Simple Sourdough Discard Focaccia
Soft, pillowy focaccia that uses up sourdough discard without the long fermentation.
- Prep Time: 30
- Rise Time: 75
- Cook Time: 25
- Total Time: 2 hours 10 minutes
- Yield: One 9x13 pan
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
- 1 cup sourdough discard, unfed and at room temperature
- 1½ cups plus 2 tablespoons warm water (100°F)
- 2 teaspoons instant yeast
- 1½ teaspoons salt
- 3½ cups bread flour (all-purpose works if needed)
- 6 tablespoons olive oil, for the dough, the pan, and the top
- Flaky sea salt, for sprinkling
- Fresh rosemary, optional, or other toppings
Instructions
- In a large bowl, combine the sourdough discard, warm water, instant yeast, salt, and bread flour. Stir until a sticky dough forms. Cover and rest 15 minutes.
- With wet hands, lift one side of the dough and fold it over itself. Turn the bowl 90 degrees and repeat, four folds in total. Cover and rest 15 minutes. Repeat this stretch and fold two more times, then let the dough rise another 30 minutes.
- Preheat the oven to 450°F. Generously coat a 9×13 pan with 2 tablespoons of olive oil.
- Transfer the dough to the pan and gently press it into the corners, letting it rest a few minutes if it resists.
- Dimple the dough by pressing your fingers deep into it. Drizzle 4 tablespoons of olive oil over the top so it pools in the dimples, then add flaky salt and any toppings.
- Bake 20 to 25 minutes, until golden brown on top with crispy edges and the oil bubbling at the sides.
- Cool in the pan a few minutes, then move to a wire rack. Slice into squares and serve warm or at room temperature.
Notes
Toppings are where you can play: garlic slices, thinly sliced onion, cherry tomatoes, olives, or a sprinkle of Parmesan.