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Sourdough Discard Focaccia

Soft, pillowy, and golden focaccia made using sourdough discard—perfect for sandwiches or dipping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 3 hours
Servings: 8 slices
Course: Side Dish, Snack
Cuisine: American, Italian
Calories: 220

Ingredients
  

Dough
  • 1 cup sourdough discard unfed
  • 3 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 tsp sugar or honey
  • 1.5 tsp salt
  • 1 cup warm water about 100°F/38°C
  • 2 tbsp olive oil plus extra for drizzling
Topping
  • coarse sea salt
  • fresh rosemary
  • optional: cherry tomatoes or olives

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Activate yeast by combining warm water, sugar, and yeast; let sit 5–10 minutes until frothy.
  2. Mix sourdough discard, flour, and salt in a large bowl. Add yeast mixture and olive oil; stir until dough forms.
  3. Knead dough 8–10 minutes until smooth and elastic.
  4. First rise: cover dough in an oiled bowl; let rise 1–2 hours until doubled.
  5. Prepare pan with olive oil; stretch dough to fit pan.
  6. Second rise: cover loosely; let rise 30–45 minutes.
  7. Add dimples with fingertips; drizzle olive oil, sprinkle sea salt, rosemary, and optional toppings.
  8. Bake at 425°F (220°C) for 20–25 minutes until golden. Cool slightly before serving.

Notes

Focaccia can be topped with various herbs, vegetables, or cheese for flavor variation.