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Sourdough Discard Focaccia
Olivia

Sourdough Discard Focaccia

Sourdough Discard Focaccia is a delicious bread that utilizes sourdough starter discard to create a crispy, golden crust and a soft, airy interior. It's versatile and can be topped with various herbs and vegetables, making it a perfect addition to any meal.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 servings servings
Course: Appetizer
Cuisine: Italian
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 1 cup (approx. 240g) Sourdough Discard
  • 1 1/2 cups (350ml) Warm Water
  • 2 1/4 tsp (1 packet) Instant Yeast
  • 1 tbsp Honey or Sugar
  • 4 cups (500g) All-Purpose or Bread Flour
  • 2 tsp Sea Salt
  • 1/2 cup Extra Virgin Olive Oil (divided)
  • 2 sprigs Fresh Rosemary
  • Flaky Sea Salt for sprinkling

Method
 

  1. Whisk the warm water, honey, and instant yeast in a large mixing bowl. Let sit for about five minutes until foamy.
  2. Stir in the sourdough discard until smooth.
  3. Add the flour and sea salt, stirring until a shaggy dough forms. Cover and let rest for 60 to 90 minutes until doubled in size.
  4. Prepare a 9x13 inch baking pan with 3 tablespoons of olive oil. Transfer the dough into the pan and let it rest for another 45 minutes.
  5. Drizzle remaining olive oil over the dough and dimple it with your fingers. Sprinkle with rosemary and flaky salt.
  6. Preheat the oven to 425°F (220°C) and bake for 20 to 25 minutes until golden brown.
  7. Let cool for five minutes in the pan before transferring to a wire rack. Slice and serve warm.

Notes

Use room temperature discard for best results. Cold fermenting the dough overnight can enhance flavor.