Sourdough Discard Focaccia

This Sourdough Discard Focaccia uses sourdough starter leftovers to create a flavorful, airy bread that's perfect for any meal or gathering.

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Prep Time 10

Cook Time 25

Rising Time 1

Total Time 1 35

Servings: 8 slices

Course: MIDDAY MEALS

Cuisine: Italian

Calories: 200

For the Dough

1 cup Sourdough discard adds a delightful tangy flavor and makes use of leftovers.
1 cup Warm water helps activate the yeast for the best rise in your focaccia.
2 teaspoons Active dry yeast ensures your dough is light and airy for that perfect texture.
3 cups All-purpose flour creates a stable base for a stretchy and chewy focaccia.
¼ cup Olive oil enhances flavor and provides a beautifully golden crust.
2 teaspoons Salt balances the flavors and strengthens the dough.

For the Topping

2 tablespoons Fresh rosemary imparts a fragrant herbal note that complements the bread beautifully.
1 teaspoon Flaky sea salt adds a savory crunch that elevates each bite of your focaccia.

How to Make Sourdough Discard Focaccia

Combine warm water and yeast in a bowl and let it sit for about 5 minutes until frothy.
Stir in the sourdough discard, olive oil, and salt until well mixed.
Add flour gradually and mix until a sticky dough forms.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until doubled in size, roughly 1 hour.
Transfer the dough to a greased pan, gently spreading it out and creating dimples all over the surface.
Drizzle with olive oil, then sprinkle with chopped rosemary and flaky sea salt.
Bake in a preheated oven at 425°F (220°C) for 20–25 minutes until golden brown and hollow sounding when tapped.

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 300mgPotassium: 120mgFiber: 1gCalcium: 1mgIron: 5mg

Serve warm with a side of olive oil for dipping.

Let us know how it was!