This soft, crusty Sourdough Discard Italian Bread is made with unfed starter, instant yeast, and olive oil, and is ready in just under 3 hours. The moment you tear into the warm loaf to dip it in marinara sauce is pure comfort. I love making this recipe when my starter jar gets too full and I need a quick, reliable bake.

Why This Classic Works

Most traditional Italian bread recipes require a long fermentation to develop flavor, but this version cheats time by using commercial yeast for the lift and sourdough discard for that signature tang. You get the complex taste of a two-day loaf in a fraction of the time, making it perfect for weeknight dinners.

When I first started baking this, I made the mistake of adding too much flour during kneading, which resulted in a dense, dry crumb. I learned that trusting the slightly sticky dough and using oiled hands instead of more flour is the secret to keeping the interior pillowy soft and airy.

Sourdough Discard Italian Bread Ingredients

1 cup (227g) warm water (110°F)
2 1/4 tsp (7g) instant yeast (1 standard packet)
1 tbsp (12g) granulated sugar
1/2 cup (113g) sourdough discard (unfed, room temperature is best)
2 tbsp (28g) olive oil
3 cups (360g) bread flour (plus a little extra for dusting)
1 1/2 tsp (9g) fine sea salt
For the topping (optional): 1 egg white mixed with 1 tsp water, sesame seeds

How To Make Sourdough Discard Italian Bread

Activate Yeast: In the bowl of a stand mixer, whisk together the warm water, instant yeast, and sugar. Let it sit for 5-10 minutes until it becomes foamy and bubbly.
Mix the Dough: Add the sourdough discard, olive oil, bread flour, and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms.
Knead: Increase speed to medium-low and knead for 8-10 minutes. The dough should be smooth, elastic, and slightly tacky but should pull away cleanly from the sides of the bowl.
First Rise: Lightly grease a large bowl with olive oil. Place the dough inside, turning it once to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot for about 1 hour, or until doubled in size.
Shape Loaf: Punch down the dough gently to release air. Turn it out onto a lightly floured surface and press it into a rectangle. Roll it up tightly from the long edge, tucking the ends under to form a baton shape (batard). Pinch the seams to seal.
Second Rise: Place the shaped loaf seam-side down on a parchment-lined baking sheet. Cover loosely and let rise for 30-45 minutes until puffy (it won’t quite double this time).
Bake: Preheat oven to 375°F (190°C). Brush the loaf with egg white wash and sprinkle with sesame seeds if desired. Score the top with a sharp knife or lame. Bake for 25-30 minutes until golden brown and the loaf sounds hollow when tapped.

Recipe Tips

Weigh your flour: Using a kitchen scale ensures accuracy. If you scoop with a cup, you might pack in too much flour, leading to a heavy, dense loaf.
Don’t skip the steam: For a crustier exterior, place a metal pan with ice cubes on the bottom rack of your oven when you slide the bread in. The burst of steam helps form a nice crust.
Watch the water temp: Ensure your water is warm (around 110°F) but not hot. Water over 120°F can kill the yeast, preventing your bread from rising.
Sticky is good: Resist the urge to add tons of flour if the dough feels tacky. A higher hydration dough yields a softer, more open crumb.

What To Serve With Italian Bread

This bread is the ultimate companion for saucy pasta dishes like spaghetti bolognese or lasagna, as it is perfect for mopping up the plate. It also pairs beautifully with a hearty minestrone soup or simply served warm with a dish of olive oil, balsamic vinegar, and herbs.

How To Store

Store the bread at room temperature in a paper bag for up to 2 days to maintain the crust; plastic bags will soften the crust quickly. For longer storage, slice the cooled loaf, wrap it tightly in foil or plastic, and freeze for up to 3 months.

FAQs

Can I use active dry yeast instead of instant? Yes, you absolutely can. Just mix the active dry yeast with the warm water and sugar first and let it proof for 10 minutes until foamy before adding the other ingredients.
Does the discard need to be room temperature? It helps, but it’s not strictly necessary. Cold discard might just slow down the rise slightly, so you may need to add 15 minutes to your proofing time.
Why is my bread dense? This usually happens if you added too much flour during kneading or if the yeast was expired. Make sure to measure flour by weight and check your yeast’s freshness.

Nutrition

Calories: 165
Total Fat: 3g
Saturated Fat: 0.5g
Cholesterol: 0mg
Sodium: 290mg
Total Carbohydrate: 29g
Protein: 5g

Try More Recipes:

Italian Ciabatta Bread Recipe
Italian Herb Sourdough Bread Recipe
Panettone Christmas Bread Italian Recipe

Sourdough Discard Italian Bread

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

hours

minutes

Total time

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minutes

Sourdough Discard Italian Bread features a crusty exterior and soft, airy crumb, made with unfed starter, yeast, and olive oil in under 3 hours. It is an easy everyday loaf perfect for pasta nights or dipping in seasoned oil.

Ingredients

1 cup (227g) warm water (110°F)
2 1/4 tsp (7g) instant yeast
1 tbsp (12g) granulated sugar
1/2 cup (113g) sourdough discard (unfed)
2 tbsp (28g) olive oil
3 cups (360g) bread flour
1 1/2 tsp (9g) fine sea salt
Optional: 1 egg white + 1 tsp water (for wash)
Optional: Sesame seeds for topping

Directions

Activate Yeast: In a stand mixer bowl, whisk warm water, yeast, and sugar. Let sit 5-10 mins until bubbly.
Mix Dough: Add sourdough discard, olive oil, bread flour, and salt. Mix with dough hook on low speed until combined.
Knead: Increase speed to medium-low and knead for 8-10 mins until smooth and elastic.
First Rise: Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
Shape: Turn dough onto floured surface, press into a rectangle, and roll up tightly into a batard/loaf shape. Seal seams.
Second Rise: Place on parchment-lined sheet, cover loosely, and rise for 30-45 mins until puffy.
Bake: Preheat oven to 375°F (190°C). Brush with egg wash and score the top. Bake for 25-30 mins until golden and hollow sounding.