Sourdough Discard Focaccia

November 29, 2024

20 mins. & 8 hours

easy

one large focaccia

Focaccia is a classic Italian treat! This flat, oven-baked bread originates from Liguria, the coastal region of northern Italy. Focaccia has a light, airy interior and a golden, crisp crust. The bread is simple, versatile, and has an irresistible flavor.

A generous drizzle of olive oil and the signature dimples pressed into the dough help lock in moisture. You can preserve focaccia classic with a sprinkle of sea salt and rosemary, or experiment with other toppings like cherry tomatoes, olives, caramelized onions, or even sweet ingredients like figs and honey.

Serve as an appetizer or side dish.

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Ingredients:

Adjust Servings

	1cup sourdough discard (100% hydration)
	2 1/2 cups all-purpose flour
	1 cup lukewarm water
	1 tablespoon olive oil (plus extra for the pan and drizzling)
	1 teaspoon salt
	1 teaspoon sugar

Optional toppings

	Fresh rosemary
	Cherry tomatoes, halved
	Flaky sea salt
	Sliced olives
	Caramelized onions

Directions

1.

Prepare the Dough:

In a large bowl, mix the sourdough discard with the lukewarm water and sugar. Stir until the sourdough is dissolved in the water. Then add the flour and salt. Mix until a soft dough forms. Add 2 tablespoons of olive oil and knead lightly in the bowl until the dough is smooth and elastic (about 3-5 minutes). The dough will be sticky, which is completely normal.

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2.

First Rise:

Cover the bowl with plastic wrap and let rise at room temperature for 6–8 hours (or until the dough has doubled in size).

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3.

Prepare the Pan and shape the Dough:

Grease a 9 x 13-inch baking dish generously with olive oil to prevent sticking and also to add some flavor. Transfer the dough to the pan and gently spread it with your hands to fit the pan. Cover and let it rest for another 1-2 hours for a second rise, until it looks puffy.

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4.

Add toppings:

Drizzle olive oil over the dough, then use your fingers to press deep dimples all over the surface. Sprinkle with flaky sea salt and your favorite toppings (e.g. rosemary, tomatoes).

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5.

Bake it and let it cool

Bake the focaccia in a 425°F (220°C) oven for 20–25 minutes or until the surface of the focaccia is golden brown and crispy. Let the focaccia cool slightly in the pan, then transfer to a wire rack. Serve warm or at room temperature.

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