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Sourdough Discard Focaccia

An easy, olive-oil-rich focaccia made with sourdough discard for incredible flavor and zero waste.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 2 hours 40 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup sourdough discard unfed
  • 2.5 cups all-purpose flour
  • 1 tsp instant yeast
  • 1.5 tsp fine sea salt
  • 1 cup warm water
  • 0.25 cup olive oil plus more for pan
Topping
  • 1 tbsp fresh rosemary chopped
  • flaky sea salt to taste

Equipment

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

Method
 

  1. Combine flour, yeast, and salt in a large bowl.
  2. Add sourdough discard, water, and olive oil. Mix until a sticky dough forms.
  3. Rest dough for 20 minutes, then stretch and fold several times.
  4. Cover and let rise until puffy, about 1.5 to 2 hours.
  5. Transfer dough to an oiled baking sheet and stretch gently.
  6. Rest again until bubbly, about 30–45 minutes.
  7. Dimple dough, add olive oil, rosemary, and salt.
  8. Bake at 425°F (220°C) for 22–25 minutes until golden.

Notes

This focaccia freezes well and reheats beautifully.