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Sourdough Discard Focaccia Bread Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 2 hours
Total Time 2 hours 45 minutes
Servings: 9 servings
Ingredients Method

Ingredients
  

  • 1 cup sourdough discard
  • 1 cup warm water
  • 2 teaspoons instant yeast
  • 3 cups all-purpose flour
  • 2 teaspoons salt
  • 6 tablespoons olive oil
  • 1 tablespoon honey or sugar
  • 1 teaspoon garlic powder optional
  • 1 to 2 teaspoons dried rosemary or Italian seasoning
  • flaky sea salt
  • optional toppings: cherry tomatoes olives, onions, parmesan

Method
 

  1. In a large bowl, mix warm water, honey, and yeast. Let sit for 5 minutes until foamy.
  2. Add sourdough discard and stir until smooth.
  3. Add flour and salt, mixing until a shaggy dough forms.
  4. Add 2 tablespoons olive oil and mix until the dough becomes sticky and elastic.
  5. Transfer dough to a lightly oiled bowl, cover, and let rise for 60 to 90 minutes until doubled.
  6. Pour 2 tablespoons olive oil into a baking pan and transfer the dough into the pan.
  7. Gently stretch the dough toward the edges. Let rest for 30 to 45 minutes.
  8. Preheat oven to 425°F (220°C).
  9. Drizzle remaining olive oil over the dough and press dimples across the surface with your fingers.
  10. Sprinkle with rosemary, flaky salt, and optional toppings.
  11. Bake for 22 to 28 minutes until golden brown.
  12. Let cool slightly before slicing and serving.