Sourdough Discard Focaccia
A delightful bread combining tangy sourdough flavors with a light, airy texture, topped with rosemary and flaky sea salt.
Ingredients
Main ingredients
- 1 cup sourdough discard Creamy and tangy starter, heart of the focaccia.
- 1.5 cups warm water Ideally around 100 degrees F.
- 2 teaspoons instant yeast Essential for a quick rise.
- 2 teaspoons honey or sugar Feeding the yeast for a touch of sweetness.
- 4 cups bread flour High protein content for chewy structure.
- 2 teaspoons fine sea salt Enhances flavor and strengthens dough.
- 2 tablespoons olive oil Adds richness and moisture.
- 0.25 cups olive oil, divided For coating the pan and drizzling.
- 1 tablespoon chopped fresh rosemary Adds aromatic flavor.
- 1 teaspoon flaky sea salt Crunchy texture and salty flavor.
Optional toppings
- 0.5 cups halved cherry tomatoes or sliced olives Provides a pop of freshness and taste.
Instructions
Preparation
- In a large bowl, stir together sourdough discard, warm water, instant yeast, honey, and 2 tablespoons olive oil.
- Gradually incorporate bread flour and fine sea salt until no dry flour remains. Cover with a damp cloth and rest for 15 minutes.
- With oiled hands, gently stretch one side of the dough up and fold over the center, rotating the bowl and repeating 3-4 times.
- Cover and let rise for 1 1/2 to 2 hours, folding the dough two more times until it has puffed up.
Baking
- Pour 2 tablespoons olive oil into a 9x13-inch metal baking pan. Tip the dough into the pan, turning to coat.
- Stretch the dough towards the corners of the pan, allowing it to rest for 10 minutes if resistant.
- Cover and let rise for 45-75 minutes until bubbly and swollen. Preheat oven to 425 degrees F.
- Drizzle remaining olive oil over the dough and use fingers to press dimples into the surface.
- Scatter rosemary and flaky sea salt, adding optional toppings if desired.
- Bake for 22-26 minutes until deeply golden and edges are crisp. Cool for 10 minutes before slicing.
Notes
Serve warm with marinara sauce, olive oil, or as a base for bruschetta. This focaccia is versatile for sandwiches, soups, and salads.