or pears onto the dough before baking for a fruity twist. You can also drizzle a simple vanilla glaze (powdered sugar, milk, and vanilla extract) over the warm focaccia for a “cinnamon roll” vibe. For a crunchier texture, sprinkle half a cup of chopped pecans or walnuts over the cinnamon sugar. If you love a savory-sweet combo, add some fresh rosemary sprigs to the dough; the piney aroma pairs beautifully with the sweet cinnamon.

Frequently Asked Questions

Can I make this without instant yeast?

Yes, you can rely solely on your sourdough discard if it is active and bubbly. However, it will take much longer to rise (anywhere from 8 to 12 hours). The instant yeast ensures a consistent, fluffy result even if your discard is “sleepy” from the fridge.

How do I store leftovers?

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. To revive it, pop a slice in the toaster oven or a 350°F oven for a few minutes until the sugar recrisps and the bread warms through.

Can I freeze this bread?

Absolutely! Sourdough focaccia freezes very well. Slice it into squares and freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag. It will stay fresh for up to 3 months. Thaw at room temperature and reheat before serving.

What if my dough is too sticky to handle?

Focaccia dough is meant to be high hydration, which means it will be very sticky. Avoid adding more flour. Instead, use wet hands or oiled hands when performing your stretch and folds. The moisture is what creates that light, airy crumb.

Can I use butter instead of olive oil in the pan?

You can use butter for the bottom of the pan for a more “cake-like” crust, but be careful as butter has a lower smoke point than olive oil and might brown too quickly at 425°F. A mix of both often provides the best flavor and texture.

Conclusion

This Sourdough Discard Focaccia Cinnamon Sugar is proof that sourdough discard recipes can be just as exciting as a fresh loaf of bread. It is a crowd-pleasing treat that brings together the best of both worlds: the rustic charm of Italian bread and the comforting sweetness of a cinnamon treat. Perfect for sharing with friends or enjoying with your morning coffee, this recipe will quickly become a staple in your sourdough rotation. Give it a try this weekend and watch how fast those golden, sugary squares disappear!