Description
This Sourdough Discard Focaccia Bread is soft, airy, and packed with rich olive oil flavor. It’s an easy way to use leftover sourdough discard while creating a bakery-style focaccia with a crispy golden crust that’s perfect for dipping, sandwiches, or serving alongside soups and salads.
Ingredients
Scale
- 1 cup (240g) sourdough discard (unfed)
- 3½ cups (420g) bread flour
- 1½ cups (360ml) warm water
- 2 teaspoons instant yeast
- 2 teaspoons kosher salt
- 3 tablespoons extra virgin olive oil, plus more for the pan and topping
- 1 teaspoon flaky sea salt
- 1 tablespoon fresh rosemary, chopped (optional)
Instructions
- In a large bowl, combine the sourdough discard, warm water, bread flour, yeast, salt, and olive oil. Mix until a shaggy dough forms.
- Cover the bowl and let the dough rest for 20 minutes.
- Perform one set of stretch and folds by pulling each side of the dough toward the center. Cover and rest for 30 minutes, then repeat.
- Cover and let the dough rise for 1½ to 2 hours, or until nearly doubled in size.
- Generously oil a 9×13-inch baking pan. Transfer the dough to the pan and gently stretch it to fit. If the dough resists, let it rest for 10 minutes before stretching again.
- Cover and let the dough rise for another 45 to 60 minutes.
- Preheat the oven to 425°F (220°C).
- Drizzle olive oil over the dough. Use your fingertips to press deep dimples across the surface.
- Sprinkle with flaky sea salt and rosemary, if using.
- Bake for 22 to 28 minutes, or until the focaccia is deep golden brown with crisp edges.
- Cool on a wire rack for at least 10 minutes before slicing and serving.
Notes
- Bread flour creates the best chewy texture.
- Don’t skip the stretch-and-fold steps, they build gluten without kneading.
- Be generous with the olive oil for the classic crispy crust.
- Top with roasted garlic, olives, cherry tomatoes, Parmesan, or fresh herbs for extra flavor.
- Reheat leftovers in the oven for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 195
- Sugar: 1g
- Fat: 5g
- Carbohydrates: 33g
- Protein: 5g